Chicken Fillets With Orange Sauce


6 chicken fillets
seasoned flour
2 eggs (lightly beaten)
fresh breadcrumbs
1/2 tsp orange zest
1 tbsp butter
2 tbsp olive oil


Sauce: 1/2 cup sugar; 2 tbsp white vinegar; 1/2 tsp orange zest; 3 oranges (squeeze for 1 cup juice); 300ml chicken stock (made with 2 chicken cubes seasoning); 1 tsp soy sauce; salt to taste; 1/4 tsp pepper; 2 tbsp corn flour mixed to a thin paste with water; 1/2 cup pineapple pieces; 1 or 2 oranges (segmented and membranes removed)


Wash and pat dry chicken fillets with kitchen towel. Flatten with mallet to even thickness. Coat fillets with flour and dip into beaten eggs, then combine zest and breadcrumbs. Chill. When ready, heat butter and olive oil in a large frying pan over medium high heat. Cook chicken fillets until golden in color and cooked through.
To make sauce, pour in vinegar and sugar into saucepan. Stir over gentle heat until sugar caramelizes slightly. Remove from heat. Combine next six ingredients. Add to syrup, stirring well. Return syrup to the heat, simmering for five minutes. Add in orange and pineapple segments. Heat through gently. Stir occasionally. Serve sauce with fillets and vegetables or salad of choice.


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