Crispy Chicken with Orange Marmalade

Ingredients

• 500 g Boneless chicken (cut into pieces about 2 cm)
• 2 tbsp Cornstarch (maize starch) (to coat the chicken)
• 1 tsp Salt
• 0,5 tsp Ground black pepper (optional)
• 2 cloves Fresh garlic (crushed or finely chopped)
• 2 tbsp Orange marmalade (or clementine jam)
• 1 tbsp Sesame oil
• 2 tbsp Salty soy sauce
• 1 tbsp Lime juice (or yellow lemon as substitute)
• 100 ml Water (to thin the sauce)
• 1 tsp Toasted black sesame seeds (for garnish)
• a few sprigs Fresh cilantro (or flat‑leaf parsley) (optional, for garnish)

Instructions

1. Prepare the chicken

   Cut the chicken into pieces about 2 cm. In a bowl, mix the cornstarch, salt and pepper. Add the chicken pieces and coat them well.

   Time: PT5M

2. Prepare the sauce

   In a small bowl, mix the crushed garlic, orange marmalade, sesame oil, soy sauce and lime juice. Add a little water (about 50 ml) to thin.

   Time: PT2M

3. Heat the oil

   Pour 2‑3 tbsp neutral oil (canola, sunflower or grape seed) into the pan and heat over medium‑high until very hot but not smoking.

   Time: PT2M

4. Brown the chicken

   Place the chicken pieces in a single layer. Brown each side 3‑4 minutes, turning regularly to achieve a nice golden colour and a crispy crust.

   Time: PT8M

5. Coat with sauce

   Reduce heat to medium. Pour the prepared sauce over the chicken, add a little extra water if needed, and let thicken 2‑3 minutes while stirring to coat each piece well.

   Time: PT3M

6. Finish and serve

   Remove from heat, sprinkle toasted black sesame seeds and fresh cilantro. Serve immediately with white rice or fried rice.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Cornstarch (maize starch): potato starch
• Instead of Ground black pepper: white pepper
• Instead of Fresh garlic: dehydrated garlic
• Instead of Orange marmalade: orange jam
• Instead of Sesame oil: peanut oil
• Instead of Salty soy sauce: tamari (gluten‑free)
• Instead of Lime juice: yellow lemon juice
• Instead of Toasted black sesame seeds: white sesame
• Instead of Fresh cilantro (or flat‑leaf parsley): flat‑leaf parsley

Equipment Needed

• Large skillet or wok
• Chef's knife
• Cutting board
• Mixing bowl
• Wooden spoon or spatula
• Measuring spoon
• Small saucepan or bowl for the sauce (optional)

Critical Steps — Do Not Skip

• Coat the chicken evenly with cornstarch to achieve crispiness.
• Heat the oil to the proper temperature before adding the chicken.
• Do not let the sauce thicken too quickly; adjust the heat and add water if needed.

Chef Tips from the Video

• Use grape seed oil for its high smoke point.
• For extra freshness, add a zest of lime just before serving.
• Lightly toast the black sesame seeds dry before sprinkling.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; the chicken texture becomes rubbery after thawing.

Room temperature: Do not leave out for more than 2 hours at room temperature.

Make-Ahead Tips

• Prepare the sauce the day before and keep it refrigerated.
• Cornstarch‑coated chicken can be held for 30 minutes before cooking to save time.