Orange Sauce Scrapple

Ingredients

1 pound scrapple (cut into 1 1/2 inch-4 cm chunks)

1 tablespoon water

2 teaspoons Shaoxing wine

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon sesame oil

1/3 cup cornstarch

1 to 1 1/2 cups neutral oil

1/2 cup fresh orange juice (or store-bought)

1/2 cup chicken stock

2 tablespoons sugar

2 1/2 tablespoons rice wine vinegar

1 tablespoon oyster sauce

1/4 teaspoon salt

3 to 4 pieces dried tangerine or mandarin orange peel (optional)

6 dried red chili peppers

2 star anise

1/2 teaspoon garlic (minced, optional)

1/2 teaspoon ginger (minced, optional)

2 tablespoons cornstarch (mixed into slurry with 2 tablespoons water)

1 scallion (sliced on an angle into 1 1/2 inch/4 cm pieces)

Instructions

Toss the scrapple in the sesame oil, white pepper, garlic powder, salt, and Shaoxing wine; set aside for 20 minutes. Put the cornstarch in a shallow bowl, and heat the oil in a small pot until it reaches 350 degrees F. Dredge the scrapple in cornstarch and fry until golden. Transfer to a plate lined with paper towel.

Heat a wok over medium heat and add a tablespoon of oil. Add the dried chili peppers, tangerine peel, and star anise, and toast for about 20 seconds, being careful not to burn the aromatics. Add the orange juice, chicken stock, vinegar, sugar, and soy sauce.

Bring the sauce to a simmer and gradually add the cornstarch slurry, stirring constantly. When the sauce is thick enough to coat a spoon (you don’t have to use all of the slurry if the sauce is thick enough), add the scrapple and scallions. Toss quickly, and serve!