- Total time 30 minutes
- Portion size 4 servings
Spicy Orange Sauce:
Spicy Orange Sauce In medium pot, combine orange juice, sugar, vinegar, sambal oelek, ginger, carrots and celery; bring to boil. Reduce heat and let simmer until reduced by one-third, about 15 minutes.
In small bowl, combine cornstarch and water. Gradually whisk into orange juice mixture. Let simmer until thickened, about 2 minutes. Season with salt and pepper; keep warm.
Fried Chicken Add enough oil to large deep skillet or Dutch oven to come 3 inches up side. Heat until deep-fryer thermometer reads 350°F.
Place 1⁄4 cup flour in shallow bowl; stir together remaining flour with ice water in shallow bowl until combined. Season chicken with five-spice powder and salt. Dredge chicken in flour, turning to coat and shaking off excess, then dip in flour-water mixture, letting excess drip off.
Fry chicken in hot oil, turning occasionally, until golden and crispy and instant-read thermometer inserted in thickest part of several pieces reads 165°F. Drain on rack set over paper towel-lined baking sheet; let stand for 5 minutes.
Slice chicken on diagonal and divide among plates. Drizzle with orange sauce and garnish with cilantro (if using). Serve with rice vermicelli (if using).
Nutritional facts PER SERVING: about
- Fibre 3 g
- Sodium 250 mg
- Protein 23 g
- Calories 540
- Total fat 10 g
- Cholesterol 55 mg
- Saturated fat 2 g
- Total carbohydrate 90 g