On Tuesday, February 26, 2019 at 2:08:51 PM UTC-10, wrote:
> On Tue, 26 Feb 2019 15:10:25 -0500, Dave Smith
> > wrote:
>
> >Back in the days when I used to eat oranges we used to do this oven
> >fried orange chicken dish frequently. This week we happened to have
> >some oranges in the house and, having recently cleaned out the old
> >fridge we had some frozen orange juice. My wife asked me to do this one
> >for her.
> >
> >Preheat the oven to 425 (good time to throw in a potato to bake because
> >they go well with it.
> >
> >Cut chicken into serving size pieces.... drumsticks, thighs, breasts,
> >wings. Toss the wings in seasoned flour.
> >
> >Mix eggs with orange juice concentrate and mix up some dried bread
> >crumbs (or Panko) with salt, pepper and orange zest.
> >
> >Melt some butter. Smear some of it in the bottom of a baking pan.
> >
> >Dip the chicken parts in the egg and orange juice mixture and then into
> >the crumbs and then lay them skin side down in the buttered pan.
> >
> >Bake for 45 minutes, turning them half way through.
> >
>
>
>
>
> Yea asians call it orange chicken... It is usually made with quite a
> bit of spice. But it is best made with boneless thigh meat cut into
> strips or squares and pan fried in a wok or skillet
> It is by far my favorite asian dish
>
> Gluten free version, tastes exactly the same if not better than any
> other version
> 1 pound boneless, skinless chicken thighs, patted dry and cut into 1
> 1/2-inch pieces
> 1 teaspoon tamari
> 1/2 cup cornstarch
> About 2 cups canola oil for frying
> For the orange sauce:
> 2 oranges
> 2 teaspoons cornstarch
> 1 tablespoon canola oil
> 2 cloves garlic, minced
> 2 teaspoons minced peeled fresh ginger (from 1-inch piece)
> 1/8 to 1/4 teaspoon crushed red pepper
> 1 tablespoon tamari
> 1 teaspoon rice vinegar (not seasoned) or cider vinegar
> 2 tablespoons sugar
> Thinly sliced scallion greens, for garnish
> Thinly sliced fresh red Chile, for garnish (optional)
> Cooked rice for serving
>
>
> Start the chicken:
> In a shallow, medium bowl toss the chicken pieces with the soy sauce.
> Let stand while you make the sauce.
>
> Make the orange sauce:
> Using a vegetable peeler, remove 4 lengthwise strips of zest from 1
> orange€”each strip should be about 3/4 inch wide and 3 1/2 to 4 inches
> long. Arrange the zest in one layer between paper towels and microwave
> on high in 20-second increments until dry and brittle but not browned,
> 60 to 80 seconds total. Let the zest cool then finely chop it. If
> desired, use a Microplane to remove some of the remaining zest from
> the orange and reserve it for garnish. (If desired, zest the second
> orange for additional garnish.)
>
> Make a cornstarch slurry with 2 tablespoons of water and the 2
> teaspoons of cornstarch
> Squeeze enough juice from both oranges to measure 1/2 cup. In a small
> bowl, whisk together the juice cornstarch slurry
>
> In a 10-inch skillet, heat 1 tablespoon oil over moderate heat until
> hot but not smoking. Add the garlic, ginger, crushed red pepper, and
> dried orange zest and stir-fry until golden, about 30 seconds. Add the
> soy sauce, wine, vinegar, and sugar and stir until the sugar
> dissolves, about 5 seconds. Stir the orange juice€“cornstarch mixture
> then add it to the skillet. Bring the sauce to a boil, stirring, then
> reduce the heat to low and simmer, uncovered, for 1 minute. Remove the
> skillet from the heat and set it aside while you fry the chicken.
>
> Fry the chicken:
> Line a large rimmed baking sheet with paper towels.
>
> In a 10-inch cast-iron skillet, heat 1/2 inch of oil until a deep-fry
> thermometer registers 365°F. Meanwhile, coat half of the chicken, a
> couple pieces at a time, in cornstarch, making sure they are well
> coated and gently knocking off any excess, then transfer to a plate.
> Carefully add all the coated chicken to the hot oil, spacing the
> pieces apart from each other. Fry the chicken, turning it once or
> twice, until deep golden, about 5 minutes. While frying, adjust the
> heat as necessary to keep the oil at 365°F. Using a metal spider or a
> slotted spoon, transfer the chicken as done to the paper-towel-lined
> baking sheet. Continue to coat and fry the remaining chicken in the
> same manner, returning the oil to 365°F between batches.
>
> Once the chicken is fried, place the skillet of reserved orange sauce
> over moderately low heat and bring it to a simmer, stirring and
> thinning the sauce with a little water if necessary. Add the chicken,
> and stir until thoroughly coated in sauce.
>
> This dish perfect over rice or a gluten free soy based pasta...
>
> For more flavor and or heat add some sriracha..
>
> sriracha is the secret sauce for everything.. You can add sriracha
> to peach cobbler and make it better...
>
> --
>
> ____/~~~sine qua non~~~\____


The Asians don't call it anything. It's a dish made by Americans for Americans.