Orange Juice Quail
Crispy on the outside, tender inside, these quails are coated in a tangy orange sauce, bursting with fruity flavor and appetizing aroma — a perfect showpiece for banquets.
Ingredients
15 items- Quails 4 (about 1.2 kg)
- Light soy sauce 1 tbsp
- Shaoxing wine 1 tbsp
- Ginger 3 slices
- Scallions 2
- Salt 1 tsp
- White pepper powder 1/2 tsp
- Orange juice 150 ml
- Ketchup 2 tbsp
- White vinegar 1 tbsp
- Sugar 2 tbsp
- Cornstarch 1 tbsp
- Flour or cornstarch As needed
- Cooking oil As needed
- Toasted sesame seeds Some
Nutrition
Steps （8 steps）
Wash the quails, cut open from the back, and pat dry inside and out with paper towels.
Place quails in a large bowl, add light soy sauce, Shaoxing wine, ginger slices, scallion sections, salt, and white pepper, rub evenly, and marinate for 15 minutes.
In a small bowl, combine orange juice, ketchup, white vinegar, sugar, salt, and cornstarch, stirring well to make the sauce.
Dredge the marinated quails evenly with flour or cornstarch, shaking off excess.
Heat enough oil in a wok over medium heat to 160°C (320°F), add quails, fry over medium-low heat for 6-8 minutes until golden brown, remove. Increase heat to high and heat oil to 190°C (375°F), then refry for 1 minute until crispy, drain.
In another wok, pour in the sauce mixture, heat over medium heat while stirring continuously, until the sauce thickens and bubbles, about 1-2 minutes.
Add the fried quails to the sauce, quickly toss to coat evenly, then turn off heat.
Arrange quails on a plate, drizzle with remaining sauce, and garnish with toasted sesame seeds or chopped scallions.
Tips
Refrying makes the quails extra crispy and prevents sogginess. Remove the sauce from heat as soon as it thickens to prevent burning. Adjust the sweet and sour ratio to your liking.
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