Chinese

Chinese Orange Chicken

Dax Phillips Leave a comment

It was not too long ago when we went to visit my wife’s uncle who was in town visiting. Chinese food was on the menu, and there was one thing, the orange chicken, where I could not get enough of. There is something about this Chinese orange chicken that just has you coming back for more. I’m not sure if it is the sauce, or the crispy nuggets of chicken. Heck, it’s probably the combination that got me. So after I have made lemon chicken, which is somewhat similar, I decided to take my stab at making this delicious recipe.

Chinese Orange Chicken Recipe
Chinese Orange Chicken Recipe

Let’s get started.

Ingredients:

  • 3 lbs boneless, skinless chicken thighs, cut into 1 1/2″ pieces
  • 2 eggs, beaten
  • 1½ tsp salt
  • 1 pinch black pepper
  • 2 cups of canola oil, plus 1 additional tbsp
  • ½ cup corn starch, plus 1 additional tbsp
  • ¼ cup flour
  • 2 tbsp Chinese Shaoxing rice wine
  • 3 tbsp ginger and garlic paste
  • ½ tsp chili pepper flakes
  • 3 green onions, thinly sliced

Ingredients for the sauce:

  • ¼ cup water
  • 1 tsp dark sesame oil
  • 3 tbsp soy sauce
  • 3 tbsp water
  • 1/2 cup light brown sugar
  • 1/2 cup white vinegar
  • zest of 2 oranges, juice of 1 orange
  • Cooked jasmine rice

Start by making the sauce. To a small mixing bowl, add the soy sauce, dark sesame oil, sugar, vinegar, orange zest, one tablespoon of corn starch, and orange juice. Stir to incorporate all of the ingredients. Set the mixture to the side until it is ready to use.

Next, get a dredging station together. To one bowl, mix the eggs, salt, and black pepper.  To another bowl, mix the flour and cornstarch.

To a frying pan, add the 2 cups of canola and bring it to a medium heat. Once your oil reaches 350 degrees, you are ready to fry the chicken. During this time, add the chicken pieces to the egg mixture, lift up and allow the egg mixture to drip off a bit, then add into the flour mixture, making sure you coat the chicken. Gently shake off any excess flour mixture, the place into the preheated frying pan.

Do this in batches. Cook for a few minutes, until nice and golden brown. Remove with your kitchen spider or slotted spoon, and place onto a paper towel lined plate. Repeat with remaining chicken.

Chinese Orange Chicken Ingredients
Chinese Orange Chicken Ingredients

After all of the chicken is cooked, take another large skillet, and add the additional oil.

Heat to a medium heat, then toss in the ginger and garlic paste. Cook for about 30 seconds, then mix in the green onions and chili flakes. Add the Chinese rice wine, give a good stir, then add in the sauce mixture. Cook for about 5 minutes to let the sauce thicken, and the sugar dissolve. Once you have accomplished that, add in the chicken pieces, give a good stir, and serve over jasmine rice.

Did this remind me of the Chinese orange chicken weeks ago? Yes. Was it better? Yes. Did it quiet my kitchen table from all of my hungry eaters? Yes.

If you are looking for a spectacular orange chicken recipe, and one that is super easy to make, give this one a try. It will satisfy your Chinese food cravings, plus it feeds a small army. Hope you enjoy!

