CHICKEN
1 lb chicken, chopped into bite-sized pieces
1 egg
1 1/2 teaspoons salt
1/4 tsp whitepepper
oil (for frying)
1/2 cup cornstarch,plus
1 tablespoon cornstarch
1/4 cup flour
1/4 tablespoon ginger root,minced
1 teaspoon garlic, minced (we use dried)
1/2 teaspoon crushed hot red chilipepper (we use dried)
1/4 cup green onion,chopped
1 tablespoon rice wine (orwhite grape juice)
1/4 cup water
1/2 teaspoon sesame oil
Orange Zest
(Note: Green=Optional Ingredient)
ORANGE SAUCE
About 10 tablespoons of Panda Express Orange Sauce (available at Walmart, City Market/Smiths/Kroger, Lins, or at Panda Express Restaurants) (It is the same price at Panda as it is at the store)
OR 1.5 - 2 C sweet and sour sauce
INSTRUCTIONS
1. Place chicken pieces in large bowl.
2. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
3. In a separate bowl, Stir cornstarch and flour together.
4. Add chicken pieces to cornstarch mixture, stirring to coat.
*NOTE: We double the egg mixture and the flour mixture so we can double coat the chicken (dip in egg, dip in flour, repeat)
5. Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
6. Add chicken, small batches at a time, and fry 3 to 4 minutes oruntil golden crisp.
*NOTE: We've found that the oil fries off pretty quickly. We add as needed and usually end up having to use quite a bit more than the recipe calls for)
(Do not overcook chicken).
7. Remove chicken from oil with slotted spoon and drain on papertowels; set aside.
8. Clean wok and heat 15 seconds over high heat.
9. Add 1 tablespoon oil.
10. Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
11. Add and stir-fry crushed chiles and green onions.
12. Add rice wine and stir 3 seconds.
13. Add Orange Sauce and bring to boil.
14. Add cooked chicken, stirring until well mixed.
15. Stir water into remaining 1 tablespoon cornstarch until smooth andadd to chicken.
16. Heat until sauce is thickened.
17. Stir in sesame oil and orange zest if desired.
Pennies on a Platter, with a few alterations by me.
2 Tbsp. olive oil
1 chicken breast
1/2 cup minced onion
2 cloves garlic, minced
1/4 tsp. kosher salt
1/8 tsp. ground black pepper
1 Tbsp. butter, softened
3 oz. cream cheese, softened
1/4 tsp. seasoned salt
2 Tbsp. milk
1 (8-oz.) package refrigerated crescent rolls
1 Tbsp. butter, melted
1/4 cup Italian seasoned bread crumbs, optional
1. Preheat oven to 375˚F.
2. Heat the olive oil in a large skillet over medium heat. Season the chicken breast (I use Montreal Chicken, but use whatever you like!) and cook it until it's just about done. Move it to a cutting board. Allow it to cool and rest, then dice it.
3. Add a little more oil to the pan and saute the garlic and onions. When the onions are starting to get soft, add the chicken. Cook 1-2 minutes until the chicken is all the way done.
4. Meanwhile, in a medium bowl, beat the cream cheese and 1 Tbsp. softened butter until smooth. Stir in the cooked chicken, onions and garlic. Add the salts, pepper and milk. Mix well.
5. Separate the crescent roll dough into the eight triangles. Dollop a tablespoon of filling into the center of each triangle and fold the corners up to seal--shape like a ball. Press and seal firmly. Place on ungreased baking sheet or stone and repeat with the remaining dough and filling. Brush the tops with the melted butter and sprinkle with the bread crumbs (optional).
6. Bake for 11 – 13 minutes, or until golden brown.
Recipe Note: To heat up leftovers, bake in a preheated 350˚F oven for 10 minutes.
YUM! We loved these.
