Mairz shared the lovely photos from dinner below and here are the recipes! If you order Orange Chicken from the take-out menu at your local Chinese place I highly recommend giving this a try. Delicious!
Orange Chicken:
2 pounds boneless, skinless chicken breast cut into cubes
1 1/2 cups cornstarch
1 cup panko bread crumbs
2 eggs, beaten
salt
pepper
Vegetable oil (for frying)
Combine cornstarch, salt and pepper. Prepare 3 separate bowls, one with beaten eggs, one with bread crumbs and one with cornstarch. Dip cubed chicken in egg mixture, toss in cornstarch, return to eggs then dip in bread crumbs. This creates the perfect amount of crisp! After all of your chicken is coated, heat a pan with vegetable oil to 375 degrees. Fry the chicken in batches until completely cooked.
Orange Sauce:
1 1/2 cups water
1/4 cup orange juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 cup brown sugar
1/2 teaspoon ginger root, grated
1 clove garlic, minced
1 tablespoon orange zest
3 tablespoons cornstarch
2 tablespoons water
In a large saucepan over medium heat combine 1 1/2 cups water, orange juice, rice vinegar and soy sauce. Heat liquids for a few minutes to blend them well. Stir in brown sugar, orange zest, ginger, garlic. Increase heat and bring to a boil.
Combine 3 tablespoons of cornstarch with 1/4 cup water and mix thoroughly. Slowly stir mixture into sauce until it thickens. Pour sauce over breaded chicken and enjoy!!
I used this recipe for the crispy parmesan asparagus - mine didn't turn out quite as crispy and are still a work in progress. But were delicious nonetheless.
Happy cooking! xoxo,
Dieter
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