CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668d495b   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sweet & Spicy Orange Chicken   
    Categories: Poultry, Citrus, Vegetables, Herbs, Chilies   
         Yield: 8 servings   
       
   MMMMM--------------------------CHICKEN-------------------------------   
         1 lg Egg   
         2 tb Water   
       3/4 c  A-P flour   
       1/2 c  Cornstarch   
         2 lb Boned, skinned chicken; in   
              - 1 1/2" pieces   
       1/2 ts Salt; divided   
       1/4 ts Pepper; divided   
              Oil for deep-fat frying   
      
   MMMMM---------------------------SAUCE--------------------------------   
         1 c  Orange juice   
         2 tb Grated orange zest   
       3/4 c  Packed brown sugar   
       1/4 c  Soy sauce   
         3 tb Rice vinegar   
         3 tb Lemon juice   
         3 tb Chopped green onions   
         2 cl Garlic; minced   
         2 ts Sesame oil   
         2 ts Minced fresh gingerroot   
       1/2 ts Crushed red pepper flakes   
       1/2 ts Salt   
       1/4 ts Pepper   
         2 tb Cornstarch   
         2 tb Water   
      
   MMMMM--------------------------TO SERVE-------------------------------   
              Hot cooked rice   
       1/2 c  Chopped green onions   
         2 tb Sesame seeds; toasted   
       
     In a small shallow bowl, whisk together egg and water.   
     In a large shallow bowl, whisk together flour and   
     cornstarch. Season egg mixture, flour mixture and   
     chicken with salt and pepper.   
        
     Pour oil into a large frying pan or Dutch oven to a   
     depth of 2-3 inches. Heat oil to 350ºF/175ºC; use a   
     thermometer to monitor temperature. Line a sheet pan   
     with paper towels. Working in batches, add 4-5 pieces of   
     chicken to the hot oil at a time; use tongs or a metal   
     spatula to turn the pieces as they cook. Once lightly   
     browned, transfer to paper towel-lined sheet pan.   
     Continue until all chicken is fried; cover batches with   
     a kitchen towel.   
        
     To make sauce, pour orange juice, orange zest, brown   
     sugar, soy sauce, rice vinegar, lemon juice, green   
     onion, garlic, sesame oil, ginger, red pepper flakes,   
     salt and pepper into a large skillet; heat to medium   
     high until sauce reaches a simmer. Continue simmering   
     4-5 minutes, stirring often. In a small bowl, whisk   
     together cornstarch and water. Pour into sauce mixture;   
     simmer 2-3 minutes or until sauce has thickened.   
        
     Add chicken back to the skillet; toss to coat. Simmer   
     3-4 minutes or until sauce is thick and sticky. Spoon   
     over hot cooked rice; top with green onion and sesame   
     seeds. Serve immediately.   
        
     Nancy Mock, Southbridge, Massachusetts   
        
     Makes:   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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