Sourdough Orange Chicken | Wok with Discard Day 1

Welcome to “Wok with Discard” — Day 1!
We are turning sourdough discard into delicious Asian recipes instead of cookies and breakfast pancakes (nothing wrong with them, I just don't like the subtle sour aftertaste in my dessert)❤️
This Orange Chicken is dangerously good—crispy battered chicken tossed in a glossy orange sauce with that slight tang from the discard ?
Sauce:
- 1/2 cup orange juice (1 orange)
- 1.5 tbsp sugar
- 1 tbsp white vinegar
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- Slurry: 1 tbsp cornstarch + 1/4 cup water
For the chicken:
- 1 lb chicken thigh, cut into 1-inch cubes
- 1 tbsp light soy sauce
- 1 tsp Shaoxing wine
- 1/2 tsp white pepper
- 1/2 tsp garlic powder
- 1 egg
- 2 tbsp cornstarch
- Pinch of salt
The Discard Batter:
- 1 cup sourdough discard (unfed)
- 1/2 cup cornstarch
- 1 tsp chicken bouillon powder
- 1 tsp chili powder (optional)
- 1 tsp baking powder
- Water as needed to adjust consistency (should be thick but pourable)
- 1 egg
Instructions:
1. Marinate the chicken for at least an hour
2. Mix the batter ingredients in a bowl. Add water a tablespoon at a time to get a thick but dippable batter. It should coat the back of a spoon.
3. Heat oil to 350°F
4. Dip marinated chicken into the batter and fry until golden and crispy, about 5 minutes per batch. Drain on a wire rack or paper towels.
5. Combine sauce ingredients in a bowl
6. Heat the wok or pan on medium-high heat
7. Add sauce and bring it to a simmer
8. When it starts to bubble, turn the heat off and stir in the cornstarch slurry
9. Toss the fried chicken in the sauce
10. Serve immediately over rice
#cantohousewife #sourdoughdiscard #asianrecipe #orangechicken

Category : Sharq milliy taomlari

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