If your pan is not large enough to cook all the chicken cubes in a single batch, divide the chicken into portions and fry one portion at a time. To make sure that the surface of the chicken turns crisp while the inside remains moist, do not overcrowd the pan during frying. It may appear too thin but note that the sauce thickens as it cools so don’t wait for it to turn too thick. It takes about ten minutes for the sauce to reach the ideal syrupy stage. In making the syrup, it is essential that the heat be turned off at the right time. And, for subtle heat and even more flavor and aroma, ginger is a must. For added orange-y flavor and aroma, I throw in orange zest to the sauce too. Instead, I create a syrup by boiling down sugar with orange juice and vinegar. I don’t add starch dissolved in water (called slurry in America, a term that makes me roll my eyes) to thicken the sauce. I also add finely grated orange zest to the marinade. Next, I’m a firm believer in the wonders of marinating the chicken despite being cut into small pieces. It’s more tasty than breast meat and it can withstand deep frying without losing flavor. What makes orange chicken so good? I’m not privy to the secrets of Panda Express but I do have a few tricks to ensure that the chicken meat is succulent, and the orange flavor and aroma are pronounced without overwhelming.įor starters, I use skin on chicken thigh fillets. The accepted history of orange chicken is that it was created by Chef Andy Lau of Panda Express back in 1987. The Hunan dish is spicy orange chicken is sweet and sour. No, it’s not Chinese although it may have been inspired by a Hunan dish called tangerine chicken. Yes, it’s a variant of sweet sour chicken.
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