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Orange Ginger Sweet and Sour Crispy Chicken
Ingredients
| 1 kg | 2.2 lb | Chicken tempura Olymel |
| 1 | 1 | Large Spanish Onion diced |
| 1 | 1 | Large pinneaples diced |
| 1 tbsp | 1 tbsp | Canola oil |
| 1 | 1 | Large onion cut in two and slice |
| 12 | 12 | Green onions minced |
| 1 tbsp | 1 tbsp | Toasted sesame seeds |
| 375 ml | 1 1/2 cup | Orange juice |
| 125 ml | 1/2 cup | Apple cider vinegar |
| 125 ml | 1/2 cup | Brown sugar |
| 60 ml | 4 tbsp | Maple syrup |
| 60 ml | 4 tbsp | Ketchup or tomato sauce |
| 3 | 3 | Garlic cloves, finely chopped |
| 1 tbsp | 1 tbsp | Chopped fresh ginger |
| 1/4 tsp | 1/4 tsp | Sesame oil |
| 1/2 tsp | 1/2 tsp | Canola oil |
| 2 tbsp | 2 tbsp | Cornstarch |
| 1 | 1 | Large orange cut in two and in slices |
Preparation
Chicken:
Heat the oil in a large pot, add the onions, and pineapples cooked while stirring for three minutes.
Add the sauce, bring to a boil, remove from the heat and keep warm.
Cooked the tempura chicken until they are crispy and until you achieve an internal temperature of 80°C (175°F) . Transfer the cooked chicken in a large bowl and combine with the sauce and vegetables.
Served over steam rice and garnish with, orange slices, green onions and sesame seeds.
Sauce:
Heat the oils in a large pot, add the garlic and ginger, cooked while stirring for one minute.
Add the rest of the ingredients except the corn starch and ½ of the orange juice, bring to a boil
Dissolve the corn starch in the rest of the orange juice, add to the sauce while whisking boil for two minutes, remove from the heat and reserved.
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