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PID: MBSE-BBS 1.1.0 (Linux-x86_64)
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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

... There's a connection between novelty and joy.
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