CRISPY ORANGE CHICKEN
We enjoy these tangy nuggets so many ways-over noodles or rice, in sandwiches, even on top of lettuce and cabbage. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Bake popcorn chicken according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add carrots; cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in orange zest, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes, stirring constantly., Add chicken to skillet; toss to coat. Serve with rice.
Nutrition Facts : Calories 450 calories, Fat 20g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 1294mg sodium, Carbohydrate 56g carbohydrate (25g sugars, Fiber 3g fiber), Protein 14g protein.
CRISPY ORANGE CHICKEN
Make and share this Crispy Orange Chicken recipe from Food.com.
Provided by GingerlyJ
Categories Chicken Breast
Time 30m
Yield 2 pounds, 4 serving(s)
Number Of Ingredients 14
Steps:
- cut the chicken into 2 inch pieces.
- add egg, salt, pepper, and 1 tablespoon vegetable oil and mix well.
- stir flour and cornstarch together.
- add chicken to flour mixture and coat each piece well.
- pour oil into skillet and heat to 375 degrees.
- add chicken pieces in batches and fry about four minutes.
- remove chicken and drain on paper towels.
- allow oil to cool and remove all but two tablespoons oil.
- saute garlic for one minute.
- add remaining ingriedients and bring to a boil.
- cook three minutes.
- reduce heat and simmer til thickened.
- toss glaze over chicken.
- serve with rice.
- ].
Nutrition Facts : Calories 1058.8, Fat 66.5, SaturatedFat 9.4, Cholesterol 192.7, Sodium 1671.7, Carbohydrate 59.4, Fiber 2, Sugar 26.6, Protein 54.6
CRISPY ORANGE CHICKEN
I often cook "Crispy Orange Chicken" for my American friends. It always turned out so good and everyone loved it!
Provided by RuPei
Categories Chicken Thigh & Leg
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Rub chicken thighs with sea salt and black pepper. Refrigerate until ready to use.
- Combine orange zest, orange juice, white sugar, corn starch and water and set aside.
- Preheat oven to 400°F.
- Heat a large non-stick skillet over a little higher than medium heat. Pan-fry chicken thighs without oil (skin side down first) until both sides become golden brown, about 7-10 minutes each side. Turn off heat.
- Transfer chicken thighs to a roasting rack. Bake for about 20 minutes or until center reaches 165°F.
- Keep about 1 tablespoon oil in skillet. Turn on heat over medium high. Stir in orange mixture and boil until thick.
- Pour orange mixture over chicken thighs.
- Use sliced orange, parsley (or cilantro) for garnish.
- Serve immediately.
Nutrition Facts : Calories 352.1, Fat 20.2, SaturatedFat 5.6, Cholesterol 110.5, Sodium 102, Carbohydrate 18.9, Fiber 1.9, Sugar 14.9, Protein 23.5
CRISPY ORANGE CHICKEN
Make and share this Crispy Orange Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the marinade ingredients; stir to blend.
- Taste and adjust seasonings.
- Put the chicken in a big bowl; starting around the main body cavity, carefully slip your hand under the skin, making sure not to break it ( you may need to use gloves if you have long fingernails).
- Pat the marinade under the skin, than all over the bird on top of the skin.
- Cover the chicken and refrigerate for at least a few minutes or up to 8 hours (you can also do this in a zip-lock plastic bag).
- Preheat the oven to 425°; place the orange slices in the cavity of the chicken.
- Put the chicken, breast-side up, in a roasting pan on a rack or on a vertical roaster.
- Add the water to the pan.
- Roast the chicken for 45 minutes to 1 hour, or until the juices run clear when a thigh is pierced with a knife (halfway through cooking, add a little more water if needed to keep the juices from burning).
- Let the chicken rest 10 minutes before carving.
- Carve the chicken and arrange on a serving platter.
- Place the orange slices in the pan with the juices and cook over med-high heat until slightly thickened, about 3 minutes; pour the juice over the chicken and serve immediately.
Nutrition Facts : Calories 887.4, Fat 60, SaturatedFat 17.1, Cholesterol 297.9, Sodium 548.4, Carbohydrate 7.2, Fiber 0.9, Sugar 5.7, Protein 74.9
CRISPY ORANGE CHICKEN RECIPE - (4.4/5)
Provided by á-3209
Number Of Ingredients 14
Steps:
- 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. 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°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.
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