Orange Chicken And Sweet And Sour Chicken: Heaven On A Plate
Posted on: 31 July 2015
Two Chinese food favorites are sweet and sour chicken and orange chicken. If you don't have the time to go to a restaurant like Ginger Beef Restaurants Downtown Food Courts Kiosks, here are two fantastic recipes for these beloved dishes.
Sweet and Sour Chicken
Chicken Ingredients:
4 large chicken breasts, cut into bite-sized pieces
3 eggs, beaten
1 1/2 cup cornstarch
Sauce Ingredients:
2/3 cup sugar
1/2 cup vinegar
1 T soy sauce
1/2 tsp garlic powder
1/4 cup ketchup
1/4 cup chicken broth
1 T cornstarch
1/2 cup pineapple chunks
1/2 cup green pepper, cut in cubes
1/2 cup onion, cut in cubes
Directions:
1. Fill an electric skillet with oil until the oil is about an inch and a half deep. Turn it on so the oil is warming while you prepare the meat.
2. Put the beaten eggs in one bowl and the cornstarch on a plate. Dip the chicken pieces in the egg and then in the cornstarch. Once the oil is hot (splash a drop of water on it and if it sizzles it is ready), place the chicken pieces in the skillet. Allow them to cook for five or so minutes or until brown underneath. Flip and cook until the other side is brown, as well.
3. While the chicken is cooking, mix the sugar, vinegar, soy sauce, garlic powder, ketchup, and chicken broth. Whip the corn starch with a tablespoon of water until dissolved and add to the sauce. Stir until the sauce is thickened.
4. In another skillet, put in a dash of olive oil and the onion and green pepper. Cook for two or three minutes, or until the pepper is shiny. You still want them to be crisp.
5. Add the pineapple, pepper, and onion to the sauce. Serve over the crispy chicken and some rice.
Orange Chicken
Ingredients:
4 chicken breasts, cut into one-inch slices
1 tsp salt
1 tsp pepper
1/2 tsp paprika
1 cup flour
1/2 cup oil
1 can cream of chicken soup
1 can milk
1 tsp ground ginger
6 oz thawed orange juice
1/2 tsp ground pepper
1/4 tsp nutmeg
Directions:
1. Preheat the oven to 325 degrees.
2. Place the chicken in a plastic zipper bag with the salt, pepper, paprika, and flour. Shake the bag until the chicken strips are coated.
3. Put the oil in a skillet. Once it is hot, add the chicken and brown the outside. It doesn't have to be cooked through.
4. Lay the chicken strips in a 9 by 13 pan.
5. In a separate bowl, combine the chicken soup, milk, ginger, pepper, and orange juice. Stir it well and pour it on top of the chicken. Sprinkle the nutmeg on top.
6. Bake for 30 minutes and serve with rice.
Enjoy!
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