Air Fried or Oven Baked Hoisin Orange Chicken

Name: Air Fried or Oven Baked Hoisin Orange Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Chinese
Ingredients: 4 pieces Chicken Breast (4 Chicken Breasts); 1 tsp Chili Powder (.5 tsp Chilli Powder); 1 tsp Ginger Powder (1 tsp Ginger Powder); 1 tsp Nutmeg (.5 tsp Nutmeg Powder); 1 tsp Table Salt (1 tsp Salt); 1 tsp Black Pepper (1 tsp Pepper); 250 g All-Purpose Flour (250g Plain flour); 250 g White Button Mushrooms (250g Mushrooms); 1 piece Red Bell Pepper (1 Red Bell Pepper); 165 g Green Peas (165g Sweet peas); 2 pieces Egg (2 Eggs); 2 tsp Vegetable Oil (2 tsp Nut Oil); 0 pieces Sauce (Sauce); 125 ml Hoisin Sauce (125ml Hoisin Sauce); 2 tsp Sesame Oil (2 tsp Sesame Oil); 4 cloves Garlic (4 Garlic Cloves Crushed); 4 tbsp Rice Vinegar (4 tbsp Rice Wine Vinegar); 6 tbsp Brown Sugar (6 tbsp Brown Sugar); 500 ml Orange Juice (500ml Fred Orange Juice); 1 tsp Red Pepper Flakes (1 tsp Chilli Flakes); 1 tbsp Light Soy Sauce (1 tbsp Light Soy Sauce); 4 tsp Cornstarch (4 tsp Cornflour); 3 tbsp Water (3 tbsp Cold water)

Air-fried or oven-baked chicken breasts coated in a spiced flour and egg mixture, then simmered in a sweet and tangy hoisin-orange sauce with vegetables.

40 minChinese

Servings4

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Ingredients

For 4 servings

Chicken Breast4 pieces · 4 Chicken Breasts
Chili Powder1 tsp · .5 tsp Chilli Powder
Ginger Powder1 tsp · 1 tsp Ginger Powder
Nutmeg1 tsp · .5 tsp Nutmeg Powder
Table Salt1 tsp · 1 tsp Salt
Black Pepper1 tsp · 1 tsp Pepper
All-Purpose Flour250 g · 250g Plain flour
White Button Mushrooms250 g · 250g Mushrooms
Red Bell Pepper1 piece · 1 Red Bell Pepper
Green Peas165 g · 165g Sweet peas
Egg2 pieces · 2 Eggs
Vegetable Oil2 tsp · 2 tsp Nut Oil
Sauce0 pieces · Sauce
Hoisin Sauce125 ml · 125ml Hoisin Sauce
Sesame Oil2 tsp · 2 tsp Sesame Oil
Garlic4 cloves · 4 Garlic Cloves Crushed
Rice Vinegar4 tbsp · 4 tbsp Rice Wine Vinegar
Brown Sugar6 tbsp · 6 tbsp Brown Sugar
Orange Juice500 ml · 500ml Fred Orange Juice
Red Pepper Flakes1 tsp · 1 tsp Chilli Flakes
Light Soy Sauce1 tbsp · 1 tbsp Light Soy Sauce
Cornstarch4 tsp · 4 tsp Cornflour
Water3 tbsp · 3 tbsp Cold water

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Steps

1Cut the chicken into thin slices and set aside.
2Add the plain flour to a large bowl along with salt and pepper, garlic powder, chilli powder, ginger powder and mix.
3In a separate bowl crack the eggs and whisk.
4Line a baking pan with parchment paper and brush with oil. If air frying or deep frying miss the step out.
5Take a slice of chicken, place it into the flour mixture and coat, shake off the excess and then place the floured chicken slice into the beaten eggs and then back into the flour mixture. Once coated shake off the excess flour and place it onto the oiled baking pan, repeat with the remaining chicken.
6Once all the chicken has been coated sprinkle with Nut oil and place into a preheated oven at 200 degrees and cook for around 20- 30 minutes turning occasionally.
7While the chicken is cooking prepare the sauce.
8Steam the sweet peas.
9Add the sesame oil to a large skillet or frying pan and heat on medium heat, and add the crushed garlic and cook for one minute.
10After a minute pour in the orange juice and simmer until it has reduced to half.
11Once the juice has been reduced pour in the rice wine vinegar, soy sauce, hoisin sauce, chilli flakes and brown sugar, stir well and increase the heat and allow to come to a boil.
12Mix the cornflour with the cold water and mix, once mixed pour into the sauce and allow to thicken.
13Slice the mushrooms and add to the sauce along with the steamed sweet peas and mix.
14Add the cooked chicken into the sauce and mix and you are ready to plate.
15Plate up with noodles or rice, lick you’re lips and enjoy.