Chinese Orange Chicken Recipes

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ASIAN ORANGE CHICKEN



Asian Orange Chicken image

A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall.

Provided by HARRY WETZEL

Categories     World Cuisine Recipes     Asian

Time 3h20m

Yield 4

Number Of Ingredients 18

1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
⅓ cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
½ teaspoon minced fresh ginger root
½ teaspoon minced garlic
2 tablespoons chopped green onion
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil

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.

Nutrition Facts : Calories 445.4 calories, Carbohydrate 68.7 g, Cholesterol 34.2 mg, Fat 11.2 g, Fiber 1.4 g, Protein 17.8 g, SaturatedFat 1.7 g, Sodium 762.8 mg, Sugar 36.5 g

CHINESE ORANGE CHICKEN



Chinese Orange Chicken image

Get the best of Chinese orange chicken takeout at home! This recipe is loaded with sweet citrus flavors, sesame seeds, and scallions. It's surprisingly easy to make. All you need is a large skillet. And don't skip the orange zest in the sauce-it's the most important piece!

Provided by Nick Evans

Categories     Dinner     Comfort Food     Deep Fried     Freezer-friendly     Kid-friendly     Quick and Easy     Restaurant Favorite

Time 35m

Yield 4

Number Of Ingredients 23

For the orange sauce:
Zest from 1 orange
1/4 cup orange juice
1/4 cup soy sauce
1/4 cup water
1/3 cup rice vinegar
1 tablespoon cornstarch
1 tablespoon sesame oil
1/2 cup sugar
For the chicken:
1 1/2 pounds boneless skinless chicken thighs
2 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup cornstarch
1/2 cup all-purpose flour
2 cups vegetable oil, for frying
2 cloves garlic, chopped
1 large shallot, chopped
To garnish and serve:
Sliced scallions, garnish
Sesame seeds, garnish
Cooked white rice , to serve

Steps:

  • Make the orange sauce: Whisk together sauce ingredients in a medium bowl. Set aside.
  • Prep the chicken: Cut chicken into about 1-inch cubes. Whisk eggs with salt and black pepper in a bowl and add chicken. Stir together. In a separate bowl, whisk together flour and cornstarch. Remove chicken from eggs with a slotted spoon or tongs, letting excess egg drain off, then transfer to cornstarch mixture and coat well.
  • Fry the chicken: Add oil to a large 10- to 12-inch skillet. Heat over medium-high heat until it reaches 350 ̊F. If you don't have a thermometer, you can also test the temperature by sprinkling in some flour and it should fizzle immediately. Once oil is hot, fry the chicken in two batches. The oil might not completely cover the chicken-that's okay. Cook for 3-4 minutes. Flip the chicken pieces and cook until the chicken is cooked through, about 3 to 4 more minutes. Total cook time is about 6-8 minutes. Remove fried chicken cubes and transfer to a plate lined with paper towels, so the chicken can drain. Repeat until all the chicken is cooked.
  • Simmer the chicken in the sauce: Once chicken is done, pour out hot oil and wipe pan clean. Add a fresh tablespoon of oil along with chopped garlic and shallot. Cook for a minute and then add the sauce. Simmer the sauce until it starts to thicken. Once the sauce is lightly bubbling, add fried chicken and toss together to coat. The sauce should continue to thicken and stick to the chicken. Let simmer for a minute or two more. Serve orange chicken over cooked white rice, garnished with sesame seeds and fresh scallions. LEFTOVERS! The orange chicken keeps well in the fridge for 5 days. Reheat in a skillet with a splash of water over low heat. Freeze the orange chicken for up to 3 months, but be sure to thaw it before reheating so the chicken doesn't clump together.

