It’s snowing here – well, raining at the moment, but snow by the evening. Never mind my garden is planted with tomatoes, three kinds of peppers, tomatillos, and zucchini, all raised in the house nursery over the past few months. Sigh.
It’s Colorado and we are always prepared for snow, so I’ve got everything ready to be covered and protected as the weather turns. Just not how I expected to spend the latter part of my week.
Cold weather puts me in the mood for some spicy favorites. This is from 2017:
I’m not big on deep frying anything, but I love orange chicken so I wanted to find a way to make it so it was still crisp without all the oil and breading. I found the perfect ingredient to produce that result: potato starch. I’ve been using it for a while now and it makes the most perfect Oven Baked Chicken – I’ve been substituting it for the bread crumbs, combining it with crushed rice chex – I’ll post an updated recipe on that technique this week.
I thought it might have the same effect on pan frying chicken pieces. It did. Crispy, light and flavorful. Of course top anything with enough orange sauce and I’m there.
On the board tonight:
- Pan-Fried Orange Chicken
- Rice or Rice Noodles
- Steamed Broccoli