On Tue, 26 Feb 2019 20:45:21 -0800, "Julie Bove"
> wrote:

>
> wrote in message
.. .
>> 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...
>
>Soy based pasta? PPpppyuk!

yes and they are very good

https://www.amazon.com/s?k=soy+noodles&ref=nb_sb_noss_1


>
>If I want orange chicken, I use use whatever nuggets or strips I have in the
>freezer and toss them

Well I hope you were the one that actually cut them up and did not buy
that chemically infused chicken they sell at stores

>(after cooking) with purchased orange sauce.

More chemically infused cap usually with refined sugar, and/or corn
syrup. It is so easy to make.

>You can
>even use plain cooked chicken if you don't want the breading. Serve with
>rice.
>
>I'm not going to go out and buy a bunch of ingredients to make this dish. We
>only eat it maybe 2-3 times a year. It's okay for a change. Not a favorite.

The only ingredient that I usually don't have readily available in my
kitchen is fresh oranges since I am more of an apple strawberry banana
and pineapple eater. So "going out to buy" a bunch of ingredients
sounds a good bit like an excuse

--

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