Crispy Orange Chicken Skillet Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
• Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
• Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

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.

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.

Steps:

• cut the chicken into 2 inch pieces.
• add egg, salt, pepper, and 1 tablespoon vegetable oil and mix well.
• stir flour and cornstarch together.
• add chicken to flour mixture and coat each piece well.
• pour oil into skillet and heat to 375 degrees.
• add chicken pieces in batches and fry about four minutes.
• remove chicken and drain on paper towels.
• allow oil to cool and remove all but two tablespoons oil.
• saute garlic for one minute.
• add remaining ingriedients and bring to a boil.
• cook three minutes.
• reduce heat and simmer til thickened.
• toss glaze over chicken.
• serve with rice.
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