●3 boneless chicken thighs
●1 tbsp soy sauce
●Few drops lemon juice
●1 teaspoon orange juice
1. Wash and peel zest from oranges. Cut zest into strips. Squeeze and reserve juice.
2. Wash chicken thigh and remove fats. Score on the backside. Combine soy sauce, salt, sugar, lemon juice, orange juice and marinate.
3. Preheat a pan and dry fry chicken thigh with skin side down until skin starts turning golden then flip over. Cook until chicken is cooked through then take out and cut into small pieces.
4. Melt 1 tbsp sugar in another pan. Add remaining orange juice and cook until slightly thick. Add chicken and saute until sauce is reduced. Sprinkle with orange zest and quickly saute until evenly distributed. Transfer to a plate and serve.Features:
Making sauce with fresh orange juice is lighter and more refreshing than concentrate juice. A little bit of lemon juice can add acidity to the dish. We use dry-fry without any additional oil method for cooking chicken thigh. Chicken skin generates grease after heated. It’s more natural and healthier to cook by using the grease of food itself.
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