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Spicy Mandarin Chicken

For when you want to go out, but you have to stay in! The bright flavors of orange and serrano chili breathe new life into this chinese restaurant classic.

4

Servings

40 Mins

Prep Time

20 Mins

Cook Time

Prep

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Marinate the Chicken

Toss the chicken with the soy sauce in a small bowl then place in the refrigerator and marinate for 20 minutes.

  • Chicken Thighs(1" cubes)4
  • Soy Sauce2 Tbsps.
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Make the Batter

In medium size bowl thoroughly mix the batter until there are no lumps. Set aside.

  • Cornstarch½ cup
  • All Purpose Flour¼ cup
  • Kosher Salt1 tsp.
  • Water½ cup
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Make the Slurry for the Sauce

In a small bowl measure and combine the remaining cornstarch and the water, reserve for later use.

  • Cornstarch3 tsps.
  • Water3 tsps.
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Make the Sauce

In a separate bowl, measure and mix the following ingredients for the sauce and set aside.

  • Chili Flakes¼ tsp.
  • Soy Sauce2 tsps.
  • Rice Vinegar1 tsp.
  • Brown Sugar3 Tbsps.
  • Orange Juice¾ cup
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Cooking Steps

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1. Remove the Chicken from the Marinade

Transfer the chicken from the marinade to a paper towel lined plate or tray.

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2. Add the Oil while Preheating the Pot

Add the sesame oil and set the cookware at 300°F/150°C (medium).

  • Sesame Oil1 Tbsp.
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3. Add and Cook the Aromatics

Cook the aromatics for 5 minutes or until they become slightly translucent, making sure they don't burn. Stir freqeuntly.

  • Ginger(finely chopped)1 tsp.
  • Garlic Clove(finely chopped)1
  • Serrano(finely chopped)2 tsps.
  • Scallion Whites(thinly sliced)1 Tbsp.
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4. Add the Sauce and Bring to a Simmer

Add the sauce to the aromatics and lower the temperature to 225°F/110°C (low). Cook for 3 minutes or until the sauce just starts to boil.

  • Sauce Base
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5. Add the Slurry and Thicken the Sauce

Reduce the temperature to 215°F/100°C and whisk in the slurry. Cook the sauce for 1 minute or until the sauce has thickened to the consistency of maple syrup.

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6. Remove the Sauce

Using a rubber spatula, transfer the sauce to a bowl and cover with foil to keep warm. Wash the pot thoroughly and return to the burner/cooktop

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7. Add the Oil, and Preheat the Pot

Add the oil then set the burner to Power 5 (medium). Once a thermometer in the oil reads 375°F/190°C, switch to Temperature Control and set the temperature to 425°F/220°C. You will then be ready to fry. Keep in mind that this step may take 7-9 minutes. Chef's note: In Guided Recipes, the system will handle all of this for you!

  • High Heat Oil(grapeseed, vegetable, canola)2 cups
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8. Batter the Chicken

While the oil heats you can toss the chicken in the batter ensuring to separate and coat each piece.

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9. Fry the Chicken

Using a pair of tongs, carefully add 12-15 pieces of battered chicken to the hot oil making sure not to overcrowd. Without stirring, fry for 2 minutes or until the chicken begins to turn golden brown.

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10. Flip and Finish Frying the Chicken

Using a pair of tongs or chopsticks, carefully flip each piece of chicken. Continue frying for 2 more minutes or until the chicken turns golden brown on the outside.

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11. Remove the Chicken

Using a slotted spoon, carefully transfer the chicken to a paper towel lined tray. Make sure your oil is at the right frying temperature before adding another batch of chicken. If needed, return to Power 5 and reheat the oil to 357°F/190°C. Repeat steps 9 & 10 until all of the chicken is cooked.

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12. Sauce the Chicken

In a medium bowl, toss the fried chicken in the sauce to coat evenly.

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13. Garnish and Serve

Spoon some chicken in the center of each bowl and garnish the chicken with lime slices, mandarin wedges and sliced scallion greens.

  • Limeas needed
  • Mandarinas needed
  • Scallion Greens(thinly sliced)1
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