Use organic, local ingredients whenever possible-
Ojai’s Tangerine Man; Jim Churchill grows the best tangerines I’ve ever had-
they’re way better than candy!
Tip; have everything prepped & ready to go. Don’t have hot oil waiting- it’s a recipe for disaster…
Serves about 6
2 pounds free range Chicken- (boned, white meat)
2 t. salt
oil for frying (about 2″ deep in a frying pan)
1 1/4 c. flour
1/2 c. cornstarch
2 t. baking powder
1 t. baking soda
1/2 c. cold water
3 T. apple cider vinegar
1/3- 1/2 c. Ojai Habanero Jelly
1 or 2 fresh squeezed Mexican limes
1 1/2 c. “Pixie” Tangerine Juice or orange juice
4 T. cornstarch
1 1/2 – 2 c. fresh, sweet pineapple chunks- cut in bite size pieces
(Pixie tangerines or Orange can replace pineapple)
3 carrots- cut in circles
1 1/2 c. sugar snap peas- (or green beans)
1/2 c. sesame seeds- dry roast in frying pan until golden brown & beginning to “pop”
Rinse then pat dry chicken. Cut into bite size pieces. Be SURE to remove all bones.
Sprinkle with salt.
Toss chicken into medium size plastic bag with
3/4 c. flour.
Shake. Remove excess flour & set aside.
In a big bowl; prepare batter by mixing dry ingredients, then whisk in cold water. Set aside.
In a medium size saucepan prepare sauce over low-medium heat. Add vinegar & Ojai Habanero Jelly, & & lime juice.
In a separate small bowl mix; cornstarch & Pixie (or orange) juice. Drizzle & whisk juice/cornstarch mixture into saucepan with the
Jelly mixture. Stir until thickened & somewhat translucent.
Keep slightly warm until you’re ready to serve.
Dip chicken in batter mixture.
Heat oil in deep frying pan, wok or deep fryer (about 375•)
Cook chicken 3-5 minutes (golden brown or a tad more). Drain off excess oil. Set aside in a warming dish until all fish is prepared.
I suggest you serve the sauce on the side & let your guests add sauce to their liking.
Top with sesame seeds.
This dish is excellent served with rice.