Quick And Easy Sweet And Sticky Orange Chicken Glaze Recipes

Steps:

• Add the onion, orange juice, ketchup, orange marmalade, apple cider vinegar, soy sauce, Dijon, five-spice, paprika, black pepper and garlic to a large resealable plastic bag. Close the bag and shake to incorporate. Add the chicken drumsticks to the bag. Reseal and marinate for at least 1 hour in the refrigerator. (Chicken can be prepped the day before and refrigerated overnight.)
• Preheat oven to 400 degrees F.
• Pour the entire contents of the bag onto a foil-lined sheet tray. Bake, turning the drumsticks halfway through baking, until the chicken is cooked through, the juices run clear and an instant-read thermometer inserted into the thickest part of meat (avoiding bone) registers 160 degrees F, about 25 minutes.
• Remove to a platter and let rest 5 minutes, then sprinkle with parsley and serve warm.

Steps:

• Place flour in a dish or bowl; add chicken, a few pieces at a time, tossing to coat. Place in a 3-qt. slow cooker., In a small bowl, combine the orange marmalade, barbecue sauce, soy sauce and ginger; pour over chicken. Cover and cook on low until chicken juices run clear, 6-8 hours. Serve with rice or noodles if desired. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.

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.

Steps:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

Steps:

• Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper and arrange, skin side down, on a rimmed baking sheet. Bake until deep golden brown and cooked through, 45 to 50 minutes, flipping halfway through.
• Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes.
• Heat broiler. Transfer chicken to a large bowl, add glaze, and toss to coat. Drain off fat from sheet. Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 1 to 2 minutes.