For the chicken:
1 pound of boneless, skinless chicken thighs cut in 2-inch chunks.
1 package tempura batter.
Cook chicken according to package directions.
Place on a paper towel-lined cookie sheet in a warm oven to keep them crunchy.
For the Sauce:
1Tablespoon olive oil
1 cup of orange juice
1/2 teaspoon of fresh ground ginger
1/2 jar of Bittersweet Herb Farm Chai Tea Marmalade
2 Tablespoons of apple cider vinegar
1 Teaspoon Bittersweet Herb Farm Zesty Garlic Seasoning
1/4 cup Hoisin Sauce
1/4 cup of cornstarch
1/4 cup of cold water
In a medium size nonstick pan, heat oil and add the ginger, red pepper flakes (if desired), and Bittersweet Herb Farm Zesty Garlic Seasoning. Cook for 1 minute and then add the orange juice. Once the orange juice is warm add the Bittersweet Herb Farm Chai Tea Marmalade, vinegar, and hoisin sauce. Bring to a slow simmer, stirring frequently. In a shaker bottle add the cornstarch and then the cold water. Shake vigorously. Add the cornstarch and water to the simmering sauce until it thickens. Remove from heat.
Place chicken in a bowl and toss with some of the sauce. (Only toss as much as you will eat so the chicken does not get soggy.) Serve over white or brown rice. Serve it with a sprinkling of green onion and orange zest, if desired.