"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-17-2007, 02:59 PM   #1
Sous Chef
 
BBQ Mikey's Avatar
 
Join Date: May 2007
Location: USA
Posts: 750
TNT Orange Chicken

You can add chili flakes to spice more, this recipe is quite sweet with a small kick. Very orange. Very tasty. This is my own take on the dish

2 sliced Scallions
2 lbs chicken
1 tablespooon Orange Zest (or sliced orange peel)
2 tsp. minced garlic
3 tablespoon "sweet cooking chili"
1 tablespoon Orange Marmalade
1-2 cup oil
Cornstarch
1 egg

Break egg and mix in small bowl
Put chicken in egg, then coat in corn starch (potato starch is much better)
Cook chicken until crispy in oil.
Drain chicken, remove oil from wok.
"necklace" wok in chili oil (or regular oil, do not use sesame) This will result in the wok being oily and ready for sauce, use 1 tsp. oil.
add garlic and orange zest
quickly add the sweet cooking chile and orange marmalade
add scallions
add chicken and stir vigorously to coat. Your sauce should be thick and bubbly, if not, add Slurry = (cornstarch and water)

Enjoy and happy holidays.

__________________
"wok-a wok-a"
BBQ Mikey is offline   Reply With Quote
Old 12-17-2007, 04:58 PM   #2
Head Chef
 
elaine l's Avatar
 
Join Date: Aug 2006
Posts: 2,098
What do you think of doing this with pork? I have a pork loin and this sounds yummy.
elaine l is offline   Reply With Quote
Old 12-17-2007, 05:08 PM   #3
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,197
What is "sweet cooking chili?"
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 12-17-2007, 05:46 PM   #4
Sous Chef
 
BBQ Mikey's Avatar
 
Join Date: May 2007
Location: USA
Posts: 750
This would be good with pork or beef.. I would marinate the pork in sweet soy sauce or sweet ginger soy over night. That would help blend the flavors since pork is already salty.

Sweet Cooking Chili you will find in the ethnic section under Thai or chinese. It is a pan asian ingrediant, normally consisting of water, Chili, peppers, and garlic. Some are spicier than others.. I use it as the base for most of my asian dishes.

I made some orange chicken the other day using these portions and it turned out immaculate. The key is to use medium heat.
__________________
"wok-a wok-a"
BBQ Mikey is offline   Reply With Quote
Old 12-17-2007, 05:51 PM   #5
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,197
Quote:
Originally Posted by BBQ Mikey View Post

Sweet Cooking Chili you will find in the ethnic section under Thai or chinese. It is a pan asian ingrediant, normally consisting of water, Chili, peppers, and garlic. Some are spicier than others.. I use it as the base for most of my asian dishes..

I practically live in an asian market and have a pantryful of asian condiments but have never seen anything called this. Is it chili paste? Why is it sweet if it doesn't have sugar in it? If it does have sugar, is it sweet chili sauce which comes in a bottle ? Like this
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 12-17-2007, 05:54 PM   #6
Sous Chef
 
BBQ Mikey's Avatar
 
Join Date: May 2007
Location: USA
Posts: 750
Yes it is like that. It is always in a glass bottle. You may never see it since the world supply of cooking chili is dwindling. It is sweet because I believe it is made the same way relish is.

Another good thing about it is how much flavor you get for such a small price.
__________________
"wok-a wok-a"
BBQ Mikey is offline   Reply With Quote
Old 12-17-2007, 10:10 PM   #7
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,355
Hi, Mikey. Would it be possible for you to post a photo of your bottle? I'm not familiar with it, either, but your recipe sounds great.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 12-17-2007, 10:48 PM   #8
Sous Chef
 
BBQ Mikey's Avatar
 
Join Date: May 2007
Location: USA
Posts: 750
Most delicious

Click image for larger version

Name:	images%5Cproducts%5C87192.jpg
Views:	173
Size:	8.8 KB
ID:	3232
__________________
"wok-a wok-a"
BBQ Mikey is offline   Reply With Quote
Old 12-17-2007, 10:54 PM   #9
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,355
Great, thanks Can't wait to try it.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 12-18-2007, 11:49 AM   #10
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,197
Quote:
Originally Posted by GotGarlic View Post
Hi, Mikey. Would it be possible for you to post a photo of your bottle? I'm not familiar with it, either, but your recipe sounds great.
Any Thai sweet chili sauce will work. Most asian stores carry lots of brands.

I think this recipe sounds awesome, by the way.

Got G -- hope you are feeling better soon!
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 12-18-2007, 11:52 AM   #11
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,197
Quote:
Originally Posted by BBQ Mikey View Post
Yes it is like that. It is always in a glass bottle. You may never see it since the world supply of cooking chili is dwindling.

Cooking chile as opposed to ....?

