Recently introduced to our menu this dish seeks to emulate
the crispy orange chicken served in Chinese restaurants.
Instead of frying the chicken we crisp the chicken in
a small amount of oil in a skillet. We use panko bead
crumbs to add a crunchy texture.
Crispy Chicken Ingredients:
6 - 5-6oz. chicken breasts, boneless and skinless
3 eggs
2 T. water
Pinch kosher salt
½ c. all-purpose flour
2 c. panko or japanese bread crumbs (see glossary)
½ c. olive or canola oil (for sautee)
Instructions:
Season each chicken breast with salt and pepper. Beat
eggs, water, and salt in a small bowl. Dredge breasts
in flour and dust off excess. Dredge in egg mixture then
roll in bread crumbs. (Classic breading procedure)In a
large skillet or braising pan, heat oil over medium to
high heat. Place each chicken in pan and cook until brown
on one side, then flip over. Brown opposite side and add
more oil if necessary. Reduce heat to low and crisp chicken
until it reaches an internal temperature of 170 degrees.
If you do not have a meat thermometer, go buy one! These
are necessary tools in any kitchen and are the perfect
gauge for checking "doneness" of any meat. Breasts
should be opaque on the inside, but not overly cooked.
Drain off excess oil.
Orange Sweet and Sour Sauce Ingredients:
3 T. Seasoned Rice Wine Vinegar
1 c. fresh squeezed orange juice
¼ c. sugar
2 t. soy sauce
½ c. water
2 T. peanut oil
2 T.quality ketchup
3 t. garlic, minced
2 t. fresh ginger, peeled and minced
2 T. cornstarch dissolved in 2 T. water (slurry)
Instructions:
Combine vinegar, orange juice, soy sauce, water, and peanut
oil in a medium sauce pan over high heat. Add sugar and
stir until dissolved. Reduce the liquid by half. Add the
rest of the ingredients. Bring back to a simmer. Thicken
with the cornstarch-water slurry. Remove from heat, cool
to room temperature. Use this sauce to top the crispy
chicken above or any other chinese-style meat or vegetable.
