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Old 02-26-2006, 04:56 PM   #11
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CHEF CAINE'S ORANGE CHICKEN


2 pounds chicken, boned and skined
1 egg
1 tsp salt
White pepper
Peanut oil
1/2 cup cornstarch
1/4 cup flour
1-inch ginger, peeled and grated
1 clove garlic, minced
1/8 tsp crushed red pepper
2 scallions, sliced
1 Tbs rice wine
1/4 cup water
1 Tbs cornstarch
1/2 tsp sesame oil


Orange Sauce:

2 tsp orange zest
1/4 cup orange juice
1/2 tsp granulated sugar
2 Tbs chicken stock
1 Tbs soy sauce


Combine Orange Sauce ingredients in small bowl and set aside.


Combine egg, salt, pepper, and 1 Tbs peanut oil in large bowl and mix well. Stir in flour and cornstarch until smooth. Cut chicken into 2-inch pieces, add chicken pieces to bowl, and stir to coat.


Heat peanut oil for deep-frying in wok or deep-fryer to 375 degrees F. Add chicken pieces, a few pieces at a time, and fry 3 to 4 minutes or until golden and crisp. Do not overcook! Remove chicken from oil with slotted spoon and drain on paper towels.


Clean wok, heat 15 seconds over high heat, and add 1 Tbs oil. Place ginger and garlic in wok and stir-fry until fragrant. Add crushed red pepper, green onions, and rice wine, and stir fry for a few more seconds. Add Orange Sauce and bring to boil. Add chicken, stirring until well mixed. Combine 1/4 cup water and 1 Tbs cornstarch until smooth. Add to wok and stir until sauce is thick. Stir in 1/2 tsp sesame oil.
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Old 02-26-2006, 07:24 PM   #12
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Quote:
Originally Posted by Caine
CHEF CAINE'S ORANGE CHICKEN



2 pounds chicken, boned and skined
1 egg
1 tsp salt
White pepper
Peanut oil
1/2 cup cornstarch
1/4 cup flour
1-inch ginger, peeled and grated
1 clove garlic, minced
1/8 tsp crushed red pepper
2 scallions, sliced
1 Tbs rice wine
1/4 cup water
1 Tbs cornstarch
1/2 tsp sesame oil


Orange Sauce:

2 tsp orange zest
1/4 cup orange juice
1/2 tsp granulated sugar
2 Tbs chicken stock
1 Tbs soy sauce


Combine Orange Sauce ingredients in small bowl and set aside.


Combine egg, salt, pepper, and 1 Tbs peanut oil in large bowl and mix well. Stir in flour and cornstarch until smooth. Cut chicken into 2-inch pieces, add chicken pieces to bowl, and stir to coat.


Heat peanut oil for deep-frying in wok or deep-fryer to 375 degrees F. Add chicken pieces, a few pieces at a time, and fry 3 to 4 minutes or until golden and crisp. Do not overcook! Remove chicken from oil with slotted spoon and drain on paper towels.


Clean wok, heat 15 seconds over high heat, and add 1 Tbs oil. Place ginger and garlic in wok and stir-fry until fragrant. Add crushed red pepper, green onions, and rice wine, and stir fry for a few more seconds. Add Orange Sauce and bring to boil. Add chicken, stirring until well mixed. Combine 1/4 cup water and 1 Tbs cornstarch until smooth. Add to wok and stir until sauce is thick. Stir in 1/2 tsp sesame oil.
Yummy but,
hmm wonder what I can subsitute for the peanut oil, rice wine, and sesame oil.... I don't have these as a staple in the house.
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Old 02-27-2006, 07:17 PM   #13
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Quote:
Originally Posted by Debbie
Yummy but,
hmm wonder what I can subsitute for the peanut oil, rice wine, and sesame oil.... I don't have these as a staple in the house.
These ingredients have unique flavours Debbie and really shouldn't be substituted (IMHO).

If you do a lot of Asian cooking they are essential.

Fried rice done in anything other than peanut oil definitely doesn't taste right. Even in vegetable oil.

Sesame oil has a very strong flavour and adds a real zing to dishes.

Add them as staples, they are great.
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Old 03-05-2006, 09:55 AM   #14
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Quote:
Originally Posted by Constance
Not yet, Debbie. I'd actually forgotten about the dish until you brought it up the other day. I looked through several recipes on the web, and this one sounded a lot like what I remember, except I don't remember it having the orange segments it it. It's been a long while ago, though.
Why don't we both try it out, and see what kinds of little perks it needs?
ok.. I tried it.. and it just didn't work out for me At all... I ended up rinsing the chicken to get that sauce off.. then making chicken tacos with it..
*sigh*
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Old 03-05-2006, 10:10 AM   #15
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Sorry to hear that, Debbie. Was it gooey? Too sweet? Bland?
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Old 03-05-2006, 01:25 PM   #16
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Originally Posted by Constance
Sorry to hear that, Debbie. Was it gooey? Too sweet? Bland?
well.. tasted pasty and bland.. just plain " ick" LOL what did you come up with?

I don't think I will ever find a recipe like those deli's at the stores have for orange chicken.. I know they don't deep fry the chicken... but it has a thick batter on it
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