Post by amarante on Oct 20, 2016 15:04:52 GMT -5
CHINATOWN CHICKEN
SERVES 4
Source: Marcus Samuelsson - The Red Rooster Cookbook
This is our take on classic Chinese-American takeout—crisp bits of fried chicken thighs in a sweet and spicy sauce. It’s easy to do at home. And it’s good!
There’s some heat here, but you have cooling green beans as an antidote.
The classic Chinese technique of marinating the chicken, then giving it a quick deep-fry before stir-frying is called velveting. It makes the meat tender and silky.
FOR THE MARINATED CHICKEN
2 large egg whites
1 tablespoon soy sauce
1 tablespoon Shaoxing wine or dry sherry
1 tablespoon vodka
“1 tablespoon baking soda
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
FOR THE SAUCE
½ cup freshly squeezed orange juice
½ cup chicken broth
2½ tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons tomato paste
½ teaspoon sesame oil
4 garlic cloves, minced
1 (3-inch) piece ginger, peeled and minced
1 tablespoon brown sugar
1 teaspoon hot red pepper flakes
FOR THE COATING
½ cup cornstarch
½ cup all-purpose flour
2 teaspoons baking powder
2 teaspoons coarse kosher salt
TO FINISH
Peanut oil for frying
2 tablespoons grapeseed oil
1 small garlic clove, sliced
4 dried red chiles
2 teaspoons sesame seeds
1 cup chopped (½-inch) green beans, blanched for 3 minutes
1 mango, peeled and cut into 1-inch cubes; or 1 (8-ounce) can pineapple chunks, drained
2 whole scallions, chopped
½ cup chopped peanuts
1 teaspoon cornstarch dissolved in 2 teaspoons water
FOR THE MARINATED CHICKEN
1 Whisk the egg whites, soy sauce, wine, vodka, and baking soda together in a bowl until frothy. Add the chicken and stir to make sure it is all coated. Cover and refrigerate for 2 hours.
FOR THE SAUCE
2 Combine all the ingredients in a saucepan. Bring to a simmer over medium-high heat. Turn the heat down to low and simmer for 20 minutes.
FOR THE COATING
3 Whisk all the ingredients together in a shallow bowl.
TO FINISH
4 Fill a large saucepan one-third full with peanut oil. Set over medium-high heat and heat the oil to 360°F.
SERVES 4
Source: Marcus Samuelsson - The Red Rooster Cookbook
This is our take on classic Chinese-American takeout—crisp bits of fried chicken thighs in a sweet and spicy sauce. It’s easy to do at home. And it’s good!
There’s some heat here, but you have cooling green beans as an antidote.
The classic Chinese technique of marinating the chicken, then giving it a quick deep-fry before stir-frying is called velveting. It makes the meat tender and silky.
FOR THE MARINATED CHICKEN
2 large egg whites
1 tablespoon soy sauce
1 tablespoon Shaoxing wine or dry sherry
1 tablespoon vodka
“1 tablespoon baking soda
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
FOR THE SAUCE
½ cup freshly squeezed orange juice
½ cup chicken broth
2½ tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons tomato paste
½ teaspoon sesame oil
4 garlic cloves, minced
1 (3-inch) piece ginger, peeled and minced
1 tablespoon brown sugar
1 teaspoon hot red pepper flakes
FOR THE COATING
½ cup cornstarch
½ cup all-purpose flour
2 teaspoons baking powder
2 teaspoons coarse kosher salt
TO FINISH
Peanut oil for frying
2 tablespoons grapeseed oil
1 small garlic clove, sliced
4 dried red chiles
2 teaspoons sesame seeds
1 cup chopped (½-inch) green beans, blanched for 3 minutes
1 mango, peeled and cut into 1-inch cubes; or 1 (8-ounce) can pineapple chunks, drained
2 whole scallions, chopped
½ cup chopped peanuts
1 teaspoon cornstarch dissolved in 2 teaspoons water
FOR THE MARINATED CHICKEN
1 Whisk the egg whites, soy sauce, wine, vodka, and baking soda together in a bowl until frothy. Add the chicken and stir to make sure it is all coated. Cover and refrigerate for 2 hours.
FOR THE SAUCE
2 Combine all the ingredients in a saucepan. Bring to a simmer over medium-high heat. Turn the heat down to low and simmer for 20 minutes.
FOR THE COATING
3 Whisk all the ingredients together in a shallow bowl.
TO FINISH
4 Fill a large saucepan one-third full with peanut oil. Set over medium-high heat and heat the oil to 360°F.