Orange Peel Chicken - Revision history

Idiotbox at 00:54, 21 January 2007

2007-01-21T00:54:16Z

Idiotbox at 00:21, 21 January 2007

2007-01-21T00:21:32Z

Idiotbox at 00:21, 21 January 2007

2007-01-21T00:21:04Z

Idiotbox at 00:19, 21 January 2007

2007-01-21T00:19:01Z

Idiotbox at 00:15, 21 January 2007

2007-01-21T00:15:11Z

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[[category:Idiotbox's Recipes]][[category:Chinese]][[category:Chicken]][[category:Lunch]][[category:Dinner]]
__FORCETOC__ __NOEDITSECTION__

Submitted by [[:category:Idiotbox's Recipes|Idiotbox]]

==Ingredients==

===Sauce:===
*2 tablespoons garlic, chopped
*4 green onions heads, sliced (reserve greens for garnish)
*1 8 oz can tomato sauce
*1/2 cup water
*1/4 cup sugar + taste (See note)
*Juice of an orange
*2 tablespoons Sriracha + taste (See note)
*1 tablespoon soy sauce
*Fine-grated peel of 1/4th of the orange (microplane fun)

===Chicken:===
*Oil for frying
*4 chicken breasts
*1 egg, beaten, combined w/ tablespoon water
*Flour to dredge
*Panko to coat
*Peel from other 3/4s orange, cut into thin strips, whites removed

==Procedure==

First, we shall address the sauce. I am making a half-recipe, so expect to see less of everything than mentioned above.

http://www.doctawack.com/food/sauceingr.jpg

To begin: chop garlic and onions finely; add to pan with oil and let sizzle 1-2 minutes:

http://www.doctawack.com/food/garlic1.jpg

Next, combine all other sauce ingredients with garlic/onions and mix. Depending on your tastes, you may wish to add more sugar and/or Sriracha. I usually, for a half-recipe, add another teaspoon (approximately) of both.

http://www.doctawack.com/food/sauce1.jpg

Let cook down 5-7 minutes. In the meanwhile, prepare your orange:

The victim, after slicing but before being squeezed into the sauce.

http://www.doctawack.com/food/orange1.jpg

Now, cut the orange peel into ~8 smaller pieces. Take a small knife and remove as much of the white as possible. After purging of bitter bits, slice into thin strips and set aside.

http://www.doctawack.com/food/peel1.jpg

Now, the chicken itself:

Wash chicken breasts, pat dry, cut into small pieces (bite-sized is best).

http://www.doctawack.com/food/chicken_raw.jpg

Dredge in flour, shake, dip in egg/water mixture, shake, coat in panko. Beware of CLUB HAND.

http://www.doctawack.com/food/tristation.jpg

Let tri-layered chicken bits sit at least ten minutes so that the egg layer firms up. This is important.

http://www.doctawack.com/food/chicken_battered.jpg

Add oil to wok or pan, get hot, throw in chicken (don’t crowd!) in batches until nicely browned on both sides. Watch the heat – too hot may burn panko. Let all chicken sit a few minutes draining on paper towels, and chunk any excess oil.

http://www.doctawack.com/food/chicken_cook.jpg

Reheat pan with very small amount of oil. Throw in orange peel strips and let cook ~20 seconds, then add chicken and cook a minute or so, until peels soften and brown a bit. Add sauce to coat (TAKE THE PAN OFF THE FIRE AT THIS POINT OR OH GOD, THE STICKY SUGARY BURNED MESS!) and cook with residual heat ~30 seconds, until sauce becomes nice and sticky but not too dry. The sound and smell of the sauce hitting the hot pan will make the club hand you got from battering the chicken worth it.

Serve with chopped green onion garnish and brown or white rice. Broccoli bonus.

http://www.doctawack.com/food/finished.jpg

Tasty.

← Older revision		Revision as of 00:21, 21 January 2007
Line 6:		Line 6:

	I aquired this recipe a while back, when looking for a knockoff of PF Chang's Orange Peel Chicken. Although this is similar, I think (in the words of one famous chef) I've kicked it up a notch. In commemoration of the California citrus crop disaster last week, I present Orange Peel Chicken.		I aquired this recipe a while back, when looking for a knockoff of PF Chang's Orange Peel Chicken. Although this is similar, I think (in the words of one famous chef) I've kicked it up a notch. In commemoration of the California citrus crop disaster last week, I present Orange Peel Chicken.
		+
		+
		+	http://www.doctawack.com/food/finished.jpg

← Older revision		Revision as of 00:21, 21 January 2007
Line 3:		Line 3:

	Submitted by [[:category:Idiotbox's Recipes\|Idiotbox]]		Submitted by [[:category:Idiotbox's Recipes\|Idiotbox]]
		+
		+
		+	I aquired this recipe a while back, when looking for a knockoff of PF Chang's Orange Peel Chicken. Although this is similar, I think (in the words of one famous chef) I've kicked it up a notch. In commemoration of the California citrus crop disaster last week, I present Orange Peel Chicken.
		+

	==Ingredients==		==Ingredients==

@@ Line 63: / Line 63: @@
 Now, the chicken itself:
-Wash chicken breasts, pat dry, cut into small pieces (bite-sized is best).
+Wash chicken breasts, pat dry, cut into small pieces (bite-sized is best). Liberally salt and pepper.
 http://www.doctawack.com/food/chicken_raw.jpg

@@ Line 6: / Line 6: @@
 ==Ingredients==
-===Sauce:===
+===Sauce===
 *2 tablespoons garlic, chopped
 *4 green onions heads, sliced (reserve greens for garnish)
@@ Line 17: / Line 17: @@
 *Fine-grated peel of 1/4th of the orange (microplane fun)
-===Chicken:===
+===Chicken===
 *Oil for frying
 *4 chicken breasts
@@ Line 40: / Line 40: @@
 http://www.doctawack.com/food/sauce1.jpg
 Let cook down 5-7 minutes. In the meanwhile, prepare your orange:
@@ Line 46: / Line 47: @@
 http://www.doctawack.com/food/orange1.jpg
 Now, cut the orange peel into ~8 smaller pieces. Take a small knife and remove as much of the white as possible. After purging of bitter bits, slice into thin strips and set aside.
@@ Line 57: / Line 59: @@
 http://www.doctawack.com/food/chicken_raw.jpg
 Dredge in flour, shake, dip in egg/water mixture, shake, coat in panko. Beware of CLUB HAND.
 http://www.doctawack.com/food/tristation.jpg
 Let tri-layered chicken bits sit at least ten minutes so that the egg layer firms up. This is important.
 http://www.doctawack.com/food/chicken_battered.jpg
 Add oil to wok or pan, get hot, throw in chicken (don’t crowd!) in batches until nicely browned on both sides. Watch the heat – too hot may burn panko. Let all chicken sit a few minutes draining on paper towels, and chunk any excess oil.
@@ Line 70: / Line 75: @@
 http://www.doctawack.com/food/chicken_cook.jpg
 Reheat pan with very small amount of oil. Throw in orange peel strips and let cook ~20 seconds, then add chicken and cook a minute or so, until peels soften and brown a bit. Add sauce to coat (TAKE THE PAN OFF THE FIRE AT THIS POINT OR OH GOD, THE STICKY SUGARY BURNED MESS!) and cook with residual heat ~30 seconds, until sauce becomes nice and sticky but not too dry. The sound and smell of the sauce hitting the hot pan will make the club hand you got from battering the chicken worth it.
 Serve with chopped green onion garnish and brown or white rice. Broccoli bonus.