Clementine Peel Chicken

One of the many wonderful fruits available during the winter season is the versatile clementine. Clementines reminded me somewhat of tangerines as they are sweet, juicy, and have no seeds. My kids will await patiently as I peel off the skin, divide the individual segments and they will carefully inspect it for any remaining threads of peel before it disappears in their little mouths. With ample clementines around the house from a recent purchase, I decided to make a different version of orange peel chicken using clementines. Here's my recipe...

Clementine Peel Chicken
Peel of two clementines
Enough clementines for a cup of juice
1/2 cup molasses
2 Tbs Soy Sauce
1 Tbs Fish Sauce
2 Tbs Sesame Oil
1 Tbs Cornstarch
1 c all-purpose flour
1 tsp salt
1/2 tsp baking powder
1 c water
4 chicken breasts halves, cut into cubes
3 cups vegetable oil
1 Tbs chili oil
1 Tbs crushed chili peppers
6 whole dried chili peppers
5 cloves of garlic, minced
1 Tbs finely chopped fresh ginger
3 Tbs cider vinegar

Mix clementine juice, molasses, soy sauce, fish sauce, sesame oil and cornstarch in a bowl.
Mix four, salt and baking powder in medium bowl. Whish in water to form smooth batter. Add chicken and mix well.
In a non-stick wok, heat oil till 375. Carefully add 1/4 of chicken and cook till golden brown. Drain on paper towels. Remove oil.
Reheat wok, add chilli oil, clementine peel, crushed chili peppers, dried chili peppers, garlic and ginger. Stir fry till fragrant. Add cider vinegar.
Stir cornstarch mixture into wok. When sauce thickens, add chicken and mix well. Serve with white or brown rice.