Recipe for Chinese?????!
Recipe for Chinese?????
I need an orange chicken recipe!! help please!! thank you! :)
Answers:
This is a good one, just replace cashew with orange slices:
Ingredients:
* 4 Chicken breasts, skinless and cut into bite-size chunks
* 100 g Cashew nuts, unsalted
* 2 tbsp Peanut/ Vegetable oil
* 1 Egg White
* 2 tbsp corn Flour
* 1 clove Garlic, finely chopped
* 3 Spring Onions, chopped
* 2 tbsp Ginger, chopped
* 2 tbsp Soy sauce
* 2 tbsp dry Sherry
* 1 tsp caster Sugar
* 1/2 tsp Chilli sauce
* 1/2 tsp Salt
Method:
* Mix corn flour, egg white and salt in a bowl, add chicken, mix well and refrigerate for 10 minutes.
* Meanwhile, stir-fry cashew nuts in a wok in the 1 tbsp of oil until golden. Remove the nuts and remove any excess oil from the wok with a kitchen paper.
* Heat the remaining oil in the wok and cook chicken, garlic and ginger in hot oil for 3 minutes, then add soy, chilli, sherry, sugar and 2 tbsp of water. Cook until sauce is thick.
* Return cashew nuts to the wok and mix well with other ingredients.
* Serve the chicken topped with spring onions and boiled rice.
Source(s):
http://www.toothfairyrecipes.com/home/ta...
You can just type it on Google.com. Type"Orange Chicken Recipe" and then just click to one of the results. Hope that helps.
Orange Chicken
Ingredients
Sauce
1 1/2 cups Water
2 tablespoons Orange juice
1 cup Packed dark brown sugar
1/3 cup Rice vinegar
2 1/2 tablespoons Soy sauce
1/4 cup Plus 1 teaspoon lemon juice
1 teaspoon Minced water chestnuts
1/2 teaspoon Minced fresh ginger
1/4 teaspoon Minced garlic
1 Rounded teaspoon chopped green
Onion
1/4 teaspoon Crushed red pepper
Flakes
5 teaspoons Corn starch
2 teaspoons Arrowroot
Chicken
4 Chicken breast fillets
1 cup Ice water
1 Egg
1/4 teaspoon Baking soda
1/4 teaspoon Salt
1 1/2 cups Unsifted cake flour
Preparation
1. Combine all of the sauce ingredients except the corn starch and arrowroot -- in a small saucepan over high heat. Stir often while bringing mixture to a boil. When sauce reaches a boil, remove it from heat and allow it to cool a bit, uncovered.
2. Slice chicken breasts into bite-size chunks. Remove exactly 1 cup of the marinade from the pan and pour it over the chicken in a large resealable plastic bag or other container which allows the chicken to be completely covered with the marinade. The chicken should marinate for at least a couple hours. Cover the remaining sauce and leave it to cool until the chicken is ready.
3. When chicken has marinated, preheat 2-inches of vegetable oil in a wok or skillet to 350 degrees.
4. Combine corn starch with arrowroot in a small bowl, then add 3 tablespoons of water. Stir until corn starch and arrowroot have dissolved. Pour this mixture into the sauce and set the pan over high heat. When sauce begins to bubble and thicken cover and remove it from heat.
5. Beat ice water and egg in a medium bowl. Add baking soda and salt.
6. Add 3/4 cup of the flour and stir just until blended into the mixture. The batter should still be lumpy.
7. Sprinkle another 1/4 cup of flour on top of the batter and mix with only one or two strokes. Put the remaining flour (1/2 cup) into a separate medium bowl.
8. Dip each piece of chicken first into the flour, then into the batter. Fry up to 1/2 of the chicken pieces at a time for 3-4 minutes, or until golden brown. Flip the chicken over halfway through the cooking time.
9. As the chicken cooks, reheat the sauce left covered on the stove. Stir occasionally.