Japanese Chicken

This is a 1982 Memphis in May prize-winning recipe.

4 chicken breasts, de-boned
4 tablespoons Japanese soy sauce
4 tablespoons sweet sake
1 tablespoon grated ginger root
1 clove garlic, minced
Cornstarch
2 oranges
4 scallions
Orange Dipping Sauce

Cut chicken into bite-size pieces. Mix next 4 ingredients. Marinate chicken in this mixture for about 30 minutes at room temperature. Coat chicken pieces evenly with cornstarch. (Let cornstarch on chicken become moist before cooking.) Deep fat fry chicken pieces until golden brown. Drain on paper towels.

Cut oranges into 1/4-inch slices, then in half. Cut scallions at an angle into bite-size pieces, including tops. Put orange slices on platter, then chicken pieces. Sprinkle scallions over top.

Orange Dipping Sauce
1 (12 ounce) jar orange marmalade
1 tablespoon white vinegar
2 dried Japanese red peppers
2 teaspoons grated ginger root

Cut peppers into 1/4-inch pieces.

In saucepan, mix all ingredients, stirring constantly. Bring to boil. Reduce heat and simmer for about 5 minutes. Refrigerate for several days before using.