Crispy Spicy Orange Chicken Recipes

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.

Steps:

• In small bowl, combine honey with juice concentrate, orange zest, garlic, salt and red pepper flakes.
• Rinse chicken with cold water and pat dry. Season lightly with salt.
• In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared.
• Turn chicken, cook another 4 minutes until just cooked through.
• Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 min.
• Serve chicken breasts with honey-orange glaze spooned over the top.

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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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.