If you don’t have a thermometer, when the oil seems hot drop a little flour into the oil. With a thermometer it should about 350☏ or 175☌ to 375☏ or 190☌ degrees. On the other hand, if the oil is too hot the crust will fall off. If it’s too cold the chicken will be oily. When frying chicken the temperature of the oil is important. Add the chicken and cover with the remaining flour.Ĭover with a lid and shake for a few minutes. Place half the flour at the bottom of a container. Use one hand to dip the chicken in the egg and the other to roll it in flour.īy using both hands you avoid getting thick layers of batter on your fingers known as “club hand.” CONTAINER TECHNIQUE GLUTEN FREE OPTIONįor a gluten free alternative, use corn starch or potato starch instead of flour. I often just choose based on what I have on hand. White meat has the benefit of being lean, more readily available as boneless and skinless, and it cooks quickly.ĭark meat is juicer and does not dry out as quickly making it a safer choice.Īt the end of the day, you can use either white or dark meat for this recipe. They both certainly have their benefits and detriments in this recipe. Most people have a preference between eating white meat or dark meat. Personally though, I don’t think it makes enough of a difference to the flavor to require it and when making this dish I usually leaving it out. Most recipes require it and if you have it on hand you are welcome to use it. Sesame oil is relatively expensive and adds more calories to an already fattening dish. Supposedly, Chef Andy Kao was working on developing a new recipe when customers came in, smelled the dish, and ordered it right away. This version of orange chicken is claimed to have been developed in a Panda Express in 1987. Also, it is flavored flavored with dried orange or tangerine peel. Traditional Chinese orange chicken is made with sliced fresh chicken not the battered and fried like in American “Chinese” restaurants. Like sesame chicken, orange chicken is actually a variation of General Tso’s chicken. In fact, this version of orange chicken is almost unknown in China. I feel a little funny calling this recipe “chinese orange chicken” because it is a really Chinese- American dish. Serve with white rice and steamed broccoli. This orange chicken is a Panda Express copycat with crispy chicken in a sweet and tangy orange sauce.
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