Spicy Orange Chicken
Makes 4 servings
|1/4||cup mild-flavored molasses|
|1||tablespoon soy sauce|
|3/4||cup all-purpose flour|
|1/4||teaspoon baking powder|
|1||pound boneless skinless chicken breasts or thighs, cut into 1-inch pieces|
|Vegetable oil for frying|
|1||teaspoon chili oil|
|4||whole dried chili peppers|
|2||cloves garlic, minced|
|1-1/2||teaspoons finely chopped fresh ginger|
|Orange and chili flowers for garnish|
|Hot cooked rice|
- Remove 1/2-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 1/2 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 about 3 cups vegetable oil in wok over medium-high heat until oil registers 375°F on deep-fry thermometer. Shake off excess batter from 1/3 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 about 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, if desired. Serve with rice.
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