poulet à l'orange firebarns sauce bbq japonaise ramen sriracha ail noir
40 minutes • 4 servings

Firebarns Orange Chicken

Crispy and delicious orange chicken, coated in a sweet and savory citrus sauce, spiced just right with Firebarns Black Garlic Sriracha and our rich and bold Ramen Japanese BBQ sauce.

Ingredients

  • 8 boneless chicken thighs, cut into pieces
  • 1 cup of flour
  • 1 cup of cornstarch
  • Salt and pepper to taste
  • Vegetable oil for cooking

Orange sauce

  • 1 tbsp. of chopped garlic
  • 1 tbsp. chopped ginger
  • 2 tbsp. Black Garlic Sriracha
  • 2 tbsp. of sugar
  • 2 tbsp. of brown sugar
  • 1 tbsp. Ramen Japanese BBQ Sauce
  • The juice of 3 oranges
  • 1 tsp cornstarch
  • 1/4 cup of water
  • Salt and pepper to taste

Preparation

  1. Pat the chicken pieces dry with paper towels. Season generously with salt and pepper.
  2. In a large bowl, mix the flour and cornstarch. Coat each piece of chicken in this mixture, pressing lightly to ensure the coating adheres well.
  3. In a large skillet or pot, heat about 1 to 2 inches of oil over medium-high heat.
  4. Fry the chicken pieces in batches for about 5 to 7 minutes, or until golden brown and cooked through. Place on a wire rack or paper towels.
  5. In a saucepan, over medium heat, add a little oil and then sauté the garlic and ginger for about 1 minute.
  6. Add the Firebarns Black Garlic Sriracha, sugar, brown sugar, Firebarns Ramen Sauce and the juice of 3 oranges. Mix and gently bring to a boil.
  7. In a small bowl, dissolve the cornstarch in the water. Stir into the saucepan. Simmer for 2 to 3 minutes, until the sauce thickens slightly. Season with salt and pepper to taste.
  8. Add the fried chicken pieces to a large bowl. Pour the orange sauce over them and gently mix to coat them well.
  9. Serve with white rice or noodles, steamed broccoli, green onions, and orange wedges as a garnish

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Black Garlic Sriracha Sauce 500 ml
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