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Chinese Orange Chicken
Author: 
Recipe type: Chicken
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3 lbs boneless, skinless chicken thighs, cut into 1½″ pieces
  • 2 eggs, beaten
  • 1½ tsp salt
  • 1 pinch black pepper
  • 2 cups of canola oil, plus 1 additional tbsp
  • ½ cup corn starch, plus 1 additional tbsp
  • ¼ cup flour
  • 2 tbsp Chinese Shaoxing rice wine
  • 3 tbsp ginger and garlic paste
  • ½ tsp chili pepper flakes
  • 3 green onions, thinly sliced
  • Ingredients for the sauce:
  • ¼ cup water
  • 1 tsp dark sesame oil
  • 3 tbsp soy sauce
  • 3 tbsp water
  • ½ cup light brown sugar
  • ½ cup white vinegar
  • zest of 2 oranges, juice of 1 orange
  • Cooked jasmine rice
Instructions
  1. Start by making the sauce. To a small mixing bowl, add the soy sauce, dark sesame oil, sugar, vinegar, orange zest, one tablespoon of corn starch, and orange juice. Stir to incorporate all of the ingredients. Set the mixture to the side until it is ready to use.
  2. Next, get a dredging station together. To one bowl, mix the eggs, salt, and black pepper. To another bowl, mix the flour and cornstarch.
  3. To a frying pan, add the 2 cups of canola and bring it to a medium heat. Once your oil reaches 350 degrees, you are ready to fry the chicken. During this time, add the chicken pieces to the egg mixture, lift up and allow the egg mixture to drip off a bit, then add into the flour mixture, making sure you coat the chicken. Gently shake off any excess flour mixture, the place into the preheated frying pan.
  4. Do this in batches. Cook for a few minutes, until nice and golden brown. Remove with your kitchen spider or slotted spoon, and place onto a paper towel lined plate. Repeat with remaining chicken.
  5. After all of the chicken is cooked, take another large skillet, and add the additional oil.
  6. Heat to a medium heat, then toss in the ginger and garlic paste. Cook for about 30 seconds, then mix in the green onions and chili flakes. Add the Chinese rice wine, give a good stir, then add in the sauce mixture. Cook for about 5 minutes to let the sauce thicken, and the sugar dissolve. Once you have accomplished that, add in the chicken pieces, give a good stir, and serve over jasmine rice.

 

Chille Blue Crabs

Dax Phillips 1 Comment

Hands down, blue crabs are one of my favorite things to eat. Well, maybe not as they compete with pizza, tacos, and nachos, but you know what I mean. There is something about the blue crab that I truly love. Granted there is not a whole lot of crab meat on these little suckers, but it’s finger food, and to me finger food is not only fun, but it’s somewhat sexy. As I noted in the past, it’s hard to find blue crabs in Milwaukee. As I dissed an Asian market I used to go to, Anh Chau, only due to their crappy customer service, I have been frequenting a local market known as Mei Hua. I’ve been there enough where I chat with the owner, and as I always do I ask a lot of questions about produce, and seafood. I recently asked if they were going to get any crawfish, or better yet blue crab, and she sparked up, like what the heck did I know about blue crab! She stated she orders once a week, and that’s when I was sold.

Chinese Chilli Blue Crab Recipe

I pulled in the day she ordered, I think it was a Tuesday, or Thursday, and knew actually where to go. The box with what looked like to be stagnant crabs, that is until you poke them with the tongs.

One of the workers looked at me like I had no idea what the heck I was doing, and funny enough she was trying to help me (I am experienced at this, trust me, but I let her help only for my own entertainment), and we began using the tongs to toss them in a double paper bag. She insisted.

The kids were not home from school yet, and my wife was still at work, and that’s when I decided to clean these live crabs. When you do this, depending on how you feel, it’s something that you may or may not want your family around for, as basically as you are using a knife to take out the crab, ripping it apart, and tearing out it’s lungs, etc. I figured I would move quickly, and just have what I needed for the chilli crabs.

Let’s get started.

Ingredients:

  • ~ 10-15 live blue crabs, rinsed and cleaned
  • 1/4 cup of ketchup
  • 1/2 cup Sambal Oelek 
  • 1 large shallot, medium slice
  • 2 tbsp ginger, minced
  • 5 cloves garlic, minced
  • 3 tbsp rice wine vinegar
  • 1/4 cup water
  • 1 tbsp fried garlic
  • 2 tbsp fresh cilantro, torn (optional)
  • napkins
  • 2 tbsp canola oil

Start by using tongs to grab your live crab. This is always fun as they like to attack your tongs. Flip the crab over onto it’s back, and puncture it with a sharp knife, right in the middle. Yes, this is often painful to watch, but it has got to be done. Now with your knife, split the crab in half, lengthwise. The important thing here is to remove the gills, up near the face, as well as removing the apron, near the bottom. Once those are removed, rinse the crab in cold water, and set aside, repeating the process.

Keep the crabs cold, covering with a bit of ice cubes. During this time, make the sauce.

To a small mixing bowl, add the ketchup, rice wine vinegar, water, and sambal oelek. Give a good stir.

Heat a large wok, or skillet on medium heat, and let this heat up for a few minutes.

Toss in the oil, and then toss in the shallots, garlic, and ginger. Stir fry that for a couple of minutes. Now add in the crabs.

How to make Chilli Blue Crabs

Toss those crabs in the garlic mixture, then add in the sauce mixture. Carefully stir, and toss until the crabs are coated.