Nutrition Facts : Calories 687 kcal, Carbohydrate 47 g, Cholesterol 254 mg, Fiber 1 g, Protein 46 g, SaturatedFat 6 g, Sodium 1464 mg, Sugar 28 g, Fat 36 g, ServingSize 4 servings, UnsaturatedFat 0 g

CHINESE ORANGE CHICKEN



Chinese Orange Chicken image

Provided by Genevieve Ko

Categories     Chicken     Fry     Quick & Easy     Dinner     Orange     Soy Sauce     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 21

For the chicken:
1 pound boneless, skinless chicken thighs, patted dry and cut into 1 1/2-inch pieces
1 teaspoon soy sauce
1 teaspoon Chinese Shaoxing wine or dry sherry
1/2 cup cornstarch
About 2 cups canola oil for frying
For the orange sauce:
2 oranges
2 teaspoons cornstarch
1 tablespoon canola oil
2 cloves garlic, minced
2 teaspoons minced peeled fresh ginger (from 1-inch piece)
1/8 to 1/4 teaspoon crushed red pepper
1 tablespoon low-sodium soy sauce
1 teaspoon Chinese Shaoxing wine or dry sherry
1 teaspoon rice vinegar (not seasoned) or cider vinegar
2 tablespoons sugar
Thinly sliced scallion greens, for garnish
Thinly sliced fresh red chile, for garnish (optional)
Cooked rice for serving
Equipment: 10-inch cast-iron skillet or other high-sided skillet (at least 2 inches deep), deep-fry thermometer, Microplane (for optional garnish)

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.

CHINESE TAKEAWAY-STYLE ORANGE CHICKEN RECIPE BY TASTY



Chinese Takeaway-style Orange Chicken Recipe by Tasty image

Here's what you need: chicken breast, orange, garlic, soy sauce, salt, pepper, plain flour, eggs, panko breadcrumbs, oil, chicken stock, orange, oranges, sugar, water, corn flour

Provided by Evelyn Liu

Categories     Dinner

Yield 1 serving

Number Of Ingredients 16

1 ¼ cups chicken breast, diced
1 orange, zested
1 teaspoon garlic, crushed
1 tablespoon soy sauce
1 pinch salt
1 pinch pepper
½ cup plain flour
2 eggs, beaten
1 cup panko breadcrumbs
2 cups oil
¼ cup chicken stock
1 orange, zested
2 oranges, juiced
4 tablespoons sugar
2 tablespoons water
1 tablespoon corn flour

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!

CHINESE ORANGE CHICKEN



Chinese Orange Chicken image

A basic orange chicken recipe. Add your favourite veggies to make it go further, if you like. Red peppers are a nice choice.

Provided by Sackville

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts, cut into cubes
1 garlic clove, minced
1 slice ginger, minced
1 tablespoon dry sherry
1/2 tablespoon cornstarch
1/3 cup orange juice
2 tablespoons dark soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1/4 teaspoon chili paste

Steps:

  • Place the cubed chicken in a bowl with the marinade ingredients for 30 minutes.
  • While the chicken is marinating, prepare the sauce ingredients.
  • When the chicken is nearly ready, heat the wok and add a bit of oil.
  • Throw in the garlic and ginger and stir-fry until aromatic.
  • Add the chicken and stir-fry until it changes color.
  • Push up to the sides of the wok, making a well in the middle.
  • Add the sauce.
  • Mix the sauce and the chicken together.
  • Stir-fry for another minute and serve hot.

ORANGE PEEL CHICKEN



Orange Peel Chicken image

In this recipe, there is some extra busywork to make these crisped orange peels. If you want to save time, simply add some orange sections and zest at the last minute instead. Want to make it spicy, add red pepper flakes to the stir-fry. Serve my version of this Chinese-American dish over a bowl of steamed jasmine rice...

