P. F. Chang's Orange Peel Chicken
Sauce:
1 tablespoon vegetable oil
2 tablespoons minced garlic
4 green onions, sliced
1 cup tomato sauce
1/2 cup water
1/4 cup granulated sugar
2 tablespoons chili garlic sauce
1 tablespoon soy sauce
1/2 cup vegetable oil
4 chicken breast fillets
1 egg, beaten
1 cup milk
1 cup flour
peel from 1/4 orange, julienned (into 1/8-inch thick strips)
Prepare sauce by heating 1 tablespoon of oil in a medium saucepan over medium
heat. Add minced garlic and sliced green onions. Add tomato sauce and water
quickly before the garlic burns. Add sugar, chili garlic sauce and soy sauce and
bring to a boil. Simmer 5 to 6 minutes or until sauce thickens, then turn off
the heat.
Prepare the chicken by heating 1/2 cup oil in a wok over medium heat. Slice
chicken breast fillets into bite-size pieces. Combine beaten egg with milk in a
medium bowl. Pour the flour into another medium bowl.
Coat chicken pieces by dropping them into the flour a few at a time, then into
the egg/milk mixture and back into the flour. Arrange coated chicken on a plate
until all chicken is coated.
When oil in the wok is hot, add about half of the chicken to the oil and cook
for a couple minutes or until brown on one side, then flip the chicken over.
When chicken is golden brown, remove the pieces to a rack or paper towels to
drain. Repeat with the remaining chicken. When all of the chicken is cooked
rinse the oil out of the wok with water and place it back on the stove to heat
up.
When wok is hot again add julienned orange peel and chicken. Heat for 20 to 30
seconds or so, stirring gently. Add sauce to the pan and cook for about 2
minutes. Stir dish a couple times but do it gently so you don't knock the
coating off the chicken. Cook until the sauce thickens then serve up the dish
with white or brown rice on the side. |