pjw
New Member
I have 3 children, 21,17,14; at home 17,14, & 4, granddaughter. I cook from scratch, 100+cookbooks
Posts: 11
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Post by pjw on Aug 11, 2005 10:27:33 GMT -6
Orange Chicken
2 pounds boneless chicken pieces, skinned 1 egg 1 1/2 teaspoon salt White pepper Oil 1/2 cup plus 1 tablespoon cornstarch 1/4 cup flour 1 tablespoon minced ginger root
Sauce: 1/2 tablespoon minced ginger 1/2 tablespoon minced garlic 1 green onion, minced 1 tablespoon dry vermouth or white wine 2 tablespoons soy sauce 1 tablespoon hot bean sauce, optional 2 tablespoons dried orange peel, soaked in hot water for 1/2 hour and shredded 2 teaspoons sugar or honey 1/2 teaspoon sesame oil 6 small dried hot red chiles, such as Japones or de Arbol dash crushed red pepper flakes 1 Tblsp. cornstarch mixed with 1/8 c. water
Combine all the sauce ingredients in a sauce pan, stir well, and start warming. Cut chicken pieces into 2-3 inch strips and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside. Pour sauce over chicken. Serve over rice.
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