Food blog guest post: Orange Brûlée French Toast

As you can all tell by now we are trying to keep things fresh on the old blog. We have been doing votes, giveaways, and changing the look and layout. So to keep things in the same vein I have decided to feature recipes from people whom I look up to and admire in a culinary sense. As soon as I had this idea my mind instantly went to my sister Candice. Below is a picture Brinn Willis recently took of my family. Candice is the one wearing the cartoon chef hat.

Picture by Brinn Willis of  BMW Photography (I added the Chef Hat)

Chinese Please!

No need to get take out Chinese when you have this recipe. One day I was looking to use up a bunch of produce I had wasting away in the fridge and I came across this recipe. I have to say it exceeded my expectations by a lot! If you don't believe me ask Kathryn and Steve, they were there. I have made it a few times since then and it always impresses me! It isn't too hard or time consuming, but it does take some time to fry the chicken. Well worth your time. I wouldn't lead you astray!

Orange Chicken

Ingredients:

Chicken-

2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)

1 ½ cups all purpose flour

1 eggs (beaten)

¼ teaspoon salt

¼ teaspoon pepper

Oil (for frying)

Orange Sauce-

1 ½ cups water

2 tablespoons orange juice

¼ cup lemon juice

1/3 cup rice vinegar

2 ½ tablespoons soy sauce

1 tablespoon orange zest (grated)

1 cup packed brown sugar

½ teaspoon ginger root (minced)

½ teaspoon garlic (minced)

2 tablespoons green onion (chopped)

¼ teaspoon red pepper flakes

3 tablespoons cornstarch

2 tablespoons water

Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok or a large pot) until completely cooked.

Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.

Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. Enjoy.