Pretend Orange Chicken and Teppanyaki Ginger Salad

We love having this Orange Chicken And Teppanyaki Ginger Salad for dinner. So, this is the pretend Orange Chicken.  As you will see below, there is not a single citrus or orange colored ingredient in this dish. However, it is delicious and I can totally see why the fam’ loves it. Key note- careful to keep the chicken moist. No over baking or frying! Should you choose to bake and not fry the chicken I suggest doing a Panko coating. I also think you should toast up some sesame seeds to sprinkle over this dish just to add a little somethin’.

Then we have the Ginger Salad. Now, I know this looks plain and truthfully it kinda is, but my husband loves to go to Teppanyaki restaurants and they always serve this Ginger Salad. The dressing is so yummy. Could you add some cucumber etc? Why yes, but we didn’t to keep it just like Teppanyaki does it. My husband made up the recipe and I think it’s wonderful! Way to go hubs!

Orange Chicken And Teppanyaki Ginger Salad

Pretend Orange Chicken And Teppanyaki Ginger Salad
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Although not your typical "orange chicken" recipe, this will soon become a family favorite.
Ingredients
  • Recipe by The Hadley Family
Breading - part 1
  • ½ cup cornstarch
  • ¼ cup flour
Breading - part 2 (separate bowl)
  • 1 egg
  • 1½ teaspoons salt
  • white pepper (to taste)
  • 1 tablespoon oil
Orange chicken sauce
  • 1½ tablespoons soy sauce
  • 1½ tablespoons water
  • 5 tablespoons sugar
  • 5 tablespoons white vinegar
Garlic/Pepper Mix
  • 2 tablespoons oil
  • 1 teaspoon minced garlic
  • red pepper (to taste)
  • 1 tablespoons rice wine
  • ½ to 1 teaspoons sesame oil
Cornstarch Mix
  • 1 tablespoon cornstarch
  • little water
  • stir until smooth
Ginger Dressing
  • 1 cup Mayo
  • 1-2 Tablespoons Sugar (Cade just adds it until it tastes right, but he says it's generally around 2 tablespoons)
  • 3 tablespoons Rice wine vinegar
  • 2 tablespoons melted butter (not sure if you really need this will all the mayo? again to your taste I guess.)
  • 1 Clove of garlic, minced
  • A little less than ¼ cup grated Ginger Root
  • A dash of peanut oil
Instructions
Breading - part 1
  1. mix well
Breading - part 2 (separate bowl)
  1. mix
  2. Toss chicken in the breading part 1 mix. (I know this is backwards, but the boys swear you must do it this way. It will be goopy until fried) Next, add it to the breading part 2 mix and set aside.
  3. Mix the Garlic Pepper sauce and add to a hot wok. Stir fry until fragrant. Meanwhile, begin to deep fry the chicken. Remember not to over cook!! Drain on paper towel and keep warm in an oven or under tinfoil, or preferably both.
  4. While the chicken is frying, return to the wok (or large skillet) and add the orange chicken sauce. Bring to a boil. Add chicken and stir until mixed.
  5. Add cornstarch mixture and heat until smooth and thickened. MMMMMM DELICIOUS!
Ginger Dressing
  1. Mix together and refrigerate. Cade is guessing on everything since he keeps forgetting to write it down, so if we ever make changes I will be sure to let you know.

 

 

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