Deep inside lies a dragon. A goblin whose ravenousness thirsts restlessly for the right fit.
A quagmire of sorts. Blinding, arduously bumbling, haphazardly leaving a cataclysmic trail of chaos. True, unrivaled pandemonium.
This infectious, noxious cloud germinates in the subconscious. Gnawing at the bone. Depletion. Utter exhaustion. A bone picked clean.
Grumbling heard potentiating widespread fear. A battlecry leading to deafening detonation.
The hunger monster looms within. Feed it.
Takes 40 min; Feeds 6-8
Ingredients for Chicken:
- 4 chicken breasts, cut into bite size chunks
- 1/2 cup cornstarch
- 1 tbsp ground garlic
- 2 tsp ground onion
- 2 tsp ground white pepper
- 3 cups canola or peanut oil (for frying)
- 1 tbsp black/white sesame seeds (as garnish)
- 2 chopped scallions (as garnish)
Ingredients for Orange Dragon Sauce:
- 7-8 navel oranges, juiced and the zest of 1 (option for half of these to be blood oranges)
- Half the flesh of a dragon fruit
- 1/2 lime, juiced
- 3 garlic cloves, peeled and smashed
- 1 thumb sized nob of ginger, peeled and cut into chunks
- 1 1/2 tbsp rice wine vinegar
- 1 tbsp soy sauce (low sodium)
- 1 pinch kosher salt
- 1 tbsp sambal
- 2 tbsp cornstarch
- 3 tbsp water
- 1 tbsp white sugar (optional)
Method for Sauce:
In a small sauce pan, over medium heat, add zest and juice of all citrus, dragonfruit along with garlic and ginger.
Bring this to a boil and then turn down heat to low, allowing to steep for at least 10 min. Add soy, vinegar and stir.
Strain out garlic, dragonfruit seeds, ginger and zest, reserving the liquid.
Return the liquid to the sauce pan, taste and adjust seasonings. Heat to med-low. Now is the time to add sugar, if you like the sauce a bit sweeter.
In a small bowl add cornstarch and water. Mix well to create a slurry.
Add the slurry to the citrus stock and stir until it thickens (about 2 min). Add sambal and stir. This can be set aside and reheated, if needed.
Method for Chicken
For the chicken, heat oil in a dutch oven to 350 degrees Fahrenheit. Use a thermometer, as if you are impatient like me, you will fry the first batch when the oil is not hot enough and the chicken will not get that beautiful golden color.
In a medium bowl mix pepper, garlic and onion powders along with corn starch.
Salt the chicken separately and then coat in dry ingredients .
Fry the chicken in batches (12-15 pieces at a time) for 3 and a half minutes.
Drain on paper towel. Serve over rice with blood orange glaze and garnish with sesame seeds and scallions.
Still hungry for more? Well then you must try my Slow and Low Roasted Salmon or my ultra decadent ‘Scavenger’ Bolognese. Still in the mood for chicken? How about Chicken Poblano Tortilla Soup or Pacific Northwest Chicken and Mushrooms with Petit Sirah or Steak with Cherry Chimichurri and Street Corn Salad. I got lots of ideas for you…Just check out the delicious manifesto on the home page for more!
