"Mr. Bull" wrote
>
> This is better than ANY takeout!!

Bill shit! Nothing unique about that recipe, and any Chinese take out can
do far better... and yours is an incomplete recipe... guaranteed they'd at
least add broccoli, some snow peas, green onion, and a few cashews, maybe
some water chestnut and straw 'shrooms too.

That would take all day to shop for and prep, and then by the time it's
cooked your stomach would be so hungry it'd feel like your throat was slit.

Any Chinese take out can prepare orange chicken (and properly) in "ten
minute"... no matter what's ordered or how much it's always "ten minute".

You forgot the hot mustard. Only an utter imbecile would bother with all
that fuss at home if there's a Chinese take out option... and on their own
your portions are much too small to be dinner for four... you still didn't
make the soup, fly lice, egg loll, spare libs, and dessert. And you forgot
to brew the tea. LOL

Ahahahahahahahahahahahahaha. . . .


> @@@@@ Now You're Cooking! Export Format
>
> Orange Chicken
>
> Good Friend Recipes, Oriental, poultry
>
> MARINADE & SAUCE:
> 1 1/2 lb chicken; boneless, skinless
> 3/4 c chicken stock
> 3/4 c orange juice
> 1 1/2 ts orange zest
> 8 strips orange peel
> 6 tb white vinegar
> 1/4 c soy sauce
> 1/2 c brown sugar
> 1 tb garlic cloves; minced
> 1 tb ginger; grated
> 1/4 ts cayenne pepper
> 5 ts cornstarch
> 2 tb cold water
> 8 sm whole red chilies; dried
> COATING AND FRYING:
> 3 lg egg whites
> 1 c cornstarch
> 1/2 ts baking soda
> 1/4 ts cayenne pepper
> 3 c peanut oil
>
> FOR THE MARINADE AND SAUCE: Place chicken in 1 gallon zip lock bag;
> set
> aside. Combine chicken stock, orange juice, grated zest, vinegar, soy
> sauce, sugar, garlic , ginger and cayenne in large saucepan; whisk
> until
> completely dissolved. Measure out 3/4 cup mixture and pour into bag
> with
> chicken, press out as much air as possible and seal bag, Refrigerate
> 60
> minutes.
>
> Bring remaining mixture in saucepan to boil over high heat. In small
> bowl,
> stir together cornstarch and cold water, whisk cornstarch mixture into
> sauce. Simmer sauce until thick, about 1 minutes. Stir in orange peel
> and
> chilies. Set aside.
>
> FOR THE COATING: Place egg whites in pie plate, beat until frothy. In
> second pie plate, whisk cornstarch cayenne and baking soda until
> combined.
> Drain chicken in colander, pat dry. Place half of chicken pieces in
> egg
> whites and turn to coat. transfer to cornstarch mixture and coat
> thoroughly. Place dredged chicken pieces on wire rack.
>
> TO FRY THE CHICKEN; Heat oil to 350F. Place half of chicken in oil one
> piece at a time; fry until golden brown about 5 minutes, turning each
> piece
> half way through cooking. Transfer chicken to large plate lined with
> paper
> towels. Keep warm while cooking remaining chicken.
>
> Reheat sauce over medium heat until simmering. Add chicken and gently
> toss
> until evenly coated and heated through. Serve immediately.
>
>
> Yield: 4 servings
>
>
> ** Exported from Now You're Cooking! v5.84 **
>