Mix soy, hoisin and fish sauce, 1 tablespoon paprika powder and maple syrup in a bowl. Wash the meat, dab dry. Mix with the marinade and marinate for about 30 minutes.
In the meantime peel and wash the carrots and cut them diagonally into thin slices. Halve the oranges and squeeze them. Peel onions and garlic. Dice onions finely and chop garlic finely. Peel ginger and also chop finely.
Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Place the meat on a baking tray and bake in a hot oven for 15-20 minutes.
Mix the starch with 1 tablespoon orange juice until smooth. Heat the oil in a large pot. Fry onions, garlic and ginger for about 1 minute. Add carrots and steam briefly. Deglaze with remaining orange juice. Season with star anise, salt, pepper, 1 pinch of sugar and 1⁄2 TL coriander. Bring to the boil and simmer for about 5 minutes. Bind slightly with mixed starch.
Wash fresh coriander, shake dry and pluck smaller. Clean, wash and cut the chillies into thin rings. Stir half of the chilli with sesame into the carrots. Take the meat out of the oven and cut into slices. Serve with the carrots. Sprinkle with coriander and remaining chilli. Serve with rustic baguette.
Tip: The maple syrup glaze on the chicken fillets can burn quickly. Therefore cover the meat with baking paper in the oven if necessary.
Good trick: scrape off the ginger skin with the edge of a spoon.