Chefs Cs orange chicken. To make the orange chicken in the photo below. Ingredients for the orange chicken you seen. 2 chicken breast. 1 cup of all purpose flour. 1/2 cup of corn starch. 3 cups of vegetable oil for frying. 1 egg. 1 tsp of garlic. 1 tsp of ginger. 1 big orange. 1 cup of sugar, cane or brown, preferably brown. 1 tbsp of vinegar. 1 tbsp of shaoxing cooking wine (optional). 3/4 cup of chicken stock (optional you can use water). 1 tbsp of soy sauce. 1 tbsp of dark soy sauce (optional). 1 tbsp of hoisin sauce. 1 tbsp of oyster (optional but it help gives a rich brown color). 1. tbsp of oriental chili sauce. 2 tsp of sesame oil to garnish. chopped green onion to garnish (optional). 2 1/2 tbsp of corn starch and water to make a slurry for the sauce. 1 tsp of pepper 1 tsp of salt. The marinating the chicken. Cut 2 chicken breast in four strips and then cube the strips into bite size pieces. Put the cubed chicken pieces into a mixing bowl. Add in 3 tbsp of water, 1 tbsp of soy sauce, 1 tsp of pepper, 1 tsp of salt, 1 tsp of shaoxing cooking wine (optional) and mix. Set aside in the fridge for 30 minutes or an hour. By that time the chicken should have absorbed the water. After 30 minutes or an hour passed, take the chicken out and add in 1 egg and mix. 1/2 of corn starch and mix. Now add in 1 cup of all purpose flour and mix. After the flours add in 1 tbsp of vegetable oil and mix until the oil is mixed in with the chicken, you may have to add in another tbsp of vegetable oil depending on the size of your batch. After this, set aside. The Sauce. To make the sauce get a separate bowl and put in 3/4 cup of chicken stock. You can use a 1/4 cup of water instead if you dont have chicken stock. 1 cup of brown sugar, 1 tbsp of vinegar, 1 tbsp of soy sauce, 1 tbsp of dark soy (optional), 1 tbsp of hoisin sauce, 1 tbsp of oyster sauce, 1 tbsp of oriental chili sauce. Add all of these ingredients into a bowl and stir well. After stirring Take one big orange and squeeze the juices into the sauce mix and stir, set aside. The slurry. This will help thicken the sauce while the sauce is boiling. in a small bowl add in 2 1/2 tbsp of corn starch and 2 1/2 tbsp of water. Stir well and set aside, you may have to stir again later. Frying the chicken. In a fryer make sure to have 3 cups of vegetable oil and have the fryer at 360 degrees. Get a tooth pick and set little by little of each piece of battered chicken slowly into the fryer. Use a steel large spoon to stir for even cooking while the chicken is frying. When the chicken is 80% cooked, remove and turn the heat up a bit, wait about a minute and add the chicken back into the fryer. Stir and fry the chicken until the chicken turns golden brown. The chicken should then be crispy and gold, remove from the fryer and set aside. The final step. In a wok or frying pan. Add in a tbsp of cooking oil. set the heat for medium high. Add in 1 tsp of garlic and 1 tsp ginger. Stir fry for at least 20 seconds until you get that aroma. Now this is optional, add in a tbsp of orange peel zest and stir for 30 seconds. After that add in your sauce. Stir the sauce until it starts boiling. While it is boiling, slowly stir in your corn starch slurry mix. Your sauce should then feel thick and look like syrup. If your sauce still feels thin, add 1/2 a tbsp of corn starch slurry and stir. Once your sauce thickens, add in your chicken and stir plus wok it. When all ingredients are mixed, turn the heat down and garnish with 2 tsp of sesame oil and green onion. Serve hot on a plate with rice or noodles. Hope you enjoy happy cooking and eating! :)
Posted on: Wed, 01 Oct 2014 05:19:56 +0000
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