Better Than Takeout Orange Chicken Recipes
BETTER-THAN-TAKEOUT ORANGE CHICKEN
Steps:
- Combine chicken, BBQ sauce, orange juice and soy sauce in the pot and stir to combine.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
- When the time is up, quick-release the remaining pressure.
- Carefully remove the chicken from the pot to a cutting board and cut into bite-sized chunks.
- Remove 1/4 cup of cooking liquid and mix with cornstarch.
- Stir cornstarch slurry, chicken and orange marmalade into the pot for 5-6 minutes until sauce has thickened, returning to SAUTE mode as needed.
- Serve over cooked rice garnished with green onions and sesame seeds.
BETTER THAN TAKEOUT ORANGE CHICKEN
I got this recipe from http://kitchencomments.blogspot.com/ and altered it a bit. I absolutely love it! It is soo much better than any orange chicken I've had from a buffet or restaurant. It can be a little time consuming, but its so worth it. I've made extra sauce (before adding the cornstarch) and froze it. Then all you have to do is thaw it out and add some thickener when you want some more! I did add more cornstarch to the sauce than it calls for because I like my sauce to be thicker. Served with asian style broccoli and rice!
Provided by Chelsea Marie
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- 1. Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375°F in a deep fryer (or use a wok) until completely cooked.
- 2. Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
- 3. Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. Serve with some rice and a salad and enjoy.
Nutrition Facts : Calories 705.4, Fat 7.7, SaturatedFat 1.8, Cholesterol 191.8, Sodium 1075.7, Carbohydrate 100.6, Fiber 1.8, Sugar 56.6, Protein 56.2
BETTER THAN TAKEOUT ORANGE CHICKEN
Orange chicken with a light crispy breading & a sweet and tangy sauce. There is no lack of orange flavor, & the red pepper flakes give it a touch of heat.
Provided by The Noshery
Categories Chicken
Time 50m
Number Of Ingredients 20
Steps:
- In a large saucepan combine 1 1/2 cups water, orange juice, rice vinegar, soy sauce, and sesame oil. Blend well over medium-high heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.
- Combine 3 tablespoons of cornstarch with 2 tablespoons of water and mix thoroughly. Slowly stir cornstarch mixture into sauce, simmer and stir until it thickens. Hold sauce on the stovetop over low heat.
- Heat a dutch oven with vegetable oil to 355 degrees.
- Combine cornstarch, salt, and pepper. Prepare a bowl with beaten eggs, another with panko bread crumbs and another with corn starch. Dip chicken pieces in egg mixture, dredge in cornstarch, then again in the eggs and finally in the panko breadcrumbs. Working in batches fry chicken until golden brown and completely cooked about 4 minutes.
- Pour sauce over breaded chicken, toss, and garnish with green onions.
Nutrition Facts : Calories 718 calories, Carbohydrate 99 grams carbohydrates, Protein 43 grams protein
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- Prepare the Chicken: Cut thighs into bite-sized pieces (remove excess fat). Place chicken into a mixing bowl, add the beaten egg, sugar, salt, and white pepper. Mix and coat chicken well. Sprinkle corn starch a little at a time while mixing into the chicken. Set aside.
- In a large wok add oil and heat on high to a temperature 375℉ . Cook chicken until golden in batches as to not overcrowd the pan. Allow to drain on paper towel or cooling rack set over a sheet pan. Until all batches are fried crisp.
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