"The Best Chinese Orange Chicken"
I take so much from here - I want to be sure to share and give back...and it is not my recipe. Last night I made the dish that is the subject title. It was posted by J. Kenji Lopez-Alt in Serious Eats. It was FANTASTIC! A bit of a "patchka" with all the ingredients - but definitely well worth it. The only alteration is adding a bit of water one or two times to the sauce to thin it out a little...and...I left the sauce in the pan it cooked in, didn't drain the chicken on paper towels as called for, and placed it directly into the pan with the sauce...and added the steamed broccoli into the chicken and sauce in the pan to coat a little before serving. You need to try this - and if you feel you have a better recipe (after trying this one!) - please share! TY J. Kenji Lopez-Alt.
I made it last week. I added an extra splash of vinegar and a dried chile to give it some extra kick. Excellent recipe; the chicken in particular cooks up really tasty and crispy.
Tried it! Yes, it's very good, I'd definitely do it again.
My changes: because I didn't have dried peel I used more fresh zest.
I thought the sauce needed a little more salt (or soy sauce) and a little more vinegar.
I didn't deep fry, I used about 1 inch of oil in a deepish pan (like a small wok)and cooked 5-6 pieces at a time, 2 minutes each side. Worked fine.
The notes for the recipe say "Adding..marinade..to dry coating mixture creates little nuggets..adding more surface area for extra crunch." That worked, really well, it's a new trick (to
me) that I'll use for sure!
Glad I tried this orange chicken!