> wrote in message
...
> 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
m...
>>>>> 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

Tamari is actually a raw soy sauce. Kikkoman is a cooked, GF soy sauce. I
avoid soy and don't like the taste of soy sauce or most Asian food. I do use
soy sauce in cooking. My gardener likes Asian food.

I grow onions when it's warmer here. We have a short growing season though.
So I tend to use mostly white, yellow or sweet onions.