Recipe for 4
600gr. chicken breast (cut into bite-size cubes)
Vegetable oil for deep frying
1.5 cups water
4 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2.5 tablespoons soy sauce
2 tablespoon orange zest (grated)
2/3 cup packed brown sugar
1 teaspoon ginger root (minced)
1 garlic clove (minced)
2 tablespoons green onion (chopped)
3 tablespoons cornstarch
1/4 cup water
1/2 cup flour, all purpose
1 teaspoon baking powder
1/2 teaspoon salt
1/3 teaspoon freshly ground black pepper
Water for a smooth batter
Place the orange sauce ingredients in bowl and whisk to combine.
Then place the ingredients for the batter and whisk until a smooth batter is formed. Deep in the batter the chicken pieces, and allow them to coat well. Place enough vegetable oil in a skillet and deep fry the battered chicken until golden brown and crispy. For a better result in deep frying, you should place each chicken piece separately in the pot. If you place many pieces at a time they will stick to each other and the result will not be nice. Transfer the fried chicken out onto a plate lined with paper towels to drain the excess oil. Then arrange it in a serving platter.
Meanwhile, in a large saucepan combine 1.5 cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Whisk well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic, and onion. Bring to a boil.
Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with extra fresh green onions.
Serve with steamed rice and….. Enjoy!
Tip: For another exotic chicken dish you might try frango a passarinho