Posting again in hopes I'm explaining better
I have lost one of my favorite recipes from the Great American Recipe Card collection. From the 90's and it has dividers. The recipe I'm looking for is from group 5 poultry at its best.
It is an orange ginger deep fried chicken recipe, made with orange marmalade.
If any one can help I would really appreciate it.
Peanut Pattie are you out there!?
Prep: 20 Minutes Level: Easy
Cook: 20 Minutes Serves: 4
• Vegetable Or Peanut Oil For Frying
•4 whole Egg Whites
•2 Tablespoons Cornstarch
•4 whole Boneless, Skinless Chicken Thighs, Cut Into Bite Sized Pieces
•1/2 cup Orange Juice
•1 Tablespoon Soy Sauce
•1 Tablespoon Packed Brown Sugar (OR White Sugar OR Honey)
•1 Tablespoon Rice Vinegar (or Regular Distilled Vinegar)
•1/4 teaspoon Sesame Oil
• Dash Of Salt
• Dash Of Crushed Red Pepper, More To Taste
•1 clove Garlic, Pressed Or Minced
•2 teaspoons Minced Ginger
•1 teaspoon Cornstarch (additional)
• Zest Of 1 Orange (optional)
•1/4 cup Water
•2 whole Green Onions, Sliced
For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger (and orange zest, if using) in a small nonstick skillet and whisk together. Heat until bubbling and starting to thicken, about 3-4 minutes.
Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute. (If sauce gets overly thick, just add in another 1/4 cup water and whisk in.)
Heat about 2 inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F. In batches, carefully drop a few pieces of chicken into the oil (drop them in one by one to keep them from sticking together) and move it around, 2-3 minutes or until light golden. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
Toss the chicken in the sauce and serve immediately with orange zest and sliced green onions on the top.
You can garnish it with some chopped red bell pepper for some extra color.
Orange and Ginger Chicken
Jeanne Silvestri, Coral Springs FL
Yield: Serves 4
•4 boneless chicken breast halves with skin
•All purpose flour
•2 tablespoons (1/4 stick) butter
•1 tablespoon olive oil
•4 teaspoons minced peeled fresh ginger
•2 tablespoons brown sugar
•1 teaspoon dry mustard
•2 cups orange juice
•2 teaspoons grated orange peel
•3/4 cup thinly sliced green onions
Sprinkle chicken with salt and pepper; dust with flour. Melt butter with oil in large skillet over medium-high heat. Add chicken; sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add ginger to skillet; stir 1 minute. Add brown sugar and mustard and stir to blend into drippings. Add orange juice and orange peel. Simmer until sauce is slightly reduced, stirring occasionally, about 8 minutes. Return chicken and any accumulated juices to skillet. Simmer 3 minutes. Turn chicken over and add green onions. Simmer until chicken is cooked through and sauce is thick enough to coat spoon, about 3 minutes longer. Season sauce with salt and pepper. Transfer chicken and sauce to platter.