Just a sample of the Echomail archive
[ << oldest | < older | list | newer > | newest >> ]
| Message 25184 |
| Ben Collver to All |
| Panda Express Orange Chicken |
| 12 Nov 25 08:55:39 |
TZUTC: -0800
MSGID: 34955.fidonet_cooking@1:105/500 2d7a7a96
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Panda Express Orange Flavored Chicken
Categories: Chicken, Chinese, Copycat
Yield: 4 Servings
MMMMM---------------------------SAUCE--------------------------------
1 1/2 c Water
2 tb Orange juice
1 c Dark brown sugar; packed
1/3 c Rice vinegar
2 1/2 tb Soy sauce
1/4 c Lemon juice; +1 ts
1 ts Water chestnuts; minced
1/2 ts Fresh ginger; minced
1/4 ts Garlic; minced
1 ts Green onion;
- chopped, rounded
1/4 ts Crushed red pepper flakes
5 ts Corn starch
2 ts Arrowroot
3 tb Water
MMMMM--------------------------CHICKEN-------------------------------
4 Chicken breast fillets
1 c Ice water
1 Egg
1/4 ts Baking soda
1/4 ts Salt
1 1/2 c Cake flour; unsifted
2 c Vegetable oil; up to 4 c
As far as Chinese food goes, I think the stuff these guys throw
together in sizzling woks is surprisingly tasty for a takeout chain.
This dish is something of a twist on the traditional sweet and sour
chicken commonly found at Chinese restaurants over the years. This
popular menu item has a delicious, citrus-laced, tangy-sweet sauce
with a spicy nip the regulars find truly addictive. The chain claims
to cook all of its food in woks, including sauces. But this homegrown
version will work fine, whether you go for a wok, or not.
Combine all of the sauce ingredients--except the corn starch,
arrowroot, and 3 tb water--in a small saucepan over high heat. Stir
often while bringing mixture to a boil. When sauce reaches a boil,
remove it from heat and allow it to cool a bit, uncovered.
Slice chicken breasts into bite-size chunks. Remove exactly 1 cup of
the marinade from the pan and pour it over the chicken in a large
resealable plastic bag or other container which allows the chicken to
be completely covered with the marinade. The chicken should marinate
for at least 2 hours. Cover the remaining sauce and leave it to cool
until the chicken is ready.
When chicken has marinated, preheat 2" of vegetable oil in a wok or
skillet to 350?F.
Combine corn starch with arrowroot in a small bowl, then add 3 tb
water. Stir until corn starch and arrowroot have dissolved. Pour this
mixture into the sauce and set the pan over high heat. When sauce
begins to bubble and thicken, cover and remove it from heat.
Beat together the ice water and egg in a medium bowl. Add baking soda
and salt.
Add 3/4 cup of the flour and stir with a fork just until the flour in
blended into the mixture. The batter should still be lumpy.
Sprinkle another 1/4 cup of flour on top of the batter and mix with
only one or two strokes. Most of the new flour will still floating on
top of the mixture. Put the remaining flour (1/2 cup) into a separate
medium bowl.
Dip each piece of chicken first into the flour, then into the batter.
Let some of the batter drip off and then slide the chicken into the
oil. Fry up to half of the chicken pieces at a time for 3 to 4
minutes, or until golden brown. Flip the chicken over halfway through
the cooking time. Remove the chicken to a rack or paper towels to
drain.
As the chicken cooks, reheat the sauce left covered on the stove. Stir
occasionally.
When all of the chicken is done, pour it into a large bowl, and cover
with the thickened sauce. Stir gently until all of the pieces are
well coated.
Recipe FROM:
|
[ << oldest | < older | list | newer > | newest >> ]