Michelle's crispy orange chicken was very good. She ordered it with fried, rather than jasmine, rice. Frankly, who can blame her? Unless you need the rice to cut the heat, go with the fried. The breading on the dish was lighter than one would see in an orange, sesame or General Tsao's chicken at a LeAnn Chin, or your traditional "Americanized" Chinese place, yet not with the mealiness of a tempura or beer-batter of a lemon or sweet & sour chicken either. It was indeed, crispy without being heavy and grease laden. Served with caramelized orange zest in strips tossed in the chicken pieces along with the sauce, it wasn't overpoweringly sweet with a fake "orange" flavor, rather the zest acted as a nuanced citrus feel on the tongue.
As always, the Panang curry chicken was outstanding. Seriously, great combination of delicate (pea pods, lemongrass and coconut milk) and spice (yellow curry and fresno peppers) with a wonderful bite in the aftertaste.See, you can almost taste it through the picture! Man, this is excellent, and now I'm ridiulously hungry again. Time to go start marinating tonight's sirloin fillets.