Spirited Chicken Recipes
Japanese Chicken
Japanese Chicken is a 1982 Memphis in May prize-winning recipe. The Orange Dipping Sauce needs to be made several days before serving.
Ingredients
Orange Dipping Sauce
- 1 (12 ounce) jar orange marmalade
- 1 tablespoon white vinegar
- 2 dried Japanese red peppers
- 2 teaspoons grated ginger root
Chicken
- 4 chicken breasts, de-boned
- 4 tablespoons Japanese soy sauce
- 4 tablespoons sweet sake
- 1 tablespoon grated ginger root
- 1 clove garlic, minced
- Cornstarch
- 2 oranges
- 4 scallions
Instructions
Orange Dipping Sauce
- Cut peppers into 1/4 inch pieces.
- In saucepan, mix all ingredients, stirring constantly. Bring to boil. Reduce heat and simmer for about 5 minutes.
- Refrigerate for several days before using.
Chicken
- Cut chicken into bite-size pieces.
- Mix next 4 ingredients. Marinate chicken in this mixture for about 30 minutes at room temperature.
- Coat chicken pieces evenly with cornstarch. (Let cornstarch on chicken become moist before cooking.)
- Deep fat fry chicken pieces until golden brown.
- Drain on paper towels.
- Cut oranges into 1/4-inch slices, then in half.
- Cut scallions at an angle into bite-size pieces, including tops.
- Put orange slices on platter, then chicken pieces. Sprinkle scallions over top.