Prep 15 mins
Cook 35 mins
This is a recipe I came across in a cook book, and I wanted to share it as it's simple but delicious. I can never find chili oil or dried chili peppers, so I just use crushed red pepper flakes instead.
- 2 oranges
- 1⁄4 cup light molasses
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
- 3⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking powder
- 3⁄4 cup water
- 1 lb boneless skinless chicken breast, cut into 1 inch pieces
- 1 teaspoon chili oil
- 4 dried red chili peppers, whole
- 2 garlic cloves, minced
- 1 1⁄2 teaspoons fresh ginger, finely chopped
- 2 cups cooked white rice
- Using a zester, zest one of the oranges. Be sure to remove only the colored part of the skin, not the white pith, as this has a bitter taste.
- Juice oranges to measure a half cup juice. Combine juice, molasses, soy sauce and cornstarch in small bowl; set aside.
- Heat about three cups vegetable oil in wok over medium-high heat, until oil registers 375°F on deep fry thermometer.
- Combine flour, salt, and baking powder in medium bowl. Whisk in water to form a smooth batter. Coat chicken in mixture well, and carefully add about a third of it to the wok.
- Cook about four 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. Repeat two more times with the remaining chicken, allowing oil to reheat between batches.
- Pour of all oil from wok. Reheat wok over medium high heat until hot; add chili oil. Add orange zest, dried chili peppers, garlic and ginger. Stir-fry for about thirty seconds to a minute or until fragrant.
- Stir cornstarch mixture, and add to wok. Cook until sauce boils and thickens. Return chicken to wok, and mix well. Serve over rice.