Orange Chicken Recipe Today I’m back with yet another Chinese-American dish – Orange Chicken. It seems as though you can find orange chicken almost anywhere you want to eat these days. It is most commonly found at fast food restaurants, but don’t worry, this is so much better than anything you will find there. What really makes this recipe stand out is the combination of both orange and lemon juice. Once again we are also using the deep dryer for cooking the battered chicken. Ingredients:Chicken- 2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes) 1 ½ cups all purpose flour 1 eggs (beaten) ¼ teaspoon salt ¼ teaspoon pepper Oil (for frying)Orange Sauce- 1 ½ cups water 2 tablespoons orange juice ¼ cup lemon juice 1/3 cup rice vinegar 2 ½ tablespoons soy sauce 1 tablespoon orange zest (grated) 1 cup packed brown sugar ½ teaspoon ginger root (minced) ½ teaspoon garlic (minced) 2 tablespoons green onion (chopped) ¼ teaspoon red pepper flakes 3 tablespoons cornstarch 2 tablespoons water
Best Burger Recipe Ever with Secret Sauce - DIY, recipe Seriously, this is the best burger recipe ever–it’s a Ben favorite. I am kinda a stickler when it comes to homemade burgers. I can’t stand the dryness of pre-constructed or frozen patties, or when the patty turns into a giant dome that I can hardly bite into–and my burger muuust have cheese. So last year I set about creating the perfect burger, and you know what? I don’t even make it on the grill. Burger Ingredients: 2 lbs ground beef 85/15 sesame seed buns 1/2 cup of grated Monterrey jack cheese 1/4 cup BBQ sauce season salt to taste cracked black pepper onion powder We usually like to buy extra lean ground beef around these parts, but when it comes to a juicy burger, you’ve gotta make an exception. Combine the ground beef, grated cheese, bbq sauce, and seasonings. I cook the patties on this really cool skillet that has grill lines. Reduce heat to medium and allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. click here for more yummy recipes Burger
Parmigiano Panko Herb Encrusted Chicken Breasts This is my version of Italian Fried Chicken. Well I am a Southern girl after all & do love fried chicken so I thought this would be a good marriage of the two! I’ve been crazy for Panko lately & just love the texture & crunch that it gives, all the while being light & airy! Crazy I know, but true. These cook oh so quickly too because of the thinness of the chicken, so keep an eye on them. Use your judgment with the amount of cheese and panko you’d like to add. I prepared these with Peperonata the other evening and just loved the flavors together! Want another great way to make this? Try making Parmigiano Panko Chicken and Honey Biscuits! Baci! Parmigiano Panko Herb Encrusted Chicken Breasts What You Will Need: 4-6 chicken breasts (enough for your family) olive oil panko flakes – enough for breading 1 1/2 cups Parmigiano Reggiano – grated 2 tablespoons dried basil salt/pepper What To Do: Trim chicken breasts of any excess fat.
Honey Soy Stir Fried Chicken: Can I order an easier life? For all those who have it harder than I do.... I've been feeling a bit sorry for myself these days, with all the suffering I've been doing at the hands of Son's unsuccessful potty training venture, Daughter #1's start of school, and Daughter #2's temper tantrums over swim lessons, and all in all just being tried day after day. First grade homework stresses me out like you wouldn't believe, which sounds slightly ridiculous I know, but the act of trying to get through homework without pulling out all of my hair is a feat only managed by the best of women I'm sure. I am not one of them. At one point during first grade homework, my voice will rise and I will lose my temper. I know you're all snickering. Add on top of that the driving that suddenly has tripled in my routine. Which leaves me tired. But this recipe - it's my answer to a day that was too too crazy. As a note, I did cook it and then remove some for son to eat WITHOUT oyster sauce as he is allergic.
