pondlady
11-14-2006, 02:26 PM
2 c orange juice
1 c pineapple juice
2 T orange zest
2 T minced garlic
2 T minced ginger
2 T minced green onion
1 T sesame oil
1/2 c soy sauce
1/2 c mirin (Japanese sweet cooking wine)
1 c sugar
11/2 t crushed red pepper flakes
peanut oil for frying
10 pounds chicken drummets
2 c cornstarch
4 T Old Bay Seasoning
1 T salt
1/4 c chopped cilantro
1/4 c toasted sesame seeds
In a large sauté pan set over medium-high heat, place the orange juice, pineapple juice, orange
zest, garlic, ginger, green onion, sesame oil, soy sauce, mirin, sugar and red pepper flakes. Bring the pan to a boil and stir occasionally until the sugar is dissolved and the liquid has reduced to a thick syrup, about 18 to 20 minutes. While the sauce is reducing, place the oil in a large 6-quart pot and bring to 375 degrees F. Place the chicken pieces in a large bowl. In a small bowl, season the cornstarch with the Old Bay Seasoning. Place the seasoned cornstarch in large, 1-gallon heavy-duty plastic bag and place the chicken pieces in the bag in batches. Shake the bag to coat the chicken, remove the chicken from the bag and place 8 to 10 pieces in the hot oil to fry. Fry in the oil, stirring occasionally for 6 to 8 minutes. Drain briefly on paper towels, place In a clean large bowl and season lightly with the salt. Continue this process until all the chicken has been fried. Preheat the oven to 275 degrees F. When all the chicken is fried and the sauce is reduced, use a spatula to pour the sauce over the chicken. Toss the chicken in the bowl to evenly coat with the glaze. Once all the chicken is coated, sprinkle it with the chopped cilantro and the sesame seeds. Place the chicken in a large ovenproof dish and place in the oven to keep warm until the guests arrive. Makes 8—12 servings.
1 c pineapple juice
2 T orange zest
2 T minced garlic
2 T minced ginger
2 T minced green onion
1 T sesame oil
1/2 c soy sauce
1/2 c mirin (Japanese sweet cooking wine)
1 c sugar
11/2 t crushed red pepper flakes
peanut oil for frying
10 pounds chicken drummets
2 c cornstarch
4 T Old Bay Seasoning
1 T salt
1/4 c chopped cilantro
1/4 c toasted sesame seeds
In a large sauté pan set over medium-high heat, place the orange juice, pineapple juice, orange
zest, garlic, ginger, green onion, sesame oil, soy sauce, mirin, sugar and red pepper flakes. Bring the pan to a boil and stir occasionally until the sugar is dissolved and the liquid has reduced to a thick syrup, about 18 to 20 minutes. While the sauce is reducing, place the oil in a large 6-quart pot and bring to 375 degrees F. Place the chicken pieces in a large bowl. In a small bowl, season the cornstarch with the Old Bay Seasoning. Place the seasoned cornstarch in large, 1-gallon heavy-duty plastic bag and place the chicken pieces in the bag in batches. Shake the bag to coat the chicken, remove the chicken from the bag and place 8 to 10 pieces in the hot oil to fry. Fry in the oil, stirring occasionally for 6 to 8 minutes. Drain briefly on paper towels, place In a clean large bowl and season lightly with the salt. Continue this process until all the chicken has been fried. Preheat the oven to 275 degrees F. When all the chicken is fried and the sauce is reduced, use a spatula to pour the sauce over the chicken. Toss the chicken in the bowl to evenly coat with the glaze. Once all the chicken is coated, sprinkle it with the chopped cilantro and the sesame seeds. Place the chicken in a large ovenproof dish and place in the oven to keep warm until the guests arrive. Makes 8—12 servings.