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CAMPFIRE FRIED CHICKEN WITH ORANGE PEEL SAUCE

yield: 5 6-oz. servings

 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

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

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