Cook for about 15 minutes, if that, and then pour out onto a large serving dish.

Shower with the fried garlic and fresh cilantro, and dig in. Pull off the legs, split the body, pull and crack the claws, and go for it. Suck, splurp, and suck your fingers.

My wife and kids are not a big fan of the blue crabs, and as much of that is a bit of a disappointment,   I’m not going to point fingers and blame. That just means there is more for me!

Get a bib. Get some napkins. Dig in. This is a shell sucking, shell pulling, and little fork poker feat. Sweet, spicey, garlicky, and delicious. I felt bad when my wife came home, and I probably looked like a total mess as she was trying to have a conversation with me. Yes, it was that good.

If you are looking for a fun crab dish to eat, and a fun experience (cleaning crabs), go for it. You will not be disappointed, and by the way, I have yet to go back to Anh Chau, but they do still order blue crabs from what I understand, and with hope, they have picked up their service game.

Another one to try is my blue crab curry. Whoa.

 

Char Siu Pizza

Dax Phillips Leave a comment

Last week I had a real hankering do get some pho for lunch. There is this great place (finally) near where we live called Pho King. They have some of the best pho in town, in my opinion, and as I was pulling into the plaza, I noticed a new shop called Lucky’s Chinese Bakery. I had to stop in, and boy was I glad I did. This place was full on busy with Chinese workers slinging all sorts of stuffed buns. There was whole roasted duck sitting in front of me, along with char siu and crispy roasted pork. I thought I was in heaven for a second, but then I snapped out of it and began ordering. I ordered both porks, and a few buns, then went home to sample everything. EVERYTHING was really, really good.

I had plenty of char siu, a style of sweet barbecue pork that is chopped up, leftover, and as I was making pizzas on my Kettle Pizza, I decided to come up with a char siu pizza. It was great.

Char Siu Pizza Recipe

Let’s get started.

Ingredients:

  • 1 batch of your favorite pizza dough, rolled or tossed into 12″ round
  • 1/2 cup of tomato sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup onion, thinly sliced
  • 1/2 cup Chinese char siu, sliced and cooked
  • 1/2 whole jalapeno pepper, sliced
  • 1/2 tbsp light cornmeal

Pretty basic stuff, but the great thing, at least in my opinion, is that you get that sweetness from the char siu that is balanced by that subtle heat from the jalapenos. A perfect marriage in my opinion.

How to make a char siu pizza

Heat your oven to the highest temperature, with a pizza stone. In my case, I use the Kettle Pizza, which I think I have mastered pizzas now, and again get it up to the highest temperature. I find that around 620 degrees, in that area is a great temperature to get a pizza cooked in a matter of minutes.

While your stone is heating up, make the pizza.

Lightly dust a pizza peel with the cornmeal. Shape your dough and lay it onto the peel.

Lightly toss on the sauce, cheese, onions, jalapenos, and sliced char siu.

Slide the pizza off of the peel onto the hot stone, and cook for a couple of minutes. Once the dough begins to cook, in my case pretty quickly, take some tongs and turn it 45 degrees to prevent any hot spots.

Once cooked to your liking, remove it from the stone, and slice and serve.

I love experimenting with new pizza ingredients, and this one was no exception. It was perfectly balanced in flavor and I will make it again if I have any leftover char siu. Hope you enjoy!

Shrimp with Lobster Sauce

Dax Phillips 1 Comment

Let’s face it, we have pretty bad Chinese food in the greater Milwaukee area. Granted, if I had to chose a restaurant for takeout or dine in, it would be Fortune Chinese Restaurant in West Allis. I say that because the first time my wife and I entered, we were completely out numbered by Chinese patrons. As a matter of fact, I think we were the only caucasians in the place, and the place was packed. After dining in a few times, I came to realize they had the American-Chinese menu, and the bad ass Chinese only menu. With that said, there are American-Chinese dishes that we have known to love, and this is one of them, the shrimp with lobster sauce.

Shrimp with Lobster Sauce

The name itself is a bit misleading, especially if it is your first time ordering it. The dish itself has no lobster whatsoever, but it is is typically a chicken stock with simple ingredients, that have eggs mixed in to make it a creamy whiteish/yellowish based sauce. A sauce so comforting, and creamy, that goes perfect with shrimp. As my wife really loves shrimp hong sue, I figured I would knock out this recipe and she how she liked it. Let’s say she just fell in love with this one.

