4 tbsp dark soy sauce
2 tbsp honey
2 tbsp sunflower oil + for frying
pinch of ground ginger
1 tbsp sugar
500 g chicken
200 ml buttermilk
100 g flour
pinch of salt
Grate the zest of the orange with a fine grater. Juice half of the orange and keep the other half. Heat the soy sauce, oil, honey and orange juice in a saucepan. Add the sugar and ginger and let the mixture simmer for about 15 minutes.
Meanwhile, cut the chicken into strips or pieces. Sprinkle them with a pinch of salt. Place the buttermilk in a deep plate. Divide the flour between 2 plates. Dip the chicken first in the flour, then in the buttermilk and then again in the flour on the other plate.
Heat a layer of about 1 cm sunflower oil in a pan and fry the chicken pieces until crispy and cooked through. Drain the chicken on a kitchen paper. Cut the remaining half orange into wedges and serve with the chicken. Drizzle with the orange soy sauce before serving. Delicious with rice and stir fried vegetables.
Source: Leukerecepten by leukerecepten-nl.
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