Restaurant Style Orange Chicken Food

RESTAURANT-STYLE ORANGE CHICKEN

Steps:

• Mix dressing, orange zest, juice, honey, ginger and crushed pepper until blended.
• Heat oil in large skillet on medium-high heat. Add chicken and peppers; cook 5 to 6 min. or until chicken is done and peppers are crisp-tender, stirring frequently. Remove chicken mixture from skillet; cover to keep warm.
• Add dressing mixture to skillet; cook and stir 3 to 4 min. or until thickened. Stir in chicken mixture; cook and stir 2 min. Top with onions.

PANDA EXPRESS ORANGE CHICKEN

Steps:

• To make the sauce combine the 1 tablespoon cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar and orange zest.
• To coat the chicken add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.
• In a separate bowl, add 1/2 cup corn starch and flour and mix well.
• In a large frying pan or a wok, heat oil in a wok 375 degrees.
• Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
• Fry the chicken for 3 to 4 minutes or until golden and crisp.
• Transfer to a cooling rack and repeat with remaining chicken.
• When you are done with the chicken, drain most of the oil from the pan (leave about a tablespoon).
• Add the ginger, garlic and crushed red peppers, cooking for about 10 seconds.
• Add the orange sauce and bring to boil.
• Turn off the heat, and add cooked chicken and stir until well mixed.

RESTAURANT STYLE CHINESE ORANGE CHICKEN WITH SPRING PEAS

Steps:

• Orange Sauce:.
• In small bowl, combine orange juice, brown sugar, soy sauce, rice wine, cornstarch and orange zest. Set aside.
• Chicken:.
• In a small bowl, whisk together the egg whites and water. Stir in chicken pieces.
• In a pie plate, stir together cornstarch, flour, salt and pepper with a fork or clean whisk.
• Taking a few pieces of chicken at a time, dip chicken into the flour mixture.
• In a large skillet, add vegetable oil to cover pan to a 1/2-inch depth. Heat skillet over medium to medium-high heat. Brown chicken, a few pieces at a time. Remove chicken and allow to drain on paper-towel lined plate or rack. Continue until all chicken is browned. (Note: You may need to adjust heat up or down to maintain oil temperature as you cook.) Set aside.
• Stir-fry:.
• In a separate skillet or wok, heat 1-2 tablespoons oil over medium-high heat. Add garlic and ginger and stir until fragrant (just a few seconds). Stir in green onions, red pepper flakes, and peas.
• Add orange sauce and stir until thickened.
• Stir in chicken and simmer until evenly coated and heated through.
• Serve over steamed rice.

CHINESE ORANGE CHICKEN

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.