The last time I made this dish (in Sept.), I wasn't quite satisfied with the batter - it wasn't crispy enough. I decided to alter the recipe a bit, and it turned out exactly as I hoped! YAY!
Marinade
2 T soy sauce
1.5 tsp sugar
1.5 tsp sesame oil
1.5 tsp cornstarch
dash of white pepper
Combine ingredients and marinate the chicken for about 30min.
Batter
6 T flour
6 T cornstarch
3 T rice flour
1 tsp baking powder
1/4 tsp baking soda
1 egg white
dash of salt
water
Batter should be the consistency of thick pancake batter
Dip the chicken in batter and deep fry until golden brown.
Sauce
Juice from 1 can Mandarin oranges
2 spoonfuls sugar
2 spoonfuls vinegar
2 spoonfuls ketchup
dash of salt
water
Batter should be the consistency of thick pancake batter
Dip the chicken in batter and deep fry until golden brown.
Sauce
Juice from 1 can Mandarin oranges
2 spoonfuls sugar
2 spoonfuls vinegar
2 spoonfuls ketchup
salt to taste
(a few spoonfuls of cornstarch mixed with water to thicken)
(a few spoonfuls of cornstarch mixed with water to thicken)
Mix together ingredients and simmer until thickened.
Fry up chicken a second time to crisp up coating.
Lightly drizzle sauce over chicken.
Serve!
*UPDATE: 2010. I've made a few adjustments to this recipe over time. I ditched the rice flour - mostly because I don't always have it on hand. I now us 3/4C flour, 1 tsp baking powder, 1/4 tsp baking soda, salt and 3T cornstarch. Also, and updated sauce: The juice of one small can of mandarin oranges (squeezing all from the segments as well), 2T sugar, 1T vinegar, a couple of big squirts of ketchup, dash of rice wine, dash of white pepper, dash of soy sauce, 1 chopped garlic clove. I heat to a boil and reduce until thick! I hope you like this as well!
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