2 Hale oranges
4 green onions, cut in 1/4-inch long pieces
1/3 cup soy sauce
1/4 cup sugar
1 cup Hale orange juice
vegetable oil for deep frying
3 pounds boned, skinned chicken breasts and thighs, cut in bite-sized pieces
2 tablespoons vegetable oil
1 tbsp ginger shredded fresh, or 1 tsp. ground
1/4 teaspoon hot pepper sauce
Score peel of 1 Hale orange in quarter sections; remove peel. Remove all white membrane from peel; cut peel into long, thin strips. Peel second Hale orange; section both oranges. Reserve sections and orange peel strips. Combine green onions, soy sauce, sugar and Hale orange juice in small bowl; set aside. Pour oil to depth of 3 inches into large, heavy saucepan. Heat to 375 degrees on deep fat thermometer. Fry chicken pieces, a small amount at a time, about 4 minutes or until pieces lose their pink color. Remove with slotted spoon; drain on paper towels. Heat 2 tablespoons oil in large skillet or wok. Add ginger, hot pepper sauce and orange peel strips; stir fry 1 1/2 minutes. Add chicken pieces; stir fry 3 minutes. Add Hale orange juice mixture; stir-fry 3 minutes. Transfer to heated serving dish. Garnish with orange sections.
YIELD: 8 servings.
Serve with snow peas and canned water chestnuts, drained and sliced. Steam vegetables three to five minutes.