Yeah that's a bad one. I'll keep looking.
thehotpepper.com said:This looks better, and more like what I have had that was good!
Orange Chicken
2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoon salt
White pepper
Oil
1/2 cup plus 1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
Sauce:
1/2 tablespoon minced ginger
1/2 tablespoon minced garlic
1 green onion, minced
1 tablespoon dry vermouth or white wine
2 tablespoons soy sauce
1 tablespoon hot bean sauce, optional
2 tablespoons dried orange peel, soaked in hot water for 1/2 hour and shredded
2 teaspoons sugar or honey
1/2 teaspoon sesame oil
6 small dried hot red chiles, such as Japones or de Arbol
dash crushed red pepper flakes
1 Tblsp. cornstarch mixed with 1/8 c. water
Combine all the sauce ingredients in a sauce pan, stir well, and start warming.
Cut chicken pieces into 2-3 inch strips and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
Pour sauce over chicken. Serve over rice.
I like this when it's made with white meat chicken, but the traditional is dark. It's also a crap shoot.skealo said:General Tsao's Chicken - kicked up with a couple chiles from the garden!
DickT said:But while I'm here again, has anyone ever eaten at a Mongolian BBQ. I used to go to one when I lived i Calif.
chilehunter said:BTW do you see anything in the chicken picture ? I kinda do.
chilehunter said:BTW do you see anything in the chicken picture ? I kinda do.