Two For One

I've got two yummy meals to share with you.  

The first one is Crispy Orange Chicken and I first saw it at Dunkin Cooking the Semi-Homemade way.

I think this is going to become one of my personal favorites.  It was quick to prepare, and we scarfed all down so it must be good!  The only thing I did different was add a big spoonful of orange marmalade to the sauce.  The kids really liked the chicken prepared this way just straight up plain.  I lost count how many times my daughter said how good it was!

Here's the recipe:

 

3 - Boneless Skinless Chicken Breast (cut into cubes)
1 - Egg (beaten)
1 1/2 Tsp. - Salt
1/4 Tsp. - Ground Pepper
1 Tbs. - Vegetable Oil
1 C. - Flour
1 Tsp. - Cornstarch

Glaze:

1 Tsp. - Minced Garlic
1 C. - Orange Juice
1/2 C. - Hoisin Sauce
1/4 C. - Sugar
1 Tbs. - Sesame Seeds
Pinch of Cayenne Pepper

Place the chicken into a bowl along with the egg and oil, stir to combine. In another bowl mix the flour and cornstarch together. Dredge the chicken in small batches in the flour mixture until evenly coated, then cook in a deep fryer set at 375 degrees for 4 minutes then drain on paper towel, continue cooking the chicken until all pieces are fried. While you are cooking the batches of chicken make the sauce, in a sauce pan add a little more oil and sauté the garlic over medium heat just until tender, be careful not to burn it. Add the remaining items and bring to a boil and cook for 3 minutes, then turn down to simmer and let reduce until thick, make sure to keep an eye on it and stir constantly so it does not burn. Serve over rice and drizzle sauce over top.

 Secondly, tonight I prepared Alton Brown's version of Chicken Fried Steak. 

 I've been wanting to try to make chicken fried steak for a while because my husband really likes it.  I'm always a little leery though, I think because of the gravy.  But I really liked this gravy...it's not overly thick and milky, probably because it has a lot of chicken broth in it.   

I personally really liked this version of chicken fried steak, and my husband said it was "good" but didn't really rave about it.  

Here's Alton's Recipe, from the Food Network:

Ingredients
2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
3 whole eggs, beaten
1/4 cup vegetable oil
2 cups chicken broth
1/2 cup whole milk
1/2 teaspoon fresh thyme leaves
Directions

Preheat oven to 250 degrees F.

Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick.(I don't own a needling device, so I just pounded it) Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.

Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.

Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.
 

 Hope y'all have a great weekend!