Japanese fried chicken with blistered snap peas
2 chicken breasts, boned and cubed
Couple drops of sesame oil
2 tbsp soy sauce
1/2 pound sugar snap peas, strings removed
1 cup cherry rhubarb preserves
1/3 cup orange juice
5 pickled ramps with some liquid
2 tbsp minced ginger
2 cloves of garlic minced
2 pieces dried citrus peel
3 tbsp heavy soy sauce
Combine first 3 ingredients and marinate in fridge for 30 mins.
Roll the chicken cubes in potato starch and shake off excess. Heat oil for frying.
In a small sauce pan combine ingredients for sauce and simmer over a low heat until reduced and thickened. Keep warm.
Fry the chicken in batches until golden. Place on paper bag to drain. Fry the peas for 15-25 seconds and drain. When the chicken and peas are all cooked and drained place in serving bowl and pour sauce over. Serve.