ASIAN ORANGE CHICKEN
A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall.
Provided by HARRY WETZEL
Categories World Cuisine Recipes Asian
Time 3h20m
Yield 4
Number Of Ingredients 18
Steps:
- Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
- Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
- In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
- Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
- Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Nutrition Facts : Calories 445.4 calories, Carbohydrate 68.7 g, Cholesterol 34.2 mg, Fat 11.2 g, Fiber 1.4 g, Protein 17.8 g, SaturatedFat 1.7 g, Sodium 762.8 mg, Sugar 36.5 g
ORANGE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
- For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
- Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
- Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
- Toss the chicken in the sauce and serve.
BEV'S ORANGE CHICKEN
I got this recipe from a co-worker. This has to be one of the easiest recipes ever. Chicken is roasted in a flavorful orange sauce. It is great with chicken thighs or breasts, bone-in or not. You can't go wrong!
Provided by JANET D
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h35m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a small bowl, stir together the orange juice, soy sauce, onion soup mix and garlic powder; set aside. Rinse chicken, and pat dry. Place chicken thighs into a 9x13 inch glass baking dish. Pour the orange juice mixture over.
- Bake, uncovered, for 1 hour and 30 minutes in the preheated oven, basting every half hour. If using boneless chicken, reduce cooking time to 1 hour.
Nutrition Facts : Calories 180.2 calories, Carbohydrate 5.7 g, Cholesterol 58.5 mg, Fat 9.9 g, Fiber 0.3 g, Protein 16.4 g, SaturatedFat 2.7 g, Sodium 475.2 mg, Sugar 2.8 g
ORIGINAL ORANGE CHICKEN BY PANDA EXPRESS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, salt, white pepper, cornstarch, flour, egg, water, oil, oil, oil, chili flake, garlic, ginger, sugar, brown sugar, orange juice, white distilled vinegar, soy sauce, water, cornstarch, sesame oil
Provided by Pierce Abernathy
Categories Dinner
Time 1h5m
Yield 8 servings
Number Of Ingredients 21
Steps:
- On a cutting board, cut chicken into 1x1-inch (2x2-cm) cubes and set aside.
- In a medium mixing bowl, combine salt, white pepper, cornstarch, and flour. Whisk to combine.
- Add the egg, water, and oil until it reaches the consistency of pancake batter.
- Add the chicken to the batter and refrigerate at least 30 minutes.
- Heat oil in a wok or heavy bottom pan to 350˚F (180˚C).
- Gently add the chicken and cook for 5-6 minutes until lightly golden brown.
- Remove the chicken from the pan and transfer to a paper towel-lined plate.
- Set a heavy bottomed pot over medium- high heat and add the oil.
- Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.
- Add the sugar and brown sugar, and stir to combine.
- Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.
- Add in the vinegar and soy sauce, and stir to combine.
- Add the cornstarch and water together and whisk to combine. Add to the pan and stir.
- Continue to cook the sauce until maple syrup consistency is achieved.
- Add in the fried chicken and stir until completely coated in the sauce.
- Top with sesame oil.
- Enjoy!
BOHEMIAN ORANGE CHICKEN
This Eastern European comfort food dish was inspired by two duck recipes: duck à l'Orange and a Bohemian-style roasted duck. The caraway-scented sweet and sour orange sauce works really well with chicken. Serve on top of traditional Czech bread dumplings alongside sautéed cabbage. Adapted from a recipe by Andrew Zimmern.
Provided by Chef John
Categories Baked Chicken Thighs
Time 1h55m
Yield 4
Number Of Ingredients 17
Steps:
- Generously season chicken thighs on both sides with 2 teaspoons kosher salt.
- Heat olive oil in a large cast iron skillet over high heat. Add chicken, skin-side down, to the hot oil and sear until skin is golden brown and releases from the bottom of the skillet, 4 to 5 minutes. Turn and sear on the other side for 3 to 4 minutes. Turn off the heat and remove chicken to a plate. Drain fat from the skillet and reserve for another use.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the skillet back on the stove. Add onion, a pinch of kosher salt, and sugar. Turn heat to medium-high; cook and stir until onion turns translucent and sugar starts to caramelize on the bottom, 3 to 4 minutes. Add garlic; cook and stir until fragrant, about 30 seconds, being careful not to burn.
