Chineseorangebarbecuecashewchicken Recipes

HONEY ORANGE BBQ CHICKEN

Steps:

• Mix the orange juice, olive oil, hot sauce, mustard, and orange zest together in a large bowl. Add the chicken and toss to combine. Cover with plastic wrap and let marinate for at least 1 hour and up to overnight in the refrigerator.
• Prepare the grill to medium direct heat. Let chicken come to room temperature before grilling.
• Drain the chicken from the marinade and pat dry. Grill on each side for 5 minutes, then turn the heat to medium-low and cover the lid of the grill. Continue cooking the chicken until it's cooked through, about 25 minutes more.
• While the chicken is grilling, melt the butter in a small saucepan on the grill. Whisk in the honey, orange juice, BBQ sauce, zest, mustard and allspice. Reserve some of the glaze in a small ramekin for serving.
• Brush the chicken pieces with glaze, then flip the chicken, glaze side down, and cook for 2 minutes. Brush second side of the chicken with glaze and flip again. Continue cooking for 3 more minutes. Remove the chicken from grill to a platter and serve with reserved glaze.

BAKED BAR-BE-QUE CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a shallow baking dish and sprinkle with garlic powder. Cover and bake 1 hour at 350 degrees F (175 degrees C).
• Remove baking dish from oven and drain any fat from dish. Pour the barbecue sauce evenly over the chicken and bake uncovered for 30 minutes at 350 degrees F (175 degrees C). Remove and serve.

STICKY CHINESE BBQ CHICKEN RECIPE BY TASTY

Steps:

• Season the chicken with salt and pepper.
• Cut into bite-size chunks.
• Dunk each chicken piece in the egg yolk, followed by the cornflour. Set aside.
• Heat the oil in a deep saucepan until it reaches 190°C (375°F).
• Carefully fry the chicken pieces for around 5-6 minutes, until crispy, slightly golden in colour and cooked throughout.
• Drain onto a plate covered in kitchen roll.
• In a large saucepan over a medium heat, add 1 tablespoon of oil and fry the onions and peppers for 2-3 minutes.
• Stir in the soy sauce, red wine vinegar, tomato paste, sugar, and chicken stock. Cook for a further 2 minutes.
• Add in cornflour paste.
• Mix until the sauce has thickened.
• Stir in the pineapple and chicken until evenly coated with the sauce.
• Serve with rice.
• Enjoy!

CHINESE TAKEAWAY-STYLE ORANGE CHICKEN RECIPE BY TASTY

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 BARBECUED CHICKEN

Steps:

• Cut the chicken into quarters and rub each piece evenly with the salt.
• Combine the rest of the ingredients in a blender or food processor and puree them.
• Place the chicken in a resealable plastic bag and pour the marinade over.
• Squish around good so the marinade is evenly coating the chicken.
• Set aside to marinate at least 1 hour at room temperature, or refrigerate overnight.
• Preheat broiler, light a fire in an open gril or turn on your gas grill.
• When your chosen cooking method is hot, place the chicken on the grill and cook, over indirect heat, for about 45 minutes turning occasionally, or until meat is no longer pink near the joints.
• This is really good served with steamed jasmine rice and greens or stir-fried pea pods and mushrooms.

CHINESE ORANGE BARBECUE CASHEW CHICKEN

Steps:

• Place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons.
• Season the chicken with salt and pepper.
• When the pan is very hot, add in the meat and stir-fry until golden brown, about 5 minutes.
• Remove the meat from the pan and reserve on a plate.
• Add the bell pepper, onion, garlic and ginger to the skillet and stir-fry until tender, 3-4 minutes.
• While that's cooking up, stir together the hot sauce, soy sauce, hoisin sauce, orange marmalade and stock in a small bowl.
• When the veggies are tender, return the chicken to the skillet and pour the sauce over everything.
• Add the cashews to the skillet, toss to coat and continue cooking until the sauce thickens up, about 1 minute.
• Serve the stir-fry over brown rice, garnish with scallions.