Let’s get started.

Ingredients:

  • 2 tbsp canola oil
  • 1 lb shrimp, (16-20’s), peeled and deveined
  • 1/2 lb ground pork
  • 2 cloves garlic, minced
  • 1 tbsp Chinese Shaoxing wine
  • 2 cups of chicken stock
  • 1 tsp salt
  • 1 tsp dark sesame oil
  • 1/2 tsp cracked black pepper, to taste
  • 1 tbsp fresh ginger, minced
  • 2 tbsp cornstarch
  • 3 tbsp water
  • 2 whole eggs, beaten
  • 1 green onion, thinly sliced
  • 1/2 cup of frozen peas
  • Jasmine rice, cooked

Start by adding a few cups of water to a sauce pan, and bring to a simmer. Add in the ground pork, and cook for about 5 minutes. This gets out any of the meat scum (if you will), and creates a cleaner sauce in my opinion. After 5 minutes, strain and rinse. Add the pork to a small bowl and reserve for cooking in a few minutes.

Next, get a large skillet out and bring to a medium-high heat. Add in the canola oil, and toss in the garlic, ginger, ground pork, and shrimp. Stir for a few minutes until the garlic is nice and fragrant but not browned.

Next, toss in the chicken stock, salt, pepper, sesame oil, and Chinese wine. Stir, and let this come to a simmer.

How to make Shrimp with Lobster Sauce

During this time, add the corn starch with the water, and stir until the corn starch is completely incorporated. This is called a slurry, and helps thicken sauces. It’s a hidden weapon in American-Chinese cooking, trust me.

Once you have a nice simmer, add in the slurry and continue to stir until the sauce thickens. Toss in the peas. You should have this awesome looking sauce that will remind you of all American-Chinese cooking. Next, add in beaten egg and continue to stir. The sauce should darken a bit when the egg is incorporated.

Shrimp with Lobster Sauce Recipe

Now you are ready to serve.

To a serving bowl, add some rice, and ladle in some of the shrimp with lobster sauce. Garnish with sliced green onions and dig in.

The end result is nothing short of comfort food. You get this awesome smooth sauce, succulent shrimp, that is balanced by subtle hints of garlic and ginger. It’s a quintessential dish that should be served more times than none. I hope you enjoy!

Print
Shrimp with Lobster Sauce
Author: 
Recipe type: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 tbsp canola oil
  • 1 lb shrimp, (16-20’s), peeled and deveined
  • ½ lb ground pork
  • 2 cloves garlic, minced
  • 1 tbsp Chinese Shaoxing wine
  • 2 cups of chicken stock
  • 1 tsp salt
  • 1 tsp dark sesame oil
  • ½ tsp cracked black pepper, to taste
  • 1 tbsp fresh ginger, minced
  • 2 tbsp cornstarch
  • 3 tbsp water
  • 2 eggs, beaten
  • 1 green onion, thinly sliced
  • ½ cup of frozen peas
  • Jasmine rice, cooked
Instructions
  1. Start by adding a few cups of water to a sauce pan, and bring to a simmer. Add in the ground pork, and cook for about 5 minutes. This gets out any of the meat scum (if you will), and creates a cleaner sauce in my opinion. After 5 minutes, strain and rinse. Add the pork to a small bowl and reserve for cooking in a few minutes.
  2. Next, get a large skillet out and bring to a medium-high heat. Add in the canola oil, and toss in the garlic, ginger, ground pork, and shrimp. Stir for a few minutes until the garlic is nice and fragrant but not browned.
  3. Next, toss in the chicken stock, salt, pepper, sesame oil, and Chinese wine. Stir, and let this come to a simmer.
  4. During this time, add the corn starch with the water, and stir until the corn starch is completely incorporated. This is called a slurry, and helps thicken sauces. It’s a hidden weapon in American-Chinese cooking, trust me.
  5. Once you have a nice simmer, add in the slurry and continue to stir until the sauce thickens. Toss in the peas. You should have this awesome looking sauce that will remind you of all American-Chinese cooking. Next, add in beaten egg and continue to stir. The sauce should darken a bit when the egg is incorporated.
  6. Now you are ready to serve.
  7. To a serving bowl, add some rice, and ladle in some of the shrimp with lobster sauce. Garnish with sliced green onions and dig in.