Provided by Alex Guarnaschelli

Categories     main-dish

Time 10h15m

Yield 4 servings

Number Of Ingredients 19

2 large navel oranges, scrubbed clean, quartered, skin removed from flesh, about half of the pith removed (save the flesh for another use)
1 1/4 cups sugar
12 black peppercorns
4 whole cloves
1 large cinnamon stick
1/2 cup low-sodium soy sauce
2 tablespoons honey
2 tablespoons fresh lime juice
4 large cloves garlic, minced
6 tablespoons canola oil
8 ounces shiitake mushrooms, stemmed and sliced
Kosher salt
1 pound skinless chicken breast, cut into bite-size (about 1/2-inch) strips
3/4 cup snow peas, ends trimmed, then sliced
2 large cloves garlic, minced
4 scallions, chopped
4 to 5 dried chiles de arbol, stemmed, seeded, and chopped, optional
2 tablespoons freshly grated ginger with skin
Steamed white jasmine rice, for serving

Steps:

  • For the candied orange peels: Bring 3 small pots of water to a boil. Divide the skins in the water and cook for 4 minutes in each pot before draining. This process removes bitterness from the skin.
  • Combine the sugar, peppercorns, cloves, cinnamon and 2 1/2 cups water in one of the pots from boiling the oranges and submerge the blanched orange skins. Bring to a simmer and cook over medium-low heat for 45 minutes. (Do not allow the syrup to brown or discolor.)
  • Drain the skins of any excess syrup (reserve the syrup for another use, such as for cocktails) and place them in a single layer on a baking sheet fitted with a wire rack. Cover and allow them to sit overnight. Cut them into strips.
  • Make the sauce: In a small saucepan over medium heat, stir together the soy sauce, honey, lime juice, garlic and 1/2 cup water and bring to a boil over medium heat until the sauce reduces slightly, about 10 minutes.
  • For the stir-fry: In a large heavy-bottomed skillet or wok, heat 1 tablespoon canola oil over medium heat. When the oil begins to smoke, add the mushrooms with a pinch of salt and cook until they soften, 2 to 3 minutes. Remove from the skillet. Add 3 tablespoons oil to the skillet and heat until it smokes lightly. Spread the chicken out in a single layer on a sheet tray and sprinkle with salt. Add the chicken to the skillet in a single layer. Allow the chicken to cook, mostly untouched, stirring once, until it browns around the edges and is cooked through, 3 to 4 minutes.
  • Meanwhile, in a separate medium skillet, heat the remaining 2 tablespoons oil over medium heat and add the orange peel strips. Cook until slightly crispy, 3 to 4 minutes.
  • To the skillet with the chicken, add the snow peas, garlic, scallions and mushrooms. Taste for seasoning. Add the chiles de arbol, if using, and the grated ginger. Add half of the fried orange peel slices and the sauce, then transfer to a serving platter. Garnish with the remaining fried orange peels. Serve with the rice.

ROASTED ORANGE CHICKEN



Roasted Orange Chicken image

Whole tangerines, peel and all, roast alongside chicken in a sweetened soy sauce that thickens into a glaze and lacquers the bird. The fruit wedges soften in the syrupy sauce while infusing it with their floral bittersweetness. Reminiscent of savory Cantonese soy sauce chicken and tangy American Chinese orange chicken, this dish also combines the warmth of ginger with the bit of heat from ground hot chiles. You can eat the tangerine wedges along with the chicken, which is delicious with its sauce over steamed rice or boiled noodles. Serve with stir-fried brussels sprouts or bok choy.

Provided by Genevieve Ko

Categories     poultry, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

5 small tangerines or clementines
1/2 packed cup dark brown sugar
1/4 cup soy sauce
1 1/2 teaspoons rice vinegar or distilled white vinegar
1 teaspoon ground cayenne or other hot red ground chile
1 (4-pound) whole chicken
Salt and black pepper
8 slices peeled fresh ginger

Steps:

