Frank Fat's

The first time I stepped into Frank Fat's restaurant was a several years ago with a couple of good friends who were no strangers to the staff. I immediately felt welcomed at the door as though I was an extended member of the family. We walked to the semi-private booths in the back which I found out later to be where many powerful politicians often are seated. Impressive on every level, Frank Fat's offers up quality Chinese food and a place to create memorable conversations.

Dating back to 1939, Frank Fat's is known as the oldest restaurant in Sacramento. The small entrance off L Street and 8th in downtown Sacramento leads diners into a world of its own. Inside, the decor represents Chinese history expressing the pride of the Fat family. Service is excellent with occasional greetings from managers.

Governors, senators, congressmen and women, and many others have contributed to government bills inside of Frank Fat's. Imagine these engaging conversations taking place over Orange Chicken and Honey Walnut Prawns (one of my favorites)!

Frank Fat's menu also includes the Salt & Pepper Calamari that is accompanied with fresh jalapeno peppers. The flavor will linger in your mouth for hours!

Vegetable dishes include Garlic Green Beans, Baby Bok Choy and Chinese Long Beans. I'd prefer a firmer tofu with the Ma Po Tofu in Hit Pot entree. Beef choices include Mongolian Beef, Szechuan Beef and Garlic Korean Beef Short Ribs. Seafood specialties are Kung Pao Shrimp and Canton Prawns. Of course, Chow Mein, Chow Fun and various Fried Rice dishes are available. If you have something special in mind for a gathering, arrangements can be made a day in advance by bringing in fresh game for chefs to prepare. Better yet, bring in someone who knows authentic Chinese food and have them order something special that's not on the menu. Leave room for a piece of Fat's famous Banana Cream Pie for dessert!

Frank Fat's is located at 806 L Street. Open Monday through Friday for lunch and everyday for dinner. Dress is business casual. For more information, call 916.442.7092 or visit www.fatsrestaurants.com.

Orange Chicken

8 oz. chicken breast, cut 1/2 inch cubes

Marinade

• 1/2 teaspoon salt
• 1 teaspoon sesame oil
• 1/8 teaspoon ground white pepper
• 1 tablespoon dry white wine
• 1 tablespoon cornstarch
• 1 each egg, beaten
• Flour Mix for Dredging
• 1 tablespoon cornstarch
• 1 tablespoon flour
• pinch salt
• 1/2 cup orange sauce

Mix together the salt, sesame oil, ground white pepper, wine and cornstarch. Marinate the chicken cubes in this mix for at least 1 hour. Mix with beaten egg.

Mix together the cornstarch, flour and salt in a shallow pan. Dredge the chicken cubes with this flour mixture. Toss to evenly coat the chicken. Shake off excess flour. Deep fry until golden brown. Drain. In a wok, heat 1/2 cup sauce. Add the fried chicken cubes and toss to mix. Transfer the Orange Chicken to a serving platter. Garnish with julienne orange zest and cilantro. Serve with steamed white rice. Serves 1. Preparation time: 10 minutes.

Orange Sauce for Orange Chicken

• 1 tablespoon soaked & julienned
• orange peel
• 1 tablespoon garlic, minced
• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons oyster sauce
• 3 1/4 tablespoons ketchup
• 1 tablespoon Sambal
• 7/8 cup sugar
• 1/3 cup distilled white vinegar
• 2 1/2 teaspoons sesame oil
• 1/2 teaspoon ground white pepper

Soak the dried orange peel in water until softened. Drain and cut the orange peel into very thin julienne cuts. In a pan, sauté the garlic in a little oil until fragrant. Add the julienned orange peel and stir for another second. Mix all ingredients together. Put in plastic tight lid container and store in refrigerator.