Asian Orange Chicken
From luisascatering 10 years agoIngredients
- For Sauce: shopping list
- 1 cup water shopping list
- juice and zest of one fresh orange (large) shopping list
- juice of 1-2 fresh lemons shopping list
- 1 сup brown sugar, packed shopping list
- 1/3 сup rice vinegar shopping list
- ¼ cup soy sauce shopping list
- ¼ cup water chestnuts, minced shopping list
- 1 knob fresh ginger, minced shopping list
- 2 large cloves fresh garlic, minced shopping list
- 2 green onions (all), thinly sliced shopping list
- 1 red fresno pepper, thinly sliced (include seeds if you want heat) or dried red chili flakes, to taste shopping list
- 3 teaspoons cornstarch shopping list
- ~ shopping list
- For Chicken: shopping list
- 2 lbs organic chicken tenders shopping list
- ~ shopping list
- Breading: shopping list
- Tempura flour shopping list
- 1 egg, beaten, seasoned with salt shopping list
- 2 cups panko breadcrumbs shopping list
- canola oil, for frying shopping list
How to make it
- Combine all of the sauce ingredients — EXCEPT the cornstarch.
- Cut chicken tenders into bite-size chunks. Pour 1 cup of the sauce over the chicken in a large resealable plastic bag or other container which allows the chicken to be completely covered with the marinade. Chicken should marinate for at least an hour.
- Pour remaining sauce into a saucepan. Whisk the cornstarch into the sauce. Stir often while bringing mixture to a boil. When sauce reaches a boil, remove it from heat. If for any reason the sauce is too thick, just add a little water to loosen it up or if it’s too thin, add a little cornstarch slurry until you get the desired consistency.and cover until the chicken is ready.
- When chicken has marinated, preheat 2-inches of oil in a wok or skillet to 350 degrees.
- Dip each piece of chicken first into the tempura flour, then into the egg, then the panko. Fry the chicken pieces for 3–4 minutes, or until golden brown. Flip the chicken over halfway through the cooking time. Remove the chicken to a rack or paper towels to drain.
- As the chicken cooks,
- To serve:
- Place a scoop of rice on plates, arrange fried chicken on one side. Drizzle chicken with sauce and around the rice. Sprinkle chicken with sesame seeds and green onions.
The Rating
Reviewed by 1 people-
cooked this today and really liked the sauce i used chicken thigh
fillets this will be a regular on my table thank you for posting itstevek in melbourne loved it
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