This Week's Meals (2/4): Orange Chicken Parmesan
So, remember when I said "Maybe I'll make some food from web cooking shows I like?" I went straight for Mythical Kitchen's Orange Chicken Parm. A fusion of Panda Express' Orange Chicken and Italian Chicken Parmesan. Oddly, no parmesan in this recipe. Or orange.
What got me to try this: https://www.youtube.com/watch?v=sNU6htR0TdI
It's a gigantic recipe, and looks kind of daunting. In fact, I was dreading making this cause I figured with this many ingredients and deep frying, I was about to wreck my kitchen. But it's fairly simple, and any kitchen wreckage was going to happen no matter what.
My dish looks a bit different from Josh Scherer's mainly because I didn't watch the video as I cooked (it's a 15 minute video, this takes a while to make). My mozarella isn't as melted as his, but is still pretty melty, and I think I cut the chicken too small.
Also, did you know there's a sriracha shortage? I rarely use sriracha (I prefer sambal oelek, an Indonesian chili paste), but I figured I'd get some for this, and couldn't find it anywhere. Apparently, the chili peppers used for sriracha are in low supply due to a drought where they're harvested. The sambal oelek made do in a pinch, though.
Original Video is Here: https://www.youtube.com/watch?v=gjNQT2RlN5U
# Orange Chicken Parmesan
Mythical Kitchen
1.0 lb chicken thighs
1.0 Tbsp Soy sauce
1.0 tsp Rice wine vinegar (chicken)
1.0 tsp Sugar (chicken)
1.0 Egg white
0.25 tsp white pepper
2.0 Tbsp vegetable oil
2.0 cloves garlic (minced)
0.0625 tsp red chili flake
1.0 Tbsp ginger (grated)
12.0 ounces tomato juice
2.0 Tbsp rice wine vinegar (sauce)
0.25 cup sugar (sauce)
1.0 tsp sriracha
0.5 tsp salt
0.5 tsp dried basil
0.5 tsp fennel seed
1.0 tsp cornstarch (sauce)
2.0 Tbsp water
1.0 cup cornstarch (chicken)
10.0 cherry tomatoes (halved)
0.5 cup fresh basil
Olive oil
1.0 cup mozzarella (low moisture) (cubed)
vegetable oil (for deep-frying)
1 - Cut chicken thighs into chunks.
2 - Whisk together egg white, soy, sauce, pepper, the rice wine vinegar for the chicken, and the sugar for the chicken.
3 - Add in chicken pieces and let marinate for 1 hour.
4 - While marinating, heat oil in a sautee pan and add ginger and garlic.
5 - Stir fry for a few minutes until fragrant.
6 - Add the red chili flake, tomato juice, the rice wine vinegar for the sauce, the sugar for the sauce, sriracha, sakt, dried basil, fennel seed, cornstarch for the sauce and water.
7 - Cook for 6 minutes until sticky and reduced.
8 - Add cornstarch to chicken/marinade mix and stir until well-coated.
9 - Place a paper towel on a plate. We'll use this to drain the chicken.
10 - Deep fry at 350 for 4 minutes or until golden brown
11 - Remove the chicken and drain.
12 - Add chicken to the sticky tomato sauce and pour it in a heat proof dish.
13 - Arrange halved cherry tomatoes around the saucy chicken and then add mozzarella cheese.
14 - Bake at 500 degrees for 8 minutes, until cheese is melty and golden.
15 - Top with fresh basil and a drizzle of olive oil.
