This is the recipe I used when Kyle and I made dinner in Billings. We used honey instead of sugar and used less than the recipe calls for. I strongly recommend tasting the sauce as you go when you add the honey or sugar.
Orange
Chicken
Orange
sauce:
·
15 tablespoons (16 tablespoons equals a cup) sugar (you can substitute with honey, I just do it to taste)
·
15 tablespoons (16 tablespoons equals a cup) white vinegar (I use orange juice instead, it gives it a much stronger
orange flavor)
·
¼ teaspoon of red pepper flakes (if you want a
little bit of a spicy kick)
For thickening
the orange sauce later:
·
3 tablespoons cornstarch
·
2 tablespoons water
·
3-4 servings of thawed raw chicken
Breading:
· 1 cup
all-purpose flour
· 1/4
teaspoon salt
· 1/4
teaspoon pepper
· 3
tablespoons olive oil
Instructions:
- Heat ingredients of orange sauce to a boil then set aside to cool for 10 to 15 min.
- Cut up the chicken into 1 to ½ inch pieces.
- Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce (I typically leave it in the pot I cooked it in and put it in the refrigerator). Seal the bag, and refrigerate at least 2 hours (I definitely don’t always keep it in for 2 hours, I’ve done less and it turned out just fine).
- In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
- Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides or until the chicken is fully cooked through.
- Bring the reserved orange sauce to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Add the orange sauce to the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
- Serve with sticky rice, long grained white rice, or fried rice.
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