SUNNY'S SPICY CHICKEN SANDWICH REMAKE
Provided by Sunny Anderson
Categories main-dish
Time 3h5m
Yield 2 sandwiches
Number Of Ingredients 14
Steps:
- For the marinade/batter: Use kitchen scissors to cut 6 to 7 small horizontal slivers, about 1 1/2 to 2 inches deep, into each chicken breast, to give them potential for crispies when fried. Set aside.
- Whisk together the buttermilk, hot sauce, paprika, a nice pinch of salt and plenty of grinds of pepper in a medium bowl. Add to a resealable bag or large bowl along with the chicken and soak for 2 hours at room temperature or overnight in the refrigerator. Bring the chicken to room temperature before frying.
- Heat several inches of oil in a pot or deep-fryer to 375 degrees F.
- Remove the chicken from the marinade and pat dry (reserving the marinade), then set aside. Whisk together the flour, cornstarch and baking powder in a large bowl. Slowly add the marinade liquid while whisking to form a pancake batter consistency. (If you go too far, just add more flour or about 2 tablespoons of water, depending on the texture.) Dust the chicken with some flour, then dunk in the batter to coat. Dust the chicken again with flour, then shake gently and slowly drop into the hot oil. Fry in batches until cooked through and golden on the outside, about 8 minutes. Remove and season with a pinch of salt and rest briefly on a few scrunched paper towels on a plate.
- For the sandwich: Butter both sides of each bun. Toast lightly in a grill pan or in the oven until lightly golden brown and warm, about 2 minutes.
- Stir together the mayonnaise and chipotle in a small bowl. Smear on the cut sides of the bun bottoms, then add the chicken, pickles and the bun tops. Wrap in aluminum foil pouches and let rest for less than 1 minute, then serve.
SPICY ORANGE CHICKEN
My Spicy Orange Chicken has the same flavor profile as its take-out counterpart, Orange Chicken: the sweet orange, the spicy chilies, and the Asian condiments. I make this without oil, making something much lighter and very tasty.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
- Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
- Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
- Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
- Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
- Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
- Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
- Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
- Stir in green portions of green onions; cook and stir 1 minute.
- Remove from heat. Garnish with cilantro and serve.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 25.2 g, Cholesterol 103.4 mg, Fat 10.8 g, Fiber 2.6 g, Protein 31 g, SaturatedFat 2.9 g, Sodium 627 mg, Sugar 17.5 g
SESAME ORANGE CHICKEN
The enticing aroma of oranges and barbecue awaits you after removing the lid from this tasty dish. Summertime doesn't mean you can't enjoy a hot, hearty meal! If you have a rice cooker, you can make a side dish of rice to serve with the chicken. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place flour in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat. Transfer to a 4- or 5-qt. slow cooker. , In a large bowl, combine the barbecue sauce, marmalade, orange juice, soy sauce, ginger and pepper flakes. Pour over chicken. Cover and cook on low for 4-6 hours or until chicken is tender. Sprinkle with sesame seeds. Serve with rice. Freeze option: Before sprinkling with sesame seeds, cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve as directed.
Nutrition Facts :
SPICY CHICKEN SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- Sprinkle the chicken breast with salt and pepper and set aside. Mix the flour and cayenne in a shallow dish or bowl. Stir together the egg, buttermilk and 1 tablespoon hot sauce in a second shallow dish or bowl. Add the breadcrumbs to a third shallow dish. Coat each chicken breast by dredging in the flour mix, then dipping in the egg/buttermilk mixture and then finally in the breadcrumbs. Set aside.
- To a bowl, add the remaining cup of Louisiana hot sauce and 2 tablespoons of the melted butter. Mix together and set aside.
- Heat the olive oil and remaining 4 tablespoons butter in a large skillet over a medium heat. When the oil is hot and the butter has melted, add the chicken pieces to the skillet and fry until golden and cooked through, about 4 minutes per side. Remove and set aside. One by one dip the crisp chicken into the Louisiana hot sauce and butter mixture, turning to coat completely.
- Serve on the toasted buns with tons of pickles.
SPICY ORANGE AND SESAME CHICKEN SANDWICHES
Make and share this Spicy Orange and Sesame Chicken Sandwiches recipe from Food.com.
Provided by cookiedog
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400°F.
- Season the chicken on all sides with the salt and pepper and place in a baking dish.
- Dot the top of the skin with the butter and place in the oven on the center rack. Roast for 10 minutes.
- Mix the marmalade, sesame oil, soy sauce, hot sauce, and cayenne pepper together in a small bowl and use it to baste the chicken frequently until the meat reaches 167F-about 20 more minutes.
