Sauce:
1 1/2 C water
2 Tbsp orange juice
1 C packed Dark Brown Sugar
1/3 C Vinegar
2 1/2 Tbsp Soy Sauce
1/4 C plus 1 tsp lemon juice
1/2 tsp minced ginger (ginger paste)
1/4 tsp minced garlic (garlic paste)
1 rounded tsp chopped green onion (I use dried onion from my food storage)
1/4 tsp crushed red pepper flakes (I use the ones that come when we order pizza)
5 tsp cornstarch
2 tsp arrowroot
Chicken:
4 skinless chicken breasts fillets
egg
flour
vegetable oil
Combine all of the sauce ingredients exept cornstarch and arrowroot in a small saucepan. Heat to bring mixture to a boil. When sauce reaches a boil, remove it from the heat and allow to cool a bit, uncovered.
Dice the chicken into bite size chunks. Remove exactly 1 cup of the sauce and pour it over the chicken in a large resealable bag or other container. Chicken should marinate for a couple of hours.
Combine cornstarch and arrowroot in a small bowl, then add 3 tbsp water. Stir until cornstarch and arrow root have dissolved. Pour this mixture into sauce and set the pan over high heat. When sauce begins to bubble and thicken, cover and remove from heat.
Crack egg into a bowl. In another bowl put some flour. Dip the marinated chicken into the flour and then into the egg and back into the flour. Then in pan of hot oil, fry until cooked through.
Put the chicken into large serving dish and cover it with the thickened sauce.
I serve this with Fried Rice
1 1/2 C water
2 Tbsp orange juice
1 C packed Dark Brown Sugar
1/3 C Vinegar
2 1/2 Tbsp Soy Sauce
1/4 C plus 1 tsp lemon juice
1/2 tsp minced ginger (ginger paste)
1/4 tsp minced garlic (garlic paste)
1 rounded tsp chopped green onion (I use dried onion from my food storage)
1/4 tsp crushed red pepper flakes (I use the ones that come when we order pizza)
5 tsp cornstarch
2 tsp arrowroot
Chicken:
4 skinless chicken breasts fillets
egg
flour
vegetable oil
Combine all of the sauce ingredients exept cornstarch and arrowroot in a small saucepan. Heat to bring mixture to a boil. When sauce reaches a boil, remove it from the heat and allow to cool a bit, uncovered.
Dice the chicken into bite size chunks. Remove exactly 1 cup of the sauce and pour it over the chicken in a large resealable bag or other container. Chicken should marinate for a couple of hours.
Combine cornstarch and arrowroot in a small bowl, then add 3 tbsp water. Stir until cornstarch and arrow root have dissolved. Pour this mixture into sauce and set the pan over high heat. When sauce begins to bubble and thicken, cover and remove from heat.
Crack egg into a bowl. In another bowl put some flour. Dip the marinated chicken into the flour and then into the egg and back into the flour. Then in pan of hot oil, fry until cooked through.
Put the chicken into large serving dish and cover it with the thickened sauce.
I serve this with Fried Rice
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