MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sticky Orange Chicken
 Categories: Poultry, Citrus, Herbs, Chilies
      Yield: 2 Servings

MMMMM--------------------------CHICKEN-------------------------------
      2    Chicken breast halves;
           - skinned, boned, diced
           - -OR-
      4    Chicken thighs; skinned,
           - boned, diced
     60 g  A-P flour; mixed with:
     60 g  Corn flour; plus:
           Salt & white pepper

MMMMM---------------------------SAUCE--------------------------------
      2 lg Oranges; juice and
           - grated rind of
      2 tb Soy sauce
      1 tb Dark soft brown sugar or
           - honey
      2 ts Sesame oil,
      2 tb Chinese rice wine

MMMMM---------------------------OTHER--------------------------------
      4 cl Garlic; minced,
      1    Fresh ginger (2");
           - grated
      1 pn Red chile flakes; or more
      1 tb Corn flour; mixed with:
      2 tb Water; cold
           Cooking oil;
           - for shallow frying

MMMMM--------------------------GARNISH-------------------------------
      3    Spring onions; finely sliced
      2 ts Sesame seeds

  Slice the chicken into chunks after trimming any sinue/fat and
  then mix together some plain flour, corn flour and season with
  salt and white pepper. Dredge the chicken pieces well in the
  mixture until completely coated then lay the pieces out on some
  kitchen roll until the moisture begins to soak into the flour.
  This will probably take 8 to 10 minutes. After this has occured,
  dredge them once more. Set aside.

  Heat enough cooking oil in a pan to fill it for shallow frying
  the chicken pieces. Once nice and hot at 175 C, fry the chicken
  pieces in batches until golden and crisp and cooked through
  turning occasionally. Check the chickens cooked by removing a
  piece and slicing it in half to ensure it's not pink. Set them
  upon some more kitchen towel to remove any access oil.

  Mix together all the sauce ingredients. Also have your cornflour
  water slurry mixture made up and ready. Heat up a wok until nice
  and hot and add in a touch of oil then add in the garlic, ginger,
  and chilli flakes plus the whites of the onion and MSG. Fry for
  a few seconds until fragrant then add in the sauce mixture. Once
  the sauce is bubbling away add in the corn flour mixture and stir
  quickly to thicken up the sauce further.

  Re-add the crisp cooked chicken pieces and toss well in the sticky
  sauce. Remove from the heat and serve up. Garnish with the greens
  of the onion and some sesame seeds.

  Recipe by Natalie Marten, Windsor, UK

  Recipe FROM: https://cookpad.com

  Uncle Dirty Dave's Archives

MMMMM