|Flour||1⁄4 Cup (4 tbs)|
|Fat||1 Cup (16 tbs)|
|Orange juice||1 Cup (16 tbs)|
|Soy sauce||4 Tablespoon|
|Garlic||1 Clove (5 gm)|
Dredge chicken in mixture of flour, salt, and pepper.
Fry in medium skillet; set aside to keep warm.
Remove all but 1 tablespoon of fat from skillet.
Mix orange juice with other ingredients in same skillet.
Bring to a boil, let bubble gently until reduced to a glaze, about 20 minutes.
Remove garlic pieces.
Dip chicken into glaze, coating thoroughly, and serve.