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Think of this as the yummy lovechild of a party dip and your favorite Panda Express dish.
For the cream mixture
1 pkg (8 oz) cream cheese, room temperature
½ cup sour cream
½ cup whipping cream
1 tsp grated ginger
1 tsp grated garlic
½ tsp salt
For the orange glaze
1 Tbsp hoisin sauce
2 tsp sambal
2 Tbsp sugar
1 Tbsp soy sauce
1 Tbsp rice vinegar
1 tsp cornstarch mixed with 1 tsp cold water
For the chicken
1 boneless, skinless chicken breast, chopped small
2 tsp soy sauce
1 tsp Shaoxing wine
Pinch of black pepper
1 Tbsp cooking oil
For the garnish
2–3 green onions, chopped
1 red chili, thinly sliced
Cilantro, leaves picked
1.) In a large mixing bowl, whip all ingredients for the cream mixture with a hand blender or a whisk.
Keep it in a refrigerator.
2.) Zest ½ orange and set aside.
In a small saucepan, combine orange juice, hoisin, sambal, sugar, soy sauce and rice vinegar.
Bring to a boil and pour in cornstarch/water mixture while whisking.
You will see sauce is thickening and shining right away.
Remove from heat and let it cool.
3.) In another mixing bowl, combine chicken, soy sauce, Shaoxing wine and black pepper.
Heat a wok or a skillet over high heat; add cooking oil and swirl to coat.
Add chicken and cook until golden brown and fully cooked, about 5 minutes.
Remove from heat and set aside.
4.) To assemble dip, spread cream mixture evenly on the bottom of a serving dish.
Drizzle orange glaze on top.
Sprinkle cooked chicken evenly.
Garnish with chopped green onion, red chili, cilantro leaves and orange zest.
Serve with your favorite chips (such as wonton chips) and enjoy!
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