FLAT RATE SHIPPING ON ALL ORDERS


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Ginger/Garlic Puree Ingredients: 


1/2 cup garlic cloves (peeled)

1/2 cup fresh ginger (peeled)

2 tbsp Blood Orange Olive Oil


 Chicken Ingredients:


​4 boneless/skinless chicken breasts

1 cup of soy sauce

2 tbsp ginger/garlic puree

3 eggs

1 cup flour

1 tbsp granulated garlic

1 tbsp ground ginger

2 cups panko breadcrumbs

Salt and pepper. 

Peanut oil

1/4 cup chopped green onion (optional)


 Sauce Ingredients: 


2 tbsp Blood Orange Olive Oil

2 tbsp ginger/garlic puree 

1 tbsp sesame seed oil

1/2 cup chicken stock

1/2 cup soy sauce

2 tsp orange zest

2 tbsp orange juice

2 tbsp brown sugar

2 tbsp rice vinegar

4 tsp mirin (or white wine)

1 tsp red pepper flakes

1 tbsp cornstarch, mixed with 2 tsp of water

Ginger/Garlic Puree Directions: 


In a food processsor, add garlic and ginger, broken into pieces and a little bit of the blood orange olive oil. Puree while drizzling the remaining olive oil. The puree will be course in texture. Any left over puree can be frozen for later use.


 Chicken Directions (part 1): 


Place chicken between plastic or wax paper and pound a bit to tenderize. Place in a plastic zip-lock bag and add the soy sauce and 2 tbsp Ginger/Garlic Puree. Let marinade for at least a 1/2 hour.


Sauce Directions: 


In a medium saucepan, add the 2 tbsp blood orange olive oil and 2 tbsp of the Ginger/Garlic Puree. Bring to a simmer, saute lightly, but do not let it brown. After a few minutes, add sesame oil, chicken stock, soy sauce, orange juice, orange zest, brown sugar, mirin (or wine), stir to mix then add pepper flakes and stir again. (Let this simmer while chicken is cooking to reduce.) Just before adding to the cooked chicken, add the corstarch mixure a little at a time to thicken. Do not add all at once, you may not need it all.

While sauce is cooking and reducing, continue preparing the chicken (part 2). 


 Chicken Directions (part 2): 


You will need 3 shallow bowls. In bowl #1 place the cup of flour and stir into that, the granulated garlic and ground ginger. In bowl #2 whisk your three eggs and in bowl #3 pour your panko bread crumbs. Once chicken has marinated, in a frying pan add enough peanut oil that once the chicken is added, it will cover at least half way. Heat oil, start by dreading your chicken in the flour mixture first, then the eggs, then the bread crumbs, pressing them frimly into the chicken. gently place in hot oil (about 350 degrees) and cook each side until golden brown. Place in 200 degree oven on a rack inside of a cookie sheet to keep warm while cooking the other pieces if desired. Best to cook just one or two pieces at a time. Once the chicken is fried and drained, slice into strips and drizzle thickened sauce over it. Then garnish with green onions if desired.