MANDARIN ORANGE CHICKEN:
INGREDIENTS: ( serves 4 )
1 kg chicken thighs ( boneless ), cleaned, cut
2 eggs, beaten
80 g cornstarch powder, dividee into 50 g powder ( for chicken marination) and 30 g diluted in 1/4 cup water ( as thickening agent )
500 g all- purpose flour, for coating
Salt, to taste
Oil, for cooking
500 g orange sauce concentrate, ( available in chowking orient restaurant)
10 g onion, minced
15 g chilli- garlic paste
Fresh orange peel, for garnishing
METHOD:
INGREDIENTS: ( serves 4 )
1 kg chicken thighs ( boneless ), cleaned, cut
2 eggs, beaten
80 g cornstarch powder, dividee into 50 g powder ( for chicken marination) and 30 g diluted in 1/4 cup water ( as thickening agent )
500 g all- purpose flour, for coating
Salt, to taste
Oil, for cooking
500 g orange sauce concentrate, ( available in chowking orient restaurant)
10 g onion, minced
15 g chilli- garlic paste
Fresh orange peel, for garnishing
METHOD:
- Mix together chicken,salt, egg and 50 g cornstarch powder. refrigerate for 2 hours to marinate.
- Dip chicken in all- pupose flour and set aside for 30 minutes. Heat oil in frying pan and deep- fry chicken till it turns golden brown. Drain excess oil on paper towels.
- Meanwhile heat a greased saucepan and saute minced onion and chilli- garlic paste for 5 minutes. Then add orange sauce concentrate thickened with diluted cornstarch. Add fried chicken and toss well to coat it with the prepared sauce.
- Garnish with fresh orange peel and serve hot.
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