  • Heat oven to 400 degrees.
  • Squeeze 1/4 cup juice from 2 to 3 tangerines into a small bowl; reserve the spent peels. Cut the remaining tangerines into wedges with their peels intact, and set aside. Add the brown sugar, soy sauce, vinegar and cayenne to the tangerine juice and whisk until the sugar dissolves.
  • Generously season the chicken inside and out with salt and pepper. Tuck the wingtips behind the body. Stuff the tangerine peels and 6 ginger slices into the cavity, then tie the legs together using kitchen twine. Place in a large ovenproof skillet, and scatter the tangerine wedges and remaining 2 slices ginger around the chicken.
  • Slowly pour the juice mixture all over the chicken, then slide the skillet into the oven. Roast for 30 minutes.
  • Using a large spoon or baster, quickly and carefully coat the chicken with the pan sauce. Continue roasting, basting every 10 minutes, until the chicken is browned and cooked through, 20 to 30 minutes longer. An instant-read thermometer inserted in the thickest part of the breast should register 155 degrees and, in the leg, 170 degrees. The chicken will continue to cook while it rests.
  • Transfer the chicken to a cutting board and let rest for about 5 minutes. If the pan sauce isn't already syrupy, bring it to a boil over medium-high heat on the stovetop. Be sure to wear oven mitts or use a kitchen towel to hold the skillet (the handle is hot). Cook, stirring occasionally, until the bubbles grow larger and paler brown, and the sauce is the consistency of syrup, about 5 minutes. Discard the ginger.
  • Serve the chicken whole or carved with the glaze poured all over the meat. Arrange the tangerine wedges from the pan around the bird. You can eat them, if you'd like.

ORANGE-FLAVORED CHICKEN, CHINESE STYLE



Orange-Flavored Chicken, Chinese Style image

This is a great combination of flavors, orange, chicken and snow peas. The chicken isn't battered first so it's a little lighter than some other orange chicken recipes. Originally from a December 1980 Bon Apetit magazine in the R.S.V.P. Letters to the Editor section. The recipe was requested from Le De'lice restaurant in Whippany, New Jersey, owner/chef John Foy.

Provided by Leslie in Texas

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon soy sauce
1 tablespoon rice wine
2 teaspoons cornstarch
1 1/2 teaspoons fresh ginger, minced
1 teaspoon sesame oil
1 lb boneless skinless chicken breast
2 teaspoons orange rind, minced (only the colored part)
2 tablespoons chicken stock
1 1/2 tablespoons soy sauce
1 tablespoon rice wine
2 teaspoons cornstarch
1 pinch white pepper
1/4 cup peanut oil
20 snow peas
cooked 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.

Nutrition Facts : Calories 292.3, Fat 16.2, SaturatedFat 2.9, Cholesterol 66.1, Sodium 714.1, Carbohydrate 5.4, Fiber 0.7, Sugar 1, Protein 28.1

ORANGE CHICKEN



Orange Chicken image

This dish is so popular, we couldn't avoid making it. It continues to top the charts of every Chinese takeout menu. Can you guess what it is? Orange chicken. We love the crunchy exterior covered in a sweet orange glaze. We use dark-meat chicken that stays super juicy. And our sauce is made with fresh orange juice and zest plus orange marmalade for an extra punch of flavor.

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 18

1 cup short-grain rice
1 large egg
2 1/2 tablespoons cornstarch
Kosher salt and freshly ground black pepper
1 pound boneless skinless chicken thighs, cut into roughly 1-inch pieces
2 cloves garlic, minced
2 tablespoons brown sugar
2 tablespoons orange marmalade
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
1/3 cup orange juice
1 tablespoon finely grated orange zest
1 tablespoon rice vinegar
2 tablespoons water
2 green onions, thinly sliced, green and white parts separated
2 tablespoons peanut oil
Sesame seeds, for serving

Steps:

  • Put the rice in a saucepan with 2 cups water. Season with salt. Bring to a boil, then cover and lower the heat to maintain a bare simmer. Cook for 15 to 20 minutes, then remove from the heat allow to rest covered.
  • Meanwhile, in a large mixing bowl, whisk together the egg and 2 tablespoons cornstarch. Sprinkle with salt and pepper. Add the chicken to the batter and toss to evenly coat.
  • Combine the garlic, brown sugar, marmalade, sesame oil, soy sauce, ginger, orange juice, orange zest, vinegar, water, the remaining 1/2 tablespoon cornstarch and the scallion whites in a large bowl. Whisk until the sugar is dissolved. Set aside.
  • Heat a large skillet over high heat. Add the peanut oil. Using tongs, add the chicken in an even layer and brown 4 minutes per side, turning once, until cooked through. Don't crowd the pan, so work in batches if need be. Also, don't move it around-let it brown to get a nice crust. Remove the chicken with tongs to a plate and reserve.
  • Place a nonstick skillet over medium heat Pour the sauce mixture into the pan and cook until it starts to thicken, about 2 minutes, then add the chicken to the pan. Cook until sauce is reduced to a glaze that coats the chicken, about 4 minutes.
  • Place a scoop of rice in individual serving bowls, then top with the orange chicken. Garnish with a sprinkle of sesame seeds and sliced scallion greens.

