Welcome to Wok with Discard — Day 1!
We’re turning sourdough discard into delicious savory Asian recipes—instead of the usual cookies and pancakes. (Nothing wrong with those… I just don’t love that subtle sour aftertaste in my desserts ❤️)
Starting strong with this Orange Chicken—crispy battered chicken tossed in a glossy, sticky orange sauce, with just a hint of tang from the discard 👀
Trust me… this one is dangerously good.
Sourdough Orange Chicken
Ingredients
Sauce:
- ½ cup orange juice 1 orange
- 1.5 tbsp sugar
- 1 tbsp white vinegar
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
Slurry:
- 1 tbsp cornstarch
- ¼ cup water
Chicken Marinade:
- 1 lb Chicken thigh cut into 1-inch cubes
- 1 tbsp Light soy sauce
- 1 tsp Shaoxing wine
- ½ tsp white pepper
- ½ tsp garlic powder
- 1 egg
- 2 tbsp cornstarch
- ¼ tsp salt
The Discard Batter:
- 1 cup sourdough discard unfed
- ½ cup cornstarch
- 1 tsp chicken bouillon powder
- 1 tsp chili powder optional
- 1 tsp baking powder
- Water as needed to adjust consistency should be thick but pourable
- 1 egg
Instructions
- Marinate the chicken for at least an hour
- Mix the batter ingredients in a bowl. Add water a tablespoon at a time to get a thick but dippable batter. It should coat the back of a spoon.
- Heat oil to 350°F
- Dip marinated chicken into the batter and fry until golden and crispy, about 5 minutes per batch. Drain on a wire rack or paper towels.
- Combine sauce ingredients in a bowl
- Heat the wok or pan on medium-high heat
- Add sauce and bring it to a simmer
- When it starts to bubble, turn the heat off and stir in the cornstarch slurry
- Toss the fried chicken in the sauce
- Serve immediately over rice
