Baked chicken fillet in orange glaze
Miscellaneous / / December 31, 2020
This kind of baked chicken fillet is popular in Chinese take-out restaurants. The spicy and aromatic glaze complements crispy chicken pieces perfectly.
Divide the chicken fillet, peeled from the films, into 2.5 cm pieces. Prepare a "breading station": a plate of breadcrumbs (you can use large panko crackers), a separate bowl of salted flour, and a separate bowl of egg, whipped with milk.
Dip the pieces of poultry in flour, dip in an egg and sprinkle with crumbs. To avoid washing your hands after each small batch of poultry, sprinkle the pieces with breadcrumbs and flour with one hand, and dip into the egg with the other.
Wait a minute for the crumb to adhere well to the surface of the piece, then transfer to parchment and leave to bake at 210 ° C. After about 10 minutes, turn the chicken over and bake the same amount until browned on both sides.
Combine juice, soy sauce, honey, ginger, garlic and hot sauce in a saucepan and simmer for 5 minutes over medium heat. Strain to remove the ginger and garlic chunks. Mix a small portion of the sauce with the starch and pour into a saucepan to avoid lumps.
Leave the icing to simmer for about 10 minutes, stirring occasionally. Readiness can be easily checked by dipping a spoon into the glaze: if it is covered with a thin even layer, you can remove it from heat.
Pour the icing over the crispy chicken pieces and stir.
Serve and taste immediately, until the meat is crispy and hot. Garnish with sesame seeds and chopped onions.