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.