Mamas Orange Chicken Food

EASY ORANGE CHICKEN RECIPE

Steps:

• Dice the chicken into ½ inch cube pieces and place in a bowl. Add in the flour, corn starch, salt, black pepper, onion powder, paprika, and ginger powder to coat the chicken.
• In a deep frying pan, bring the oil to medium-high heat. Fry the chicken until golden brown. Takes about 2-3 minutes. Do no over cook or else it will become chewy.
• Meanwhile, whisk all the sauce ingredients and a bowl. Transfer to a hot non stick skillet or frying pan and cook on low-heat, simmering until the sauce thickens up.
• Transfer the fried chicken to the sauce and mix to coat well. Let the sauce and chicken simmer together for 1-2 minutes and then remove from heat.
• Serve with homemade Lo Mein Noodles or white rice. Garnish with toasted sesame seeds and chopped green onions. (optional)

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.

MAMA'S ORANGE CHICKEN

Steps:

• Rinse chicken in a large colander. Set the colander in the sink to remove excess water.
• Pour peanut oil into the frying pan or deep fryer using medium heat setting.
• In a large freezer bag combine sea salt, peppercorn, and all-purpose flour. Seal bag and toss for 10 sec.
• Add pieces of chicken into flour mixture toss bag until chicken is coated.
• Carefully place chicken into hot oil frying 10-15 minutes on both sides or until golden brown. Remove chicken place on a paper towel to remove excess oil.
• In a large saucepan combine 1 cup of water, orange juice, rice vinegar, and soy sauce over medium heat. Stir for 5 minutes.
• Stir in brown sugar, garlic, orange zest, ginger, and red pepper. Bring to a boil.
• In a small bowl combine 1/4 cup of cold water into corn starch. Stir until dissolved. Slowly stir corn starch mixture into orange sauce until thickens.
• Pour over chicken toss until well coated. This is also great over shrimp, pork, or beef.

ORANGE CHICKEN - COPYCAT RECIPE

Steps:

• For the sauce,in a small saucepan over high heat, combine everything listed except for the cornstarch, arrowroot, and 3 tablespoons of water.
• Stirring frequently bring the sauce mixture to a boil.
• When it starts to boil, remove the pan from the heat and allow it to cool just a tad, uncovered.
• Remove exactly 1 cup of the sauce mixture and pour it over the chicken in a large resealable plastic bag or other container which allows the chicken to be completely covered.
• The chicken should marinate for at least a couple hours.
• Set aside the remaining sauce until the chicken is ready.
• When chicken has marinated, preheat 2 inches of vegetable oil in a wok or skillet to 350 degrees.
• Combine cornstarch with arrowroot in a small bowl, then add 3 tablespoons of water.
• Stir until cornstarch and arrowroot have dissolved.
• Pour this mixture into the sauce and set the pan over high heat.
• When sauce begins to bubble and thicken, cover and remove it from heat.
• Beat together the ice water and egg in a medium bowl.
• Add baking soda and salt.
• Add 3/4 cup of the flour and stir with a fork just until the flour in blended into the mixture.
• The batter will still be lumpy.
• Sprinkle another 1/4 cup of flour on top of the batter and mix with only one or two strokes.
• Most of the new flour will still floating on top of the mixture.
• Put the remaining 1/2 Cup of flour into a separate medium bowl or baggie.
• Dip each piece of chicken first into the flour, then into the batter.
• Let some of the batter drip off and then slide the chicken into the oil.
• Fry up to 1/2 of the chicken pieces at a time for 3 to 4 minutes, or until golden brown.
• Turn the chicken over halfway through the cooking time.
• Remove the chicken to a rack or paper towels to drain.
• As the chicken cooks, reheat the sauce left covered on the stove stirring occasionally.
• When all of the chicken is done, pour it into a large bowl, and cover with the thickened sauce.
• Stir gently until all of the pieces are well coated.
• Serve with steamed rice and garnish with orange slices.

MANDARIN ORANGE CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. In a large resealable bag, combine the flour, salt and pepper; add chicken. Seal bag and turn to coat; In a large skillet, brown chicken in oil on both sides., Combine the orange juice, marmalade, mustard and rosemary; pour over chicken. Bring to a boil. Reduce heat; cook for 5-8 minutes or until chicken juices run clear and sauce is thickened. Stir in oranges and orange zest. Serve with rice if desired.