Tag: Fried Chicken

Orange Peel Chicken

Orange Peel Chicken

Easy Orange Peel Chicken

This Orange Peel Chicken recipe is light and sweet.  I made it that way on purpose because the Orange Peel or “Zest” can be quite overwhelming.  But to each their own.  If you want more in it, by all means, add more.  I had some guest’s over when I was filming this though, however, and they loved the way I made it.  So consider that into your calculations and just trust my ingredient amounts before you decide.  This Orange Peel Chicken recipe can also be used with Shrimp and I highly recommend it.

You will also need a good Chinese Fry batter for this recipe and I’ve got a great one that is so simple.  It’s just Self Rising Flour and Water.  You can look at the original post by clicking HERE to see the exact ingredient amounts and Video Recipe Tutorial.

Orange Peel Chicken Ingredients:

1 Chicken Breast, long 1/2 inch slices
Chinese Fry Batter (CLICK HERE)

Orange Peel Sauce
1 tsp Orange Peel, diced
1 Green Onion, chopped into scallions
1 cup Pineapple Juice
2 tbsp Sugar
2 tbsp Vinegar
2 tbsp Honey
1 Garlic Clove, chopped
1 tsp Soy
1 tsp Sesame Oil
Squeeze of Lemon Juice

Follow the instructions in the Video Tutorial and enjoy the Orange Peel Chicken.

Wasabi Chicken Wings with Scallions and Bonito Flakes

Wasabi Chicken Wings

The most Amazing Chicken Wings flavor

Make No Mistake, this Wasabi Chicken Wings Recipe is the one you’re looking for, no doubt about it!  It is absolutely incredible and it site in my top 3 chicken wing recipes of all time, they’re that good.  The flavor the soy, in the tempura dipping sauce, brings out with all of the other common Asian ingredients is just incredible.  The Bonito flakes(dehydrated Skipjack Tuna) just takes it to a whole new level but it’s like icing on a cake and it just shouldn’t be prepared without.  If you’re looking for a well balanced Wasabi Chicken Wing recipe, I highly recommend this one because there is nothing wrong with it and I’ve got nothing but good things to say.

I do have a few other wing recipes if you want some more options.  I even think that my Buffalo Hot Wings recipe is the BEST I’ve EVER had and I think you’ll agree, once you try my Blackened Seasoning.  I also have an amazing Blue Cheese Dressing recipe, if you’d like to try it.  I’ve got a fan that claims he’s bottling my recipe and selling to his local restaurants, near by.

CLICK HERE for Soya Chicken Wings.
CLICK HERE for Taco Bell Hot Wings.
CLICK HERE for Ranch Chicken Wings.
CLICK HERE for Buffalo Chicken Wings.

Wasabi Chicken Wings Ingredients:

1 dozen Cooked Chicken Wings, fried or baked

1 oz Tempura Dipping Sauce
1 oz Rice Wine Vinegar
1 tbsp Honey
1/3 cup Mayonnaise
1 tsp Sesame Oil
1 tbsp Wasabi
1 Green Onion, chopped scallions
1 tsp Bonito Flakes

Fry the Wings at 350 degrees for 8 to 12 Minutes.  You want the chicken to float to the top and turn golden brown.  Baking is another option if you don’t want the oil.  Be sure to salt the wings before baking or after frying.  Mix all the wet ingredients together, then add to the cooked Chicken Wings.  Add the Scallions and then give them a good toss in a large bowl.  Plate and sprinkle the bonito flakes evenly across the top of the Wasabi Chicken Wings.

Hawaiian Chicken Cordon Bleu

Hawaiian Chicken Cordon Bleu

Hawaiian Chicken Cordon Bleu Ingredients:

2  Boneless Chicken BreastsCoco Lopez
1 slice of Ham
1 Slice of Fresh Pineapple
1 Slice of Swiss Cheese

1/2 cup Seasoned Bread Crumbs
1/4 inch Oil in the pan for Cooking

Hawaiian Hollandaise Sauce:

4 egg yolks
1 tbsp lemon juice
1/2 cup unsalted butter, melted (1 stick)
1 tbsp Coconut Cream (Coco Lopez)
Pinch salt

In a hot pan set on medium heat, poor 1/4 inch of cooking oil.  Cut a horizontal incision on the long side of each Chicken Breast, creating a pocket.  Then cut the Pineapple, Ham and Cheese (filling), diagonally,  then stack them all together and insert them into the Chicken Pocket, Small point first.  Using a tooth pick, fasten the top and bottom of the Chicken Breast over and around the filling. Then Roll the Breast in Bread Crumbs and place top side down first for 3 to 4 minutes.  Thin flip over and repeat.  Be sure that the chicken is cooked all the way through before serving.