Orange Flavored Chicken Chinese Style Recipes

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:

• Start the chicken:
• In a shallow, medium bowl toss the chicken pieces with the soy sauce and wine. Let stand while you make the sauce.
• Make the orange sauce:
• Using a vegetable peeler, remove 4 lengthwise strips of zest from 1 orange-each strip should be about 3/4 inch wide and 3 1/2 to 4 inches long. Arrange the zest in one layer between paper towels and microwave on high in 20-second increments until dry and brittle but not browned, 60 to 80 seconds total. Let the zest cool then finely chop it. If desired, use a Microplane to remove some of the remaining zest from the orange and reserve it for garnish. (If desired, zest the second orange for additional garnish.)
• Squeeze enough juice from both oranges to measure 1/2 cup. In a small bowl, whisk together the juice and 2 teaspoons cornstarch until the cornstarch is dissolved.
• In a 10-inch skillet, heat 1 tablespoon oil over moderate heat until hot but not smoking. Add the garlic, ginger, crushed red pepper, and dried orange zest and stir-fry until golden, about 30 seconds. Add the soy sauce, wine, vinegar, and sugar and stir until the sugar dissolves, about 5 seconds. Stir the orange juice-cornstarch mixture then add it to the skillet. Bring the sauce to a boil, stirring, then reduce the heat to low and simmer, uncovered, for 1 minute. Remove the skillet from the heat and set it aside while you fry the chicken.
• Fry the chicken:
• Line a large rimmed baking sheet with paper towels.
• In a 10-inch cast-iron skillet, heat 1/2 inch of oil until a deep-fry thermometer registers 365°F. Meanwhile, coat half of the chicken, a couple pieces at a time, in cornstarch, making sure they are well coated and gently knocking off any excess, then transfer to a plate. Carefully add all the coated chicken to the hot oil, spacing the pieces apart from each other. Fry the chicken, turning it once or twice, until deep golden, about 5 minutes. While frying, adjust the heat as necessary to keep the oil at 365°F. Using a metal spider or a slotted spoon, transfer the chicken as done to the paper-towel-lined baking sheet. Continue to coat and fry the remaining chicken in the same manner, returning the oil to 365°F between batches.
• Once the chicken is fried, place the skillet of reserved orange sauce over moderately low heat and bring it to a simmer, stirring and thinning the sauce with a little water if necessary. Add the chicken, and stir until thoroughly coated in sauce.
• To serve:
• Transfer the chicken to a serving dish and garnish with the scallions, and, if desired, the red chile slices and the freshly grated orange zest. Serve immediately with rice.

Steps:

• Combine first 5 ingredients in small bowl.
• Cut chicken into 1 inch cubes and add to bowl; toss to coat well.
• Cover and marinate at room temperature at least 30 minutes, stirring occasionally.
• Soak orange peel in enough water to cover, about 5 minutes; drain and set aside.
• Combine stock, soy sauce,rice wine,cornstarch, sesame oil, and pepper in another small bowl;set aside.
• Heat peanut oil in wok.
• Drain chicken and add to wok in small batches and stir-fry until cooked through, about 2 minutes, adding more oil if necessary.
• Remove with slotted spoon and set aside.
• Wipe out wok.
• Heat 1 tablespoons peanut oil with orange peel and stir-fry 1 minute.
• Return chicken to wok with snow peas and soy mixture and stir-fry 3 minutes.
• Serve immediately over rice.

Steps:

• Combine all marinade ingredients with the chicken breast and leave to marinade in the fridge for 20 minutes.
• Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
• In a medium-sized saucepan heat the oil to 325˚F (170°C),
• Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown and the chicken is cooked through.
• In a small frying pan, combine the chicken stock, orange zests, orange juice, and sugar, then stir. Bring the mixture to a boil.
• Mix the cornflour with the water, then add the mixture to the pan to thicken the sauce.
• Add the chicken to the frying pan and coat with the orange sauce.
• Serve on top of rice and add toppings of your choice.
• Enjoy!

Steps:

• FOR THE MARINADE AND SAUCE: Place chicken in 1-gallon zipper-lock bag; set aside.
• Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved.
• Measure out 3/4 cup mixture and pour into bag with chicken; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade.
• Refrigerate 30 to 60 minutes, but no longer.
• Bring remaining mixture in saucepan to boil over high heat.
• In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce.
• Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute.
• Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups); set sauce aside.
• FOR THE COATING: Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined.
• Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels.
• Place half of chicken pieces in egg whites and turn to coat; transfer pieces to cornstarch mixture and coat thoroughly.
• Place dredged chicken pieces on wire rack set over baking sheet; repeat with remaining chicken.
• TO FRY THE CHICKEN: Heat oil in 11- to 12-inch Dutch oven or straight-sided sauté pan with at least 3-quart capacity over high heat until oil registers 350 degrees on instant-read or deep-fry thermometer.
• Carefully place half of chicken in oil one piece at a time; fry until golden brown, about 5 minutes, turning each piece with tongs halfway through cooking.
• Transfer chicken to large plate lined with paper towels.
• Return oil to 350 degrees and repeat with remaining chicken.
• TO SERVE: Reheat sauce over medium heat until simmering, about 2 minutes.
• Add chicken and gently toss until evenly coated and heated through.
• Serve immediately.