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Orange Chicken

Orange Chicken

Follow this orange chicken recipe and I guarantee you will never go to the Chinese takeout again! For the sauce: 1/2 cup of orange juice 1/4 cup chicken stock 1 tbsp brown sugar 1 tbsp soy sauce 2 tbsp Chinese rice cooking wine 1 tbsp fish sauce (optional) 2 tsp cornstarch Add all ingredients into a bowl or other container and mix everything together. Set aside. Prepare your chicken breasts by cutting them into bite size pieces. Prepare: 2 beaten eggs 1/2 cup white flour 1/2 cup rice flour (You can use 1 cup of white flour if you do not have rice flour) 2 tbsp diced up ginger A small amount of thinly sliced orange peel Dip the chicken pieces into the egg, then move into the flour. Dredge all chicken pieces thoroughly in the flour mixture. Place enough oil in your wok for deep frying and warm up to 350F on high. (Drop a piece of batter from the dredged chicken in the oil, when it sizzles and rises to the surface immediately, you are ready for deep frying.) Lower your heat to medium high and start placing your chicken pieces in the hot oil. Be careful not to crowd your wok too much as this will reduce the temperature of the oil and your chicken will come out soggy. Remove the chicken from the oil when golden brown and set aside to drain excess oil. Repeat the process until you have fried up all your chicken. Set aside your fried chicken pieces, clean your wok and place again on the stove on high heat. Get 2 tbsp oil nice and hot in the wok (I used sesame oil, you can use

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