Classic Vietnamese Orange Chicken (Gà Sốt Cam)
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring crispy fried chicken pieces coated in a sweet, tangy, and slightly savory orange sauce. This version emphasizes authentic flavors and textures.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Chicken thighs, boneless, skinless500g
- Cornstarch100g
- Eggs2
- Vegetable oil, for fryingas needed
- Orange juice, fresh200ml
- Orange zest1 tbsp
- Soy sauce2 tbsp
- Rice vinegar1 tbsp
- Sugar2 tbsp
- Garlic, minced2 cloves
- Ginger, grated1 tsp
- Scallions, chopped2
- Saltto taste
- Black pepperto taste
Các bước
- 1
Cut chicken thighs into bite-sized pieces. Season with salt and pepper.
- 2
In a bowl, whisk eggs. In another bowl, place cornstarch.
- 3
Dip chicken pieces in egg, then coat thoroughly with cornstarch.
- 4
Heat vegetable oil in a wok or deep pan to 170°C (340°F). Fry chicken in batches until golden brown and cooked through. Drain on paper towels.
- 5
In a clean pan, combine orange juice, orange zest, soy sauce, rice vinegar, sugar, minced garlic, and grated ginger. Bring to a simmer over medium heat.
- 6
Cook the sauce, stirring, until it thickens slightly, about 5-7 minutes.
- 7
Add the fried chicken pieces to the sauce and toss to coat evenly.
- 8
Stir in chopped scallions. Serve immediately.
