Orange Chicken –
Take required amount of chicken and cut into pieces 3-4cm
big
Put in a large bowl with cover
Add 1 egg, 1/4 cup flour, ½ cup cornstarch, 1tsp pepper, ½ tsp
red chili powder, 1 tsp Ajinomoto, 2 tsp soy sauce, ½ tsp salt
Mix altogether in bowl until a paste is formed over the
chicken for the breading. If too thick, add water, if too thin add more
cornstarch. Cover and let sit for a minimum of 30 min but if you can do an hour
or overnight the coating will bind better to the chicken.
For the sauce I usually just use the premade panda express
sauce because it saves time but to make from scratch -
1 tbsp cornstarch, ¼ cup water, 1 tsp sesame oil, 3 tbsp.
soy sauce, 7 tbsp. sugar, 5 tbsp. vinegar, zest or juice of 1 orange
Fry the c marinated chicken in oil for 3-5 min until it
turns light brown, like bhajji oil needs to be hot enough for chicken to cook
but not so hot that the outside breading cooks too fast.
Put sauce in separate wok and heat with 2-3 red chilies, you
can optionally add ginger and garlic for taste. Then toss chicken in sauce
until it is well coated.
His Chicken sixty five can easily compete and win any Top Restaurant ones in Hyderabad
Chicken 65 –
The marinating for this is the same but different spices.
Cut chicken into 3-4 cm pieces and put in large bowl
Add 1 egg, ¼ cup flour, ½ cup cornstarch, 2 tsp garlic paste,
2 tsp ginger paste, 1 tsp red chili powder, 2tsp garam masala, 1 tsp cumin, 1
tsp coriander, 1tsp turmeric. Marinate for 30min or more.
Fry chicken and set aside. In another pan add some oil and
fry 1 tsp garlic, ginger, and 5-6 curry leaves for 2 min, you can also add 1-2
cut green chilies if you want really spicy. Add ¾ cup yogurt and ½-1tsp red
food coloring. Add fried chicken and toss until the water from the yogurt has
evaporated and you have crispy but wet chicken.
As with any Indian recipe, andaaza matters, so if you prefer
you can change the amounts of the spices within the marinade or number of curry
leaves to suit your taste.
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