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tuftearsI'm going to call this Sweet and Sour Chicken, version 2.6.
The chicken itself is pretty much the same as the last version, what's different is that I used orange marmalade and soy sauce and pineapple juice to make the sauce, which came out quite tasty and flavorful. I still haven't figured out how to get that perfect light crispy coating that's essential for restaurant-quality orange chicken.
That plus I made a side dish this time: bok choy with chicken-apple sausages. I sautee'd the chicken-apple sausage pieces, then removed them to a plate and cooked the bok choy with a bit of garlic, steaming them with a bit of chicken soup after scooping up the little carbonized pieces left from the sausages. Once they were cooked al dente, I mixed the sausage pieces back in to let the flavor soak into the bok choy. Very, very tasty.
I'm mostly happy with the chicken itself, it's tender and tasty, it's just the coating that's a mess. I suspect what I need to do is to move the chicken pieces out onto a plate, dredge in flour, and then pan-fry those stirring rapidly, rather than just adding the flour to the marinaded chicken.
The chicken itself is pretty much the same as the last version, what's different is that I used orange marmalade and soy sauce and pineapple juice to make the sauce, which came out quite tasty and flavorful. I still haven't figured out how to get that perfect light crispy coating that's essential for restaurant-quality orange chicken.
That plus I made a side dish this time: bok choy with chicken-apple sausages. I sautee'd the chicken-apple sausage pieces, then removed them to a plate and cooked the bok choy with a bit of garlic, steaming them with a bit of chicken soup after scooping up the little carbonized pieces left from the sausages. Once they were cooked al dente, I mixed the sausage pieces back in to let the flavor soak into the bok choy. Very, very tasty.
I'm mostly happy with the chicken itself, it's tender and tasty, it's just the coating that's a mess. I suspect what I need to do is to move the chicken pieces out onto a plate, dredge in flour, and then pan-fry those stirring rapidly, rather than just adding the flour to the marinaded chicken.
