Orange Chicken

Preparation

1. Whisk the egg, soy sauce and sugar in a large bowl, stir in the chicken pieces and leave to marinate for 30 minutes at room temperature.
2. For the sauce, stir the soy sauce, sugar, vinegar, orange juice, stock, cornflour, sesame oil and chilli flakes together in a small bowl until smooth and set aside.
3. Mix the cornflour, flour and bicarbonate of soda, sprinkle over the marinated chicken and toss until every piece has a dry, crumbly coating and the pieces separate from one another.
4. Cook the rice according to the packet instructions. Line a plate with kitchen paper and place it next to the hob.
5. In a large non-stick frying pan, heat about 6 mm of oil over medium-high heat to 175 °C; a test piece should sizzle vigorously. Fry the chicken in three batches for 4 to 5 minutes each, turning once, until golden and crisp, then drain on the kitchen paper.
6. Carefully pour off the oil and wipe out the pan. Warm 1 tbsp fresh oil over medium heat and sauté the ginger, garlic and the white parts of the spring onions for about 30 seconds without letting them brown.
7. Stir the sauce once more (the cornflour settles), pour it into the pan, bring to the boil and simmer for 2 to 3 minutes until thick and glossy. Add the chicken and toss until every piece is coated.
8. Serve with the rice and sprinkle with the green parts of the spring onions. Serve immediately, while the coating is still crunchy.

Drink with it

• White wine · excellent match

  Off-dry Riesling Kabinett (feinherb) or Gewürztraminer

  Residual sugar keeps pace with the sweet orange glaze, the Riesling's acidity cuts through the frying fat, and ginger and orange find an echo in the wine.

  Which wine pairs with food? A simple approach to choosing ↗

• Pale lager · excellent match

  Light lager or Pils, well chilled

  Carbonation and slim bitterness clear the coating and sugar from the palate after each bite, without competing with the soy and orange.

  Pils or Helles: What's the Difference? ↗

• Sparkling wine · good match

  Sekt or Crémant, off-dry

  A little residual sugar stands up to the glaze, while the bubbles and acidity lift the fried flavour.

  Sparkling wine, Champagne, and Prosecco: what's the difference? ↗

• Wheat beer · good match

  Hefeweizen, well chilled

  The soft, fruity yeast notes suit the orange, and the carbonation loosens the crispy coating.

  Wheat Beer: Where Do Banana and Clove Come From? ↗

• Fruit liqueur · good match

  Orange liqueur (triple sec) as a highball with soda, ice and a lemon slice

  The orange in the glass picks up the sauce; soda and lemon keep the sweetness slim.