Wei Better Orange Chicken

Chef J. Sullivan from Pei Wei visits Good Day to announce a big change for the menu. Close to 30 North Texas locations are adding the new Wei Better Orange Chicken to the menu starting today.
 

Wei Better Orange Chicken

7 oz of chicken breast, cut into ½ oz size pieces (marinate overnight in eggs, salt, ginger powder, and white pepper)
Goji Brand Tempura Batter or similar, follow recon directions on box
1 TB of soybean oil
1oz pure cane sugar
½ oz white vinegar
1 TB honey
1 tspn sriracha 
1 TB Hoisin Sauce
1 Tspn Oyster Sauce
1 oz Michiu Rice Wine
1 oz soy sauce, low sodium
1 oz chicken stock
3-4 slices of Orange (cut half moons, ¼" thick)
1-2 tspns cornstarch to thicken sauce

Fry Battered chicken at 350*F for 2 minutes then place on a paper towel to drain grease. In a pre-heated wok, necklace the TB of soybean oil around your wok or sautee pan. Pre mix all sauce ingredients and add to the wok with the cornstarch. The sauce will thicken as it comes to a boil, toss in orange slices and reserved tempura chicken and serve over rice. 

LINK: www.peiwei.com

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