Orange Chicken

INGREDIENTS

• 1 lb chicken breast, cut into 1 inch chunks

• 1 large orange, juiced

• 1 tsp orange zest

• 8 Tbsp sweet soy sauce (I use Kikkoman)

• 4 Tbsp sweet chili sauce

• 1 Tbsp rice wine vinegar

• 4 Tbsp apricot jam

• 1 tsp cornstarch

• 1/4 tsp white pepper

• 4 scallions, diced

• 1 cup tempura batter mix (I use Kikkoman)

• 1 tsp toasted sesame oil

• Sesame seeds for garnish

INSTRUCTIONS

1.  In a small bowl, whisk together orange juice, orange zest, sweet soy sauce, sweet chili sauce, rice wine vinegar, apricot jam, white pepper, corn starch, 1 Tbsp water and half the diced scallions.

2. In a deep skillet heat 1/3 inch of canola or vegetable oil over medium heat. Oil is ready when some of the batter rapidly bubbles when dropped in.

3. While oil heats up, whisk together tempura batter mix and 2/3 cup cold water. Add chicken and stir to coat. The batter should be the consistency of pancake batter.

4. Add chicken to the oil one chunk at a time and leave space between chunks. Work in batches. Fry chicken for 3 min or until golden brown and then flip with tongs and cook on the other side. Cut one chunk in half to ensure the chicken is cooked all the way through.

5. Transfer chicken to a plate covered with a paper towel. Season with a sprinkle of salt.

6. When chicken is finished, heat sauce over medium heat in a different skillet. Add chicken and toss to coat. Let simmer for a minute until sauce thickens and gets sticky.

7. Turn off heat and add sesame oil and stir.

8. Serve over rice and garnish with the remaining scallions and sesame seeds.

Serves 4