- Adjust oven to broil, sprinkle the sesame seeds over the chicken and broil until seeds are toasted and skin is crispy- about 1 minute.
- Remove chicken from the oven and let rest for 15 minutes. Bring the basting sauce to a boil and cook for 1 minute. Remove from the heat and let cool.
- Cut the skin and pith from the oranges and slice into 1/4-inch-thick rounds. Remove any seeds.
- Slice the chicken and place equal amounts of it, the oranges, and lettuce leaves inside the pitas. Drizzle each sandwich with the boiled sauce.
Nutrition Facts : Calories 461.1, Fat 20.9, SaturatedFat 6.4, Cholesterol 82.8, Sodium 1001.2, Carbohydrate 40.9, Fiber 2.4, Sugar 20.9, Protein 28.2
SESAME ORANGE CHICKEN
Make and share this Sesame Orange Chicken recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a small skillet on medium high heat. Add the sesame seeds. Toast sesame seeds until fragrant and lightly browned.
- Do not turn your back on the seeds while cooking, they can easily and quickly burn. Stir often to keep them from burning.
- You may hear them pop, and some of them may hop out of the pan while cooking. When lightly browned remove from heat and set aside.
- Mix melted butter in with the bread crumbs. Heat a large skillet on a medium high, add the bread crumbs, stir often until the bread crumbs get toasty brown. Remove from heat, let cool.
- Heat the oven to 450°F Line a roasting pan with foil. Put a flat baking rack on the lined roasting pan.
- Use a meat pounder to lightly pound the chicken breasts between two pieces of wax paper to even out the thickness of the breasts.
- Use a microplane grater to grate the zest from the orange. Place the zest in a large bowl.
- Cut 4 thin round slices from the center of the orange to use with this recipe. Save the rest of the orange for snacking.
- 6 Add to the large bowl with the zest, the marmalade, honey, soy sauce, sesame oil, peanut oil, chili sauce and salt. Mix well.
- Add the chicken to the sauce, coating every piece. You can at this point make ahead by 24 hours and let the chicken marinate, or you can go ahead with the recipe.
- In a large, shallow dish, mix together the toasted sesame seeds and bread crumbs. Working with the chicken one piece at a time, dredge the chicken in the coating, pressing down on the crumbs to make sure they adhere well.
- Transfer to the backing rack on the lined roasting pan. Dip the orange slices in the leftover marmalade mix and set on the rack.
- Cook at 450°F until the chicken has an internal temperature of 165°F, about 20 minutes. Serve immediately, topped with the orange slices.
Nutrition Facts : Calories 743, Fat 25.9, SaturatedFat 8.2, Cholesterol 91.3, Sodium 1279.7, Carbohydrate 92, Fiber 5.7, Sugar 47.9, Protein 39.2
CHINESE ORANGE-SESAME CHICKEN
This Americanized Chinese recipe is a fusion of two classic dishes- orange chicken and sesame chicken. I found it on an excellent blog, " Appetite for China". This recipe makes extra sauce (perfect for rice!).
Provided by blucoat
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Combine the ingredients for the marinade. Add chicken and marinate for 15 to 20 minutes.
- In a separate bowl, mix together the sauce ingredients: orange juice, chicken stock, sugar, soy sauce, salt, and sesame oil. In a small to medium sized pot, heat up a few teaspoons oil and sauté minced garlic until fragrant, about 1 minute. Add apple cider vinegar, then the combined sauce ingredients. Simmer until liquid is reduced by three fourths, about 15 minutes. Stir in cornstarch and water mixture until sauce thickens, then season with salt to taste. Set sauce aside and keep warm.
- Drip excess marinade off the chicken, and toss cubes in 1 cup of cornstarch. Shake off excess before frying.
- Meanwhile, heat up the 3 cups oil in a wok. When oil just begins to smoke, add the first batch of chicken cubes and deep-fry until cooked through, about 4 to 5 minutes. Remove chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
- Reheat orange sauce and add drained chicken cubes. Mix until well-coated. Plate and sprinkle sesame seeds on top.
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- Heat oven to 400 degrees F. Season the chicken on all sides with the salt and pepper and place in a baking dish.
- Roast for 10 minutes. Mix the marmalade, sesame oil, soy sauce, hot sauce, and cayenne pepper together in a small bowl and use it to baste the chicken frequently until the meat reaches 167 degrees F -- about 20 more minutes.
- Adjust oven to broil, sprinkle the sesame seeds over the chicken and broil until seeds are toasted and skin is crispy -- about 1 minute.
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