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From foodbasics.ca


ORANGE CHICKEN RECIPE - THE DARING GOURMET
2020-04-18 Bring the sauce to a boil. Reduce the heat to low and simmer for 10 minutes, stirring occasionally. Add the chicken pieces (or prepared tofu) and green onions to the sauce, stir to coat, and bring the sauce to a low simmer and cook for 5 minutes. Serve immediately with steamed rice and fresh orange slices (optional).
From daringgourmet.com


CRISPY ORANGE CHICKEN - SIMPLY DELICIOUS
2020-01-19 Heat 10cm / 4 inches of canola oil in a pot set over high heat. Once the oil is hot, carefully add the coated chicken. Fry for 5-7 minutes or until the chicken is golden brown, crispy and cooked through. Remove with a slotted spoon and drain on kitchen paper. Pour the sauce over the chicken and toss to coat well.
From simply-delicious-food.com


CHINESE ORANGE CHICKEN - YUMMLY RECIPES
2022-03-23 Place on plate. Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees. Working in batches, cook several chicken pieces at a time. Cook for 2 – 3 minutes, turning often, until golden brown. Place chicken on a paper-towel-lined plate. Repeat.
From ymmlyrecipes.com


EASY BAKED CHINESE ORANGE CHICKEN RECIPE - I AM A FOOD BLOG
2019-04-08 Instructions. Preheat your oven to 450ºF and season your chicken with salt and pepper. Transfer your chicken to a ziplock/plastic bag along with 2 tablespoons of corn starch and shake well. Arrange the chicken onto an oiled tray on a foil lined baking sheet. Bake your chicken for 30 minutes at 450ºF, flipping once after 20 minutes.
From iamafoodblog.com


BAKED ORANGE CHICKEN | GIMME DELICIOUS
Preheat the oven to 350F. Grease a 9 X 13 baking dish and keep it ready. In a bowl with chicken pieces, season it with salt and pepper. Coat the seasoned chicken pieces with cornstarch first and then dip it into the beaten egg mixture. Repeat the same with the remaining chicken pieces.
From gimmedelicious.com


ORANGE PEEL CHICKEN - MAKE YOUR OWN DELICIOUS CHINESE …
2019-11-14 When frying the chicken pieces, use more oil if needed. [Optional] If you would like a smooth sauce, sieve the orange peel sauce before adding the cornstarch slurry to thicken the sauce. If you’re a sauce aficionado like me, add a dash more orange juice to the sauce after it’s been thickened to create a bit more of it.
From greedygourmet.com


ASIAN GLAZED ORANGE CHICKEN (SO EASY!) | FOODIECRUSH.COM
2019-12-07 Heat the oil in a frying pan over medium high heat. Place half of the chicken thighs in the pan and sear both sides of the chicken until lightly browned on both sides. Transfer to a plate and repeat with the remaining thighs. In a medium bowl, whisk the remaining ingredients until well combined.
From foodiecrush.com


ORANGE CHICKEN - THE WOKS OF LIFE
2015-06-15 Orange Chicken Recipe Instructions. Toss the chicken in the sesame oil, white pepper, garlic powder, salt, and Shaoxing wine; set aside for 20 minutes. Put the cornstarch in a shallow bowl, and heat the oil in a small pot until it reaches 350 degrees F. Dredge the chicken pieces in cornstarch and fry until golden. Transfer to a plate.
From thewoksoflife.com


