Fried Chicken in Tangy Orange Sauce

I use two chicken thighs for this dish and separate upper and lower parts into four pieces to serve four persons. Try to take out the bones if you have time or you may leave the bones in tact. My daughters and their kids love this dish.

Ingredients:

2 chicken thigh, cut into 4 pieces
1 tea spoonful salt and dash of pepper
1 egg slightly beaten
1 cup cornflour
oil for deep frying
1 teaspoon minced garlic

Orange Sauce:

1 cup orange juice
1 teaspoon Maggi granulated Chicken Stock
1 tablespoon sugar or to taste
1 tablespoon cornflour mixed with 2 tablespoon water
4 orange slices
cooked broccoli to line the dish

Method:

Cut criss-cross lines on surface of chicken meat and marinate for 10 minutes. Lightly coat chicken with egg. In a clean plastic bag, pour in cornflour and shake the chicken pieces so that the chicken will coat evenly with flour. In a wok put in oil enough to fry the chicken pieces. Wait till the oil is hot before putting the chicken in. Fry untill golden brown. Drain and put on a dish.

Remove the oil and leave 1 tablespoon oil in the wok . Fry the garlic and add in the orange sauce. Bring to boil. Thicken the sauce with cornflour mixture and simmer for 2 minutes. Spoon the sauce over the chicken . Garnish with broccoli and orange slices.