CHINESE TAKEAWAY-STYLE ORANGE CHICKEN RECIPE BY TASTY
Here's what you need: chicken breast, orange, garlic, soy sauce, salt, pepper, plain flour, eggs, panko breadcrumbs, oil, chicken stock, orange, oranges, sugar, water, corn flour
Provided by Evelyn Liu
Categories Dinner
Yield 1 serving
Number Of Ingredients 16
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 ORANGE CHICKEN
Provided by Genevieve Ko
Categories Chicken Fry Quick & Easy Dinner Orange Soy Sauce Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- Start the chicken:
- In a shallow, medium bowl toss the chicken pieces with the soy sauce and wine. Let stand while you make the sauce.
- Make the orange sauce:
- Using a vegetable peeler, remove 4 lengthwise strips of zest from 1 orange-each strip should be about 3/4 inch wide and 3 1/2 to 4 inches long. Arrange the zest in one layer between paper towels and microwave on high in 20-second increments until dry and brittle but not browned, 60 to 80 seconds total. Let the zest cool then finely chop it. If desired, use a Microplane to remove some of the remaining zest from the orange and reserve it for garnish. (If desired, zest the second orange for additional garnish.)
- Squeeze enough juice from both oranges to measure 1/2 cup. In a small bowl, whisk together the juice and 2 teaspoons cornstarch until the cornstarch is dissolved.
- In a 10-inch skillet, heat 1 tablespoon oil over moderate heat until hot but not smoking. Add the garlic, ginger, crushed red pepper, and dried orange zest and stir-fry until golden, about 30 seconds. Add the soy sauce, wine, vinegar, and sugar and stir until the sugar dissolves, about 5 seconds. Stir the orange juice-cornstarch mixture then add it to the skillet. Bring the sauce to a boil, stirring, then reduce the heat to low and simmer, uncovered, for 1 minute. Remove the skillet from the heat and set it aside while you fry the chicken.
- Fry the chicken:
- Line a large rimmed baking sheet with paper towels.
- In a 10-inch cast-iron skillet, heat 1/2 inch of oil until a deep-fry thermometer registers 365°F. Meanwhile, coat half of the chicken, a couple pieces at a time, in cornstarch, making sure they are well coated and gently knocking off any excess, then transfer to a plate. Carefully add all the coated chicken to the hot oil, spacing the pieces apart from each other. Fry the chicken, turning it once or twice, until deep golden, about 5 minutes. While frying, adjust the heat as necessary to keep the oil at 365°F. Using a metal spider or a slotted spoon, transfer the chicken as done to the paper-towel-lined baking sheet. Continue to coat and fry the remaining chicken in the same manner, returning the oil to 365°F between batches.
- Once the chicken is fried, place the skillet of reserved orange sauce over moderately low heat and bring it to a simmer, stirring and thinning the sauce with a little water if necessary. Add the chicken, and stir until thoroughly coated in sauce.
- To serve:
- Transfer the chicken to a serving dish and garnish with the scallions, and, if desired, the red chile slices and the freshly grated orange zest. Serve immediately with rice.
CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY
Here's what you need: chicken breast, lemon zest, garlic, soy sauce, salt, pepper, flour, eggs, panko breadcrumbs, oil, chicken stock, lemon zest, lemon, sugar, water, corn flour
Provided by Evelyn Liu
Categories Dinner
Yield 1 serving
Number Of Ingredients 16
Steps:
- Combine all marinade ingredients with the chicken breast and leave 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.
- In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
- Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
- Add the chicken to the frying pan and coat with the lemon sauce.
- Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
- Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
- Enjoy!
ORANGE CHICKEN (RESTAURANT STYLE)
I have been playing with this recipe for ages. I think this comes pretty close to the orange chicken that I enjoy at my favorite chinese restaurant. Served over steamed rice or fried rice makes it a one-dish meal. I sprinkle chopped green onions on mine. Yum.
Provided by Vseward Chef-V
Categories Chicken Breast
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Pour into saucepan water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, red pepper, and chopped onion. In a small bowl Mix 3 Tablespoons of cornstarch with 2 Tablespoons of cold water mix well and add it to your sauce. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
- Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.
- In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
- Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to 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 cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.
- Serve over Fried Rice or steamed white Rice.
- Enjoy!
