Orange 'Chicken' Oysters

This dish is inspired by the classic flavors of orange chicken, but trades in a can of spicy, habañero oysters in place of the poultry. The key to achieving the classic crispy chew of orange chicken, or in this case orange oysters, is coating the protein in cornstarch before frying. The starch not only helps achieve a golden sear, but also acts as a thickener for the sauce. This dish comes together in 30 minutes or less, making it almost equally convenient as ordering in Chinese food.

Serves 2

Zest and juice of 2 medium oranges

1 teaspoon freshly grated ginger

1 garlic clove, grated on a Microplane

1 tablespoon mild honey

1 tablespoon rice wine vinegar

2 teaspoons soy sauce or tamari

2 cans Ekone Habañero Hot Oysters

2 heaping tablespoons cornstarch

2 tablespoons neutral oil

White rice to serve

Cilantro and green onions to garnish

In a small bowl, combine the orange zest, juice, ginger, garlic, honey, vinegar, and tamari.

Add the cornstarch to a small rimmed plate. Dredge the oysters thoroughly in the starch. Pour the remaining liquid from the can into the orange sauce.

Heat a wide-rimmed frying pan over medium heat. Add the oil and heat it until you can see gentle ripples on its surface. Add the oysters to the pan; they should sizzle on contact. Cook for about 2 minutes per side, or until golden and crispy. Lower the heat, and pour in the sauce. It will sizzle and immediately begin to thicken. Allow it to cook, simmering gently, for a couple of minutes–until it reaches the consistency of molasses, coating each fried oyster in sticky, citrusy flavor.

Serve on top of steaming white rice, and garnish with a handful of sliced green onions and cilantro.