Orange Chicken

• Meanwhile, wash and dry all produce. • Zest orange until you have 1 tsp (2 tsp for 4 servings). Halve orange; squeeze juice from both halves into a small bowl. Trim and thinly slice scallions. • Pat chicken* dry with paper towels, then dice into 1-inch pieces. • In a large bowl, whisk together tempura mix, 1⁄3 cup cold water (2⁄3 cup for 4), and salt (we used ½ tsp) until smooth. (For 4, use 1 tsp salt.) TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency. • Stir chicken into batter until fully coated.

• To bowl with orange juice, add sweet soy glaze, chili sauce, jam, stock concentrate, orange zest, half the vinegar, 1 TBSP water, 1 tsp cornstarch (we sent more), and 4 tsp sugar. (For 4 servings, use all the vinegar, 2 TBSP water, 2 tsp cornstarch, and 8 tsp sugar.) Whisk to combine. • Heat a medium, dry pan over medium-high heat. Pour in orange sauce; cook until slightly thickened, 3-4 minutes. Remove pan from heat.

• Heat a 1⁄3-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches if necessary, carefully add coated chicken in a single layer. (TIP: Add more oil in between batches if necessary.) Cook until golden brown on first side, 3-5 minutes. Using tongs, flip and cook until chicken is golden brown and cooked through, 4-5 minutes more. TIP: To check for doneness, cut one piece in half. • Using tongs or a slotted spoon, transfer chicken to a paper-towel-lined plate. Immediately season lightly with salt and pepper.

• Add tempura chicken and half the scallions to pan with sauce. Reheat over medium heat, stirring, until chicken is glazed, 1-2 minutes. If sauce is too thick, add a splash of water.