SWEET AND SOUR ORANGE CHICKEN
Tangy sweet and sour chicken with a kick of orange flavor.
Provided by bsims
Categories World Cuisine Recipes Asian
Time 40m
Yield 8
Number Of Ingredients 20
Steps:
- Beat ice water and egg together in a bowl using a whisk or a fork. Add baking soda and salt and mix to combine. Add 1 cup flour to water mixture; mix until blended but lumpy.
- Place remaining 1 cup flour in a separate bowl. Cover each piece of chicken in flour, then move to egg mixture and cover, letting excess batter drip off.
- Heat vegetable oil in a wok or large, deep frying pan over medium heat until a drop of water crackles when placed into oil.
- Place chicken into the hot oil and fry, flipping if needed, until no longer pink in the center and golden brown, 3 to 4 minutes. Set aside and keep warm.
- Combine cornstarch and 3 tablespoons water in a small bowl.
- Combine sugar, ketchup, vinegar, 1/2 cup water, orange marmalade, pineapple, pineapple juice, soy sauce, ginger, garlic, and red pepper flakes in a medium saucepan. Bring to a boil; add cornstarch mixture. Reduce heat and let simmer, stirring frequently, until desired thickness is reached.
- Pour sauce over chicken and serve.
Nutrition Facts : Calories 455.2 calories, Carbohydrate 75.2 g, Cholesterol 55.5 mg, Fat 11.5 g, Fiber 1.4 g, Protein 14 g, SaturatedFat 2.3 g, Sodium 481 mg, Sugar 42 g
QUICK AND EASY SWEET AND STICKY ORANGE CHICKEN GLAZE
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 5m
Yield 1 1/2 cups glaze
Number Of Ingredients 5
Steps:
- To make the glaze: In a medium bowl, mix the hoisin, orange zest and enough orange juice so the hoisin is a little looser but still thick enough to stick to the chicken.
- Toss with hot chicken and sprinkle with sesame seeds to coat.
SOUTH AFRICAN CHICKEN
A few ingredients, but easy meal with fall-off-the-bone chicken. Requires overnight marinating. Comes from The Frantic Family Cookbook.
Provided by SaucyCook
Categories Chicken
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In large zipper-type bag, combine onions, garlic, lemon juice, salt and pepper.
- Add the chicken pieces and zip up the bag.
- Roll the chicken around in the bag to coat.
- Refrigerate over night to marinate.
- Remove chicken from the marinade and pour the marinade into the crockpot.
- In a skillet over medium-high heat, brown the chicken pieces in a little olive oil.
- Transfer chicken to crockpot, putting the dark meat pieces on the bottom, white meat on top.
- Cover with lid and cook on low-setting for 4-6 hours, or until chicken is thoroughly done.
- When chicken is done, remove from crockpot and reserve, keeping warm.
- Transfer the remaining cooking juices and onions into a skillet and cook for about 10 minutes, or until reduced by half.
- Serve the chicken with brown rice and spoon the reduced sauce over everything.
Nutrition Facts : Calories 389.5, Fat 25.6, SaturatedFat 7, Cholesterol 107, Sodium 103.6, Carbohydrate 13, Fiber 1.6, Sugar 5, Protein 26.4
ORANGE CHICKEN
I've found this recipe on blogchef.net and have made it many, many times. It is absolutely delicious! If you're looking for a simple Chinese dish for dinner this evening be sure to give this recipe for orange chicken a try.
Provided by Katie Wilder
Categories Chicken
Time 55m
Yield 2 pounds of chicken, 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375°F in a deep fryer (or use a wok) until completely cooked.
- Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
- Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. Enjoy!
Nutrition Facts : Calories 696.5, Fat 7.6, SaturatedFat 1.8, Cholesterol 191.8, Sodium 1075.5, Carbohydrate 98.7, Fiber 1.8, Sugar 54.8, Protein 56.1
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