Just-Like-Panda-Express Orange Chicken

I always run out of ways to cook chicken and this seems like a lovely way.

1 1/2 lbs (680 grams) chicken breast
3 well beaten eggs
2 Tbsp milk
1 cup Cornstarch
Salt & Pepper

1. Slice the chicken into bite-sized pieces and dip the chicken pieces in egg mixture, coat in cornstarch, then dip it again in egg mixture. What’s really important here is the order as doing so creates a tempura-like batter.

2. Fry in oil heated over a medium or medium-high stove, until lightly browned on both sides. Remove and allow to cool on a paper towel before transferring to a baking sheet. To bake, make sure chicken pieces are in a single layer on baking sheet, coat with orange sauce and bake according to directions below.

Orange Sauce
1/2 c. soy sauce
1/4 c. catsup
1/2 c. honey
1/4 c. orange juice concentrate 
2 T. white vinegar
1 T. dried chives
1 T. red pepper flakes
1 T. sliced almonds

1. In a medium saucepan, combine soy sauce, catsup, honey, orange juice concentrate, chives and red pepper flakes. Stir together over medium heat and bring just to a boil.

2. Drizzle sauce over fried chicken. Bake in an oven preheated to 400 degrees for 20-25 minutes, stirring often to coat the chicken with the glaze. Remove from oven when glaze is no longer puddled around the chicken, it should be sticky and fully coating the chicken.

3. Garnish with chives or chopped scallions, red pepper flakes, orange zest, and sliced almonds. Serve immediately over sticky rice.

An alternative to this recipe is instead of using orange concentrate you can use lemon. I personally prefer lemon chicken since I think it as distinctive taste.

Enjoy!

Grape and Champagne Sorbet

This is a must make!

You’ll need:

• 550g black seedless grapes (Well I guess you can do with seeds but the seeds do taste pretty bad)
•  1 glass of champagne 
• 1/2 Cup Sugar

1. Place the grapes, champagne and sugar in a saucepan and place it on medium heat. Wait for it to boil then let the mix simmer on low heat for around 10 minutes. During this time the skins of the grapes should be floating off.

2. Now drain the mix with a sieve and then press all the grapes with a spoon or fork to so all the juice inside is squeezed out.

3. At this point, you can either leave the mixture to cool in the fridge and then pour into an ice cream maker if you have one

or

You can place the mix directly into the freezer and take it out for a stir every 30 minutes. Similar to my recipe of making Vanilla Strawberry Ice Cream

Now you can serve!