That Orange Thing Recipes
ORANGE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
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.
THAT ORANGE THING
WOW! We served these for breakfast on Thanksgiving -- they were good! They are strong so beware. The recipe came from Southern Living and is served at the Bottega Italian Restaurant in Birmingham, Alabama.
Provided by Lvs2Cook
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Combine first 4 ingredients in a martini shaker.
- Cover with lid and shake until thoroughly chilled.
- Remove lid and strain into a chilled martini glass.
- Serve immediately.
- Garnish with an orange slice if desired.
Nutrition Facts : Calories 156.3, Fat 0.1, Sodium 10.7, Carbohydrate 6.5, Fiber 0.1, Sugar 5.2, Protein 0.4
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