Orange Chicken

by Roger

2 lbs. skinless, boneless chicken thighs

Marinade:

2 t. chicken broth mix

1/8 t. white pepper

2 t. soy sauce

1 T. corn starch

1 T. water

1 small egg, beaten

1/3 c. tapioca starch or corn starch

Pound meat with meat tenderizer and cut into thirds.  Mix seasoning ingredients and marinate chicken for at least 30 minutes.  Add beaten egg and coat lightly with tapioca starch.  Heat pan and add enough oil to cover chicken half deep. Add chicken pieces and fry until golden on both sides.  Remove chicken and prepare sauce.

Sauce:

1/2 t. minced garlic

1/2 c. frozen orange juice

1/8 t. salt

2 1/2 T. sugar

2 t. custard powder

1 t. sesame oil

Saute garlic in oil over low heat.  Add orange juice mixture, stirring constantly until thickened and begins to bubble.  (Do NOT cook on high heat.)  Return chicken to pan and toss with sauce.