My name is Melissa Howell and I specialize in custom portrait design for your home. You can visit my official photography website at http://www.blueprintsphotography.com/ to view more of my work and to contact me to set up a consultation.
Thursday, September 8, 2011
Restaurant-worthy Orange Chicken
There are two great secrets to making this perfect chicken. The first one is this:
The second thing you absolutely must have is one of these:
Now, here's how you do it. For the chicken part, you only need three ingredients:
Chicken (1-2 breasts)
Just cut up your chicken into 1/2 inch squares. Put some Frying Mix into a plastic bag, then add your chicken and shake it all about. Then do the Hokey Pokey and stick your leg out and open the fridge with it. Wait. First take the chicken out of the bag and put it on a plate (or a couple plates depending on how much chicken you are using) and put it in the fridge while you complete the Hokey Pokey. Then wait at least 1/2 hour. That's what it's all about.
Get out your electric skillet, pour in 1-2 inches of oil (enough to cover the chicken pieces when they are dropped in). Heat oil to 350 degrees. When it's about ready, get some more Frying Mix and follow the directions on the package (on mine it said to just add water, but I added ice-water). Get out your chicken and drop a few pieces at a time into the wet frying mix, then take out and drop (carefully!) into the 350 degree oil. Fry until golden. It should look like this:
Once you've done this first fry with all the chicken, turn the skillet temperature up to 400 degrees and wait for the oil to be ready. Then re-fry all your chicken for another minute or so, until it turns a nice golden brown. It should look like this:
Orange Sauce (taken from The Everything Chinese Cookbook)
1/4 cup water
5 tsp. freshly squeezed orange juice
1 Tbsp. soy sauce
1 1/2 tsp. brown sugar
1/4 tsp. chili paste
1/4 tsp. sesame oil
2 tsp. corn starch
Cook sauce in small pan on stove over medium heat until it boils and thickens.
Sesame Chicken Sauce (also taken from the same cookbook)
1/2 cup water
1 cup chicken stock or broth
2 Tbsp. dark soy sauce
1/2 cup vinegar
2 tsp. chili sauce with garlic
1 large clove garlic, minced
1 tsp. rice vinegar
3/4 cup sugar
4 Tbsp. corn starch
Cook on stove over medium heat until it boils and thickens. Pour over chicken and sprinkle with sesame seeds.
Lemon Sauce (from the same cookbook again)
3 Tbsp. freshly squeezed lemon juice
1 tsp. corn starch mixed with 4 tsp. water
1/2 cup water
2 Tbsp. brown sugar
1 tsp. honey
1 Tbsp. rice wine vinegar (or rice wine)
2 tsp. soy sauce
Mix together and cook over medium heat until it boils and thickens.
Sweet and Sour Sauce (from my awesome friend Annie Easterbrook)
1/2 cup ketchup
1 cup water
1 1/4 cups sugar
3 1/2 Tbsp. corn starch
3/4 cup pineapple juice
Cook until clear and thickened.