ORANGE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
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.
ORANGE CHICKEN (RESTAURANT STYLE)
I have been playing with this recipe for ages. I think this comes pretty close to the orange chicken that I enjoy at my favorite chinese restaurant. Served over steamed rice or fried rice makes it a one-dish meal. I sprinkle chopped green onions on mine. Yum.
Provided by Vseward Chef-V
Categories Chicken Breast
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Pour into saucepan water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, red pepper, and chopped onion. In a small bowl Mix 3 Tablespoons of cornstarch with 2 Tablespoons of cold water mix well and add it to your sauce. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
- Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.
- In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
- Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to 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 cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.
- Serve over Fried Rice or steamed white Rice.
- Enjoy!
Nutrition Facts : Calories 744.7, Fat 16.5, SaturatedFat 2.8, Cholesterol 145.3, Sodium 1057.8, Carbohydrate 94.6, Fiber 1.5, Sugar 56.7, Protein 53.1
RESTAURANT-STYLE ORANGE CHICKEN
Enjoy Restaurant-Style Orange Chicken without ever having to leave your home. Restaurant-Style Orange Chicken takes only 30 minutes to make. That's even less time than it takes to drive to your favorite Chinese place! Give our Restaurant-Style Orange Chicken a try today.
Provided by My Food and Family
Categories Peppers
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mix dressing, orange zest, juice, honey, ginger and crushed pepper until blended.
- Heat oil in large skillet on medium-high heat. Add chicken and peppers; cook 5 to 6 min. or until chicken is done and peppers are crisp-tender, stirring frequently. Remove chicken mixture from skillet; cover to keep warm.
- Add dressing mixture to skillet; cook and stir 3 to 4 min. or until thickened. Stir in chicken mixture; cook and stir 2 min. Top with onions.
Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 55 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
RESTAURANT STYLE CHINESE ORANGE CHICKEN WITH SPRING PEAS
Make and share this Restaurant Style Chinese Orange Chicken With Spring Peas recipe from Food.com.
Provided by swissms
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Orange Sauce:.
- In small bowl, combine orange juice, brown sugar, soy sauce, rice wine, cornstarch and orange zest. Set aside.
- Chicken:.
- In a small bowl, whisk together the egg whites and water. Stir in chicken pieces.
- In a pie plate, stir together cornstarch, flour, salt and pepper with a fork or clean whisk.
- Taking a few pieces of chicken at a time, dip chicken into the flour mixture.
- In a large skillet, add vegetable oil to cover pan to a 1/2-inch depth. Heat skillet over medium to medium-high heat. Brown chicken, a few pieces at a time. Remove chicken and allow to drain on paper-towel lined plate or rack. Continue until all chicken is browned. (Note: You may need to adjust heat up or down to maintain oil temperature as you cook.) Set aside.
- Stir-fry:.
- In a separate skillet or wok, heat 1-2 tablespoons oil over medium-high heat. Add garlic and ginger and stir until fragrant (just a few seconds). Stir in green onions, red pepper flakes, and peas.
- Add orange sauce and stir until thickened.
- Stir in chicken and simmer until evenly coated and heated through.
- Serve over steamed rice.
More about "restaurant style orange chicken recipes"
RESTAURANT-STYLE ORANGE CHICKEN RECIPE | LIL' LUNA
From lilluna.com
5/5 (12)Total Time 37 minsCategory Main CourseCalories 485 per serving
- In a medium saucepan combine the orange juice, sugar, vinegar, soy sauce, ginger, garlic, and chili flakes. Cook for 3 minutes on medium heat.
RESTAURANT STYLE ORANGE CHICKEN | YOUR HOMEBASED MOM
From yourhomebasedmom.com
5/5 (1)Total Time 40 minsCategory Main CourseCalories 465 per serving
- Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
- Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce.
RESTAURANT STYLE ORANGE CHICKEN RECIPE (VIDEO)
From gluesticksblog.com
5/5 (5)Calories 450 per servingCategory Main Course
- Pour enough oil into your pan (fry pan or sauce pan) so that it is about 2″ deep. The amount of oil you will need will depend on the size of your pan. Heat the oil to 350 degrees.
- Cut chicken into bite sized pieces. Place chicken in a ziplock bag with corn starch and shake to coat evenly.
ORANGE CHICKEN- AUTHENTIC RESTAURANT STYLE
From flavorcorner.com
ORANGE CHICKEN - THE WOKS OF LIFE
From thewoksoflife.com
EASY ORANGE CHICKEN RECIPE - COOKIN' WITH MIMA
From cookinwithmima.com
BEST ORANGE CHICKEN RECIPE - BETTER THAN PANDA EXPRESS
From norecipes.com
ORANGE MARMELADE CHICKEN : R/RECIPEINSPIRATION - REDDIT.COM
From reddit.com
CHINESE ORANGE CHICKEN RESTAURANT STYLE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
GLUTEN FREE ORANGE CHICKEN - GLUTEN-FREE PALATE
From glutenfreepalate.com
ORANGE CHICKEN (RESTAURANT STYLE) - EFILRES.COM
From efilres.com
RECIPES FOR ORANGE CHICKEN (RESTAURANT STYLE)
From cooktime24.com
RESTAURANT STYLE ORANGE CHICKEN | RECIPE | EASY CHICKEN RECIPES ...
From pinterest.com
PF CHANG'S ORANGE CHICKEN - COPYKAT RECIPES
From copykat.com
RESTAURANT STYLE ORANGE CHICKEN RECIPE | COOKBOOK CREATE
From cookbookcreate.com
ORANGE CHICKEN (RESTAURANT STYLE) RECIPE - EASY RECIPES
From recipegoulash.cc
15 ORANGE JUICE CHICKEN RECIPE - SELECTED RECIPES
From selectedrecipe.com
RESTAURANT STYLE ORANGE CHICKEN | RECIPE | ORANGE CHICKEN, …
From pinterest.com
CHICKEN KATSU IN 5 MINUTES | CRISPY AND JUICY RECIPE
From thebigmansworld.com
TASTY SMOKED CHICKEN BREAST RECIPE – NINJA RECIPES UK
From ninja-recipes.uk
PANDA EXPRESS'S | ORANGE CHICKEN - RESTAURANT RECIPE RECREATIONS
From restaurantreciperecreations.com
You'll also love