香橙雞丁 Orange Chicken

材料 Ingredients
雞腿肉 Bonless skinless chicken thigh1 磅 lb (450g)
乾辣椒 Dried chili pepper5 根 each
太白粉 Tapioca starch 2 大匙 Tbs
炸油 Cooking oil 4 杯 cup
基本醃料(濃) Dark basic marinade 1 份 portion
香橙醬汁 Orange sauce 1 份 portion
香橙雞丁圖片

做法
1.將雞肉切成 3cm x 3cm 小丁。
2.將香橙醬汁準備好。
3.將雞肉用基本醃料醃 10 分鐘。
4.要炸之前雞肉裹上 2 大匙太白粉。
5.將雞肉用大火炸黃撈出約四分鐘。(也可以用中火將雞肉在 2 大匙油中煎黃。)
6.鍋燒熱後放進香橙醬汁 A 料爆香。
7.加入香橙醬汁 B 料煮到醬汁變稠後加入雞丁拌勻。撒上香橙醬汁 C 料即可起鍋。



PROCEDURE
1.Cut the chicken breast into 1"x1" cubes.
2.Prepare Orange Sauce.
3.Marinate the chicken with the Dark Basic Marinade for 10 minutes.
4.Coat the cubes of chicken with 2 tbs. of tapioca starch before deep-frying.
5.Deep-fry the chicken in high heat for approx. 4 minutes. (You can pan-fry the chicken with 2 tbs. of oil in medium heat.)
6.Heat the wok. Add the ingredients from part A of the Orange Sauce and sauté until aromatic.
7.Add the ingredients from part B of the Orange Sauce and cook until the sauce is thick. Mix the chicken with the sauce thoroughly. Sprinkle the part C from the Orange Sauce over the chicken. Serve hot.




最後更新 (Last Update): 07/12/2013©
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