Mix batter till frothy. Toss chicken pieces into batter and make sure it’s all well coated. Heat 1/2 cup canola oil to medium high temp (in a deep, sauce pan). Once to temp, slowly add battered chicken pieces. You may need to do two bathes. If you’re pan is large, you will need additional oil, so just make sure you have enough to deep fry your chicken. Cook chicken pieces until golden brown & crispy, then remove and place on paper towels to soak up excess oil.
Once all chicken is cooked, heat your wok or non stick pan and add a couple of teaspoons oil when pan or wok is hot. Quickly fry your minced garlic and ginger, about 1 min or less. Next, add orange zest and chile flakes and stir. Add chicken pieces back to wok and toss a few times. Last, add orange sauce to wok and stir fry until sauce is nicely thickened and glossy colored.
Garnish with thinly dice green onion and serve hot, over steamed white rice.
Print Yum Apple Pie Romanian-style Ingredientsstrudel dough butter to grease the pan confectioner’s sugar with vanilla flavor Filling 2 lbs / 1 kg apples 2 – 3 tablespoons water ½ cup sugar 1 teaspoon ground […]