Do you have a link to information about a shortage? I bet we will see that ubiquitous bottle of sweet chili sauce for a long time to come.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 12-18-2007, 03:30 PM   #12
Sous Chef
 
BBQ Mikey's Avatar
 
Join Date: May 2007
Location: USA
Posts: 750
I heard it from the head chef at PF CHiangs a few months ago. I have not noticed a shortage but the price has risen slightly.
__________________
"wok-a wok-a"
BBQ Mikey is offline   Reply With Quote
Old 12-18-2007, 06:15 PM   #13
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,197
Like any produce the supply ebbs and flows with weather but I seriously doubt that the world supply of "cooking" chiles is dwindling.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 12-19-2007, 10:08 AM   #14
Sous Chef
 
BBQ Mikey's Avatar
 
Join Date: May 2007
Location: USA
Posts: 750
Apparently there was a bad harvest that all I know. I can sleep at night still.
__________________
"wok-a wok-a"
BBQ Mikey is offline   Reply With Quote
Old 12-19-2007, 11:17 AM   #15
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,197
Me too.

I am going to make your recipe soon. It looks really good.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 12-19-2007, 04:08 PM   #16
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
I wish I could find a bottle that small. All my supermarket carries in sweet chili sauce is a quart size bottle. I actually asked a couple of other shoppers if they'd care to split the bottle with me.

BTW, it is called SWEET chili sauce to differentiate it from HOT chili sauce.

Caine is offline   Reply With Quote
Old 12-19-2007, 04:12 PM   #17
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
Quote:
Originally Posted by elaine l View Post
What do you think of doing this with pork? I have a pork loin and this sounds yummy.
Elaine, if you have a whole pork loin, try THIS recipe instead of chopping it up:


Chinese Dragon


3 to 5 pound boneless dragon loin (if dragon isnt available, you can use pork loin, but your guests will be able to tell the difference)
1/2 tsp salt
1/4 tsp ground pepper

Marinade:
1/2 cup hoisin sauce
1/4 cup soy sauce
1/4 cup rice vinegar
2 Tbs tomato paste
2 Tbs firmly packed brown sugar
1 Tbs Chili Garlic sauce
1 Tbs grated ginger
1 tsp five-spice powder


Garnish:
1 cup mango, diced
1/2 cup pineapple, diced
2 Tbs rice vinegar
2 tsp lemon juice
1 small red bell pepper, julienned
4 scallions, thinly sliced
1 cup coarsely chopped dry roasted, unsalted peanuts

1. Preheat oven to 350F.
2. Combine hoisin sauce, soy sauce, tomato paste, chili garlic sauce, rice vinegar, brown sugar, ginger, and five-spice in a medium saucepan. Simmer over low heat for 10 minutes. Remove from heat; allow marinade to cool.
3. Trim excess fat from dragon loin, season with salt and pepper. Then place in a large ziplock bag. When marinade has cooled, pour into plastic bag, squeeze out any excess air, and close. Allow to marinate for at least 1 hour (preferably overnight), refrigerated.
4. Place the dragon loin on a rack in a shallow roasting pan and cook for 20 to 30 minutes per pound, or until internal temperature is 160F. Allow dragon loin to rest for 10 to 15 minutes before slicing.
5. Slice and serve dragon loin garnished with mango, pineapple, scallions, bell pepper, and peanuts.
Caine is offline   Reply With Quote
Old 12-19-2007, 04:29 PM   #18
Sous Chef
 
BBQ Mikey's Avatar
 
Join Date: May 2007
Location: USA
Posts: 750
Thanks Caine. Always love your stuff. Next pork loin gets dragon treatment.

I enjoy Sriracha too, but normally just use it as a condiment. Good to know the difference though.
__________________
"wok-a wok-a"
BBQ Mikey is offline   Reply With Quote
Old 12-20-2007, 11:35 AM   #19
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,197
Quote:
Originally Posted by Caine View Post
I wish I could find a bottle that small. All my supermarket carries in sweet chili sauce is a quart size bottle.
Caine,

I buy mine in the 32 ounce bottle and it lasts maybe 6 months. I find that I use it quite a bit in dipping sauces and in marinades, etc.

But I have seen it in smaller bottles in my asian market (admittedly huge). In mine they keep the smaller bottles in a different aisle.

I know most of the major produces (Mae Pla or whatever) make small bottle of it.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 12-20-2007, 11:58 AM   #20
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Quote:
Originally Posted by elaine l View Post
What do you think of doing this with pork? I have a pork loin and this sounds yummy.
I make a sauce for pork/chicken/duck with Cointreau, orange slices, orange juice and red pepper flakes.
Jeekinz is offline   Reply With Quote
Reply

Tags
None

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




All times are GMT -5. The time now is 12:35 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.