FIRST RECIPE

Ok fans, here's my first recipe post. This is one of my favorite sauces and the best orange chicken i've ever had. I came up with this recipe while at work actually. I will also show you a fool-proof way to make steamed rice. Ill post pictures of me making this recipe soon. Here it is...

Orange Sesame Chicken with Steamed White Rice


Chicken Breasts
Milk
All Purpose Flour
Orange Marmalade
Sriracha Chili Sauce (a must have)
onion powder
tabasco sauce
honey
salt
pepper
Sesame seeds
white rice (jasmine or basmati)
butter
Vegetable oil (for frying)

In a sauce pan, over medium low heat, combine 1 cup marmalade, 1/2 tablespoon Sriracha chili sauce, 1/4 teaspoon onion powder, 1 teaspoon honey, a dash of tabasco, and salt and pepper to taste. Allow to warm and mix well. Add about a half inch of vegetable oil to a large pan and heat to medium high heat. Next, set up a dredging station. Fill a small bowl halfway full of milk and another half full of flour. Season the flour with salt and pepper. Mix to incorparate. Cut 4 chicken breasts into large pieces ( I usually use chicken tenderloins because they're easier to work with, but most people have chicken breast already handy). Dredge the chicken pieces in the flour, then into milk, and back into the flour. Fry the chicken on each side until golden brown. Season with salt immediately after removing from oil. In a large mixing bowl, add half of the marmalade sauce. Add fried chicken and mix to coat the chicken. Add excess marmalade sauce as desired. Add half a cup 1/4 cup of sesame seeds and mix to coat. Serve over rice.

This is the easiest and quickest way to make rice that I've found. It only takes 15 to 20 minutes compared to the usual 45 minutes. Begin by bringing 3 cups of water to a boil. In a separate medium sauce pan, add 2 tablespoons of butter over high heat. Yes, I said high heat. Once the butter begins to turn light brown and stops foaming, add two cups of rice and one teaspoon of kosher salt. Stir the rice until it becomes just aromatic and nutty (you'll really be able to smell the rice while stirring it). This is when you add your boiling water. Adding hot water to the hot pan causes the water to bubble vigorously. Don't be alarmed, it won't boil over. Quickly cover the pan and turn the heat to low. Allow the rice to cook for 15 minutes. After 15 minutes, kill the heat and uncover the pan. For sticky rice, serve immediately. For light fluffy rice, allow the rice to sit for another 5 minutes. Fluff the rice with a fork and serve.