Mamas Orange Chicken Recipes

Steps:

• Sprinkle chicken with salt and pepper.
• Place chicken in shallow dish or ziploc plastic bag; add buttermilk.
• Cover or seal, and chill at least 2 hours.
• Remove chicken from buttermilk, discarding buttermilk.
• Dredge chicken in flour.
• Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°F.
• Add chicken, a few pieces at a time; cover and cook 6 minutes.
• Uncover chicken and cook 9 minutes.
• Turn chicken; cover and cook 6 minutes.
• Uncover and cook 5 to 9 minutes, turning the chicken the last 3 minutes for even browning, if necessary.
• Drain on paper towels.
• Test chicken with meat thermometer (170°F) or by piercing thickest portion with fork.
• When juices run clear it is done.

Steps:

• For the sauce,in a small saucepan over high heat, combine everything listed except for the cornstarch, arrowroot, and 3 tablespoons of water.
• Stirring frequently bring the sauce mixture to a boil.
• When it starts to boil, remove the pan from the heat and allow it to cool just a tad, uncovered.
• Remove exactly 1 cup of the sauce mixture and pour it over the chicken in a large resealable plastic bag or other container which allows the chicken to be completely covered.
• The chicken should marinate for at least a couple hours.
• Set aside the remaining sauce until the chicken is ready.
• When chicken has marinated, preheat 2 inches of vegetable oil in a wok or skillet to 350 degrees.
• Combine cornstarch with arrowroot in a small bowl, then add 3 tablespoons of water.
• Stir until cornstarch and arrowroot have dissolved.
• Pour this mixture into the sauce and set the pan over high heat.
• When sauce begins to bubble and thicken, cover and remove it from heat.
• Beat together the ice water and egg in a medium bowl.
• Add baking soda and salt.
• Add 3/4 cup of the flour and stir with a fork just until the flour in blended into the mixture.
• The batter will still be lumpy.
• Sprinkle another 1/4 cup of flour on top of the batter and mix with only one or two strokes.
• Most of the new flour will still floating on top of the mixture.
• Put the remaining 1/2 Cup of flour into a separate medium bowl or baggie.
• Dip each piece of chicken first into the flour, then into the batter.
• Let some of the batter drip off and then slide the chicken into the oil.
• Fry up to 1/2 of the chicken pieces at a time for 3 to 4 minutes, or until golden brown.
• Turn the chicken over halfway through the cooking time.
• Remove the chicken to a rack or paper towels to drain.
• As the chicken cooks, reheat the sauce left covered on the stove stirring occasionally.
• When all of the chicken is done, pour it into a large bowl, and cover with the thickened sauce.
• Stir gently until all of the pieces are well coated.
• Serve with steamed rice and garnish with orange slices.

Steps:

• In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
• Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
• While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
• Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.

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.