My daughter asked me about norwegian cooking and our specialites the other day. I must admit that I don`t cook
many norwegian dishes anymore. The world out there has so many great and exciting cuisines with their unik spices
and flavours. There is soo much to explore. But it did make me think though, I have lots of good food
memories from my childhood. Maybe I will start to explore them again.
Last night I made asian food again, yummi fried chicken with orange sticky sauce.
many norwegian dishes anymore. The world out there has so many great and exciting cuisines with their unik spices
and flavours. There is soo much to explore. But it did make me think though, I have lots of good food
memories from my childhood. Maybe I will start to explore them again.
Last night I made asian food again, yummi fried chicken with orange sticky sauce.
Orange chicken
3 servings
3 chicken breast filets, diced to bite size pieces
salt
1 cup all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp chili flakes
1 egg
Vegetable oil for frying
Start with the sauce, see below
Heat up the oil in a wok.
Combine flour, salt, chili flakes and pepper in a large zip-lock bag.
Beat the egg with a fork. Drizzle some salt on the chicken pieces.
Dip them in the beaten egg and shake them in flour mixture to coat.
Fry in the hot oil in batches until cooked through, about 3-4 minutes.
Orange sauce
3/4 cup water
2 tbsp lime juice
2 tbsp lemon juice
2 tbsp orange juice
3 tbsp rice wine vinegar
1 1/4 tbsp soy sauce
1/2 tbsp orange zest, grated
1/2 tsp grated ginger
2 cloves grated garlic
1/2 cup packed brown sugar
3 stalks spring onion, chopped
1 tbsp cornstarch
2 tbsp water
Combine water, lemon juice, lime juice, orange juice, rice wine vinegar, and soy sauce.
Mix well and warm the mixture on medium heat for a couple of minutes.
Then stir in brown sugar, orange zest, ginger, garlic, and spring onion. Bring to a boil.
Remove from heat and let cool down for about 10-15 minutes.
When chicken is fried and ready to be served, bring the sauce to boil.
Whisk together cornstarch with 2 tbsp water.
Add to the sauce a little at the time when it is boiling. Whisk until desired consistency.
Spoon the sauce over the fried chicken and sprinkle over some toasted sesame seed.
Serve with jasmine rice and more spring onion.
3 servings
3 chicken breast filets, diced to bite size pieces
salt
1 cup all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp chili flakes
1 egg
Vegetable oil for frying
Start with the sauce, see below
Heat up the oil in a wok.
Combine flour, salt, chili flakes and pepper in a large zip-lock bag.
Beat the egg with a fork. Drizzle some salt on the chicken pieces.
Dip them in the beaten egg and shake them in flour mixture to coat.
Fry in the hot oil in batches until cooked through, about 3-4 minutes.
Orange sauce
3/4 cup water
2 tbsp lime juice
2 tbsp lemon juice
2 tbsp orange juice
3 tbsp rice wine vinegar
1 1/4 tbsp soy sauce
1/2 tbsp orange zest, grated
1/2 tsp grated ginger
2 cloves grated garlic
1/2 cup packed brown sugar
3 stalks spring onion, chopped
1 tbsp cornstarch
2 tbsp water
Combine water, lemon juice, lime juice, orange juice, rice wine vinegar, and soy sauce.
Mix well and warm the mixture on medium heat for a couple of minutes.
Then stir in brown sugar, orange zest, ginger, garlic, and spring onion. Bring to a boil.
Remove from heat and let cool down for about 10-15 minutes.
When chicken is fried and ready to be served, bring the sauce to boil.
Whisk together cornstarch with 2 tbsp water.
Add to the sauce a little at the time when it is boiling. Whisk until desired consistency.
Spoon the sauce over the fried chicken and sprinkle over some toasted sesame seed.
Serve with jasmine rice and more spring onion.
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