CAMPFIRE FRIED CHICKEN WITH ORANGE PEEL SAUCE

Ingredients Weight Measure
Oil 3 Tbsp.
Ginger, chopped 2 Tbsp.
Garlic, minced 2 Tbsp.
Scallion, chopped 2 Tbsp.
BBQ sauce 2 cups
TABASCO® brand Chipotle Pepper Sauce 1 cup
Orange marmalade 1/2 cup
Chicken legs, boneless, skin on 2 lbs.
Ice water 4 cups
Cornstarch 1 box

Method

  1. In saucepan, heat oil and sauté ginger, garlic and scallions until aromatic.
  2. Add BBQ sauce, TABASCO® Chipotle Pepper Sauce and marmalade and bring to simmer. Cook for 20 minutes.
  3. Cut chicken legs into 1" pieces.
  4. Combine ice water and corn starch; coat chicken with batter.
  5. Deep-fry chicken in 350°F oil for 6-8 minutes or until the chicken is done.
  6. Place cooked chicken in large bowl and combine with campfire sauce.
  7. Serve 6 oz. of chicken with steamed rice and vegetable.

Yield: 5 6-oz. servings