kaitmurph

Sauce: sort of merged with Woks of Life recipe and added things to my taste. Started by sautéing minced garlic and a bit of ginger in avocado oil, added a star anise and 4 dried Chinese chiles (this took like total 30 seconds). Added only about a tablespoon of the orange zest and 2 tbsp brown sugar, the rest of the sauce ingredients, with rice wine vinegar instead of white and a tablespoon of gluten-free oyster sauce—tamari not soy sauce. Plus a few grinds of Szechuan pepper. I’m just really passionate about Chinese flavors but didn’t feel like doing a whole wok/oil frying situation for the chicken lol! If you don’t have all the stuff I am sure doing the sauce as advised would still be good albeit much sweeter and not spicy whatsoever.

Used a random seasoned salt instead of Nature’s cuz idk what that is for the batter. Do NOT try to shake the chicken midway through cooking, it will not work. I had some separation of batter from chicken but it wasn’t too bad.

Steamed a a crown’s worth of broccoli for a minute or so, before tossing everything together cuz you gotta have a vegetable! Sesame seed shake on top to make it cute 👄 I really like this method for a healthier version of otherwise fried dishes. May have to experiment.

Y’all I made a sofrito from scratch and added salt throughout the recipe and the paella still turned out so bland 😭 I had to use cannellini beans because I can’t even find lima beans these days, I put those and the artichokes in right before the rice. I updated the recipe ingredients and step descriptions to make sense. Also, this made a TON of paella, more like 6-8 servings even though I reduced it from the original recipe already! At least it looked cute. Do not skip the lemon garnish.