Katey's Kitchen

~Cook rice according to package directions

~Place chicken parts on wax paper and set on platter.  Break egg into one bowl and whisk

~In paper or plastic bag measure flour, salt and pepper.  Dip each piece of chicken in egg then drop into flour.  Close top and shake gently to coat.  Set on wax paper.  Repeat until done

~Measure oil in frying pan and set on stove over medium heat.  When oil is hot enough add chicken pieces gently one at a time with tongs.

~Fry chicken until bottom side is golden brown, then turn with tongs and brown other side approximately 7 – 10 minutes.  Remove chicken pieces as done and place in dutch oven over low heat

~While chicken is browning, start the sauce

~Press garlic into second bowl, add green pepper, mustard, soy sauce, honey, ketchup and orange juice.  Stir well

~Pour bowl of sauce over chicken in dutch oven.  Cover with lid and cook over low heat for 30 minutes or until tender

~While chicken is simmering, peel orange and cut crosswise into cartwheel slices less than 1/2″ thick.  Pick out seeds.

~Add orange slices to chicken in dutch oven approximately 5 minutes before serving

Serve over hot rice