Simple Way to Prepare Quick Crispy chicken nuggets with sweet and sour orange glaze
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The variety of servings that can be served to make Crispy chicken nuggets with sweet and sour orange glaze is Serves 2 – 4 servings. So be sure this portion is enough to serve for yourself and your beloved family.
Oh yes, just to add, the time wanted to cook Crispy chicken nuggets with sweet and sour orange glaze is estimated to be around 1 hour.
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Ingredients and spices that need to be Take to make Crispy chicken nuggets with sweet and sour orange glaze:
- 2 boneless chicken thighs, skin on
- 1 cup flour
- Oil for deep frying
- 2 large cabbage leaves, finely shredded
- For the marinade:
- 2 tbsp mince garlic
- 2 tbsp mince fresh ginger
- 6 tbsp sake
- 6 tbsp soy sauce
- Black pepper to taste
- Orange glaze
- 2 tbsp orange marmalade
- 2 tbsp rice vinegar
- 1 tbsp caster sugar
Instructions to make to make Crispy chicken nuggets with sweet and sour orange glaze
- Cut the chicken thighs into bite sized pieces and put into a bowl. Add the marinade ingredients and rub them into the chicken with your hands.
- Cover the bowl with plastic wrap and refrigerate for 20 minutes to an hour.
- Remove the chicken from the fridge and take off the wrap. Sprinkle the flour over the mix to coat the chicken.
- Heat the oil to 180ºC. Add the coated chicken pieces one at the time and fry for about 90 seconds.
- When the chicken is lightly browned all over, take it out and let rest for about 4 minutes on a paper towel lined plate to drain the oil. The chicken will continue to cook as it rests. Turn the heat off under the oil in the meantime.
- Reheat the oil to 180ºC and put the chicken back in for another minutes or so. When the surface is crisp, remove the chicken and drain on fresh paper towels.
- For the orange glaze:
Combine the marmalade, vinegar and sugar on a large bowl.
- Add half of the chicken and mix to coat.
- Arrange a serving plate with the rest of the chicken and the shredded cabbage.
- Enjoy
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