Crispy Orange Chicken or Beef

INGREDIENTS

• Two chicken breasts or 1 LB flap meat or 1 LB skirt steak
• 1 TBL soy sauce
• 6 TBL corn starch or potato starch
• 3 C Vegetable oil – heated to 375º
  SAUCE
• 1/4 OJ
• 3 TBL molasses
• 2 TBL honey
• 2 TBL soy sauce
• 2 TBL dry sherry
• 1 TBL rice vinegar
• 2 tsp sesame oil
• Skin peeled from one orange
• 1/2 red bell pepper
• 2 TBL ginger – minced
• 3 cloves garlic – minced
• 1 tsp red chili flakes
• 4 scallions – whites and greens minced, but kept apart
• Rice – Cooked

STEP BY STEP

1. Cut chicken or beef into 1/4 inch strips against the grain
2. Toss meat in 1 TBL soy sauce
3. Drain briefly, then toss in 6 TBL corn starch
4. Put onto a baking sheet and into the freezer for one hour
5. Start 3 C Vegetable oil heating up to 375º
6. Cook meat in small batches and set on paper towel and bread rack to drain
   SAUCE
7. Meanwhile, mix OJ, molasses, soy, sherry, vinegar and sesame oil.  Set aside
8. Cut orange peel into VERY thin julienne strips
9. Cut red bell into slightly thicker julienne strips
10. Fry orange peel and scallion whites in 2 TBL of the deep fry oil – cook till it starts to brown
11. Add ginger, garlic and chili flakes
12. Cook about 30 seconds, then add your sauce, scallion greens and meat
13. Stir to combine and reheat
14. Serve over cooked rice