Bistro d’Asia in Coronado Magazine

Have you seen the August – September edition of the Coronado Magazine? Bistro d’Asia had one of their delicious dishes featured.

Bistro dAsia Orange Peel Chicken
Although it is always fun to go out to the Bistro to eat, sometimes you want to eat at home, don’t feel like opting for take-out and instead want to cook a restaurant quality dish on your own.

If the Orange Peel chicken or the Orange Peel Shrimp are one of your favorites, you’re in luck! Coronado Magazine has served up the recipe for your cooking pleasure.

In case you missed it, here is the recipe with ingredients listed to serve four people:Main Ingredients
2-1/2 lbs chicken cut into bite size pieces or shrimp peeled and de-veined
½ lb broccoli florets steamed
16 Chinese snow peas, steamed

Sauce Ingredients
½ tsp white pepper
2 cups vinegar
1 cup soy sauce
2 cups sugar
1-1/2 cups orange juice
1 tbl chili sauce
3 – 4 drops red food coloring (optional)

Batter Ingredients
2 egg whites, lightly beaten
2 tbl baking soda
½ cup vegetable or peanut oil
½ cup water
¼ cup white wine
2 cups tempura batter mix

To Prepare

Combine all sauce ingredients and let sit in the refrigerator for 2 – 3 hours to let flavors blend.

When ready to cook, mix all batter ingredients, stirring until just blended, making sure there are no lumps.

Dust the shrimp or chicken pieces with flour, then coat thoroughly with batter.

Deep fry batter coated shrimp or chicken pieces in hot oil (~ 350 degrees) until golden brown. Drain on paper towels and keep warm.

In a separate pan, warm up sauce and steamed vegetables together.

To Serve

Place chicken or shrimp on a bed of deep fried thin rice noodles or if you prefer, steamed white rice. Top with the sauce and vegetables. Garnish with orange slices for a “professional” finish 🙂

Sit down and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *