Easy Orange Chicken Recipes

Steps:

• Slice chicken breast into cubes.
• In a bowl, combine marinade ingredients. Add chicken and stir to coat.
• Let marinate at least 1 hour.
• In a pan, heat oil on medium-high heat. Remove chicken from marinade with a slotted spoon, and cook all sides until golden brown, about 5 minutes.
• Add sauce ingredients to pan and bring to a boil, mixing continuously, until mixture thickens, about 5 minutes.
• Serve over rice if desired.
• Enjoy!

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.

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:

• Rinse chicken. Cut chicken into bite-size pieces and rinse again with cold water. **DO NOT PAT DRY - LEAVE WET** Roll each piece of wet chicken into the corn starch coating well. Place the coated chicken on a cookie sheet without putting them on top of each other. Let dry completely. At this point, start heating up your oil (either to deep fry or pan fry your chicken).
• Have 2 pans ready. 1 with the large egg beaten and the other with flour that has salt and pepper mixed through it well.
• Take each piece of chicken, dip it into the egg then roll it in the flour to coat.
• Drop into the oil when it is hot. Fry your chicken as you would usually. Remove the chicken and place it on a platter that has paper towels on it to absorb any excess oil.
• In a wok or large frying pan, add the orange juice and brown sugar, mixing well with a spoon. Cook the orange juice mixture for a good 10 minutes or until the sauce reduces by half. Remove from the heat.
• Add the chicken and coat well with the mixture. Serve immediately.
• Note: my husband is a picky eater, so I leave him out enough chicken so he can eat it plain. This is a great way to get very crunchy and juicy fried chicken!!
• I usually make some jasmine rice ahead and place it in the refrigerator to get cold. Then I stir fry it with soy sauce, a few eggs, sesame seeds, and scallions. (I leave some of the scallions out to garnish my dish) I also wok some broccoli florets in a little Hoisin Sauce just enough to cook them but leave a crunch to serve with this dish.