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Mandarin Chicken
Posted on 11/22/13 at 10:25 pm
Posted on 11/22/13 at 10:25 pm
Used to love getting Mandarin Chicken when I lived in BR and Houma. I looked high and low on the net to find a recipe for the brown sauce over fried chicken and white rice. Anyone have a recipe or a place I could find it?
2
Posted on 11/22/13 at 10:33 pm to toddzilla
dude btr has the best food in the world, i do not know why this is the case
I was first introduced to "mandarin chicken" at a restaurant on Airline called Nankin in the late 80's.....bed of lettuce, fried chicken breast post fry sliced, with a creamy brown sauce similar to the gravy in "sausage n' gravy"....since I left...Mandy chicken is fried chicken bits in some brown glaze like a slightly sweet hoison sauce....It's not bad, but it's not what I first had and long for.
I still have never found chicken schwarma outside of Baton Rouge that can touch what I could get at just going to the Mall of Louisiana.
I was first introduced to "mandarin chicken" at a restaurant on Airline called Nankin in the late 80's.....bed of lettuce, fried chicken breast post fry sliced, with a creamy brown sauce similar to the gravy in "sausage n' gravy"....since I left...Mandy chicken is fried chicken bits in some brown glaze like a slightly sweet hoison sauce....It's not bad, but it's not what I first had and long for.
I still have never found chicken schwarma outside of Baton Rouge that can touch what I could get at just going to the Mall of Louisiana.
Posted on 11/23/13 at 12:40 am to Iona Fan Man
I haven't lived there since '96...but I remember getting it from Chinese Inn and this place on Siegen that delivered Pizza and Mandarin Chicken. Can't remember the name. You can't get it in Alec, NELA or in Lafayette instead of Hot Wok, which is subpar compared to the Mandarin Chicken in BR.
Posted on 11/23/13 at 12:46 am to toddzilla
quote:
Mandarin Chicken
Has anyone seen this prepared with the brown "gravy" anywhere other than Louisiana?
Posted on 11/23/13 at 1:00 am to Yat27
quote:
Has anyone seen this prepared with the brown "gravy" anywhere other than Louisiana?
Oriental Garden in El Dorado Arkansas. I was up there for work a few years ago and it had an old-school "Before-the-Buffet-fricked-everything-up" atmosphere. And the food was awesome...
This post was edited on 11/23/13 at 1:04 am
Posted on 11/23/13 at 9:03 am to toddzilla
Here's Tom Fitzmorris' Recipe:
Mandarin Chicken
"Mandarin chicken is fried chicken with a brown sauce--one made essentially with a roux and soy sauce as the main ingredients. How it became as popular as it is in New Orleans Chinese restaurants is hard to fathom. In the dark days when people were afraid of Chinese food, the Chinese restaurants came up with a dish that the round-eyes found unchallenging. People can get used to anything, and many of them developed a taste for this. So many people ask me for this that, in a weak moment, I got tips from a few chefs and concocted this."
8 chicken tenders
1 egg, beaten
2 Tbs. milk
Flour, seasoned with salt and pepper
Vegetable oil
1/2 cup oil
1/3 cup chopped onion
1/3 cup chopped celery
1/4 cup flour
2 cups chicken or turkey stock
2 Tbs. soy sauce
5 cloves garlic, chopped
1 Tbs. cornstarch
1. Season the chicken with salt and pepper. Pass it through the beaten egg mixed with the milk. Shake off the excess, then pass through the seasoned flour to coat.
2. Heat the vegetable oil to 375 degrees. Fry the chicken until golden brown. Remove and slice on the bias about a quarter inch thick.
Sauce:
1. Heat the oil in a wok or skillet over medium-high heat. Add the onion and celery and cook until well browned.
2. Add the flour and continue to cook until a light-brown roux forms.
3. Add the stock, the soy sauce, and the garlic. Cook until the garlic is aromatic. Turn the heat off.
4. Mix the cornstarch with a tablespoon of water till well blended, and stir into the sauce.
5. Add salt and Tabasco to taste. If you like, toss the chicken with the sauce, or serve on the side. It's equally bad either way.
Serves four.
Mandarin Chicken
"Mandarin chicken is fried chicken with a brown sauce--one made essentially with a roux and soy sauce as the main ingredients. How it became as popular as it is in New Orleans Chinese restaurants is hard to fathom. In the dark days when people were afraid of Chinese food, the Chinese restaurants came up with a dish that the round-eyes found unchallenging. People can get used to anything, and many of them developed a taste for this. So many people ask me for this that, in a weak moment, I got tips from a few chefs and concocted this."
8 chicken tenders
1 egg, beaten
2 Tbs. milk
Flour, seasoned with salt and pepper
Vegetable oil
1/2 cup oil
1/3 cup chopped onion
1/3 cup chopped celery
1/4 cup flour
2 cups chicken or turkey stock
2 Tbs. soy sauce
5 cloves garlic, chopped
1 Tbs. cornstarch
1. Season the chicken with salt and pepper. Pass it through the beaten egg mixed with the milk. Shake off the excess, then pass through the seasoned flour to coat.
2. Heat the vegetable oil to 375 degrees. Fry the chicken until golden brown. Remove and slice on the bias about a quarter inch thick.
Sauce:
1. Heat the oil in a wok or skillet over medium-high heat. Add the onion and celery and cook until well browned.
2. Add the flour and continue to cook until a light-brown roux forms.
3. Add the stock, the soy sauce, and the garlic. Cook until the garlic is aromatic. Turn the heat off.
4. Mix the cornstarch with a tablespoon of water till well blended, and stir into the sauce.
5. Add salt and Tabasco to taste. If you like, toss the chicken with the sauce, or serve on the side. It's equally bad either way.
Serves four.
This post was edited on 11/23/13 at 9:16 am
Posted on 11/23/13 at 9:26 am to Stadium Rat
That's a strange recipe
Posted on 11/23/13 at 9:28 am to toddzilla
Back in the 80's there was a lady who had a stall in the grandstands at Jefferson Downs and she had the best Mandarin chicken I've ever had. With the lettuce and gravy done in a boat. Never been able to find anything close to this day.
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