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@thuong131015: Chai 900ml dùng lâu hết mà cất vào tủ lạnh dùng dần nha mấy bà #giamluu #tiktok #trending

Thương135
Thương135
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Saturday 14 June 2025 12:21:10 GMT
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2025-06-20 12:34:23
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THE BEST ORANGE CHICKEN YOU WILL EVER HAVE #food #recipe #orangechicken #tasty CHICKEN MIXTURE 600 g chicken breast, diced 1 egg (m), beaten 5 g salt (⅚ tsp) 3 g black pepper (1 tsp) COATING 120 g cornstarch FOR FRYING oil SAUCE 25 ml vegetable oil 2 cloves of garlic 100 g yellow onion (1 onion) 2 g cayenne pepper (⅔ tsp) 2 g black pepper (⅔ tsp) 3 g ginger powder (1 tsp) 3 g paprika (1 tsp) 60 ml soy sauce 15 ml vinegar 3 g orange zest (1 tsp) 150 ml fresh orange juice 50 g brown sugar CORNSTARCH MIXTURE 100 ml water 10 g cornstarch (1 tbsp) Have all your ingredients ready. Preparation is half the work. Cut the chicken breast into equal cubes. Place the chicken in a bowl with the egg, salt, and black pepper, and mix until the chicken pieces are evenly coated. Place the cornstarch in a separate bowl. Add the chicken and coat with cornstarch. Place on baking paper and set aside. Heat a generous layer of oil in a frying pan to 170°C (340°F). Fry the chicken until golden brown and crispy on all sides. Remove from the pan and drain on paper towels. Heat 25 ml oil in a pan over medium heat. Add the garlic and onion, and cook for 3–4 minutes. Add the cayenne pepper, black pepper, ginger powder, paprika, vinegar, and orange zest, and cook briefly. Add the orange juice, soy sauce, and brown sugar. Bring to a boil and let simmer for a few minutes. In a separate bowl, mix the water with the cornstarch until smooth. Gradually add the cornstarch mixture to the sauce while stirring, until the sauce thickens. Add the fried chicken and mix to coat the chicken with the sauce. Let cook for another 1–2 minutes. Serve with rice.
THE BEST ORANGE CHICKEN YOU WILL EVER HAVE #food #recipe #orangechicken #tasty CHICKEN MIXTURE 600 g chicken breast, diced 1 egg (m), beaten 5 g salt (⅚ tsp) 3 g black pepper (1 tsp) COATING 120 g cornstarch FOR FRYING oil SAUCE 25 ml vegetable oil 2 cloves of garlic 100 g yellow onion (1 onion) 2 g cayenne pepper (⅔ tsp) 2 g black pepper (⅔ tsp) 3 g ginger powder (1 tsp) 3 g paprika (1 tsp) 60 ml soy sauce 15 ml vinegar 3 g orange zest (1 tsp) 150 ml fresh orange juice 50 g brown sugar CORNSTARCH MIXTURE 100 ml water 10 g cornstarch (1 tbsp) Have all your ingredients ready. Preparation is half the work. Cut the chicken breast into equal cubes. Place the chicken in a bowl with the egg, salt, and black pepper, and mix until the chicken pieces are evenly coated. Place the cornstarch in a separate bowl. Add the chicken and coat with cornstarch. Place on baking paper and set aside. Heat a generous layer of oil in a frying pan to 170°C (340°F). Fry the chicken until golden brown and crispy on all sides. Remove from the pan and drain on paper towels. Heat 25 ml oil in a pan over medium heat. Add the garlic and onion, and cook for 3–4 minutes. Add the cayenne pepper, black pepper, ginger powder, paprika, vinegar, and orange zest, and cook briefly. Add the orange juice, soy sauce, and brown sugar. Bring to a boil and let simmer for a few minutes. In a separate bowl, mix the water with the cornstarch until smooth. Gradually add the cornstarch mixture to the sauce while stirring, until the sauce thickens. Add the fried chicken and mix to coat the chicken with the sauce. Let cook for another 1–2 minutes. Serve with rice.
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