On Tue, 26 Feb 2019 20:57:04 -0800, "Julie Bove"
> wrote:

>
> 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.


Wow did you even read what you just said?

--

____/~~~sine qua non~~~\____