Ingredients:

  • Two 400g tins (approx. 3 cups/500g) Chickpeas, drained, rinsed, and thoroughly patted dry
  • 75g (1/2 cup) All-Purpose Flour (or Rice Flour for GF)
  • 75g (1/2 cup) Cornstarch (Maizena) or Tapioca Starch
  • 5ml (1 tsp) Smoked Paprika (optional, for colour)
  • 5ml (1/2 tsp) Fine Sea Salt
  • 5 litres (6 cups) Neutral Oil (e.g., Rapeseed, Canola, or Sunflower), for frying (or 30ml/2 tbsp if baking)
  • 1 Orange, zested and juiced (approx. 120ml / 1/2 cup fresh juice required)
  • 60ml (4 tbsp) Tamari or Soy Sauce (low sodium preferred)
  • 60ml (4 tbsp) Rice Vinegar (unseasoned)
  • 120ml (1/2 cup) Light Brown Sugar or Maple Syrup
  • 240ml (1 cup) Vegetable Broth (low sodium)
  • 15ml (1 tbsp) Fresh Ginger, minced finely
  • 15ml (1 tbsp) Garlic, minced finely
  • 5ml (1/2 tsp) Red Pepper Flakes (optional, for a kick)
  • 15ml (1 tbsp) Cornstarch (Maizena) [for slurry]
  • 30ml (2 tbsp) Cold Water [for slurry]
  • 1 Spring Onion (Scallion), thinly sliced [for garnish]
  • Sesame Seeds, toasted [for garnish]

Instructions:

  1. Prep and Coat the Chickpeas: Thoroughly drain and rinse the chickpeas. Pat them completely dry using a tea towel or paper towels. In a large bowl, whisk together the flour, cornstarch, paprika, and salt. Add the dry chickpeas and toss gently until every chickpea is evenly coated.
  2. Crisp the Chickpeas: Heat the neutral oil in a deep pan or wok until it reaches 175°C (350°F). Carefully drop the coated chickpeas into the hot oil in small, single-layer batches. Fry for 4–6 minutes per batch, turning occasionally, until they are deep golden brown and completely crispy. Remove the chickpeas with a slotted spoon and place them on paper towels to drain excess oil. Keep warm.
  3. Prepare the Orange Sauce: Discard all but 15ml (1 tbsp) of the frying oil (or use fresh oil). Sauté the minced ginger and garlic over medium heat for 30 seconds until fragrant. Add the red pepper flakes, if using.
  4. Combine and Simmer Liquids: Whisk together the orange zest, orange juice, tamari/soy sauce, rice vinegar, brown sugar, and vegetable broth in a separate bowl. Pour the liquid mixture into the pan and bring to a gentle simmer. Cook for 2-3 minutes until the sugar dissolves.
  5. Thicken the Sauce: Prepare a slurry by whisking the cornstarch and cold water together until smooth. Pour the slurry slowly into the simmering sauce, whisking continuously. The sauce will thicken instantly to a sticky glaze consistency. Remove from the heat immediately.
  6. Combine and Serve: Add the crispy chickpeas to the thickened glaze. Toss gently and quickly to coat completely. Transfer the sticky orange chickpeas to a serving dish, and garnish generously with sliced spring onion and toasted sesame seeds. Serve immediately.