Orange Chicken Dino Nuggets Recipes

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ORANGE CHICKEN DINO NUGGETS



Orange Chicken Dino Nuggets image

Perfect for kids of all ages and dinosaur lovers, this playful prehistoric tableau will make you roar with joy.

Provided by Food.com

Categories     Chicken

Time 4h40m

Yield 4 serving(s)

Number Of Ingredients 27

1 lb chicken
1 large egg
2 tablespoons plain fresh breadcrumbs
1 tablespoon buttermilk
2 teaspoons sriracha sauce (or any hot sauce)
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup all-purpose flour
1 large egg
3 tablespoons milk
1 1/3 cups panko breadcrumbs
vegetable oil, for frying
1/4 cup brown sugar
3 tablespoons soy sauce
1 orange, zested
1 cup orange juice
1 tablespoon sesame oil
1 tablespoon garlic, finely minced
2 tablespoons ginger, finely minced or grated
1 teaspoon red chili pepper flakes
2 tablespoons rice wine vinegar
1/2 cup scallion, finely sliced
1/2 cup water
1 1/2 tablespoons cornstarch
cooked white rice, dill, broccoli (for garnish)

Steps:

  • To make Dino Nuggets:.
  • In a large bowl, mix the ground chicken, egg, breadcrumbs, buttermilk, sriracha, dried oregano, garlic powder, salt and black pepper in a bowl until well combined.
  • Take a cookie sheet that will fit into your freezer and line with parchment paper. Arrange dinosaur cookie cutters on the cookie sheet. Take tablespoon sized chunks of the chicken mixture and use your fingertips to push the chicken into the cookie cutters in an even layer about 1/4 inch thick. You may need to add more or less chicken mixture to each cutter depending on the size. Lift away the cookie cutters. Repeat to fill the tray with dinosaur shapes (they can be very close together). Freeze for 1-2 hours until firm.
  • Place the flour in a wide, shallow dish. Crack egg into a second wide, shallow dish, add the milk and whisk together with a fork. Place panko breadcrumbs into a third wide, shallow dish.
  • Lift each frozen dinosaur shape off the cookie sheet then dip into the flour, turning to coat well. Then dip into the egg mixture, turning to coat. Lastly dip into the breadcrumbs, turning to coat.
  • Fill a large, deep skillet halfway with vegetable oil. Heat to 350 degrees F. Once the oil is hot, lower in a few nuggets at a time and fry until golden on one side 3-5 minutes. Flip and let the other side cook to golden brown - about another 3-4 minutes.
  • Transfer to plate lined with paper towel to drain the excess oil.
  • To make the Orange Sauce:.
  • In a small bowl, mix the brown sugar, soy sauce, orange zest and orange juice.
  • Heat the sesame oil in a large skillet over a medium heat. Once hot, add the garlic, ginger and pepper flakes and cook, stirring constantly, for 1 minute. Pour in the soy sauce mixture, the rice wine vinegar and scallions and stir through. Bring to the boil then turn down to simmer.
  • Mix the cornstarch and water in a small bowl then pour that into the skillet too, stirring it in thoroughly, until thickened. Add the fried nuggets to the sauce in the pan then gently flip them over and stir to coat in the sauce.
  • Mould the rice using small bowls into mounds on a plate. Garnish with the broccoli to make a 'Jungle' scene. Arrange the hot nuggets in the scene, garnishing with dill or cilantro if desired.
  • Tools:.
  • Tools:.
  • Buy the dino nugget cutters on Amazon: https://www.amazon.com/Dinosaur-Cookie-Cutter-Set-Triceratops/dp/B01GVUYREW.
  • Buy the dino nugget cutters on Amazon: https://www.amazon.com/Dinosaur-Cookie-Cutter-Set-Triceratops/dp/B01GVUYREW.

Nutrition Facts : Calories 694, Fat 26.1, SaturatedFat 7.1, Cholesterol 179.8, Sodium 1332.5, Carbohydrate 78.7, Fiber 4.5, Sugar 25.1, Protein 35.4

EASY ORANGE CHICKEN RECIPE BY TASTY



Easy Orange Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, soy sauce, orange juice, cornstarch, oil, orange juice, soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch

Provided by Hannah Williams

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

3 boneless, skinless chicken breasts, cubed
¼ cup soy sauce
2 tablespoons orange juice
¼ cup cornstarch
2 tablespoons oil
¾ cup orange juice
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
2 tablespoons brown sugar
1 tablespoon cornstarch

Steps:

  • Slice chicken breast into cubes.
  • In a bowl, combine marinade ingredients. Add chicken and stir to coat.
  • Let marinate at least 1 hour.
  • In a pan, heat oil on medium-high heat. Remove chicken from marinade with a slotted spoon, and cook all sides until golden brown, about 5 minutes.
  • Add sauce ingredients to pan and bring to a boil, mixing continuously, until mixture thickens, about 5 minutes.
  • Serve over rice if desired.
  • Enjoy!

Nutrition Facts : Calories 345 calories, Carbohydrate 22 grams, Fat 11 grams, Fiber 0 grams, Protein 36 grams, Sugar 11 grams

CRISPY ORANGE CHICKEN



Crispy Orange Chicken image

We enjoy these tangy nuggets so many ways-over noodles or rice, in sandwiches, even on top of lettuce and cabbage. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

16 ounces frozen popcorn chicken (about 4 cups)
1 tablespoon canola oil
2 medium carrots, thinly sliced
1 garlic clove, minced
1-1/2 teaspoons grated orange zest
1 cup orange juice
1/3 cup hoisin sauce
3 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
Hot cooked rice

Steps:

  • Bake popcorn chicken according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add carrots; cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in orange zest, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes, stirring constantly., Add chicken to skillet; toss to coat. Serve with rice.

Nutrition Facts : Calories 450 calories, Fat 20g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 1294mg sodium, Carbohydrate 56g carbohydrate (25g sugars, Fiber 3g fiber), Protein 14g protein.

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