- Add orange zest, orange juice, lemon juice, and chicken broth. Increase heat to high, and stir in cinnamon, cayenne, and black pepper. Stir occasionally and bring to a boil. Boil until liquids are reduced by half, 2 to 3 minutes.
- Turn off the heat and transfer chicken and any accumulated juices back into the skillet; make sure the skin is facing up. Baste chicken with the liquid and sprinkle caraway seeds over top.
- Cover and bake in the center of the preheated oven for 1 hour. Remove from the oven, remove the lid, and baste chicken.
- Return to the oven and bake, uncovered, until no longer pink at the bone and the juices run clear, about 20 more minutes, adding a splash of water if the liquid dries out. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove from the oven and baste again. Garnish with grated orange zest and serve.
Nutrition Facts : Calories 706.6 calories, Carbohydrate 17.2 g, Cholesterol 241.2 mg, Fat 47.3 g, Fiber 2.3 g, Protein 51 g, SaturatedFat 12.8 g, Sodium 1859.3 mg
BRAISED ORANGE CHICKEN
Tender chicken thigh meat simmers in an orange juice and pepper broth for a citrus-inspired meal that's ready in just 30 minutes, but tastes like it cooked for hours.
Provided by The Gruntled Gourmand
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a skillet over medium heat; cook chicken thighs in the hot oil until browned, about 5 minutes per side. Remove chicken thighs and set aside.
- Cook and stir onion in the same skillet until softened, about 5 minutes.
- Stir in garlic; cook and stir until fragrant, about 1 minute.
- Stir in tomatoes, orange juice, orange liqueur, salt, black pepper, and red pepper flakes until thoroughly combined.
- Return chicken thighs to the skillet, cover, and bring to a boil. Reduce heat to medium-low and simmer until chicken is tender and no longer pink inside, 25 to 30 minutes.
Nutrition Facts : Calories 542.9 calories, Carbohydrate 67.6 g, Cholesterol 64 mg, Fat 18.5 g, Fiber 2.7 g, Protein 22.3 g, SaturatedFat 4.1 g, Sodium 206 mg, Sugar 62.3 g
CZECH BREAD DUMPLINGS (KNEDLíKY)
I'm very excited to be showing you my take on knedlíky. It's easy, fun to make, and incredibly comforting. If you're a fan of dumplings, especially ones that are extraordinarily good at soaking up gravy, you'll want to add these to the rotation. Serve hot with gravy.
Provided by Chef John
Categories Dumplings
Time 3h40m
Yield 8
Number Of Ingredients 6
Steps:
- Combine warm milk, sugar, and yeast in a bowl. Let sit and bloom for about 10 minutes.
- Add egg and kosher salt to the yeast mixture. Pour in 2 ¾ cups flour. Stir with a wooden spoon until it starts to pull away from the sides of the bowl and forms a dough.
- Knead on a lightly floured surface until dough is smooth and slightly elastic, about 3 minutes.
- Transfer to a lightly oiled bowl, flipping the dough to coat the top in oil. Cover and let rise in a warm spot until doubled in size, about 2 hours.
- Transfer back to your work surface; press out the excess air and form dough into a relatively uniform ball.
- Cut dough into two equal pieces. Form each piece into a uniform ball. Roll each ball into a tube, 2 to 2 ½ inches wide.
- Cover with plastic wrap or a clean kitchen towel and let proof for 20 to 25 minutes.
- Meanwhile, bring a large pot of salted water to a steady simmer.
- Carefully pick up a risen piece of dough and transfer to the simmering water. Bring back to a simmer. Cover tightly and let simmer for 10 minutes. Uncover, flip, and continue to simmer for another 10 minutes.
- Transfer to a plate and poke all over with a toothpick or wooden skewer, which releases the steam from the center.
- Use a piece of string or thread to cut into 3/4- to 1-inch dumplings. Transfer to a serving plate.
- Repeat Steps 9 to 11 to cook remaining dough.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 34.7 g, Cholesterol 25.7 mg, Fat 1.7 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 0.6 g, Sodium 262.3 mg
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- Dice the chicken into 1/2 inch pieces and place in a bowl. Add in the flour, corn starch, salt, black pepper, onion powder, paprika, and ginger powder to coat the chicken.
- In a deep frying pan, bring the oil to medium-high heat. Fry the chicken until golden brown. Takes about 2-3 minutes.
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- Transfer the fried chicken to the sauce and mix to coat well. Let the sauce and chicken simmer together for 1-2 minutes and then remove from heat.
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