Orange Chicken Recipes

ORANGE CHICKEN

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.

EASY ORANGE CHICKEN RECIPE BY TASTY

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!

ASIAN ORANGE CHICKEN

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.

BAKED ORANGE CHICKEN

Steps:

• In a small bowl, combine orange juice and soy sauce. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. Place chicken and reserved marinade in an 8-in. square baking dish coated with cooking spray. Spoon marmalade over chicken. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.

ORANGE CHICKEN

Steps:

• Saute chicken in a large skillet until lightly browned, about 7 to 10 minutes. Remove from skillet and set aside.
• In a medium bowl combine the flour, broth, juice, marmalade and pepper. Mix together. Heat mixture in a medium saucepan over medium low heat, stirring constantly, until bubbly. Add chicken and cook over low heat for 4 minutes.

PANDA EXPRESS ORANGE CHICKEN

Steps:

• Place chicken pieces in a large bowl, set aside.
• In a medium bowl, stir egg, salt, pepper and 1 tablespoon oil and mix well, set aside.
• In a medium bowl, stir together 1/2 cup of the cornstarch and the flour.
• Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
• Dip chicken pieces into egg mixture, then into the flour mixture, shaking off any excess.
• Add chicken to wok in small batches and fry for 3 to 4 minutes or until golden brown.
• (Do not overcook chicken).
• Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
• FOR THE SAUCE:.
• In a small bowl, combine the soy sauce, orange juice, brown sugar and orange zest. Set aside.
• Clean wok and heat 15 seconds over high heat.
• Add 1 tablespoon oil, the gingerroot, garlic, crushed red chili pepper flakes and green onions and stir-fry for just a few seconds until fragrant.
• Now, add the rice wine and the soy sauce mixture you set aside above.
• Add cooked chicken, stirring until well mixed.
• In a small bowl, stir together the water and cornstarch, then add it to the wok and stir until sauce has thickened. Add sesame oil if desired.
• Serve over jasmine rice.

ORIGINAL ORANGE CHICKEN BY PANDA EXPRESS RECIPE BY TASTY

Steps:

• On a cutting board, cut chicken into 1x1-inch (2x2-cm) cubes and set aside.
• In a medium mixing bowl, combine salt, white pepper, cornstarch, and flour. Whisk to combine.
• Add the egg, water, and oil until it reaches the consistency of pancake batter.
• Add the chicken to the batter and refrigerate at least 30 minutes.
• Heat oil in a wok or heavy bottom pan to 350˚F (180˚C).
• Gently add the chicken and cook for 5-6 minutes until lightly golden brown.
• Remove the chicken from the pan and transfer to a paper towel-lined plate.
• Set a heavy bottomed pot over medium- high heat and add the oil.
• Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.
• Add the sugar and brown sugar, and stir to combine.
• Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.
• Add in the vinegar and soy sauce, and stir to combine.
• Add the cornstarch and water together and whisk to combine. Add to the pan and stir.
• Continue to cook the sauce until maple syrup consistency is achieved.
• Add in the fried chicken and stir until completely coated in the sauce.
• Top with sesame oil.
• Enjoy!

ORANGE CHICKEN STIR-FRY

Steps:

• Heat oil in a skillet or wok over medium heat; add chicken, sprinkle with garlic salt. Cook chicken until no longer pink, stirring occasionally, 3-5 minutes. , In a small bowl, combine the orange juice, soy sauce, cornstarch and ground ginger. Pour over chicken. Bring to a boil; cook and stir until thickened, 1 minute. Add orange segments; stir gently. Sprinkle with green onions. Serve with rice. If desired, garnish with chopped walnuts and red pepper flakes.