Nutrition Facts : Calories 744.7, Fat 16.5, SaturatedFat 2.8, Cholesterol 145.3, Sodium 1057.8, Carbohydrate 94.6, Fiber 1.5, Sugar 56.7, Protein 53.1
CHINESE-STYLE ORANGE-ALMOND CHICKEN
I have posted this delicious-sounding way to cook chicken - which you can have on the table in forty minutes - in response to a Forum Request for a recipe for Chinese-style Orange Chicken. I have adapted it from Lisa Pettit's recipe in Prevention Healthy Cooking's 'Eat Up, Slim Down: Tried-and-true recipes and tips from real weight-loss winners' by Jane Kirby and David Joachim. Commenting on this recipe, Lisa says "When I'm craving Chinese-style sweet-and-sour chicken but don't want the calories or fat, I turn to this recipe". If you want to increase the orange flavour, substitute some of the soy sauce for orange juice: perhaps half soy sauce and half orange juice. This is a combination that I know works well in my Veal With Orange Sauce recipe #117835.
Provided by bluemoon downunder
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the almonds in a large non-stick pan and, shaking the pan often, toast over a medium heat for 5 minutes or until fragrant. Set aside.
- Warm the oil in the same pan over a medium-high heat, add the chicken and, turning occasionally, cook for 5 minutes or until it is cooked through. Set aside, and keep warm by covering loosely with foil.
- Add the shallots to the pan and cook for 5 minutes or until they have softened.
- Add the mushrooms to the pan and cook for 5 minutes or until they have softened.
- Stir in the marmalade, soy sauce and freshly ground black pepper, and return the chicken to the pan.
- Reduce the heat to low, cover and simmer for 10 minutes or until the juices run clear.
- Serve over a bed of steamed rice, topped with the almonds and orange slices.
CHINESE TAKE-OUT: ORANGE CHICKEN
I've found it easier (and cheaper) to make Chinese food at home. No more waiting for the delivery driver to bring you cold food, no more waiting to be served in a restaurant, no more tipping. This is one of many Chinese recipes that I prepare, and we feast at home for a fraction of the price. The best part is, we know it is going to be good. I hope you enjoy this one of my many "stay at home" Chinese dishes. Prep time includes 1 hour marinade time and 1 hour refrigeration time after coating. Step #4 has been edited in response to googles2 review. Thank you Chef for bringing this to my attention. :)
Provided by rosie316
Categories Poultry
Time 2h50m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Thoroughly mix together all the marinade ingredients. Put chicken pieces into a large zip-lock baggie. Add 1/2 cup of marinade to the baggie and seal, reserving the rest. Toss chicken to thoroughly cover and place baggie into a glass dish and refrigerate for 1 hour, tossing again after 30 minutes.
- Meanwhile, place beaten eggs in a bowl on the counter. Place the 1 cup of cornstarch into a pie pan. Put the 1 cup oil into a deep, heavy bottom skillet. Place remaining, un-used marinade into a sauce pan.
- Remove chicken pieces from the marinade, and place on a plate. Discard used marinade.
- Dip the chicken pieces into the beaten egg, then dredge thru the cornstarch. Gently press pieces to be sure they are coated. Place chicken into the fridge for 1 hour to set the coating. EDITED: Place the dredged chicken pieces on a wire rack over a sheet pan to refrigerate, I do not recommend leaving the chicken pieces in the pan of cornstarch.
- After 1 hour remove the chicken from the fridge and heat remaining marinade over medium heat to a boil, stirring occasionally. Combine water and the 2 tablespoons of cornstarch, and while stirring constantly, slowly add enough slurry to the boiling marinade until desired thickness (you may not need it all). Boil 1-2 minutes and remove from heat.
- Heat oil in a deep, heavy bottom skillet over medium high heat. Oil is hot enough when a pinch of cornstarch is sprinkled in and it bubbles. (Sorry, I don't use a thermometer).
- Now, working in batches, carefully add a small portion of the chicken pieces to the oil and gently roll for 2 minutes (or until chicken is cooked thru). Do not over crowd the pan because it will drop the oil temp and you will have greasy chicken rather than crispy. Remove the pieces using a metal slotted spoon (or a spider) to a paper towel lined plate, let oil temp return and begin another batch.
- When all chicken pieces are done and thoroughly drained, toss them into the pan with the heated marinade. Serve immediately over white rice and garnish with sesame seeds and scallions, if using.
- Enjoy!
CHINESE ORANGE CHICKEN
A basic orange chicken recipe. Add your favourite veggies to make it go further, if you like. Red peppers are a nice choice.
Provided by Sackville
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the cubed chicken in a bowl with the marinade ingredients for 30 minutes.
- While the chicken is marinating, prepare the sauce ingredients.
- When the chicken is nearly ready, heat the wok and add a bit of oil.
- Throw in the garlic and ginger and stir-fry until aromatic.
- Add the chicken and stir-fry until it changes color.
- Push up to the sides of the wok, making a well in the middle.
- Add the sauce.
- Mix the sauce and the chicken together.
- Stir-fry for another minute and serve hot.
