Orange-flavored Chicken - Jet Tila

• porții: 4

Ingrediente

Sauce

½ cup (118 ml) oyster sauce

1 tbsp (15 ml) hoisin sauce

3 oz (90 ml) orange juice

½ cup (95 g) sugar

3 oz (90 m) white vinegar

2 tbsp (30 ml) soy sauce

½ tbsp (8 g) ground paprika

½ tbsp (4 g) minced ginger root

2 cloves garlic, minced

1 tbsp (7 g) cornstarch mixed with

1 tbsp (15 ml) water

1 drop red food coloring (optional)

Chicken

1½ qt (1.8 L) plus 2 tbsp (30 ml) vegetable oil, divided

2 lb (900 g) chicken thighs, cut into

2" (5-cm) dice

1 cup (240 ml) cold water

1½ cups (335 g) tempura flour plus

1 cup (223 g) for dredging

½ onion, cut into large dice

4 scallions, sliced into 2" (5-cm) lengths

Instrucțiuni

For the Sauce

Add all the sauce ingredients into a 1-quart (946-ml) saucepan, and bring the heat up to medium. Whisk gently as it comes to a simmer. Allow it to simmer, and keep whisking for about 5 minutes until the sauce thickens. Remove from heat and reserve.

For the Chicken

Heat 1½ quarts (1.8 L) oil in a 4-quart (3.8-L) Dutch oven to 375°F (190°C) using a frying thermometer. Rinse the chicken in cold water and pat it dry. Mix the tempura flour and water into a thick batter. It should look like thick pancake batter. Dredge the chicken cubes in 1 cup (223 g) of tempura flour roll in a thin layer of the batter and fry them in two batches until golden brown and crispy, about 6 to 8 minutes. Drain the chicken on paper towels or a rack.

Heat a wok or large skillet to high and add 2 tablespoons (30 ml) of oil. When you see the first wisps of white smoke, stir in the fried chicken, onion and scallions and cook for about 30 seconds. Stir in the sauce and allow it to coat all the ingredients and simmer. Cook, folding all the ingredients until they are well coated, about 2 minutes. Serve over hot rice.

Note

101 Asian dishes