Deep Fried Chicken with Orange Marmalade Sauce

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This is a very unique dish with a citrus flavor. The fried chicken cubes go well with this orange sauce and with a spicy taste. It is easy to cook and I can say that all my family members love this dish very much. I think you all will like this too.




½ pound chicken breast, boneless, skinless and cut into chunks

½ pound chicken thighs, boneless, skinless and cut into chunks

¾ teaspoon salt

¾ teaspoon ground white pepper

1 portion tempura batter (see below recipe)

3 cups canola/vegetable/corn oil and reserved 2 tablespoons oil aside

1 fresh orange, cut and garnish


Tempura Batter Mixture

1 cup of all-purpose flour

1 tablespoon cornstarch

1/8 teaspoon salt

1½ cups of seltzer water



In a mixing bowl with all-purpose flour, cornstarch, salt and seltzer water and mix it well.


Orange Marmalade mixture

1½ tablespoons chopped ginger

1½ tablespoons Thai chilies (Birdeye’s chilies) (If prefer mild reduce the amount or omit completely)

1½ tablespoons orange rind

½ tablespoon light soy sauce

¾ cup fresh orange juice

4½ tablespoons orange marmalade/jam

3 tablespoons orange blossom honey (your own preference)

1½ teaspoons cornstarch with 1½ tablespoons water, mix well (use if necessary)




In a mixing bowl with the tempura batter mixture add chicken chunks and mix well.

Heat a wok/deep-fryer with canola/vegetable/corn oil over medium-high heat. When the oil is hot add battered chunks and deep-fry for about 2 minutes or until golden brown. Remove chicken chunks with a Chinese long handled mesh strainer/long handled mesh strainer and drained and set aside in a serving dish.

Heat another wok/frying pan add the reserved canola/vegetable/corn oil over medium-high heat and swirling to coat all the sides. Add chopped ginger, Thai chilies and sauté until aromatic fragrant. Add light soy sauce, orange rinds, fresh orange juice, orange marmalade/jam and orange blossom honey. Stir-fry until well mixed and bring to a small boil. Add the light deep-fried chicken chunks and stir-fry until the orange sauce coats evenly all over the chicken chunks. Tossed the chicken well and continue cooking for about 2 minutes. If the gravy is not thick enough, add some of the cornstarch mixture and cooked till thicken. Transfer to a serving platter and serve immediately.



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