Asian Chicken over Jasmine Rice and Baby Bok Choy
Made some modifications to it from my 1st recipe. From my first edition the batter made the chicken too slimy. Although at the time, I only had bone-in chicken wings and the flavor was perfect.
Asian Chicken over Jasmine Rice and Baby Bok Choy
Made some modifications to it from my 1st recipe. From my first edition the batter made the chicken too slimy. Although at the time, I only had bone-in chicken wings and the flavor was perfect.
Cooking Instructions
- 1
Sauce: In a medium pot, add the OJ, sugar, vinegar, soy sauce, ginger, garlic, and red pepper chili flakes. This should take about 3-5 minutes
- 2
In a separate bowl. Mix and whisk the cornstarch with 2 Tablespoons of water to form a paste. Then add to orange sauce and whisk together. Cook for about 5-7 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove heat and then add orange zest.
- 3
To make chicken:
Place flour and cornstarch in a shallow dish. Add salt if needed - 4
Break and whisk the eggs in a separate dish.
- 5
Dip chicken pieces in the mixture of egg and then flour mixture.
- 6
In a medium pan with oil cook the chicken until golden brown. If greasy place chicken in paper towel. DO not cook chicken with orange sauce (will cause it to be gooey). Pour orange sauce on chicken and garnish chicken with orange zest and green onion. Use the leftover sauce on rice.
- 7
Toss chicken with orange sauce. You may reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion and orange zest, if so desired.
- 8
Baby Bok Choy: wash and dry, then place BBC in medium pan with olive oil with lid until soft and roasted. Removed lip until seared on both sides.
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