tag:blogger.com,1999:blog-7173052990851751381.post4920346192230175761..comments2024-03-28T15:41:58.971-04:00Comments on Food Wishes Video Recipes: Spicy Orange Chicken – So not authentic!Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-7173052990851751381.post-65449946593933332272011-12-29T13:22:41.708-05:002011-12-29T13:22:41.708-05:00First time on your site. I find the list of ingred...First time on your site. I find the list of ingredients, but no written instruction for Spicy Orange Chicken.<br />Am I not seeing it?Raybonesnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27075179684756870052010-11-10T23:35:35.951-05:002010-11-10T23:35:35.951-05:00How long is too long to marinate this? I wanted to...How long is too long to marinate this? I wanted to get everything ready before an afternoon shift I have next week and then cook it when I got home, which would be somewhere around four to five hours?<br />Also, how would it change it if I marinaded a whole chicken or duck breast?Anonymoushttps://www.blogger.com/profile/17618534776690245562noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86166206541650908392010-01-24T16:28:57.076-05:002010-01-24T16:28:57.076-05:00yes overmarinatedyes overmarinatedChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68065972825035825032010-01-24T15:59:33.077-05:002010-01-24T15:59:33.077-05:00I let the chicken marinade overnight and was wonde...I let the chicken marinade overnight and was wondering why the texture came out a little hard/rubbery. It is probably because it cooked in the vinegar<br />=( <br /><br />I am a 20 something male, which is to say I have no natural cooking ability. I tried this recipe and it came out pretty good except for the texture of the chicken. I used green pepper instead of red, and carrots instead of sugar snap peas.Phinoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28836145653688190862009-08-02T00:45:16.743-04:002009-08-02T00:45:16.743-04:00I also did my version of sauted orange chicken.. u...I also did my version of sauted orange chicken.. unfortunately i did not have any vegetables.Minh "Sa" Chauhttps://www.blogger.com/profile/12436562333370777034noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72856652815549489022008-09-23T21:11:00.000-04:002008-09-23T21:11:00.000-04:00Great dish, I appreciated the good balance of flav...Great dish, I appreciated the good balance of flavors. I really hit it with about 2x the orange zest and 2-3x the chilis, so even better.<BR/><BR/>Yeah, the red bell pepper was a good color addition.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77357766003711901292007-12-10T10:21:00.000-05:002007-12-10T10:21:00.000-05:00Your missing out Chef John, the wok is amazing, it...Your missing out Chef John, the wok is amazing, its so much easier to flip around food and miss around ingredients then the average saute panAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-57334136736962652632007-11-25T13:10:00.000-05:002007-11-25T13:10:00.000-05:00they are basically the same. If the root is old it...they are basically the same. If the root is old it may not be as strong. But you should be OK with the same amount.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48856783867918409872007-11-25T11:57:00.000-05:002007-11-25T11:57:00.000-05:00Chef John, could you please tell me which is more ...Chef John, could you please tell me which is more concentrated. <BR/>A Table spoon of freshly grated ginger or a Table spoon of ginger in a tube. If a recipe calls for 1/3 cup of grated ginger, can I use 1/3 cup of ginger in a tube? Thanks.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62436137539928324982007-07-05T20:53:00.000-04:002007-07-05T20:53:00.000-04:00Good one! Lots of flavor.I used 1/4 c of frozen c...Good one! Lots of flavor.<BR/><BR/>I used 1/4 c of frozen concentrated orange juice and 1/3 c (less than the directions recommend for reconstituting) of water for the OJ and I put the marinade on another burner on high to get it reducing as soon as I added the chicken to the pan. It came together very quickly.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-58011581752766391272007-06-27T20:16:00.000-04:002007-06-27T20:16:00.000-04:00I dont like to keep the chicken in the vinegar for...I dont like to keep the chicken in the vinegar for too long since it may start to "cook" from the acid (like a ceviche) and I think it gets a weird texture.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31846356361772821542007-06-27T19:29:00.000-04:002007-06-27T19:29:00.000-04:00I've seen this same dish prepared the (non-battere...I've seen this same dish prepared the (non-battered) style too. The chef soaked the chicken in rice vinegar for many hours and then prepare it the same way you do. The rice vinegar seems to make the chicken a bit "crunchy" when you actually start to cook it.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40716059408009450542007-06-24T15:50:00.000-04:002007-06-24T15:50:00.000-04:00Yes, all the cast iron I have are the ceramic glaz...Yes, all the cast iron I have are the ceramic glazed type- Le Creuset. I dont have any strong feelings toward cast iron either way. I dont have a traditional cast iron pan like grandma. I use my regular stainless steel/copper bottom pan for most things. Or the non-stick when neccessary. Thanks for watching.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77744011461306480952007-06-23T05:00:00.000-04:002007-06-23T05:00:00.000-04:00Ah - cast iron pans - my grandmother gave me a new...Ah - cast iron pans - my grandmother gave me a new one a few years back, saying it's the best thing since sliced bread, but I remain unconvinced. It's a pain to clean or to season and crazy heavy, the only redeeming feature being that you can pop the whole thing in the oven for stews. I notice you only have the glazed variant in your cookware post. Does your reservations about Woks also cover normal cast iron pans? Remember that the honour of my grandmother is at stake!<BR/><BR/>Sorry for the slightly off-topic question.gromgullhttps://www.blogger.com/profile/02832687911868366187noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-41634150746695392812007-06-22T12:10:00.000-04:002007-06-22T12:10:00.000-04:00looks very tasty. But, you really screwed up not u...looks very tasty. But, you really screwed up not using the red peppers!! ; ) Besides the yellow and orange bells always seem to cost more than the red and green. Not sure why, they all grow the same.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37804174378772621492007-06-21T19:30:00.000-04:002007-06-21T19:30:00.000-04:00thanks.The sauce sounds like fresh orange juice (a...thanks.<BR/>The sauce sounds like fresh orange juice (and some zest) reduced by half and then thickened slightly with a corn starch slurry. Should be tons of recipes onine. As long as you use fresh sweet orange juice it will taste good.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-43193285731948869512007-06-21T18:56:00.000-04:002007-06-21T18:56:00.000-04:00Absolutely awesome - defenetly gonna try this one....Absolutely awesome - defenetly gonna try this one. uhmmm :P<BR/><BR/>Here in DK we normally get a duck dish with an orange souce, which is awesome. Especially the sauce, which is awesomely fresh. Do you have a recipe on a orange sauce? Their version is totally orange in colour, and tastes just like biting into a really intese flavoured orange.Steffen Phttps://www.blogger.com/profile/09762567987604021426noreply@blogger.com