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
CHINESE ORANGE CHICKEN
Provided by Genevieve Ko
Categories Chicken Fry Quick & Easy Dinner Orange Soy Sauce Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- Start the chicken:
- In a shallow, medium bowl toss the chicken pieces with the soy sauce and wine. Let stand while you make the sauce.
- Make the orange sauce:
- Using a vegetable peeler, remove 4 lengthwise strips of zest from 1 orange-each strip should be about 3/4 inch wide and 3 1/2 to 4 inches long. Arrange the zest in one layer between paper towels and microwave on high in 20-second increments until dry and brittle but not browned, 60 to 80 seconds total. Let the zest cool then finely chop it. If desired, use a Microplane to remove some of the remaining zest from the orange and reserve it for garnish. (If desired, zest the second orange for additional garnish.)
- Squeeze enough juice from both oranges to measure 1/2 cup. In a small bowl, whisk together the juice and 2 teaspoons cornstarch until the cornstarch is dissolved.
- In a 10-inch skillet, heat 1 tablespoon oil over moderate heat until hot but not smoking. Add the garlic, ginger, crushed red pepper, and dried orange zest and stir-fry until golden, about 30 seconds. Add the soy sauce, wine, vinegar, and sugar and stir until the sugar dissolves, about 5 seconds. Stir the orange juice-cornstarch mixture then add it to the skillet. Bring the sauce to a boil, stirring, then reduce the heat to low and simmer, uncovered, for 1 minute. Remove the skillet from the heat and set it aside while you fry the chicken.
- Fry the chicken:
- Line a large rimmed baking sheet with paper towels.
- In a 10-inch cast-iron skillet, heat 1/2 inch of oil until a deep-fry thermometer registers 365°F. Meanwhile, coat half of the chicken, a couple pieces at a time, in cornstarch, making sure they are well coated and gently knocking off any excess, then transfer to a plate. Carefully add all the coated chicken to the hot oil, spacing the pieces apart from each other. Fry the chicken, turning it once or twice, until deep golden, about 5 minutes. While frying, adjust the heat as necessary to keep the oil at 365°F. Using a metal spider or a slotted spoon, transfer the chicken as done to the paper-towel-lined baking sheet. Continue to coat and fry the remaining chicken in the same manner, returning the oil to 365°F between batches.
- Once the chicken is fried, place the skillet of reserved orange sauce over moderately low heat and bring it to a simmer, stirring and thinning the sauce with a little water if necessary. Add the chicken, and stir until thoroughly coated in sauce.
- To serve:
- Transfer the chicken to a serving dish and garnish with the scallions, and, if desired, the red chile slices and the freshly grated orange zest. Serve immediately with rice.
ORANGE SPICED CHICKEN
Chicken breasts graced with a holiday flavored marinade of orange juice, soy sauce, ginger, garlic, raisins and sugar then baked in the oven. A classic, traditional orange flavored chicken dish with a kick!
Provided by Amanda
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- To Marinate: Combine soy sauce, orange juice, sugar, garlic, ginger and raisins in a nonporous glass dish or bowl. Mix well, then add chicken and turn to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours, turning once or twice.
- Preheat oven to 400 degrees F (200 degrees C).
- Place chicken in a 9x13 inch baking dish and pour marinade evenly over all.
- Bake in the preheated oven for 45 minutes, basting often.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 13.7 g, Cholesterol 131.8 mg, Fat 2.9 g, Fiber 0.4 g, Protein 54.7 g, SaturatedFat 0.8 g, Sodium 1952.3 mg, Sugar 8.1 g
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
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
ORANGE CHICKEN
This dish is so popular, we couldn't avoid making it. It continues to top the charts of every Chinese takeout menu. Can you guess what it is? Orange chicken. We love the crunchy exterior covered in a sweet orange glaze. We use dark-meat chicken that stays super juicy. And our sauce is made with fresh orange juice and zest plus orange marmalade for an extra punch of flavor.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put the rice in a saucepan with 2 cups water. Season with salt. Bring to a boil, then cover and lower the heat to maintain a bare simmer. Cook for 15 to 20 minutes, then remove from the heat allow to rest covered.
- Meanwhile, in a large mixing bowl, whisk together the egg and 2 tablespoons cornstarch. Sprinkle with salt and pepper. Add the chicken to the batter and toss to evenly coat.
- Combine the garlic, brown sugar, marmalade, sesame oil, soy sauce, ginger, orange juice, orange zest, vinegar, water, the remaining 1/2 tablespoon cornstarch and the scallion whites in a large bowl. Whisk until the sugar is dissolved. Set aside.
- Heat a large skillet over high heat. Add the peanut oil. Using tongs, add the chicken in an even layer and brown 4 minutes per side, turning once, until cooked through. Don't crowd the pan, so work in batches if need be. Also, don't move it around-let it brown to get a nice crust. Remove the chicken with tongs to a plate and reserve.
- Place a nonstick skillet over medium heat Pour the sauce mixture into the pan and cook until it starts to thicken, about 2 minutes, then add the chicken to the pan. Cook until sauce is reduced to a glaze that coats the chicken, about 4 minutes.
- Place a scoop of rice in individual serving bowls, then top with the orange chicken. Garnish with a sprinkle of sesame seeds and sliced scallion greens.
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 ROSEMARY ROASTED CHICKEN
A delicious rosemary and orange flavored roast chicken that is a big hit with family and friends. Recipe works equally well with chicken pieces. As with the whole chicken baking time will vary as to the size of the chicken, with the pieces needing less baking time. This one will get you oohs and aahs before they have that first bite!
