"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Thread Tools Display Modes
Old 02-27-2007, 10:43 PM   #1
Assistant Cook
Join Date: Feb 2007
Posts: 2
How to keep the coating from falling off the chicken

I have an awesome recipe for orange chicken. It tastes just like something you would get at your favorite chinese food place. My only problem is that whenever I make it, the coating on the chicken softens up and falls off the chicken once I put it in the sauce. I have tried baking it, frying it with various coatings of eggs and flour but no matter what, after a few minutes in the sauce, the coating falls off the meat. It doesn't do this when you get it in a chinese food restaurant. What do they do to keep the chicken really crispy underneath the sauce? Anyone know? I appreciate any suggestions and help! Thanks so much!
- Give karma


jebridan is offline   Reply With Quote
Old 02-28-2007, 05:24 AM   #2
Executive Chef
VeraBlue's Avatar
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
What's the coating recipe you are using?

How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 02-28-2007, 05:30 AM   #3
Head Chef
letscook's Avatar
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,861
not knowing what coating you are using
considering a regular coating --do you dip the chix in flour first and then your egg mix and then flour coating ?
Then don't put in right in the oil - let it dry for about 5 min. Then fry it
I love the orange chix-- please share the recipe with us
thank you
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 02-28-2007, 06:03 AM   #4
Executive Chef
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Another possibility is the temperature of frying oil being too low. The batter cooked in an oil not very hot tend to end up being soggy and tend to fall off easily. If you don't have a proper fryer that would give you the indication, try dropping a small piece of batter in the oil for a test. If it sinks and stay at the bottom, the oil is not hot enough. If it comes right up to the surface bubbling, the oil is ready.
urmaniac13 is offline   Reply With Quote
Old 02-28-2007, 11:36 AM   #5
Assistant Cook
Join Date: Feb 2007
Posts: 2
Here is the recipe:

1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange
1 cup packed brown sugar
1/2 teaspoon minced fresh
ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green
1/4 teaspoon red pepper flakes

3 tablespoons cornstarch
2 tablespoons water

2 boneless, skinless chicken
breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

1.Pour into saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, and chopped onion. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.2.Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.3.In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.4.Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.5.Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.
__________________________________________________ ___
I must say it's not my own, I got it off another website but don't know if I should or am allowed to give credit to the person who this recipes belongs to. Please advise as I am new to this site.

As for how I prepared it, I tried doing it exactly as the recipe said. I tried the method of flour, egg, flour. I tried just egg and flour. I also tried just flour. None of those methods worked. I appreciate your suggestions and help! Thanks!
jebridan is offline   Reply With Quote
Old 02-28-2007, 12:28 PM   #6
Master Chef
CharlieD's Avatar
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,318
First of all, let me ask you how thick is the coating is? It looks to me that it’s missing something. It should be batter like consistency, but what you have there sounds nearly dry. So how is it?
You are what you eat.
CharlieD is online now   Reply With Quote
Old 02-28-2007, 02:42 PM   #7
Master Chef
jabbur's Avatar
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,477
I think the coating of the chicken needs to be more of a batter than a simple flour coating. Adding a little liquid such as water or milk to the flour may make a difference. Personally, for my sweet and sour chicken I usually don't coat the chicken, just sear the pieces first then add to the sauce. I don't think the coating on the chicken really makes a big difference. The sauce is the thing that makes or breaks the dish IMO. You might try a tempura batter for this dish if you really want a coating on the chicken.
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 02-28-2007, 03:44 PM   #8
Head Chef
Join Date: Dec 2006
Location: Illinois/USA
Posts: 1,343
In making a fried product like chicken with a more dureable crust, I usually follow your recipe. The oil in your pan should be 1/4" deep. (the measurement of 3tbsp is just an estimate for recipe purposes only)

Once you have your chicken in the hot oil and it is frying, place a lid on and turn the temp down to medium. It takes a little longer but the crust cooks more from the steam heat and absorbs less oil which is what you want if you are going to garnish it with a sauce.
"I have not failed. I've just found 10,000 ways that won't work." --- Thomas Edison
StirBlue is offline   Reply With Quote
Old 02-28-2007, 04:34 PM   #9
Head Chef
auntdot's Avatar
Join Date: Aug 2004
Posts: 2,418
I took me many years to learn letscook's advice, after coating allow the meat to sit for a bit (I usually do it for 15 minutes or so). My guess is the flour in the coating mixture mixes with the juices from the meat forming a batter of sorts, and there is binding (entirely unscientific suggestion). I learned that techique from a James Beard recipe, I forget which one. But it sure does help with everything from eggplant parm to chicken fried steak.

Most Chinese recipes I have seen toss cornstarch into their coating mixtures, might try a mixture of that and flour. Would probably use a bit more of the cornstarch than flour. Could add a bit of water, I suppose.

Also agree that you need more heat and probably more oil. Would almost deep fry the chicken pieces. Then take them out, let them rest a bit, and toss them back briefly. After that I doubt the sauce will take off the coating.

It may not be the product you expect however.

Just a few ideas. Good luck.
auntdot is offline   Reply With Quote
Old 02-28-2007, 06:36 PM   #10
Head Chef
Chopstix's Avatar
Join Date: Oct 2004
Location: Singapore
Posts: 1,323

1. I suggest you pat your chicken pieces very dry after marinating, before placing into the bag of flour mix to dredge.

2. Don't stir the fried chicken pieces into the sauce to simmer. Rather, plate up the just-fried chicken pieces then pour the simmering sauce on top (just to glaze, not to soak the chicken). Timing is important: add hot glaze to hot chicken pieces.

This is my Lemon Chicken recipe that doesn't require marinating. Rather, the chicken pieces are 'dry-rubbed' with custard powder and kept overnight. The lemon can be subbed with orange.

Good luck!

'Never eat more than you can lift.' - Miss Piggy
Chopstix is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:05 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.