Orange and Sesame Chicken with Thai-style Chayote Slaw

This is an American-Chinese favorite, Asian fusion at it´s finest.

For 8 to 10 servings

Thai-style Chayote Slaw

Ingredients

• 1 Chayote
• 1 Carrot
• 2 tbs Thai fish sauce
• 2 tbs white sugar
• 2tbs lime juice
• Peanuts
• Cilantro

Directions

• Slice chayote & carrot into small matchsticks.
• Make a dressing with Thai fish sauce, white sugar, and lime juice.
• Pour dressing over matchsticks and garnish with chopped peanuts and cilantro.

Chicken

Ingredients

• 1 kg of chicken thigh fillets, cut into nice chunks
• 3 tbs flour
• 3 tbs cornstarch (maizena)
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1/3 cup of soy sauce
• 1 tablespoon of sesame oil
• 2 tablespoons of vegetable oil
• 1/2 cup of water

Directions

1. Mix together the flour, cornstarch, baking soda and powder, soy sauce, sesame oil, vegetable oil, and water until a smooth paste is formed.
2. Add the chicken pieces and let sit for about 30 minutes.
3. In a shallow pan, heat 2 cups of cooking oil and fry the chicken pieces in batches until golden. Keep warm.

Orange and Sesame Sauce

Ingredients

• 2 tablespoons of finely shredded fresh ginger
• 6 to 8 cloves of garlic, finely chopped
• 100 grams of orange marmelade, or a small jar
• 1/2 cup of soy sauce
• 1/2 cup of white sugar
• 1 tablespoon of rice wine vinegar 
• 1/4 cup of ketchup
• 1/4 cup sesame oil
• Toasted sesame seeds for garnish

Directions

1. In a saucepan, fry the garlic and ginger in a little bit of cooking oil until fragrant.
2. Add the rest of the ingredients and bring to a boil.
3. Mix 3 tablespoons of cornstarch into 1 cup of water and mix well before adding it to thicken sauce.
4. Pour over warm chicken nuggets and sprinkle with toasted sesame seeds.
5. Serve with steamed rice and Thai-style chayote slaw.