CRISPY-TANGERINE-FLAVORED CHICKEN

Description
A unique twist to your typical beef stir-fry. Instead of beef tips with spicy peppers and onions, this recipe provides us with not only a fair share of vegetables, but a crispy-textured chicken with a delicious multi-layered sauce to garnish them with.

Ingredients
Marinade
1 fl oz. light soy sauce
1 fl oz. sweetened sake
2 Tsp minced garlic
2 Tsp ground white pepper
2 lb chicken thighs, cut into 1 in cubes
32 fl oz. vegetable oil
Coating
1 egg
4 fl oz water
6 oz cornstarch
Prep/Cooking
2 fl oz peanut oil
2 Tsp minced garlic
½ oz thinly sliced green onions
½ oz dried tangerine skin, minced
2 Tsp dried red chiles
8 oz white mushrooms, quartered
8 oz red peppers, diced 1 in. squares
8 oz broccoli florets, blanched
14 fl oz *Sweet Garlic Sauce (below)
*Sweet Garlic Sauce
Makes 32 fl oz
2½ fl oz vegetable oil
2 Tsp minced Ginger
1 oz minced garlic
1¼ oz minced green onions
2 Tsp Tabasco Sauce
6 fl oz light soy sauce
2½-rice wine
2½-rice vinegar
10 fl oz chicken stock
5 oz sugar
2 tsp Sesame oil
3 oz cornstarch and water, to thicken sauce.

Directions
*Sweet Garlic Sauce Procedures
1. Heat the vegetable oil in a wok over medium-high heat. Add the ginger, garlic, and green onions and stir-fry until aromatic, 15 to 30 seconds.
2. Add the Tabasco Sauce and stir-fry for 15 to 30 seconds.
3. Add the soy sauce, rice wine, vinegar, and stock. Bring the mixture to a boil.
4. Stir in the sugar and sesame oil and return to a boil.
5. Gradually add the cornstarch slurry to the sauce until it becomes medium thick. Careful not to over do it.
6. The sauce is now ready for use can be rapidly cooled for later use.

Procedures

1. To make the marinade, simply combine the soy sauce, sweetened sake, garlic, salt and pepper. Pour the mixture over the already cut chicken, and marinate in the refrigerator for 20 minutes.
2. Heat the vegetable oil to 350 degrees F.
3. To make the coating, combine the egg, water, and cornstarch to make a smooth paste. Drain the chicken from the marinade and cover it with the coating mixture.
4. Fry the chicken until it is golden brown, crispy, and cooked throughout. This usually takes about 2-3 minutes. Drain briefly on absorbent paper towels and keep warm.
5. Heat the peanut oil in a wok over medium-high heat. Add the ginger, garlic, green onions, tangerine skin, and chilies and stir-fry until aromatic (15-30 secs).
6. Add the mushrooms and red peppers and stir-fry for 1-2 minutes. Then add the broccoli and stir-fry for 1-2 minutes.
7. Add the fried chicken to the stir-fry only to reheat.
8. Slowly add the sweet garlic sauce stirring constantly to coat chicken and vegetables.
9. Serve immediately.

Prep Time: 35 Min
Cook Time: 12 Min
Total Time: 47 Min
Servings: 10