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)
Batter:
1 1/4 c. flour
1/2 c. cornstarch
2 t. baking powder
1 t. baking soda
1/2 c. cold water
Sauce:
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
Garnish:
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”
1.
Rinse then pat dry chicken. Cut into bite size pieces. Be SURE to remove all bones.
Sprinkle with salt.
2.
Toss chicken into medium size plastic bag with
3/4 c. flour.
Shake. Remove excess flour & set aside.
3.
In a big bowl; prepare batter by mixing dry ingredients, then whisk in cold water. Set aside.
4.
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.
5.
Dip chicken in batter mixture.
6.
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.
7.
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.
enjoy!