Provided by Gerry
Categories < 4 Hours
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash chicken and pat dry.
- Brush chicken with melted butter,season both inside and out with salt and pepper and rosemary, placing one clove garlic inside chicken.
- Place in roaster with the orange juice, quartered orange, and remaining clove of garlic.
- Roast uncovered in 350 oven until chicken is well browned, fork tender, and juices run clear when pierced with a fork about (1 1/2 to 2 hours).
- Make glaze by mixing marmalade and dry rosemary, brush onto chicken and bake for another 10 minutes.
MANDARIN ORANGE CHICKEN DELIGHT
This is a light and easy chicken dish with a brightly-flavored sauce of Mandarin orange juice, lemon juice, soy sauce, and honey. The chicken is then served with the oranges and topped with slivered almonds and chow mein noodles on a bed of rice. The whole thing takes about 15 minutes to prepare and about 30 minutes to cook, so long as you defrosted the chicken ahead of time. Enjoy!
Provided by Two Socks
Categories Chicken
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Make the sauce by combining reserved orange juice with honey, soy sauce, lemon juice,, and ginger in a small bowl.
- Blend well and set aside.
- Combine flour with salt and pepper in a shallow pie pan.
- Set aside.
- Trim off any fat and white veins from chicken breasts and slice each breast into about three strips.
- Dry between double layers of paper towels.
- Heat butter and oil in large skillet or wok over medium-high heat.
- Coat all sides of chicken strips in seasoned flour and brown lightly in skillet.
- Reserve browned pieces on a plate lined with paper towels.
- When all chicken is browned, pour sauce into wok or skillet.
- Place chicken in the sauce and turn to coat.
- Reduce heat to medium-low, cover, and simmer for 20 to 30 minutes, or until chicken is tender and white throughout and sauce begins to caramelize on the chicken.
- Turn several times during cooking to coat evenly with sauce.
- Meanwhile, prepare rice.
- When chicken is done, remove from heat and quickly stir in the Mandarin oranges.
- Sprinkle with your chosen garnish and serve over rice.
Nutrition Facts : Calories 981.2, Fat 25.7, SaturatedFat 8, Cholesterol 214.1, Sodium 1868.1, Carbohydrate 110.7, Fiber 3.6, Sugar 29, Protein 74.3
PANDA EXPRESS ORANGE-FLAVORED CHICKEN
Lightly battered chicken served with a sweet and tangy orange sauce. Don't forget to steam some rice with this one. From America's Most Wanted Recipes.
Provided by cookiedog
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cut the chicken breast into 1/2 inch cubes; set aside.
- 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.
- 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.
- Pour the combined sauce ingredients into the pot and cook over medium heat, stirring frequently, until the suace has thickened, 12 to 15 minutes.
- Preheat the 4 cups oil to 350°F in a deep-fryer.
- 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.
Nutrition Facts : Calories 2404.9, Fat 228.6, SaturatedFat 29.8, Cholesterol 65.8, Sodium 1259.6, Carbohydrate 66.2, Fiber 0.7, Sugar 33.1, Protein 28.3
BOHEMIAN ORANGE CHICKEN
This Eastern European comfort food dish was inspired by two duck recipes: duck à l'Orange and a Bohemian-style roasted duck. The caraway-scented sweet and sour orange sauce works really well with chicken. Serve on top of traditional Czech bread dumplings alongside sautéed cabbage. Adapted from a recipe by Andrew Zimmern.
Provided by Chef John
Categories Baked Chicken Thighs
Time 1h55m
Yield 4
Number Of Ingredients 17
Steps:
- Generously season chicken thighs on both sides with 2 teaspoons kosher salt.
- Heat olive oil in a large cast iron skillet over high heat. Add chicken, skin-side down, to the hot oil and sear until skin is golden brown and releases from the bottom of the skillet, 4 to 5 minutes. Turn and sear on the other side for 3 to 4 minutes. Turn off the heat and remove chicken to a plate. Drain fat from the skillet and reserve for another use.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the skillet back on the stove. Add onion, a pinch of kosher salt, and sugar. Turn heat to medium-high; cook and stir until onion turns translucent and sugar starts to caramelize on the bottom, 3 to 4 minutes. Add garlic; cook and stir until fragrant, about 30 seconds, being careful not to burn.
- Add orange zest, orange juice, lemon juice, and chicken broth. Increase heat to high, and stir in cinnamon, cayenne, and black pepper. Stir occasionally and bring to a boil. Boil until liquids are reduced by half, 2 to 3 minutes.
- Turn off the heat and transfer chicken and any accumulated juices back into the skillet; make sure the skin is facing up. Baste chicken with the liquid and sprinkle caraway seeds over top.
- Cover and bake in the center of the preheated oven for 1 hour. Remove from the oven, remove the lid, and baste chicken.
- Return to the oven and bake, uncovered, until no longer pink at the bone and the juices run clear, about 20 more minutes, adding a splash of water if the liquid dries out. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove from the oven and baste again. Garnish with grated orange zest and serve.
Nutrition Facts : Calories 706.6 calories, Carbohydrate 17.2 g, Cholesterol 241.2 mg, Fat 47.3 g, Fiber 2.3 g, Protein 51 g, SaturatedFat 12.8 g, Sodium 1859.3 mg
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