> wrote in message
...
> On Tue, 26 Feb 2019 19:18:44 -0600, "cshenk" > wrote:
>
>>dsi1 wrote:
>>
>>> 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.
>>
>>Interesting, but agree, totally an American (mainland) version from CK
>>and no pretense to be other from Dave.
>>
>>This is more actual Asian
>>
>>https://www.allrecipes.com/recipe/21...cken-and-rice/
>
> OMFG geez why you gotta nitpick? ya wanna get technical then lets get
> technical.....
>
> Orange chicken is served in a **** load of Chinese take out
> restaurants, and who usually owns and works at these Chinese
> restaurants? Well lets see could it be Chinese or otherwise Asian?
> Chef Andy Kao is said to have developed Gen tso chicken which is
> basically orange chicken without the orange... Guess what Chef Andy
> Kao is? could it be SATAN?? <oops sorry church lady broke in for a
> second there> could it be Asian? So yes in fact Asians do call it or
> have named it orange chicken....
>
> Can ya hear what the rock is saying?

Asians in American invented those dishes for Americans! Buy a clue.