ORANGE CHICKEN WITH RED CHILIES, SZECHUAN STYLE -- DAVE DEWITT
This is from Dave DeWitt's Fiery Foods web site. Dave was the publisher of Chile Pepper magazine and is now the publisher of Fiery Foods ... as well as a number of books on growing, preserving, cooking peppers. The recipe is for a traditional western Chinese dish. The combination of citrus and chicken is common in this region.
Provided by Gandalf The White
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Combine the ingredients for the marinade in a bowl large enough to hold the chicken, stir the liquid ingredients well, and then add the chicken.
- Leave the chicken in the marinade for 30 minutes.
- Take the dried orange peel, soak it in hot water for 30 minutes, then shred it.
- Combine all the sauce ingredients in a bowl, stir well, and set aside.
- Heat the wok over high heat. Add the oil (must be an oil with high smoking point -- peanut, corn or canola are all good; don't use olive oil), swirl it around to coat the wok cooking surface.
- When the oil just begins to smoke, add the chilies and the marinated chicken.
- Stir fry for about 1 minute, until the chicken begins to take on color.
- Add the sauce and stir fry for another 30-45 seconds.
- Remove the chilies before serving, or tell your guests not to eat them!
- Serve over steamed rice or a pilaf.
- Heat scale depends entirely on the peppers, but should be medium for authenticity.
- Notes on special ingredients:.
- If you can't get Szechuan peppercorns, you can substitute "bird of paradise" peppercorns. Szechuan peppercorns are NOT truly members of the pepper family (they are in the citrus family), so do NOT substitute with black peppercorns.
- Hot bean sauce is available in Chinese markets. The most authentic and best quality is made with broad beans, but soy bean paste is an acceptable alternative.
- Do not use habanero or tsin-tsin chiles -- they will overpower the other flavors in the dish.
Nutrition Facts : Calories 377.4, Fat 25.4, SaturatedFat 5, Cholesterol 72.6, Sodium 1080.5, Carbohydrate 11.1, Fiber 1.5, Sugar 5.3, Protein 26.1
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
I got this recipe from another online site. This is what was posted:"A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall."
Provided by mamadelogan
Categories Asian
Time 1h20m
Yield 1/2 cup, 4 serving(s)
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 reseal able 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 reseal able 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.
- Serve with steamed jasmine rice.
- * I usually skip the marinating part and just make the sauce. I dip the chicken pieces in a batter of 4 egg whites, Whip egg whites in a medium bowl until foamy. Stir in 2/3cup of mochiko until it has a pasty consistency. Dip the pieces in the batter and deep fry. This batter gives it a light fluffy texture, the way you get them in the restaurants. You can find Mochiko in the Asian aisle of most grocery stores. Flour will not produce the same kind of texture; it really is worth finding the mochiko if you plan on making it this way.
Nutrition Facts : Calories 700.9, Fat 13.3, SaturatedFat 2.2, Cholesterol 131.7, Sodium 947, Carbohydrate 86.5, Fiber 1.4, Sugar 54.3, Protein 57.1
SPICY SZECHUAN CHICKEN RECIPE BY TASTY
Here's what you need: corn starch, salt, rice wine, white pepper, soy sauce, scallion, ginger, chicken thighs, vegetable oil, szechuan peppercorn, red chilis, dried red chilis, ginger, scallion, peanuts, sugar, rice wine, sesame oil, scallion
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.
- In about 1 ½ inch (4 cm) of oil, fry the chicken until browned and crispy. Remove and set aside.
- Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant.
- Add the rest of the dried red chilies, ginger, scallion, and peanuts. Fry for a minute.
- Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.
- Garnish with chopped scallions.
- Nutrition Calories: 2870 Fat: 303 grams Carbs: 29 grams Fiber: 11 grams Sugars: 9 grams Protein: 26 grams
- Enjoy!
SZECHUAN ORANGE CHICKEN
From a magazine of quick meal recipes. The recipe calls for blood orange juice, but I've used fresh regular orange juice (Odwalla brand) and it works just fine. This recipe has a fairly mild, sweet, orangey flavor.
Provided by Halcyon Eve
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make Blood Orange Sauce, mix all sauce ingredients in a 10-12" nonstick skillet over high heat.
- Bring to boil and boil until reduced to 1 cup, about 10 minutes.
- Stir often to prevent burning.
- May be made up to 2 days in advance; use either hot or cold.
- Meanwhile, rinse chicken and pat dry. Cut into 1/2 inch chunks.
- In a 12" nonstick skillet or 5-6 qt nonstick pan, heat oil over high heat.
- Add chicken and stir-fry until lightly browned and cooked through (cut to test for pinkness), about 4-5 minutes.
- Add Blood Orange Sauce and stir until it comes to a boil, about 1-2 minutes.
- Spoon chicken and sauce over rice in bowls. Sprinkle with green onion and season to taste with soy sauce.
Nutrition Facts : Calories 515, Fat 2.6, SaturatedFat 0.6, Cholesterol 65.8, Sodium 76.1, Carbohydrate 88.9, Fiber 1, Sugar 33, Protein 31.5
SPICY ORANGE CHICKEN
My Spicy Orange Chicken has the same flavor profile as its take-out counterpart, Orange Chicken: the sweet orange, the spicy chilies, and the Asian condiments. I make this without oil, making something much lighter and very tasty.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
- Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
- Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
- Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
- Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
- Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
- Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
- Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
- Stir in green portions of green onions; cook and stir 1 minute.
- Remove from heat. Garnish with cilantro and serve.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 25.2 g, Cholesterol 103.4 mg, Fat 10.8 g, Fiber 2.6 g, Protein 31 g, SaturatedFat 2.9 g, Sodium 627 mg, Sugar 17.5 g
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