Tag Archives: Orange

Orange Hoisin Chicken Stir Fry Recipe

Last week I received a question from my reader if there is a way to bake the chicken strips for many of my fried chicken recipes. It got me to thinking, and after experimenting a bit, I think the recipe that I come up with should work. And since I don’t want to repost one of my old fried chicken recipes with the only change being the “fried chicken” turned into “baked fried chicken”, I am going to share this recipe for orange hoisin chicken stir fry instead.

Orange Hoisin Chicken Stir Fry

Fried chicken strips, oven-baked version

As I said, the main trick for this chicken recipe is to creat fried chicken strips with an oven. I have to say that the baking version is super simple, not to mention, perfect when you don’t want to do any deep frying. That said, the oven-baked fried chicken strips look decidedly less golden brown compared to the deep frying version. They are still fully cooked though, so have no worry. The good thing is that since we are going to coat the chicken strips with lovely orange hoisin sauce, your chicken will still look invitingly delicious.

For oven-baked fried chicken strips, please do the following:

  1. Mix together chicken strips with salt, pepper, garlic, lime juice, and tapioca starch. Set aside to rest for 15 minutes.
  2. Preheat oven to 200 Celsius (or 400 Fahrenheit), and line a baking sheet with parchment paper.
  3. Just prior to baking, lightly dust the marinated chicken strips with all-purpose flour, then arrange on the prepared baking sheet.
  4. Bake in the preheated oven for 10 minutes, flip with a spatula and continue baking for another 10 minutes.
  5. Remove from the oven and set aside.

You now have a batch of fried chicken strips. We will dress these with the yummy and equally easy to prepare orange hoisin sauce.

Orange Hoisin Chicken Stir Fry

Orange Hoisin Chicken Stir Fry

How to make Chinese orange hoisin sauce

This crowd favorite orange hoisin sauce is actually a very easy sauce to make at home. You will need:

  • butter
  • onion
  • garlic
  • hoisin sauce
  • Worcestershire sauce
  • orange juice, and orange zest
  • chicken stock
  • salt, pepper, and sugar
  • toasted sesame seeds

And here is how we cook our orange hoisin sauce:

  1. Melt butter over medium-high heat, sauté onion and garlic until onion is translucent.
  2. Add hoisin sauce, Worcestershire sauce, orange juice, and chicken stock. Bring to a boil
  3. Season with orange zest, salt, pepper, and sugar. Adjust the amount to suit your taste. Cook until the sauce is reduced and thick.
  4. Add the oven-baked fried chicken strips and toasted sesame seeds. Gently toss to coat.

This yummy orange hoisin sauce is great not only with chicken, but you can also use this same sauce with fried fish fillets or fried tofu cubes. Super versatile, no? 🙂

Other easy fried chicken strips recipes for you to try

If you love easy fried chicken dishes like this, you may want to try these recipes too:

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Orange Chiffon Cake Recipe | Daily Cooking Quest

Chiffon cake is probably one of the most delicate cake one can bake. In Indonesia, we call this type of cake “kue bolu”. We always serve it plain, and it is argueable one of the most commonly served daily during tea-time when we fancy some cake. This orange version is very popular, not only in Indonesia, but also among other Southeast and East Asian countries.

Orange Chiffon Cake – the ingredients and how to prepare the batter

Chiffon cake pan

Most people will insist that you need to bake this in a tube pan. I grow up calling it a chiffon cake pan, but here in United States, it is sold as angel food cake pan.

The one we use widely in Asia is actually the 7-inch angle food cake pan, which can be harder to find compared to the regular 10-inch pan. You can try Amazon, or Bed Bath and Beyond. I myself use the one from Wilton.

There are also many people baking chiffon cake with an 8″x3″ round cake pan with great success, so if you already have that in your kitchen, you may want to give it a try. You need to make sure that the pan you use is made with aluminum, and you need to get a NOT non-stick version.

Chiffon cake, like an angel cake, must be baked in an ungreased pan. So please be sure to skip greasing the pan with any butter/oil.

Orange Chiffon Cake - make sure to invert the pan while cooling the cake to prevent it from collapsing

Orange Chiffon Cake – make sure to invert the pan while cooling the cake to prevent it from collapsing

Controlled cracking

Any chiffon cake you bake will probably produce some sort of cracks on top. Once the cake is removed from the pan, the cracks are usually hidden from view if you place the top part on the bottom of your cake plate.

But, you can actually control how the cake cracks by pulling it out from the oven at around 15 minutes of baking time and quickly cut some slits on top. This way, the cracks look designed, and you can serve the cake as is, without flipping the top to bottom and the bottom to top.

Orange Chiffon Cake - if you want regular cracks like this, make sure to make your own slits mid baking

Orange Chiffon Cake – if you want regular cracks like this, make sure to make your own slits mid baking

Invert the pan to cooling the cake

Another key technique when preparing chiffon cake is the method to cool the cake. You need to invert the cake pan and cool the cake upside down.

I usually just grab three little bowls and place them on a wire rack, then stand the three little feet from the tube pan on top of the bowls. Only remove the cake from the pan once it has fully cooled.

If you don’t follow this method of cooling the cake, you risk ending up with a collapsed cake, which after all the care you take to bake the perfect chiffon cake, is just a shame if that happens.

Orange Chiffon Cake

Orange Chiffon Cake

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Orange Sugar Bread Rolls Recipe

Orange Sugar Bread Rolls

I am in love with this Chinese/Asian bakery style bread that only needs single proofing, loaded with freshly squeezed orange juice, and topped with sugary freshly grated orange zest and butter.

If you love bread and orange, you need to give this orange sugar bread rolls recipe a try.

Orange Sugar Bread Rolls

Orange Sugar Bread Rolls

Single proofing bread dough

Most bread dough recipes calls for double proofing, meaning you let the dough proof twice, with deflating and more kneading in between the two proofings.

This recipe requires only one time of proofing, so you get to enjoy a freshly baked bread that much faster.

Also, this dough yields a very soft and very fluffy bread. I had a very hard time stopping myself from eating more than two bread in one sitting right after taking the photos!

Orange Sugar Bread Rolls

Orange Sugar Bread Rolls

Fresh orange juice and fresh orange zest

If you are like me, then you love anything and everything with orange. This bread is loaded with freshly squeezed orange juice, and freshly grated orange zest.

If the market doesn’t have any fresh orange, I suggest using fresh lemon instead of subbing with bottled orange juice (and sans zest! The horror!).

The orange juice is kneaded into the bread dough, while the orange zest is mix with sugar to top each bread with heavenly orange sugar and butter.

It is best to use my step-by-step photo as a guide on how to top your bread with orange sugar and butter.

Orange Sugar Bread Rolls

Orange Sugar Bread Rolls

General use of the single proofing bread recipe

This particular recipe calls for a quarter cup of fresh orange juice in the bread dough. If you like this single proofing bread recipe, you can actually use it to bake other kind of bread.

Simply substitute the 1/4 cup of fresh orange juice with 1/4 cup of milk, and follow the rest of the recipe as written.

You can use this single proofing bread dough recipe for simple loaf, plain bread rolls, or even fancier bread with fillings.

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