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Batter for chicken-
1/2 pound chicken breast, cut in one inch squares
1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 tsp baking soda
1/2 egg
1 tsp cooking oil
1 small pinch of salt
Oil for deep frying
Mix batter; dip chicken into batter. Heat cooking
oil in heavy pot, wok or electric skillet with
cooking oil to about 375 degrees. Fry battered
chicken until golden on all sides and crispy.
Remove chicken with slotted spoon from oil and let
sit on paper towel to drain.
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Stir Fry-
2 teaspoons oil
2 cloves garlic, minced
1 inch ginger root, minced
5 dried red chilies, seeded, chopped about 1 inch
in length, soaked in warm water
1 tsp orange zest, minced
1 stalk scallion, using the white part only, shred
or slick thinly for garnish
Clean electric skill or wok; heat 2 tsp oil; stir
fry garlic and gingerroot until fragrant, about 15
seconds. Add chili peppers, toss around until
fragrant. Add minced orange zest and then chicken,
stirring quickly. Add orange sauce mixture.
Continue to stir fry until sauce is thick. Serve
over steamed rice and garnish with scallions
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