"Recipes are meant to be shared"...Ann Thibeault

Sunday, August 28, 2011

Spicy Orange Chicken


I didn't feel like stopping to shop on the way home from work 
so 
I decided to make do with what I knew I had on hand.

I called home and had Moe pull three boneless chicken breasts out of the freezer.  

By the time I got home from work, the chicken was still only half thawed, which was good because chicken is  much easier to slice when still partially frozen.


I decided to wing another Asian style dish. 


Spicy Orange Chicken

 
Served with steamed rice.

As soon as we finished eating I sat down 
and wrote up the recipe so I wouldn't forget what I had done.

I don't measure, so if you decide to make this, just use the recipe as a guideline 
and season to suit your own taste.

Spicy Orange Chicken


3 Boneless chicken Breastscut into 1/4 inch slices and marinated with a splash of Shaoxing rice wine,
sesame oil and a couple of teaspoons of corn starch. Set aside for 20 to 30 minutes.


Batter
1/2 cup flour
1/4 cups corn starch
1/2 teaspoon baking powder
Salt
Lots of black pepper
Cold soda water


Peanut oil

Slice white onion
Grated ginger root (one inch)
1 to 2 large garlic cloves grated
Zest of half an orange

Ground chili Paste (Sambal Oelek)
Thai sweet chili sauce
Juice of one orange
1/2 cup chicken broth
Rice wine vinegar
1 teaspoon corn starch

3 or 4 green onions (Green only) sliced.

Heat wok, add peanut oil.  Deep enough to deep fry the chicken.

To make batter, mix dry ingredients together.  Add enough soda water to
make a medium to light batter.  Don't worry about small lumps.

Dip chicken pieces in batter and fry until golden.  Just takes a few
minutes.  Do the chicken in batches, 6 to 8 pieces at at time.
Set fried chicken aside.

Remove most of the oil from the wok.  Reheat wok over high and add the
onions.  Toss, cooking until the onions just start to colour.   Do not
over cook.   Remove the onions.

If needed add a little more oil to the pan and add the garlic and the
ginger and  the orange zest.    Cook for 20 or 30 seconds and add the
chili paste,Thai chili sauce, fresh squeezed orange juice, a splash of rice wine vinegar and the
chicken broth.   Mix corn starch with a little chicken broth and add
just enough to  slightly thicken sauce.  Add the onions and the chicken
to the sauce and toss to coat. 

Add the green onion  and serve with rice.

7 comments:

  1. Looks fabulous..I love to slice my chicken partially frozen also..haven't made this one yet Ann..I bet I do one day:)

    ReplyDelete
  2. Mrr, now I am craving Chinese. I really should at least have breakfast.

    ReplyDelete
  3. Sounds and looks SO good!!!

    ReplyDelete
  4. It was a little corn starchy @ 14 cups. I'll have to try again.

    ReplyDelete
  5. I was just kidding about the 14 cups. I think your recipes are great and thoroughly enjoy trying them out.

    ReplyDelete

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