Better Than Takeout Orange Chicken Yesterday as I stood in the kitchen trying to figure out what to make for dinner I wondered to myself, how do those people do it on those shows where they are given random ingredients and are suppose come up with something genius. I think I stood there for a solid 20 minutes looking in the cupboards and staring into the freezer hoping that I would be struck by some ingenious idea. Then I saw the oranges, and it hit me “O-raang Shh-ikun”….that is orange chicken if you can’t understand the accent. I love orange chicken, and I almost always order # 14 Orange Chicken when we order Chinese take out and I wondered to myself if I could make it better at home. This recipe most definitely delivered! Ha ha Chinese food…delivered….get it? The sauce is sweet, tangy, there is no lack in orange flavor, and the red pepper flakes give it just a touch of heat. Combine corn starch, salt, and pepper. As you finish each batch, drain cooked chicken in a paper towel lined plate. Ingredients Chicken Orange Sauce
How to Cook Chinese Food I consistently get a lot of questions from people wondering how to cook Chinese food. Regardless of if you are just learning how to cook or have been cooking for awhile you will probably find this article useful. The truth is, cooking Chinese food is not hard at all. In fact, many Chinese dishes are all very similar so once you learn how to cook a few different dishes, you should develop a good understanding of Chinese cooking. In this article I will explain to make a few popular Chinese dishes. These dishes include Sesame-Orange Chicken, General Tso’s Chicken, Cashew Chicken, Black Pepper Chicken, Egg Rolls, and Crab Rangoons. The first thing when preparing to cook Chinese food is to make sure you have a lot of the ingredients on hand. Sesame-Orange Chicken- Cooking Instructions: Step 1: Heat oil in a deep fryer to 325 degrees. Cashew Chicken- Step 1: In a bowl mix flour, baking soda and 1 teaspoon of cornstarch. Black Pepper Chicken- General Tso’s Chicken- Pork Egg Rolls- Crab Rangoons-
Quick Chicken and Gravy — Our Life In The Kitchen It’s been a busy week, one where quick and easy is the only hope of cooking dinner instead of doing takeout. A bag of frozen chicken tenderloins pulled from the freezer, steamed rice and whatever veggie might be on hand and dinner’s ready in about 30 minutes. Chicken tenderloinsButterFlourSalt/PepperMarjoram and Thyme tonight, because I’m out of Sage.Chicken Broth Melt enough butter to generously cover the bottom of a large saute pan. Add the chicken and season with salt, pepper and herbs. Once the chicken is starting to brown, turn it over. Cook just another minute or two, stirring a bit. Sprinkle with enough flour to coat the chicken well. Stir until chicken is well coated, butter is absorbed and flour just starts to cook. Add 3 cups of chicken broth. And then stirring in Better Than Bouilion paste. Simmer over low heat until the chicken is completely done and the gravy is thickened. Serve over rice or mashed potatoes. Tagged as: chicken and poultry, gravy
Chinese Lemon Chicken Recipe Why order take out when you can make your own Chinese lemon chicken at home? There are a few different versions of lemon chicken out there, all coming from different countries. Probably the most popular type of lemon chicken would be baked in the oven. We all know baked lemon chicken is great but here is the Chinese version – just like take out or at the buffets. Ingredients: 2 1/2lbs boneless-skinless chicken breasts (cut into 1” cubes)Marinade- 2 tablespoons soy sauce ½ teaspoon saltBatter- 2 large eggs ¼ cup cornstarch ½ teaspoon baking powder 1 pinch white pepper oil (for frying)Sauce- 1/3 cup sugar 1 cup chicken broth 1 ½ tablespoons cornstarch 2 tablespoons lemon juice ¾ teaspoon salt 3 slices of lemon (peeled) 2 tablespoons oil yellow food coloring (optional) Cooking Instructions: Step 1: Place cut chicken breast pieces into a bowl and mix with 2 tablespoons of soy sauce and ½ teaspoon of salt.
Buta Udon (Udon with braised pork) While this this dish has its roots firmly planted in my New York apartment, I could totally picture it being served in an Okinawan noodle bar. Okinawa is the southern-most island of Japan, just a stones-throw from Taiwan and their food takes cues from their neighbors, using a lot of pork and fish. Rather than using a traditional dashi based soup stock for udon, I’ve combined some braising liquid from the pork belly kakuni I made the other night with dashi to create a tasty, though unconventional broth for the noodles. If you’re a ramen maniac or an udon fanatic (or better yet, both), this may be your perfect bowl of noodle soup as it falls somewhere in between the two while tasting entirely different from either I used Sanuki Udon noodles which have a pleasantly firm texture when cooked al dente. The soup has a deep almost indescribable savory flavor met right in the middle by a subtle sweetness and a mellow zing coming from the long-cooked ginger. Bring a large pot of water to a boil.