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.
ORANGE-FLAVORED CHICKEN
From America's Test Kitchen. This is the closest I've tried to restaurant-style Orange Chicken. Prep time includes marinating time.
Provided by Kzim4
Categories Chicken Thigh & Leg
Time 2h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- FOR THE MARINADE AND SAUCE: Place chicken in 1-gallon zipper-lock bag; set aside.
- Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved.
- Measure out 3/4 cup mixture and pour into bag with chicken; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade.
- Refrigerate 30 to 60 minutes, but no longer.
- Bring remaining mixture in saucepan to boil over high heat.
- In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce.
- Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute.
- Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups); set sauce aside.
- FOR THE COATING: Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined.
- Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels.
- Place half of chicken pieces in egg whites and turn to coat; transfer pieces to cornstarch mixture and coat thoroughly.
- Place dredged chicken pieces on wire rack set over baking sheet; repeat with remaining chicken.
- TO FRY THE CHICKEN: Heat oil in 11- to 12-inch Dutch oven or straight-sided sauté pan with at least 3-quart capacity over high heat until oil registers 350 degrees on instant-read or deep-fry thermometer.
- Carefully place half of chicken in oil one piece at a time; fry until golden brown, about 5 minutes, turning each piece with tongs halfway through cooking.
- Transfer chicken to large plate lined with paper towels.
- Return oil to 350 degrees and repeat with remaining chicken.
- TO SERVE: Reheat sauce over medium heat until simmering, about 2 minutes.
- Add chicken and gently toss until evenly coated and heated through.
- Serve immediately.
Nutrition Facts : Calories 1934.1, Fat 169.2, SaturatedFat 29.2, Cholesterol 141.7, Sodium 1379.6, Carbohydrate 66.6, Fiber 0.7, Sugar 31, Protein 39.6
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-FLAVORED CHICKEN, CHINESE STYLE
This is a great combination of flavors, orange, chicken and snow peas. The chicken isn't battered first so it's a little lighter than some other orange chicken recipes. Originally from a December 1980 Bon Apetit magazine in the R.S.V.P. Letters to the Editor section. The recipe was requested from Le De'lice restaurant in Whippany, New Jersey, owner/chef John Foy.
Provided by Leslie in Texas
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 5 ingredients in small bowl.
- Cut chicken into 1 inch cubes and add to bowl; toss to coat well.
- Cover and marinate at room temperature at least 30 minutes, stirring occasionally.
- Soak orange peel in enough water to cover, about 5 minutes; drain and set aside.
- Combine stock, soy sauce,rice wine,cornstarch, sesame oil, and pepper in another small bowl;set aside.
- Heat peanut oil in wok.
- Drain chicken and add to wok in small batches and stir-fry until cooked through, about 2 minutes, adding more oil if necessary.
- Remove with slotted spoon and set aside.
- Wipe out wok.
- Heat 1 tablespoons peanut oil with orange peel and stir-fry 1 minute.
- Return chicken to wok with snow peas and soy mixture and stir-fry 3 minutes.
- Serve immediately over rice.
Nutrition Facts : Calories 292.3, Fat 16.2, SaturatedFat 2.9, Cholesterol 66.1, Sodium 714.1, Carbohydrate 5.4, Fiber 0.7, Sugar 1, Protein 28.1
ORANGE FLAVORED CHICKEN (PANDA EXPRESS COPY CAT)
This orange chicken is a recipe featured in "America's Most Wanted Recipes" and is a copy cat recipe for Panda Express' Orange Chicken. Orange Chicken is a dish from the Hunan Province in South Central China.It is prepared with crispy boneless chicken bites tossed in a wok with a sweet, spicy and tangy orange sauce. Don't forget...
Provided by Hope Vaillancourt
Categories Chicken
Time 45m
Number Of Ingredients 18
Steps:
- 1. Cut the chicken breast into 1/2 inch cubes; set aside.
- 2. Combine the egg white, salt, and sugar in a bowl and stir vigorously until the ingredients are thoroughly mixed. Add the chicken cubes to the egg white mixture and stir to coat well.
- 3. To make the orange sauce, combine the water, ketchup, sugar, vinegar, soy sauce, 1 tablespoon plus 1 teaspoons cornstarch, and sesame oil; stir and set aside. Place a pot over high heat. When the pot is hot, add the 2 tablespoons vegetable oil and heat. Add the orange zest and green onions and cook, stirring, for about 20 seconds, taking care not to burn the orange zest.
- 4. Pour the combined sauce ingredients into the pot and cook over medium heat, stirring frequently, until the sauce has thickened, 12 to 15 minutes.
- 5. Preheat the 4 cups oil to 350°F in a wok or deep-fryer.
- 6. Meanwhile, put the coated chicken in a resealable plastic bag containing the 1 cup cornstarch. Shake the chicken well for about 20 seconds, until the chicken is covered with the cornstarch. Shake off all the excess cornstarch and deep-fry the chicken in the hot oil until golden brown, about 2 1/2 minutes. Remove the chicken from the oil with a slotted spoon, drain well on paper towels, and set aside. Add the fried chicken to the pot with the hot orange sauce, stir for about 30 seconds, then serve immediately.
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