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เนื่องจากได้ไปทานมาแล้วติดใจเลยหาสูตรทำทานเองค่ะ สูตรของร้านอาหารจีนที่นี่ค่ะ
Ingredients 2 lbs boneless skinless chicken, chopped into bite sized pieces 1 egg 1 1/2 teaspoons salt white pepper oil (for frying) 1/2 cup cornstarch, plus 1 tablespoon cornstarch 1/4 cup flour 1 tablespoon gingerroot, minced 1 teaspoon garlic, minced 1/2 teaspoon crushed hot red chili pepper 1/4 cup green onion, chopped 1 tablespoon rice wine 1/4 cup water 1/2 teaspoon sesame oil
Orange Sauce for Stir Fry 1 1/2 tablespoons soy sauce 1 1/2 tablespoons water 5 tablespoons sugar 5 tablespoons white vinegar 1 orange, zest of 1/4 cup freshy-squeezed orange juice
Directions 1 Place chicken pieces in large bowl. 2 Stir in egg, salt, pepper and 1 tablespoon oil and mix well. 3 Stir cornstarch and flour together. 4 Add chicken pieces, stirring to coat. 5 Heat oil for deep-frying in wok or deep-fryer to 375 degrees. 6 Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. 7 (Do not overcook chicken). 8 Remove chicken from oil with slotted spoon and drain on paper towels; set aside. 9 Clean wok and heat 15 seconds over high heat. 10 Add 1 tablespoon oil. 11 Add ginger and garlic and stir-fry until fragrant; about 10 seconds. 12 Add and stir-fry crushed chiles and green onions. 13 Add rice wine and stir 3 seconds. 14 Add Orange Sauce and bring to boil. 15 Add cooked chicken, stirring until well mixed. 16 Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken. 17 Heat until sauce is thickned. 18 Stir in sesame oil and orange zest if desired. 19 Serve over jasmine rice.
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