4 skinless boneless chicken breast halves. Top the chicken with green onions and sliced tangerine peels. 1 tablespoon grated tangerine peel (or orange peel) 2 garlic cloves. In a large bowl toss your fried chicken in that delicious tangerine sauce coating all the chicken pieces. Once the chicken is done remove from the oil and drain on paper towel. Combine the sugar, soy sauce, tequila, jalapeƱos, sliced tangerines and tangerine juice in a medium saucepan. Season the unseasoned side and continue to cook until golden brown. 1 cup sugar 1/2 cup soy sauce 1/4 cup tequila 2 jalapeos, thinly sliced, plus more for garnish 2 tangerines, thinly sliced, plus 1 1/3 cups tangerine juice, plus more tangerine slices for. As soon as you feel you have a good sear on the first side, turn the chicken. Once the chicken is breaded start frying them for about 5-7 minutes each side or until golden brown. Carefully add the chicken, seasoned side down, and sear until golden. I don't use a thermometer to check my oil temperature I just sprinkle a little flour in the oil and if it sizzles its ready! In a large bowl salt your chicken tenderloins and coat in flour. In a medium skillet on high heat add 2 cups of vegetable oil and let it reach a high temperature. After you strain the sauce pour it back into the pot and add in 1/2 tablespoon of flour and let thicken on a high heat for about 2 minutes or until thick. Let the sauce sit while you fry your chicken. Ingredients Deselect All 5 tablespoons canola oil 1 small red onion, coarsely chopped 1 quart tangerine juice or tangerine-orange juice, not from concentrate 4 sprigs fresh thyme 1 tangerine. Once the sauce is cooked strain out the garlic and ginger tidbits. In a medium pot combine all of your tangerine sauce ingredients except for the flour and stir together and cook on a medium-high heat until smooth flavorful and thick.
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