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Old 11-13-2004, 05:13 PM   #1
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How to bread chicken to make orange chicken like restraunts

Hello All!

I have been seaching for a way to bread chicken breast cubes or peices, like chinese restraunts do for orange chicken. Especially like at Panda Express. I have always wondered the process and wonder if anyone can tell me the mix and process. I would greatly appreciate it!

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Old 11-13-2004, 05:33 PM   #2
 
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Crispy Citrus Chicken Strips:

5 skinless, boneless chicken breasts
1 egg
2 tbsp orange juice
1 tbsp molasses
1 tbsp honey
8 buttery round crackers, crushed (Ritz)

Preheat oven to 400°

Cut chicken breasts into strips. Whisk egg and juice together in a medium bowl. Stir in molasses and honey. Dip chicken strips into egg mixture. Pour cracker crumbs into a resealable plastic bag. Put egg coated chicken pieces in bag, seal and shake to coat with crumbs.

Place breaded chicken on a foil-lined cookie sheet and bake in the preheated oven for 10 minutes. Flip the chicken strips and turn the pan, then bake for another 10 minutes.
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Old 11-13-2004, 05:35 PM   #3
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Copying...pasting....thanks Julie!
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Old 11-13-2004, 05:37 PM   #4
 
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Originally Posted by Alix
Copying...pasting....thanks Julie!
you're welcome Alix.. lol
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Old 11-13-2004, 05:50 PM   #5
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sounds like a great recipe thanks!

I have my own orange sauce. So, basically Im looking for a procedure to bread chicken peices and fry them in oil a little to make them crispy on the outside. Hope this clears it up a little! Again, thanks!
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Old 11-15-2004, 11:02 AM   #6
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Chinese restaurants use cornstarch to make crispy chicken (orange or any other) so make sure to look for a recipe using it.
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Old 11-15-2004, 11:25 AM   #7
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Shaxs the easiest way to bread chicken to make orange chicken or any other Chinese chicken recipe that calls for frying the chicken cubes is as follows:

Cornstarch - About a cup or more
Egg - 1-2 beaten
salt and pepper to taste (I also add a tsp of soy sauce)

Stir the Cornstarch, soy sauce, egg mixture, season with salt and black pepper until it resembles a nice thick paste. Dip the chicken and fry it. Do not deep fry but pan fry with sufficient oil). Also keep in mind to do this in batches for a crunchier result. Dumping all the cubes of chicken together will reduce the oil temperature and will give you a greasier end product. Doing it in batches is always better.

For a vegetarian version I also do the same thing with cauliflower. Regardless of how strange it may sound, cauliflower florets fried the way I listed above and added to a sauce tastes great, it's one of those things that you can never guess what you are eating. I have managed to trick even my husband who is a die hard meat fanatic.
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Old 11-15-2004, 11:40 AM   #8
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Beautiful, thank you! I think thats what I was looking for!
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Old 11-15-2004, 03:04 PM   #9
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Quote:
Originally Posted by shaxs
sounds like a great recipe thanks!

I have my own orange sauce. So, basically Im looking for a procedure to bread chicken peices and fry them in oil a little to make them crispy on the outside. Hope this clears it up a little! Again, thanks!
Hey Shaxs.........Could you post the orange sauce for me? I am trying to perfect duck l'orange and mine came out terrible, THANKS!
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