![]() ![]() I love how the rice absorbs the sauce and starts to taste just as amazing as the chicken. ![]() To me, the only way to eat orange chicken is with a bowl of steaming white rice. For a longer shelf-life, freeze the chicken in a freezer-safe container.The chicken won’t be crispy anymore, but just as tasty. Place leftovers in a sealable container and refrigerate for up to 3 to 4 days.That way, both dishes will be done cooking around the same time. If you’re serving the chicken with rice, prepare it right before you start this recipe.Garnish the dish with sesame seeds and chopped scallions for extra oomph.If the sauce is way too thick, stir in orange juice or chicken stock until desired thickness is achieved.Stir the sauce frequently to prevent it from burning at the bottom.The orange sauce isn’t only great with chicken, but with other meats, too, such as pork, beef, fish fillets, and shrimp.It should read at least 165 degrees Fahrenheit. Be sure the chicken is cooked through by testing it with a meat thermometer.If you want a spicy sauce, throw a pinch of red pepper flakes into the mix.You can also serve the chicken with orange slices for presentation. For an extra orange-y flavor, add orange juice and orange zest to the sauce.This gives the chicken a nice, crispy crust once fried. If you don’t have time to make a batter, just coat the chicken in potato starch or cornstarch.Eight hours is best, but if you’re in a hurry, marinate it for 15 minutes at the least. The marinade lends an umami flavor and a bit of spice that compliments really well with the orange sauce. For tastier chicken, marinate it in a blend of soy sauce, sake, and ginger. ![]() Cook in batches if your pan is too small.
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