- 1 1/2 lbs (680 grams) chicken breast
- 3 well beaten eggs
- 2 tbs milk
- 1 cup cornstarch
- salt & pepper
- Slice the chicken into bite-sized pieces and dip the chicken pieces in egg and milk mixture. Coat in cornstarch, then dip it again in egg mixture.
- Fry in oil heated over medium-high heat, until lightly browned on both sides.
- Remove and allow to cool on a paper towel before transferring to a baking sheet. To bake, make sure chicken pieces are in a single layer on baking sheet, coat with orange sauce and bake according to directions below.
- 1/2 c. soy sauce
- 1/4 c. catsup
- 1/2 c. honey
- 1/4 c. orange juice concentrate
- 2 T. white vinegar
- 1 T. dried chives
- 1 T. red pepper flakes
- 1 T. sliced almonds
- In a medium saucepan, combine soy sauce, catsup, honey, orange juice concentrate, chives and red pepper flakes.
- Stir together over medium heat and bring just to a boil.
- Drizzle sauce over fried chicken. Bake in an oven preheated to 400 degrees for 20-25 minutes, stirring often to coat the chicken with the glaze. Remove from oven when glaze is no longer puddled around the chicken, it should be sticky and fully coating the chicken.
- Garnish with chives or chopped scallions, red pepper flakes, orange zest, and sliced almonds. Serve immediately over sticky rice.
Three Cup Chicken
- boneless chicken thighs (cut into chunks)
- sesame oil
- fresh ginger (sliced)
- 1 clove garlic (finely chopped)
- 1/2 cup cooking wine
- 1/3 cup soy sauce
- 1/4 cup water
- 3 tbs sugar
- 1/2 cup fresh basil
- Heat oil in pan over medium-high heat. Cook chicken pieces until lightly browned. Remove chicken from skillet and set aside.
- Heat a little sesame oil. Add garlic and ginger. Cook until ginger begins to brown, about 30 seconds.
- Stir in chicken, cooking wine, soy sauce, water, and sugar.
- Bring to boil, then reduce heat to medium-low. Simmer until only 1/4 of sauce remains (about 20 minutes).
- Stir in basil. Increase heat to medium. Cook until liquid is almost gone.
Total Prep and Cooking Time: 45 minutes
Yields: 6-7 pancakes
- 2 1/3 cup flour
- 1 cup hot water
- 2 tbs olive oil, plus more for frying
- 1 tsp kosher salt
- 1 tsp sesame oil
- 6 scallions, thinly sliced
- In a blender, add flour and gradually add in hot water while blending, until dough forms (you may not need all the water).
- Lightly flour work surface. Knead dough until it becomes smooth enough to form a ball.
- Lightly oil a medium sized bowl and place dough in it. Cover dough with damp towel. Let stand for 20 minutes.
- Cut dough into 6 equal pieces. Roll each into a ball. Roll out each into a 5-inch diameter circle.
- Combine olive oil and sesame oil. Brush onto pancakes. Sprinkle salt. Generously sprinkle scallions. Roll pancake up, then curl it (like a snail). Roll out again into a circle.
- Heat olive oil in skillet over medium-high heat. Cook pancakes 4-5 minutes on each side, until golden.
- 3/4 cup chicken broth
- 3/4 cup freshly squeezed orange juice
- 1 1/2 tsp finely grated orange zest
- 6 tbs white vinegar
- 1/4 cup soy sauce
- 1/2 cup brown sugar
- 3 cloves garlic, minced
- 1 tbs fresh ginger, grated
- 1/4-1/2 tsp cayenne pepper
- 1 1/2 lbs boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbs + 2 tsp corn starch
- 2 tbs cold water
- 8 thin strips orange peel (optional)
- 3 large egg whites
- 1 cup cornstarch
- 1/2 tsp baking soda
- 1/4 tsp cayenne pepper
- 3 cups canola oil
1. Combine chicken broth, orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic, ginger, and cayenne pepper in large saucepan and blend well.
2. Measure out 3/4 cup mixture and transfer to large ziplock bag. Add chicken pieces to bag. Refrigerate for 30-60 minutes (no longer than 60 minutes).
3. Heat remaining sauce over medium-high heat. Bring to simmer.
4. In a small bowl, whisk together cornstarch and water until smooth. Add to saucepan. Continue simmering until sauce is thick and translucent (about 1 minute). Remove from heat and stir in strips of orange peel if using.
5. Place egg whites in a shallow bowl and whisk until frothy. In a second shallow bowl, whisk together cornstarch, baking soda, and cayenne pepper.
6. Drain chicken from marinade and pat dry with paper towels. Place half of the pieces in the egg whites and turn to coat. Transfer to cornstarch mixture and coat thoroughly, shaking off excess. Transfer to plate and repeat with remaining chicken pieces.
7. Heat oil in large sauce pan until oil reaches 350 degrees. Carefully place half of the chicken in oil and fry until golden brown (about 4-5 minutes), turning halfway through cooking. Remove from oil and transfer to paper towel-lined baking sheet. Repeat with remaining chicken.
8. Reheat sauce if necessary and toss with chicken in large bowl.
Char Siu Pork (叉烧肉)
- 3 lbs boneless pork (butt, tenderloin, shoulder, etc)
- 1/4 cup + 1 tbs soy sauce
- 1/4 cup oyster sauce
- 3 tbs white wine vinegar
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 1/2 tsp Chinese 5-spice powder
- 2 tsp kosher salt
- 1/2 tsp ground ginger
- 3 drops red food coloring
- 1/4 cup honey (for brushing over the pork)
Combine soy sauce, oyster sauce, vinegar, white sugar, brown sugar, 5-spice powder, salt, and ginger in a bowl and whisk together. Marinate pork in refrigerator for at least 3 hours (overnight best).
Preheat oven to 375 degrees. Line/grease pan and place pork on it. Cover with tinfoil and bake for 25 minutes. Flip pork and bake for another 25 minutes.
Take pork out of oven and turn heat up to 450 degrees (or broiler setting). Broil pork for 5-8 minutes, until skin is crispy and shiny.
Take pork out, baste it with some of the juices from the pan, and brush with honey.
General Tso’s Chicken