CRISPY ORANGE CHICKEN
We enjoy these tangy nuggets so many ways-over noodles or rice, in sandwiches, even on top of lettuce and cabbage. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Bake popcorn chicken according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add carrots; cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in orange zest, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes, stirring constantly., Add chicken to skillet; toss to coat. Serve with rice.
Nutrition Facts : Calories 450 calories, Fat 20g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 1294mg sodium, Carbohydrate 56g carbohydrate (25g sugars, Fiber 3g fiber), Protein 14g protein.
CRISPY BAKED ORANGE CHICKEN
Make and share this Crispy Baked Orange Chicken recipe from Food.com.
Provided by Johnskis Kitchen
Categories Whole Chicken
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix the O.J., water, egg, and soy sauce in a bowl large enough to hold the cut up chicken and marinate. Marinate the cut up pieces (Covered In Refrigerator)over night or longer if time allows. Rotate the pieces daily 2-3 times. Be sure each piece is fully covered while marinating. Add more water if needed.
- When ready to bake: In a gallon size zip-lock bag, add the corn flakes. With out zipping up as fully closed, use a rolling pin to crush the flakes evenly.
- Individually, coat each piece with the crushed corn flakes and place on a greased cookie sheet or cake pan.
- Preheat oven at 375 degrees and bake covered with foil/lid for 15-20 minutes. Remove cover, turn each piece and bake for an additional 20-30 minutes.
Nutrition Facts : Calories 214.4, Fat 1.1, SaturatedFat 0.3, Cholesterol 31, Sodium 826.3, Carbohydrate 47.7, Fiber 1.2, Sugar 32.3, Protein 5.5
CRISPY ORANGE CHICKEN
I often cook "Crispy Orange Chicken" for my American friends. It always turned out so good and everyone loved it!
Provided by RuPei
Categories Chicken Thigh & Leg
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Rub chicken thighs with sea salt and black pepper. Refrigerate until ready to use.
- Combine orange zest, orange juice, white sugar, corn starch and water and set aside.
- Preheat oven to 400°F.
- Heat a large non-stick skillet over a little higher than medium heat. Pan-fry chicken thighs without oil (skin side down first) until both sides become golden brown, about 7-10 minutes each side. Turn off heat.
- Transfer chicken thighs to a roasting rack. Bake for about 20 minutes or until center reaches 165°F.
- Keep about 1 tablespoon oil in skillet. Turn on heat over medium high. Stir in orange mixture and boil until thick.
- Pour orange mixture over chicken thighs.
- Use sliced orange, parsley (or cilantro) for garnish.
- Serve immediately.
Nutrition Facts : Calories 352.1, Fat 20.2, SaturatedFat 5.6, Cholesterol 110.5, Sodium 102, Carbohydrate 18.9, Fiber 1.9, Sugar 14.9, Protein 23.5
CRISPY ORANGE CHICKEN RECIPE - (4.4/5)
Provided by á-3209
Number Of Ingredients 14
Steps:
- 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. 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°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.
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