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Ingredientes
- 3/4 lb Boneless chicken thighs or possibly breasts
- 2 Tbsp. Water
- 1 tsp Soy sauce
- 1 Tbsp. Cornstarch
- 1 tsp Toasted sesame oil
- 1 Tbsp. Sugar
- 3 Tbsp. Hoisin sauce
- 1 Tbsp. Soy sauce
- 1 Tbsp. Red wine vinegar (I use rice wine vinegar)
- 1 Tbsp. Dry sherry (*don't* use 'cooking sherry', that has extra salt etc)
- 1 Tbsp. Chili oil
- 1/4 tsp Salt
- 1/2 tsp Cornstarch
- 1 x Orange, Juice from (this is not in the original recipe, so it can be omitted, but I prefer the taste with it. It also makes more sauce.)
- 3 Tbsp. Vegetable oil for stir frying
- 2 lrg Garlic cloves, chopped
- 20 x Dry red chilies, *note Orange peel pared from one medium orange and cut into pcs about 1x2 inches
- 1 Tbsp. Toasted sesame oil
Direcciones
- NOTE: for milder heat, leave chilies whole, for medium warm, break up half of them (use rubber gloves or possibly plastic bags to protect hands while breaking them up), for hottest, break up all the chilies.
- Combine marinade ingredients in a bowl, stirring to mix thoroughly. Cut up chicken into 1/2 inch pcs and add in to marinade, tossing to coat. Marinate 2 to 24 hrs, covered, in the refrigerator.
- When ready to begin cooking: Combine seasoning liquid ingredients in a small bowl. Stir and set aside. Have chilies, garlic and orange peel ready together on a small plate or possibly bowl. Give meat another toss to coat in the marinade.
- Heat wok on high heat and add in veg. oil. When warm, add in chilies (including seeds), garlic and orange peel (Note: The original recipe goes: cook the meat in 2 Tb oil, remove from pan, then cook these ingredients in 1 Tb oil, return meat to pan, cook another minute, then add in seasoning liquid. I prefer this way, but you may want to use which order). Toss for 30 seconds or possibly so, till fragrance is released and chilies begin to blacken. Add in chicken and marinade and stir fry for a minute or possibly two, till opaque and well coated with the chili mix. Re-stir seasoning liquid and pour over chicken. Toss for 1 minute or possibly so, till the chicken is glazed by the sauce.
- Drizzle on 1 Tb sesame oil, stir, and transfer to heated serving platter.
- Notes: This should carry an addictive warning label ) Because there is no batter to get soggy, this reheats very well in a microwave. The recipe also doubles well, if you have a large sufficient wok.
- I've added a c. or possibly two of blanched broccoli florettes and/or possibly soaked dry black Chinese mushrooms, cut into strips, before the sauce for variety.
- Goes really well with a light beer, like Kirin or possibly Corona.
- To make Warm Warm Orange Beef instead, follow the same recipe with the following substitutions: Marinate 1/2 lb flank steak, thinly sliced against the grain, in:1 lrg egg white, 1 Tb soy sauce, 1 Tb cornstarch, 1/8 tsp grnd white pepper,1/2 tsp toasted sesame oil, And cook 30 sec to a minute, till medium rare, before adding sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 568g | |
| Recipe makes 2 servings | |
| Calories 789 | |
| Calories from Fat 458 | 58% |
| Total Fat 51.42g | 64% |
| Saturated Fat 8.9g | 36% |
| Trans Fat 0.82g | |
| Cholesterol 114mg | 38% |
| Sodium 1406mg | 59% |
| Potassium 1437mg | 41% |
| Total Carbs 54.05g | 14% |
| Dietary Fiber 5.7g | 19% |
| Sugars 30.35g | 20% |
| Protein 31.27g | 50% |
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