Sweet Clementine Orange Chicken
By: Linda Bonwill – World Class Cooking
"Many of us are familiar with the Asian dish, Orange Chicken. It is a battered chicken, deep-fried then coated with a sticky orange sauce. Well, we just took that popular dish to a whole new level."
We started by brewing a pot of the latest flavor of coffee, "Sweet Clementine."
We then incorporated the coffee with other Asian flavors to make the sauce. Next, we reduced it down into a thick sweet glaze. Not only did the house smell fantastic from the aroma, but the chicken dish was also outstanding. The addition of the coffee gave this recipe a pleasurable kick we were hoping. You will need to make this recipe to find out for yourself.
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Featured ingredient: Sweet Clementine Coffee 10 oz. Bag Ground
- 1 lb chicken tenders (or breasts), cubed
- 1 egg, beaten
- 1/4 cup cornstarch
- 1/4 cup flour
- oil for frying
- 1 cup freshly brewed Sweet Clementine Coffe
- 1/4 cup honey
- 2 TBS brown sugar, optional
- 2 TBS rice vinegar
- 2 TBS soy sauce (tamari)
- 1 tsp ginger, minced
- 1 tsp garlic, minced
- 1/4 tsp red pepper flakes
- 1 TBS Clementine (orange) zest
- 1 tsp cornstarch
- 2 TBS sesame seeds
- Chopped scallions
Instructions for Chicken
- Season the chicken with salt and pepper. Beat the egg in a bowl.
- Stir together the cornstarch, flour, and salt in a separate bowl.
- Carefully remove the chicken from the egg, leaving as much egg behind, and place in the flour mixture. Toss the chicken in the flour to coat. Place on a clean plate. Work in small batches. Repeat the process until all the chicken is coated..
- Heat fry oil in a pan (350 -375 degrees). Drop a few pieces of chicken into the hot oil. Fry for 3-4 minutes on each side. Continue to fry the remaining chicken. Place on a paper towel to absorb excess grease.
Instructions for Sauce
- Add the coffee, honey, sugar, vinegar, soy, ginger, garlic, pepper flakes, and zest into a saucepan. Bring to a slight boil at med/high temperature. Mix the cornstarch with 3 tsp of water to make a slurry. Add into the saucepan. Stir until thickened, approx. 5 mins.
- Fold the chicken into the sauce to coat. Pour into a serving dish.Top with sesame seeds and scallions.
Serve with rice and vegetables for a complete meal.
Serves up to four people