Chinese Zesty Orange Chicken Food

CHINESE ZESTY ORANGE CHICKEN

Steps:

• Cut pineapple chunks in half for smaller pieces. Leaving peel on, cut orange into eighths. Chill 4 sections in refrigerator for garnish. Peel remaining 4 sections (reserving peel sections) and chop into bite-sized chunks (similar sized to the 1/2 pineapple chunks).
• Heat oil in large skillet on medium-high heat. Add chicken; cook 4 minutes or until cooked through, stirring occasionally. Add snow peas and peppers, cook, stirring, for 2 minutes.
• Mix dry gelatin mix and cornstarch in small bowl. Add broth, salad dressing and garlic; stir until gelatin is dissolved. Add to skillet.
• Reduce heat to medium; cook 3 minutes or until sauce is thickened, stirring frequently. About halfway through thickening, add pineapple and orange chunks.
• Serve onto four plates (over hot cooked rice, if desired). Garnish with zest from reserved orange peels and orange slice on the side.

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.

ORANGE CHICKEN

Steps:

• Cut chicken breast into 1/2-inch cubes; set aside.
• Make marinade: Combine egg white, salt and sugar in a bowl and stir vigorously until ingredients are thoroughly mixed.
• Add chicken cubes to marinade and stir to coat well.
• Let marinate while preparing the sauce.
• Make orange sauce: In a bowl, combine water, ketchup, sugar, vinegar, soy sauce, 4 teaspoons cornstarch and sesame oil; stir and set aside.
• Place a pot over high heat. When pot is hot, add the 2 tablespoons vegetable oil and heat.
• Add orange peel and scallion and stir for about 20 seconds, taking care not to burn the orange peel.
• Pour combined sauce ingredients into the pot and cook, stirring frequently, until sauce has thickened, about 12 to 15 minutes.
• To finish: Preheat 4 cups oil to 350-375°F.
• Meanwhile, put marinated chicken in the plastic baggie containing the cornstarch.
• Shake chicken well for about 20 seconds or until chicken is covered with cornstarch.
• Shake off all excess cornstarch and fry chicken in hot oil until golden brown, approximately 2 1/2 minutes.
• Remove chicken from oil with a slotted spoon, drain well and set aside.
• Add fried chicken to pot with heated orange sauce, stir for about 30 seconds, then serve immediately.
• Serve with steamed rice.

CHINESE TAKE-OUT: ORANGE CHICKEN

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!

SPICY ORANGE CHICKEN

Steps:

• Cut veggies into chunks and minces garlic. Set aside for later.
• Combine all the sauce ingredients into a bowl and whisk together. Set aside. (I recommend doing this ahead of time so the flavors can get happy together).
• Dice chicken into manageable chunks; about 1/4-1/2 inch pieces.
• Beat the egg and add cayenne pepper. Combine chicken into the egg mixture. Combine flour and corn starch in a ziplock bag, add the chicken pieces from the egg mixture into the bag. Close and shake. Shake off excess flour for the cooking process.
• Begin cooking chicken in a wok with about 2 inches of peanut oil in it. The oil should be 375-400 degrees. Work in small batches. Don't overload the wok.
• Once all the chicken is cooked, reserve only about 3 tablespoons of the oil in the bottom of the wok. Crank the heat up high and add your chicken back into the wok. Cook until all the pieces get a nice golden brown. You can add your veggies during this process.
• Once your veggies are cooked the way you like them add the sauce mixture and stir constantly. Saute for 3 minutes or so, allowing the sauce to thicken.

SPICY ORANGE CHICKEN

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.