Orange Oven Fried Chicken Food

ORANGE CHICKEN

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.

OVEN-FRIED ORANGE CHICKEN

Steps:

• Preheat oven to 425 degrees F. Spray a large rimmed baking sheet with cooking spray and set aside.
• Using 2 pie plates, add the beaten eggs to one and toss the panko and flour in the other. Dredge each chicken piece in the egg and then in the panko mixture and add to the prepared baking tray. Repeat with remaining chicken. Bake for 10 minutes and turn the pieces, then continue to cook for another 10 minutes, or until chicken is done to your liking.
• Meanwhile, add the orange juice, soy sauce, brown sugar, mirin, sriracha, garlic and ginger to a medium saucepan. Bring to a low boil, stir occasionally, turn heat down to low. When the chicken is just about done, add the cornstarch to the orange juice mixture and bring to a boil. Heat until thickened enough to coat a spoon. Remove from the heat.
• In a large serving bowl add the cooked chicken and top with the orange sauce, toss lightly to coat. Sprinkle with sesame seeds and green onions and serve with steamed white rice.

ONION-FRIED MANDARIN ORANGE CHICKEN

Steps:

• Season the chicken with the basil, salt, and cayenne pepper.
• Melt the margarine in large nonstick skillet.
• Add chicken and cook over medium-high heat for 5 minutes.
• Turn chicken; add onion and cook an additional 4 to 6 minutes or until chicken is fork tender and juices run clear.
• In a small bowl, combine the chicken broth, reserved orange liquid and cornstarch; blend well.
• Add to skillet with chicken and cook stirring until thick and bubbly.
• Gently stir in orange segments; cook until heated through.

ORANGE-FLAVORED CHICKEN

Steps:

• FOR THE MARINADE AND SAUCE: Place chicken in 1-gallon zipper-lock bag; set aside.
• Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved.
• Measure out 3/4 cup mixture and pour into bag with chicken; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade.
• Refrigerate 30 to 60 minutes, but no longer.
• Bring remaining mixture in saucepan to boil over high heat.
• In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce.
• Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute.
• Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups); set sauce aside.
• FOR THE COATING: Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined.
• Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels.
• Place half of chicken pieces in egg whites and turn to coat; transfer pieces to cornstarch mixture and coat thoroughly.
• Place dredged chicken pieces on wire rack set over baking sheet; repeat with remaining chicken.
• TO FRY THE CHICKEN: Heat oil in 11- to 12-inch Dutch oven or straight-sided sauté pan with at least 3-quart capacity over high heat until oil registers 350 degrees on instant-read or deep-fry thermometer.
• Carefully place half of chicken in oil one piece at a time; fry until golden brown, about 5 minutes, turning each piece with tongs halfway through cooking.
• Transfer chicken to large plate lined with paper towels.
• Return oil to 350 degrees and repeat with remaining chicken.
• TO SERVE: Reheat sauce over medium heat until simmering, about 2 minutes.
• Add chicken and gently toss until evenly coated and heated through.
• Serve immediately.

ORANGE OVEN-FRIED CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Take cereal and pour into ziploc bag until half full.
• Add spices.
• Take 2 eggs and beat them.
• Take chicken and dip into the eggs.
• Then place in bag and shake.
• Make sure the chicken is fully covered.
• Place in your pan. Continue through the rest of chicken.
• Now take Orange juice and pour over chicken and into the pan.
• Then add the water.
• Cover with foil and place in the oven.
• Let bake for about 15 minutes and take it out and spoon juice up onto the chicken recover and place back into oven.
• After another 15 minutes take out and check it, if not done place back in for about 15 minutes then recheck.

EASY OVEN FRIED CHICKEN

Steps:

• Preheat oven to 425 degrees F.
• Mix flour, salt, paprika, and pepper in a shallow bowl.
• Rinse off chicken pieces and coat in four mixture.
• Heat butter and shortening in a 13X9X2-inch baking dish at 425 degrees F until melted.
• Place coated chicken pieces (skin side down) in dish.
• Cook uncovered for 30 minutes.
• Turn chicken; cook uncovered about 30 minutes longer.

OVEN BAKED ORANGE CHICKEN

Steps:

• Heat over to 375.
• Put chicken in a bowl and pour melted butter over chicken, set aside.
• In another bowl, combine thawed orange juice with honey, set aside.
• In another bowl, combine flour, bread crumbs and seasonings.
• Roll chicken in orange mix then in flour mix. Place chicken in GREASED baking pan.
• Drizzle any left over butter and orange mix over chicken.
• Bake for 45 - 50 minutes. Check after 30 minutes, the honey does tend to burn. I usually just lower the oven temp a bit.