Crispy Chicken Fingers With Sweet And Sour Blood Orange Sauce, Blood Orange Watercress Salad
Serves: 4
Clair Leannon
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
56
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Garlic Powder1
Salt3 tbsps
Olive Oil1 cup
Honey1 tbsp
Red Wine Vinegar1 bunch
Watercress (trimmed)Directions:
1
Blood Orange Granita, for serving, recipe follows For the blood orange rub: Place chicken pieces in a large dish and add the garlic powder, pepper, ground fennel, olive oil and blood orange zest
2
Coat the chicken with the rub and place in the fridge for 30 minutes
3
For the crispy chicken fingers: Preheat the oven to 350 degrees F
4
Fill a large pot one-third full with the vegetable oil and heat to 350 degrees F
5
Line a baking tray with a cooling rack
6
Place the flour, whisked eggs and panko into individual dishes
7
Sprinkle the chicken with salt and pepper
8
Dredge the chicken in the flour, followed by the eggs and then the panko breadcrumbs
9
Place the breaded chicken on the prepared baking tray
10
In batches, place the chicken strips in the oil and fry until crispy and golden
11
Place on a baking tray and keep warm in the oven
12
Repeat the process with the remaining chicken
13
For the sweet and sour blood orange sauce: Heat the olive oil in a saute pan over medium heat
14
Add the red onions and sweat until tender and translucent
15
Mix the honey, red wine vinegar and 1/2 cup water in a bowl
16
Add to the saute pan and stir
17
Add the blood orange zest, blood orange pieces and cinnamon stick
18
Season with salt and pepper, stir and cook until the mixture has reduced by half
19
Strain the mixture through a sieve into a new pot over medium heat
20
Bring to a simmer and then remove from the heat
21
Continue to cook for 3 to 5 minutes
22
Place the pot back over medium heat, add the cornstarch mixture and bring to a simmer to cook the cornstarch out, 3 to 5 minutes
23
Remove from the heat and stir in the basil
24
For the blood orange watercress salad: Segment the blood oranges over a sieve and bowl to ensure all the juices are reserved; set the segments aside
25
Place the olive oil, red wine vinegar and shallots in the blood orange juice
26
Season with salt and pepper and stir
27
Place the watercress and iceberg lettuce on a serving plate
28
Spoon the blood orange dressing over the greens
29
Garnish with the blood orange segments and crushed rice crackers
30
Serve the salad alongside the crispy chicken fingers with the sweet and sour blood orange dipping sauce