Orange

Big Island Dipping Sauce

1/3 cup mayonnaise

1 tbsp Yoshida sauce

2 tsp fresh ginger

2 tsp Deaf Girl Walking orange extract

1 tsp onion (I use a microplane to keep the sauce smooth)

1 tsp garlic (I use a microplane to keep the sauce smooth)

½ to 1 tsp dark brown sugar

Drizzle of sesame oil

Optional: Sprinkle with fresh parsley

Mix all together and let sit for five minutes to allow the flavors to mingle. Enjoy!

Crispy Orange Chicken

1 lb boneless chicken breasts
cornstarch to coat

BATTER
1 cup cornstarch
1/2 cup all-purpose flour

SAUCE

1 cup chicken broth
3 tbsp black or mushroom soy sauce
2 tbsp dry sherry (or Shaoxiang wine)
1 tbs light soy sauce or Kikkoman
4 cloves garlic, crushed
1 tbsp finely minced ginger
1 tbsp sugar
1/2 tsp white pepper
1 tsp chili paste (or to taste)
1 tbsp cornstarch mixed with 1/4 c cold water
3/4 cup sugar, or to taste (I use considerably less)
1 tsp orange extract
4 cups of oil for frying

1. Begin by slicing the chicken lengthwise into four pieces, then cutting on an angle to create 1/4 inch slices. Dredge the chicken in cornstarch, shaking off any excess, and lay them out on a cookie sheet.

2. To prepare the batter, mix the flour and 1 cup of cornstarch with one cup of cold water. The batter should have a fairly thick consistency that is easy to stir.

3. Heat oil in a wok, dutch oven, or deep-fryer to 350°F. Coat the chicken in the batter, then deep fry the pieces in batches without overcrowding until they are crusty and white, which should take about 3-5 minutes. Drain the chicken, then return the oil to 350°F and fry again until golden, for an additional 1-2 minutes. Drain once more.

4. For the sauce, combine the sauce ingredients in a wok over high heat. Bring the mixture to a boil while stirring, then add the cornstarch mixture and continue to boil until thickened.

5. Immediately add the fried chicken pieces to the sauce and quickly toss them until they are all coated. While stirring and tossing the chicken, gradually add the sugar by pouring it from about 12 inches above the wok. Once a glaze has formed, splash the orange extract over the chicken and toss several times to mix. Serve immediately.