More about "chinese takeaway style orange chicken recipe by tasty food"
SPICY CHINESE ORANGE CHICKEN RECIPE - COOK.ME RECIPES
From cook.me
CHINESE ORANGE CHICKEN - DAMN DELICIOUS
From damndelicious.net
CHINESE ORANGE CHICKEN – MODERN HONEY
From modernhoney.com
5/5 (255)Category Dinner
- In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.
- In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.
CHINESE TAKEAWAY-STYLE ORANGE CHICKEN RECIPE BY TASTY
From pinterest.com
MANDARIN ORANGE CHICKEN - A TASTY TAKE ON A TAKEAWAY CLASSIC
From cookingtoentertain.com
CHINESE ORANGE CHICKEN | RECIPE | RECIPES, FOOD, ORANGE
From pinterest.com
CHINESE TAKEAWAY-STYLE ORANGE CHICKEN RECIPE BY TASTY
From pinterest.co.uk
TAKEAWAY STYLE SPICY ORIENTAL CHICKEN - THE SLIMMING FOODIE
From theslimmingfoodie.com
HOMEMADE CHINESE-STYLE ORANGE CHICKEN RECIPE - COUNTRY LIVING
From countryliving.com
HOMEMADE CHINESE TAKEAWAY: ORANGE CHICKEN - YOUTUBE
From youtube.com
CHINESE CHICKEN RECIPES: 20 TAKEOUT-INSPIRED DISHES
From tasteofhome.com
PROPER TASTY - HOMEMADE CHINESE TAKEAWAY: ORANGE CHICKEN
From facebook.com
5 CHINESE INSPIRED TAKEOUT DISHES | RECIPES - TASTY
ORANGE CHICKEN RECIPE | INDO CHINESE STARTER RECIPE | TASTY FOODS
From onlinefood.menu
CHINESE TAKEAWAY-STYLE ORANGE CHICKEN | RECIPES, COOKING …
From pinterest.ca
TASTY ON TWITTER: "5 CHINESE INSPIRED TAKEOUT DISHES… " | ASIAN …
From pinterest.ca
CHINESE ORANGE CHICKEN RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ORANGE CHICKEN ARCHIVES - VIVA RECIPES
From vivarecipes.com
TAKEOUT-INSPIRED CHINESE RECIPES - TASTY
From tasty.co
EASY BAKED CHINESE ORANGE CHICKEN RECIPE - I AM A FOOD BLOG
From iamafoodblog.com
CRISPY AND TANGY ORANGE CHICKEN - COOK COOK GO
From cookcookgo.com
CHINESE TAKEAWAY-STYLE ORANGE CHICKEN RECIPE BY TASTY
From pinterest.co.uk
EASY CHINESE ORANGE CHICKEN – TASTY FOOD RECIPES
From tasty.mekarlab.pw
CHINESE ORANGE CHICKEN {FRESH ORANGE SAUCE!} - COOKING CLASSY
From cookingclassy.com
EASY BAKED ORANGE CHICKEN (CHINESE TAKEOUT COPYCAT ... - JOYOUS …
From joyousapron.com
65 COPYCAT CHINESE TAKEOUT RECIPES I TASTE OF HOME
From tasteofhome.com
CHINESE ORANGE CHICKEN | RECIPE | RECIPES, COOKING RECIPES
From pinterest.com
20 EASY CHINESE TAKEAWAY RECIPES | SIMPLE. TASTY. GOOD.
From junedarville.com
PROPER TASTY - HOMEMADE CHINESE TAKEAWAY: ORANGE CHICKEN
From facebook.com
CHINESE ORANGE CHICKEN | 20-MINUTE RECIPE | SOMETHING'S COOKING
From somethingiscooking.com
EASY ORANGE CHICKEN RECIPE, CHINESE TAKEOUT ORANGE CHICKEN
From gospicy.net
CHINESE ORANGE CHICKEN TAKEAWAY STYLE - KRUMPLI
From krumpli.co.uk
CHINESE TAKEOUT ORANGE CHICKEN - THE STAY AT HOME CHEF
From thestayathomechef.com
CHICKEN RECIPES: ORANGE CHICKEN - TASTYCOOKERY
From tastycookery.com
CHINESE RECIPES - TASTY
From tasty.co
CHINESE RECIPE ORANGE CHICKEN – TASTY FOOD
From hriziz.com
CHINESE TAKEAWAY-STYLE ORANGE CHICKEN RECIPE BY TASTY
From copymethat.com
5 CHINESE INSPIRED TAKEOUT DISHES | RECIPES | CHICKEN RECIPES, …
From pinterest.ca
CHINESE TAKEAWAY-STYLE ORANGE CHICKEN RECIPE BY TASTY
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love