I absolutely love orange chicken –
And I am an “eyeballer” –
I dip my chicken chicken breasts in beaten eggs/milk; coat with seasoned cornstarch (S & P with parsley and a bit of garlic – gotta have my garlic!) and then back into the egg mixture. I like that tempura-like batter.
Skillet fry – corn oil. Just until they are half done or so.
Transfer to baking sheet – drizzle with sauce and bake until done.
Sauce is simple – while the chicken is cooking -
Equal amounts of soy sauce and honey (remember – I eyeball it all – about ½ c. each) and a bit of ketchup and frozen/thawed OJ concentrate – 3 – 4 T. Each – splash of white vinegar and sprinkle of red pepper flakes. I bring to a boil (easy on the heat – I use a nice low/moderate flame) and then drizzle on the chicken. Turning to coat well.
While that is in the oven I make rice as a side – cooked in chicken broth – not water – adding any veggies I want.
Just perfect!
And I am an “eyeballer” –
I dip my chicken chicken breasts in beaten eggs/milk; coat with seasoned cornstarch (S & P with parsley and a bit of garlic – gotta have my garlic!) and then back into the egg mixture. I like that tempura-like batter.
Skillet fry – corn oil. Just until they are half done or so.
Transfer to baking sheet – drizzle with sauce and bake until done.
Sauce is simple – while the chicken is cooking -
Equal amounts of soy sauce and honey (remember – I eyeball it all – about ½ c. each) and a bit of ketchup and frozen/thawed OJ concentrate – 3 – 4 T. Each – splash of white vinegar and sprinkle of red pepper flakes. I bring to a boil (easy on the heat – I use a nice low/moderate flame) and then drizzle on the chicken. Turning to coat well.
While that is in the oven I make rice as a side – cooked in chicken broth – not water – adding any veggies I want.
Just perfect!
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/whats-dinner/52936-orange-chicken.html
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