To three females who live on an isolated ranch, being less than 5 minutes away from drive-through Chinese food is enough to keep us going back to co-op week after week. And that’s what foodbloggers do.Īs I explained on the show, wherein I whipped up my girls’ and my favorite Chinese take-out dishes, every Friday when we go to Tulsa to our all-day homeschool co-op, one of the rewards the girls and I look forward to is a lunch from Panda Express. So yesterday, as I whipped some up for lunch, I took photos and documented the step-by-step process. I made this Orange Chicken on my Food Network show a few weeks ago, and I just realized yesterday that I’d never shared the recipe here on my totes cray recipe blog. Toss the chicken in the sauce and serve immediately with orange zest and sliced green onions on the top. Then drop them back into the oil for 1 minute to really solidify the coating. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. In batches, carefully drop a few pieces of chicken into the oil (drop them in one by one to keep them from sticking together) and move it around, 2-3 minutes or until light golden. Heat about 2 inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F. (If sauce gets overly thick, just add in another 1/4 cup water and whisk in.) Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Heat until bubbling and starting to thicken, about 3-4 minutes. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.įor the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger (and orange zest, if using) in a small nonstick skillet and whisk together. For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute.
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