needed something for supper, spent all day blowing snow and then working on snowmobiles, well all right did a bit of riding as well. anyway kinda hungry and didnt want to take the time to smoke anything. had these chicken breasts in the fridge.
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trimmed the fat from them and cut into pieces.
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needed to fry that chicken up, here we have flour, egg dip, and corn starch.
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coat with flour first, then into the egg and then last in the corn starch.
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in a pan with hot oil fry the checken pieces up, i used about 3 cups of oil. spose a deep fryer, fry daddy, or even a wok might be better than a plain pan like this but it was handy...
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as you get pieces fried, about 6 minutes... set on plate with paper towels to drain.
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for the orange sauce, orange juice, brown sugar, a little bit of sirracha hot sauce, some soy sauce, and a bit of ground ginger.
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stir ingreds till all dissolved. i also chopped up the green onions in small pieces and set aside.
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dumped the oil from the pan i fried the chicken in and wiped out, and poured the mixture into it and put on heat.
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at same time i started some rice, i cheated and used minute rice so if using the real deal need to start sooner.
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when sauce reaches boiling i added in thickner i made with corn starch and water.
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keep stirring until sauce thickens, it dont take long...
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add the chicken pieces to the sauce.
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make sure all pieces get thouroughly coated with the sauce and the chicken is reheated thru.
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add the green onions, flip the pan a few times if you dare to mix.
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and serve over hot rice, like the flavor from the orange juice and the heat from the sirracha sauce. good stuff.
*
if interested for the sauce...
about
3 cups orange juice
3/8 cup brown sugar, was more than a 1/4, less than a half
2 tablespoons soy sauce
1 tablespoon sirracha
1 teaspoon ground ginger
*
for the thickner, 3 tablespoons corn starch with just enough water to make it pourable.
*
thks for cking my pics.
*
trimmed the fat from them and cut into pieces.
*
needed to fry that chicken up, here we have flour, egg dip, and corn starch.
*
coat with flour first, then into the egg and then last in the corn starch.
*
in a pan with hot oil fry the checken pieces up, i used about 3 cups of oil. spose a deep fryer, fry daddy, or even a wok might be better than a plain pan like this but it was handy...
*
as you get pieces fried, about 6 minutes... set on plate with paper towels to drain.
*
for the orange sauce, orange juice, brown sugar, a little bit of sirracha hot sauce, some soy sauce, and a bit of ground ginger.
*
stir ingreds till all dissolved. i also chopped up the green onions in small pieces and set aside.
*
dumped the oil from the pan i fried the chicken in and wiped out, and poured the mixture into it and put on heat.
*
at same time i started some rice, i cheated and used minute rice so if using the real deal need to start sooner.
*
when sauce reaches boiling i added in thickner i made with corn starch and water.
*
keep stirring until sauce thickens, it dont take long...
*
add the chicken pieces to the sauce.
*
make sure all pieces get thouroughly coated with the sauce and the chicken is reheated thru.
*
add the green onions, flip the pan a few times if you dare to mix.
*
and serve over hot rice, like the flavor from the orange juice and the heat from the sirracha sauce. good stuff.
*
if interested for the sauce...
about
3 cups orange juice
3/8 cup brown sugar, was more than a 1/4, less than a half
2 tablespoons soy sauce
1 tablespoon sirracha
1 teaspoon ground ginger
*
for the thickner, 3 tablespoons corn starch with just enough water to make it pourable.
*
thks for cking my pics.
