Asian Orange Chicken
Utterly delicious! I made it pretty much according to the recipe, and it was fantastic - not too much orange flavor (at least not for me), and more than enough sauce - even had some left over, so I cooked up more chicken the next day to use up the rest of the sauce. I also like the fact that you can mix the sauce ingredients ahead of time (as much as a day, I suppose) and then heat in a saucepan, thereby saving time on a busy weeknight.
A helpful hint for using fresh ginger: I cut mine into small teaspoon-ish size pieces (don't even bother peeling), wrap them tightly in plastic wrap, and place them in the freezer. When a recipe calls for minced fresh ginger, I take a piece from the freezer and grate it with a microplane grater. It takes no time at all, and the ginger just melts into the sauce.
Next time, I may try making more of a tempura-type batter for the chicken (cornstarch/water). I also think this recipe would be a great base for other flavors - for example, reduce the orange, add some hoisin/sriracha/chili paste/red chiles, and you have General Tso's. Thank you for sharing - I will definitely be making this again!
1 user found this review helpful
Sep. 25, 2014