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I made the cornstarch slurry using orange juice instead of water.
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Added some red pepper chunks to the stirfry for flavor and color(yum) and served over basmati rice. I just heated some wok oil and stir fried it that way. Thanks for the suggestion of the sesame oil.love that nutty flavor it gives. Didn't have green onion so subbed some red onion for that. and put the pulp from that orange into the 'brew'. I grated the rind of one whole medium orange which equaled 2 tbsp. I also added 3 cloves crushed garlic, only lightly packed the brown sugar, was 2 tbsp shy of the rice vinegar so added more lemon juice to make up the difference. I had some leftover pineapple juice so subbed part of that for the water. SCRUMPTIOUS!!! What I love about this recipe is one can tinker with the marinade by adding more or less of something until satisfied before pouring over the chicken. and thicken desired consistency) I served it over rice, and a vegetable medley of steamed broccoli, red peppers, baby corn, and carrots. (start with a small amount of cornstarch and water 2 tsp. The breading stuck to the chicken perfectly and after cooking I removed it then thickened the sauce. For the breading I added a little garlic powder to the flour mixture and took the advice of another reviewer and dipped the chicken into egg thinned out with a little water. (I might try this one on the grill over the summer). What I like about this sauce is you can modify it to suite your tastes. I didn't have fresh ginger root, so I used powdered ginger and used a bit more garlic.
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of orange juice plus the juice of 1/2 of one small orange and then cut up the other half into small pieces and added that. Read MoreĪmazing! This was so easy to prepare and it tastes even better than what you get in a restaurant. One would swear this came from the Chinese carry-out. One of the best Asian dishes I have made so far.not too tart, not too sweet. This is a definite keeper.wish there were more stars.