Sometimes I want something simple, but at the same time unusual. Chicken stripes with orange sauce are just such a dish. The combination of crispy panning, delicate chicken fillet and bright citrus sauce creates a harmony of tastes that will not leave anyone indifferent.
Ingredients:
For chicken stripes:
Chicken fillet – 500 g
Milk – 200 ml (for marinade)
Egg – 1 pc.
Flour – 100 g
Paning crackers – 100 g
Salt – to taste
Black pepper – to taste
Garlic – 2 cloves (optional)
Paprika – 1 tsp. (if desired)
Vegetable oil – for frying
For orange sauce:
Orange juice – 200 ml (freshly squeezed or store)
Soy sauce – 2 tbsp. l.
Honey – 2 tbsp. l. (or sugar – 1 tbsp. L.)
Garlic – 2 cloves (finely chopped)
Starch – 1 tsp. (for thickening)
Water – 2 tbsp. l. (for breeding starch)
Red chili pepper – to taste (optionally, for severity)
Preparation:
Prepare the fillet: rinse, dry and cut into strips 2-3 cm wide.
Mix milk, egg, salt, pepper, garlic and paprika. Light the chicken for 30 minutes.
Run each strip in flour, then in the egg and panning crackers. Press the crackers well so that they hold on.
Heat the oil in a pan. Fry stripes for 3-4 minutes on each side until golden crust. Put on paper towels to remove excess fat.
Orange sauce
In the pan, mix orange juice, soy sauce, honey, garlic, ginger and chili pepper (if you use).
Bring to a boil over medium heat, stirring.
Dilute starch in water and pour into the sauce. Cook for 1-2 minutes until the sauce thickens. Add orange zest for aroma.
Put strips on a plate, pour sauce or serve it separately, pleasant appetite!
