Mamas Orange Chicken Recipes

Steps:

• 1. Rinse chicken in a large colander. Set the colander in the sink to remove excess water.
• 2. Pour peanut oil into the frying pan or deep fryer using medium heat setting.
• 3. In a large freezer bag combine sea salt, peppercorn, and all-purpose flour. Seal bag and toss for 10 sec.
• 4. Add pieces of chicken into flour mixture toss bag until chicken is coated.
• 5. Carefully place chicken into hot oil frying 10-15 minutes on both sides or until golden brown. Remove chicken place on a paper towel to remove excess oil.
• 6. In a large saucepan combine 1 cup of water, orange juice, rice vinegar, and soy sauce over medium heat. Stir for 5 minutes.
• 7. Stir in brown sugar, garlic, orange zest, ginger, and red pepper. Bring to a boil.
• 8. In a small bowl combine 1/4 cup of cold water into corn starch. Stir until dissolved. Slowly stir corn starch mixture into orange sauce until thickens.
• 9. Pour over chicken toss until well coated. This is also great over shrimp, pork, or beef.

Steps:

• In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
• Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
• While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
• Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.