Asian Orange Chicken #2

Grilled buffalo wings in white plate – Processing Warm White Balance

Here is how to prepare it:

1. Start everything from pouring 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and setting them over medium-high heat. Then, proceed to stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes and bring it to a boil. Lastly, remove from heat, and cool 10 to 15 minutes.
2. First, place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Remember to reserve the remaining sauce. Next, seal the bag, and refrigerate at least 2 hours.
3. This step starts from mixing the flour, salt, and pepper in another resealable plastic bag. Add the marinated chicken pieces, seal the bag, and shake to coat.
4. Now, heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and follow that with browning it on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
5. Now for the final step. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Move on to mixing together the cornstarch and 2 tablespoons water, then stir it into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally – and voila! The dish is done.

Dodaj komentarz

Twój adres e-mail nie zostanie opublikowany. Wymagane pola są oznaczone *