Orange Chicken
In a Hurry?
- Forget about it, it's way to complicated
- TL;DC too long, don't cook
Here’s another success story! Not! For a couple of days now I’ve been thinking about chicken recipes. And I actually tried some of them: Last week I had chicken breast marinated in a lemon juice and olive oil mix. The result was interesting, but nothing much to talk about. Later, I tried myself on a honey mustard chicken in the crock pot. That got way to dry and left a sticky mess in the crock pot. And today, I found this: Orange Chicken. Sounds easy, especially if you have experimented with orange and lemon sauces before.
But once I had lined up the ingredients, I started to get annoyed. For starters the recipe asked to batter the chicken pieces and then deep fry them. I have trouble breading chicken breasts and pork chops, because it is such a slow process. My ADD keeps me from rolling two dozen pieces of chicken in egg and flour and then slowly drop them into the oil. I just put the pieces in a plastic bag, added some flour, salt and pepper, rolled it around for a while and pan fried it.
What’s worse is the sauce. Go back to the recipe’s list of ingredients where it says Orange sauce and start counting. A dozen different ingredients, and water even twice: Orange and lemon juice, soy sauce, vinegar, I am not going to repeat the list here. It’s a recipe not fit for this blog. Even if it turned out well. Ginger actually helped with that. If you really want to give something an Asian touch, add ginger. Soy sauce is just not subtle enough. And the recipe actually helped me getting closer to conquer the rice. But that’s for a post somewhere down the road, once the results stabilize.
