Orange and Sesame Chicken with Thai-style Chayote Slaw
This is an American-Chinese favorite, Asian fusion at it´s finest.
For 8 to 10 servings
Thai-style Chayote Slaw
Ingredients
- 1 Chayote
- 1 Carrot
- 2 tbs Thai fish sauce
- 2 tbs white sugar
- 2tbs lime juice
- Peanuts
- Cilantro
Directions
- Slice chayote & carrot into small matchsticks.
- Make a dressing with Thai fish sauce, white sugar, and lime juice.
- Pour dressing over matchsticks and garnish with chopped peanuts and cilantro.
Chicken
Ingredients
- 1 kg of chicken thigh fillets, cut into nice chunks
- 3 tbs flour
- 3 tbs cornstarch (maizena)
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1/3 cup of soy sauce
- 1 tablespoon of sesame oil
- 2 tablespoons of vegetable oil
- 1/2 cup of water
Directions
- Mix together the flour, cornstarch, baking soda and powder, soy sauce, sesame oil, vegetable oil, and water until a smooth paste is formed.
- Add the chicken pieces and let sit for about 30 minutes.
- In a shallow pan, heat 2 cups of cooking oil and fry the chicken pieces in batches until golden. Keep warm.
Orange and Sesame Sauce
Ingredients
- 2 tablespoons of finely shredded fresh ginger
- 6 to 8 cloves of garlic, finely chopped
- 100 grams of orange marmelade, or a small jar
- 1/2 cup of soy sauce
- 1/2 cup of white sugar
- 1 tablespoon of rice wine vinegar
- 1/4 cup of ketchup
- 1/4 cup sesame oil
- Toasted sesame seeds for garnish
Directions
- In a saucepan, fry the garlic and ginger in a little bit of cooking oil until fragrant.
- Add the rest of the ingredients and bring to a boil.
- Mix 3 tablespoons of cornstarch into 1 cup of water and mix well before adding it to thicken sauce.
- Pour over warm chicken nuggets and sprinkle with toasted sesame seeds.
- Serve with steamed rice and Thai-style chayote slaw.