Mandarin, Soy, Ginger and Garlic Chicken

By tulawdog

Ingredients

• Orange Sauce:
• 2 small chicken breasts (yield 1/2 pound), cut into bite-sized chunks
• 5 dried red chilies (cut into 1 1/2-inch length pieces, seeded and soaked in warm water)
• zest from 3 mandarins (yield 1 teaspoon)
• 2 cloves garlic, minced
• 1 inch piece of ginger, minced
• 1 stalk scallion
• 2 teaspoons canola oil
• 1 quart canola oil for deep frying
• o juice from 3 mandarins (yield 1/4 juice)
• o 3 tablespoons chicken stock
• o 1 tablespoon soy sauce
• o 1 tablespoon unseasoned rice wine vinegar
• o 1/2 teaspoon sesame oil
• o 1 tablespoon + 1 teaspoon granulated sugar
• o 1/8 teaspoon ground white pepper
• o 1 teaspoon corn starch
• o Salt to taste
• Frying Batter:
• o 1/2 cup water
• o 2 ounces all-purpose flour
• o 1 ounce corn starch
• o 1/2 teaspoon baking soda
• o 1/2 egg
• o 1 teaspoon canola oil
• o 1/2 teaspoon kosher salt

Preparation

Step 1

Preparation Time: 30 minutes

1. Mix the orange sauce ingredients and set aside.
2. Mix the frying batter and dip the chicken meat into the batter. Heat up a 5-quart pot with 1 quart canola oil. When the cooking oil reaches 350˚F (gauge with a candy thermometer), drop the chicken pieces, one at a time, into the oil, and deep fry them until they turn golden brown or crispy, about 2 minutes. Transfer them out onto a plate lined with paper towels to soak up the excess oil.
3. In a wok or 10” skillet, add 2 teaspoons of canola oil and quickly stir-fry the minced garlic and ginger until aromatic. Add in the dried red chilies and toss around until you smell the spicy aroma. Follow by adding in the minced mandarin zest, then the chicken. Quickly stir the chicken around before adding the mandarin sauce mixture. Continue to stir-fry until the sauce thickens. Dish out, garnish with the scallion threads and serve immediately.

Nutrition content per serving: 579 calories, 41g carbs, 47g protein, 26g fat, 4g fiber

Cost per serving: $2.30 – 3.82