> wrote in message
...
> 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

I rarely have any fruit. Don't like it. Don't use cornstarch or Tamari.
Don't and won't use canola oil. Don't usually have green onions either.