Recipe of Homemade Asian Chicken over Jasmine Rice and Baby Bok Choy

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, How to Make Speedy Asian Chicken over Jasmine Rice and Baby Bok Choy. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Asian Chicken over Jasmine Rice and Baby Bok Choy, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Asian Chicken over Jasmine Rice and Baby Bok Choy delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must prepare a few components. You can have Asian Chicken over Jasmine Rice and Baby Bok Choy using 20 ingredients and 8 steps. Here is how you cook that.

Made some modifications to it from my 1st recipe. From my first edition the batter made the chicken too slimy. Although at the time, I only had bone-in chicken wings and the flavor was perfect.

Ingredients and spices that need to be Get to make Asian Chicken over Jasmine Rice and Baby Bok Choy:

1. Chicken
2. Chicken 3-4 boneless, skinless chicekn
3. Eggs: 3 eggs- whisked
4. Cornstarch: 1/3 cup of CS
5. Flour: 1/3 cup of Flour
6. Oil for frying
7. Sauce
8. Orang juice: 1 cup orange juice
9. Sugar: 1/2 cup of sugar
10. Rice Vinegar/ white vinegar: 2 tablespoons of RV or WV
11. Soy Sauce: 2 tablespoons of soy sauce
12. Ginger: 1/4 teaspoon ginger
13. Garlic Powder: 1/4 teaspoon of garlic powder or garlic cloves
14. Red pepper flakes: 1/2 teaspoon red chilli flakes
15. Orange Zest from 1 orange
16. Corn starch: 1 tablespoon of corn starch
17. Garnish
18. Green Onions
19. Orange Zest
20. Baby Bok Choy

Instructions to make to make Asian Chicken over Jasmine Rice and Baby Bok Choy

1. Sauce: In a medium pot, add the OJ, sugar, vinegar, soy sauce, ginger, garlic, and red pepper chili flakes. This should take about 3-5 minutes
2. In a separate bowl. Mix and whisk the cornstarch with 2 Tablespoons of water to form a paste. Then add to orange sauce and whisk together. Cook for about 5-7 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove heat and then add orange zest.
3. To make chicken: Place flour and cornstarch in a shallow dish. Add salt if needed
4. Break and whisk the eggs in a separate dish.
5. Dip chicken pieces in the mixture of egg and then flour mixture.
6. In a medium pan with oil cook the chicken until golden brown. If greasy place chicken in paper towel. DO not cook chicken with orange sauce (will cause it to be gooey). Pour orange sauce on chicken and garnish chicken with orange zest and green onion. Use the leftover sauce on rice.
7. Toss chicken with orange sauce. You may reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion and orange zest, if so desired.
8. Baby Bok Choy: wash and dry, then place BBC in medium pan with olive oil with lid until soft and roasted. Removed lip until seared on both sides.

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