Ingredients ：
| A | |
| Boneless chicken thigh skin on | 1 |
| Salt | 1 tsp |
| B | |
| Butter | 2 tbsp |
| Onion (chopped) | 50 g |
| Plain flour | 1 1⁄2 tbsp |
| Fresh dill | 1 stalk |
| Orange juice | 500 ml |
| Sugar | 1 tbsp |
| Salt | 1⁄4 tsp |
| Orange rind | Some |
Method:
1. Clean and wipe dry chicken thigh with skin. Marinate chicken by rubbing 1 tsp of salt on the flesh NOT on the skin.
2. Heat up wok for about a minute, then put in a teaspoon of water into the middle of the wok to test if the wok is hot enough, if water droplets form circles like pearls.
3. Wipe dry the wok with paper towel and then turn down heat to medium heat and place in the chicken thigh with skin down and close lid.
4. Pan fry for about 4 minutes till cooked and golden brown, then flip over and pan fry for another 2-3 minutes until cooked, dish out.
5. Heat up butter in a saucepan to sauté onion and dill until aromatic.
6. Add in flour and stir fry for 1 minute till combined, add in orange juice, sugar, and salt, bring to boil. Simmer over low heat for 5 minutes, strain the orange sauce and mix with some orange rind and pour over the pan-fried chicken to serve.
