Spicy Orange Chicken

By learen

Ingredients

• 2 oranges
• 1/4 c mild flavored molasses
• 1 T soy sauce
• 2 t cornstarch
• 3/4 c all purpose flour
• 1/2 t salt
• 1/4 t baking powder
• 3/4 c water
• 1 lb boneless, skinless chicken breasts cut into 1 in pieces
• vegetable oil for frying
• 1 t chili oil
• 4 whole dried chili peppers
• 2 cloves garlic, minced
• 1 1/2 t finely chopped fresh ginger
• hot cooked rice

Details

Servings 4

Preparation

Step 1

Remove 1/2 inch wide strips of peel from 1 orange with vegetable peeler. SLice peeel into 1 inch pieces; set aside. Remove colored portion only, white pith has a bitter taste.

Juice oranges to measure 1/2 c juice. Combine juice, molasses, soy sauce and cornstarch in small bowl; set aside.

Combine flour, salt and baking powder in med bowl. Whisk in water to form smooth batter. Add chicken and mix well.

Heat about 3 cups oil in wok over med high heat until oil registers 375 on deep fry thermometer. Shake off excess batter from 1/3 chicken; carefully add chicken to wok.

Cook about 4 min 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 towls; drain. Repeat 2 more times with chicken, reheating oil between batches.

Pour off all oil from wok. Reheat wok over med high heat until hot; add chili oil. Add orange peel, dried chili peppers, garlic and ginger; stir fry about 30 seconds to 1 min 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 plate and serve over rice.