CHINESE-AMERICAN ORANGE CHICKEN RECIPE - SERIOUS EATS
2021-02-18 For the Marinade: Beat egg white in a large bowl until broken down and lightly foamy. Add soy sauce, wine, and vodka and whisk to combine. Set aside half of marinade in a small bowl. Add baking soda and corn starch to the large bowl and whisk to combine. Add chicken tp large bowl and turn with fingers to coat thoroughly.
From seriouseats.com


BEST ORANGE CHICKEN RECIPE - BETTER THAN PANDA EXPRESS
For the marmalade, I like to use a cheap one because they tend to be sweeter and less bitter than the fancy ones. If you insist on getting fancy ingredients, put the money towards buying great chicken instead. As for the orange juice, you need to use a fresh orange anyway for the zest, and you should easily get 1/3 cup of juice from the orange ...
From norecipes.com


EASY ORANGE CHICKEN RECIPE - LEMON BLOSSOMS
2017-12-04 Make the sauce: Place the sauce ingredients (minus the cornstarch) in a small saucepan and bring to a boil over medium high heat. Lower the heat and simmer for about 6 – 8 minutes. In a small bowl, make a slurry by mixing the cornstarch with water. Add the slurry to the sauce and simmer for a few minutes.
From lemonblossoms.com


HOW TO MAKE ORANGE CHICKEN RECIPES AT HOME {LOW CALORIE}
Instructions. In a large pan, heat sesame oil over medium heat. Cook the chicken until browned and cooked though, about 15 minutes. Meanwhile, combine the orange sauce mixture in a medium bowl. Once cooked, move the chicken to a plate, and pour the sauce into the pan.
From loseweightbyeating.com


CHICKEN BALLS WITH ORANGE SAUCE RECIPE - SIMPLE CHINESE FOOD
Blood orange is rich in nutrition, rich in orange flavor, and slightly sour in its sweetness. No matter how you eat it, it is a delicious food that you can't stop eating! The chicken breast is rich in nutrition and has a delicate taste. It is very popular with the family, especially the orange-flavored chicken meatballs. The color is attractive ...
From simplechinesefood.com


HEALTHY CHINESE ORANGE CHICKEN - NOT ENOUGH CINNAMON
2020-11-20 Step 2 - Heat the remaining tablespoon of sesame oil in the same skillet over medium-high heat, add the snow peas (or veggies of choice) and stir fry until cooked through but still a bit crunchy, about 10 minutes. Remove from the skillet and set aside too. Step 3 - If needed, add a tsp more oil.
From notenoughcinnamon.com


EASY HOMEMADE CHINESE ORANGE CHICKEN I PANNING THE GLOBE
2018-02-11 Heat oil in a large skillet over medium high heat. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute. Pour the orange sauce ingredients into the pan and cook, stirring, until the sauce thickens enough to coat the back of a spoon, 30 seconds to a minute. Transfer sauce to a bowl and let it cool.
From panningtheglobe.com


CHINESE ORANGE CHICKEN (CRISPY CHICKEN WITHOUT DEEP FRYING)
2020-06-15 Cook without touching the chicken until the bottom turns golden, about 3 minutes. Flip to brown the other side, 2 to 3 minutes. Transfer chicken into a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes. Place the …
From omnivorescookbook.com


EASY ORANGE CHICKEN RECIPE (HOMEMADE!) | OH SWEET BASIL
2018-03-22 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 orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger and garlic. Bring to a boil.
From ohsweetbasil.com


CHINESE ORANGE CHICKEN – HEAVEN RECIPE
2022-03-21 In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes. In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken.
From heavenrecipe.com


ORANGE CHICKEN (鮮橙雞柳) | MADE WITH LAU
Step 1 - Prepare chicken. ↑ Jump to details. Cut the chicken breast (12 oz) in half horizontally to even out the thickness. Then cut it into roughly 1/2 inch thick strips. Season the strips with salt (1 tsp), cornstarch (1 tbsp), and water (1 tbsp). Then, add and mix in the beaten egg (0.50 ).
From madewithlau.com


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