SPICY ORANGE CHICKEN

Ingredients

• Directions:
• 2 oranges
• 1/4 cup mild flavored molasses
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 3/4 cup all-purpose flour
• ½ teaspoon salt
• 1/4 teaspoon baking powder
• 3/4 cup water
• 1 pound boneless, skinless chicken breasts or thighs, cut into 1 inch pieces
• 3 cups vegetable oil
• 1 teaspoon chili oil
• 4 whole dried chili peppers
• 2 cloves garlic, minced
• 1 ½ teaspoon finely chopped fresh ginger
• Orange wedges (optional)
• Hot cooked rice
• ● Remove ½ inch wide strips of peel from 1 orange with vegetable peeler. Slice peel into 1 inch pieces; set aside. (Remove colored portion of skin only; white pith has a bitter taste.)
• ● Juice oranges to measure ½ cup juice. Combine juice, molasses, soy sauce and cornstarch in small bowl; set aside.
• ● Combine flour, salt, and baking powder in medium bowl. Whisk in water to form smooth batter. Add chicken; mix well.
• ● Heat 3 cups vegetable oil in wok over medium-high heat until oil registers 375 degrees F on deep-fry thermometer. Shake off excess batter from one-third of chicken; carefully add chicken to wok.
• ● Cook about 4 minutes or until chicken is golden brown and no longer pink in center, stirring occasionally to break up pieces with spoon.
• ● Remove chicken with slotted spoon to tray lined with paper towels; drain. Repeat 2 more times with remaining chicken; reheating oil between batches.
• ● Pour off all oil from wok. Reheat wok over medium-high heat until hot; add chili oil.
• ● Add orange peel, dried chili peppers, garlic and ginger; stir-fry 30 seconds to 1 minute or until fragrant.
• ● Stir cornstarch mixture; add to wok. Cook and stir until sauce boils, and thickens.
• ● Return chicken to wok; mix well.
• ● Transfer to serving platter; garnish with orange wedges.

Details

Servings 4