Spicy chinese chicken
Chicken legs — 800 grams (seedless)
Orange juice — 250 g
Soy sauce — 3 tablespoons. spoons
Ginger chopped — 1 tbsp. tablespoon (or 1 teaspoon ground dried ginger)
Orange jam — 2 tbsp. spoons
Starch — 4 tbsp. spoons (for breading)
1. Mix the soy sauce and ginger. Marinating the chicken for half an hour.
2. Then each piece falls off in starch, fry in deep fat. Recline finished pieces on a napkin to soak excess fat.
3. In a pan mix the juice, jam, a small amount of vegetable oil and remaining after breading starch. If the left — add 2-3 teaspoons of starch. Bring to a boil and tormented over low heat until the sauce thickens. Then add the chicken and simmer for a few minutes.
4. When serving garnish with greens.