On Wed, 27 Feb 2019 04:24:03 -0800, "Julie Bove"
> wrote:

>
> 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.

You don't use soy sauce? tamari is soy without the wheat, they tasted
exactly the same though... I don't really use much canola either
mainly just EVOO or just OO... I could not go without green
onions/scallions... I have a nice little patch of them in my garden

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