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1
Using a zester, zest one of the oranges.
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2
Be sure to remove only the colored part of the skin, not the white pith, as this has a bitter taste.
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3
Juice oranges to measure a half cup juice.
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4
Combine juice, molasses, soy sauce and cornstarch in small bowl; set aside.
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5
Heat about three cups vegetable oil in wok over medium-high heat, until oil registers 375F on deep fry thermometer.
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6
Combine flour, salt, and baking powder in medium bowl.
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7
Whisk in water to form a smooth batter.
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8
Coat chicken in mixture well, and carefully add about a third of it to the wok.
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9
Cook about four minutes or until chicken is golden brown and no longer pink in center, stirring occasionally to break up pieces with spoon.
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10
Remove chicken with slotted spoon to tray lined with paper towels.
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11
Repeat two more times with the remaining chicken, allowing oil to reheat between batches.
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12
Pour of all oil from wok.
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13
Reheat wok over medium high heat until hot; add chili oil.
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14
Add orange zest, dried chili peppers, garlic and ginger.
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15
Stir-fry for about thirty seconds to a minute or until fragrant.
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16
Stir cornstarch mixture, and add to wok.
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17
Cook until sauce boils and thickens.
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18
Return chicken to wok, and mix well.
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19
Serve over rice.
