Ginger, Orange And Rum Crispy Chilli Chicken by Kenny Harkin Of Riverhill In Glasgow

This is a slight twist on an American Chinese takeaway item, orange chicken. With the cooler weather and darker nights coming in, I’ve tweaked it slightly and introduced some warming ginger, an extra hit of chilli and some spiced rum! Trust me, it works!


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For the chicken:
3 large chicken breasts, sliced thinly and diagonally
1 egg, whisked
1 tbsp rice wine vinegar
1 tbsp vegetable oil
100g plain flour
100g cornflour

For the sauce:
100g caster sugar
100g rice wine vinegar
zest of 1 orange
1 tbsp garlic, finely chopped 
1 tbsp garlic,finely chopped ginger
4 tbsp soy 
1 tbsp sesame oil
1 tbsp spiced rum

For final assembly:
1 bunch spring onions
2 large red chillies sliced. 


1 Combine all the ingredients for the sauce except the cornflour into a saucepan and gently bring to a simmer. Mix the cornflour with 1 tsp of water until you get a light paste. Mix into the sauce in pot and bring back to a simmer, then remove from heat. 

1 Mix the cornflour and flour together in a bowl.
2 In a Separate bowl mix the beaten egg, oil and rice wine vinegar. Bring about an inch and a half of veg oil up to a medium heat(170-180°C)in a wok or deep frying pan.
3 In small batches, toss the chicken in the flour mixture, then dip into the batter and shallow fry for about 4-5 mins. Remove from the pan and place on greaseproof paper or kitchen roll to drain excess fat.

Final assembly:
1 When all the chicken is done, remove most of oil out of wok then put it back on the heat. Lightly fry the fresh chillies and spring onions. Add the orange sauce and reduce for about 30 seconds. Add the fried chicken pieces into the wok and toss until coated. Remove from heat.

This can be served with some rice, noodles or a salad. I like to garnish it with chopped peanuts and coriander, but anything such as fresh chilli, spring onions or crispy shallots is great.

In association with Taste Communications.