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.
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 BUTT CHICKEN
Not only is this great chicken but a good conversation piece for your company. I have included directions to cook the chicken in the oven or on a grill. There is also enough spice to cook an 8 pound chicken. This is what I normally fix. This will serve 6 easily.
Provided by Audrey M
Categories Chicken Breast
Time 2h35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Remove one cooking rack from oven.
- The other rack should be placed on the bottom.
- Chicken should have at least 8 inches for cooking so it doesn't burn.
- Bake chicken for 1 1/4 to 1 1/2 hours.
- Remove and discard neck and giblets from chicken.
- Rinse well and pat dry with paper towels.
- In small bowl, mix together 1 teaspoon of salt, brown sugar and chili powder; mix well.
- Rub this mixture into chicken cavity.
- Measure 2/3 cup of orange soda from can; set aside.
- In another bowl, mix remaining salt, brown sugar and chili powder along with 1/4 cup orange marmalade and 2 teaspoons of orange soda for glazing.
- Spray outside of soda can with nonstick cooking spray; place in a 15 x 10 x 1 inch baking ban lined with aluminum foil.
- This step is if you are cooking it in the oven.
- Carefully set chicken cavity over can, pushing until chicken balances in pan.
- Rub skin with oil.
- During last 30 minutes, paste with marmalade sauce.
- When chicken is done,use thick hot pads and tongs to remove chicken from baking pan;let stand for five to ten minutes before removing soda can.
- Don't tilt chicken because beverage is very hot.
- Remove can by twisting; discard.
- For orange sauce, place 1/3 cup marmalade and 2 Tablespoons plus 1 teaspoon orange soda in a microwave safe bowl.
- Microwave for 30 seconds or until warm and bubbly.
- Serve over chicken.
- For grilling, make sure you have at least 8 inch clearance for chicken to stand up.
- Rack should be at lowest position.
- For indirect grilling, you must have a drip pan with a little water placed under the chicken to prevent flare-ups.
- When removing chicken from grill, place a large spatula for grilling under the can for transporting.
- To eliminate this problem, I purchased a beer butt chicken can holder that is specially designed to hold the beer can and help keep the chicken balanced from WalMart.
- It works wonderful.
- To remove chicken from can, let cool and then twist can.
Nutrition Facts : Calories 825.5, Fat 48.9, SaturatedFat 13.6, Cholesterol 213.9, Sodium 1422.2, Carbohydrate 45.5, Fiber 0.8, Sugar 30.3, Protein 50.5
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EASY ORANGE CHICKEN RECIPE - COOKIN' WITH MIMA
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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.
- Meanwhile, whisk all the sauce ingredients and a bowl. Transfer to a hot skillet or frying pan and cook on low-heat, simmering until the sauce thickens up.
- 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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5/5 (5)Total Time 1 hrCategory Main CourseCalories 514 per serving
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or aluminum foil.
- Toss the shallots onto the prepared baking sheet with a tablespoon of the oil and season with salt and fresh cracked black pepper, to taste.
- In a large bowl, whisk together the marmalade, vinegar, rosemary, remaining tablespoon oil, and salt and pepper, to taste.
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- In a medium-size bowl combine all the ingredients under the “to marinate chicken” section and mix it thoroughly and marinate the chicken for at least 10 minutes.
- In a separate bowl combine orange juice, soy sauce, vinegar, chili garlic sauce, cornstarch, orange zest, garlic, ginger, red chili flakes, brown sugar, and salt. Whisk it until the sugar dissolves and keep the sauce mixture aside.
- Cook on a medium flame for 4-5 minutes and flip the chicken pieces to the next side and cook for 5-6 more minutes until the chicken is cooked perfectly.
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- Combine flour, cornstarch, and a pinch of salt in a shallow dish or pie plate. Beat the eggs in a separate shallow dish. Dip the chicken pieces in the egg wash, then the flour mixture. Shake off excess flour and transfer to a plate. Set aside.
- Whisk the orange juice, sugar, cornstarch, vinegar, soy sauce, ginger powder, garlic, and red chili flakes together in a medium bowl. Set aside.
- Heat 2-3 inches of oil in a heavy-bottomed pot or wok over medium-high heat until it reaches 350 degrees F. Work in batches to cook the chicken, being careful not to crowd the pan which will cause the oil temperature to drop significantly. Cook for 2-3 minutes, turning frequently until brown and crispy on the outside and cooked through. Transfer to a wire cooling rack to drain and repeat with the remaining chicken.
- Drain most of the oil from the pan, leaving only about 1 tablespoon in the bottom. Add the garlic and saute for 30 seconds, then pour in the sauce mixture. Heat, stirring frequently, for 5 minutes until thickened. Remove from the heat and stir in the orange zest.
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