Sticky Peanut And Orange 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.

SWEET ORANGE CHICKEN DRUMSTICKS

Steps:

• Add the onion, orange juice, ketchup, orange marmalade, apple cider vinegar, soy sauce, Dijon, five-spice, paprika, black pepper and garlic to a large resealable plastic bag. Close the bag and shake to incorporate. Add the chicken drumsticks to the bag. Reseal and marinate for at least 1 hour in the refrigerator. (Chicken can be prepped the day before and refrigerated overnight.)
• Preheat oven to 400 degrees F.
• Pour the entire contents of the bag onto a foil-lined sheet tray. Bake, turning the drumsticks halfway through baking, until the chicken is cooked through, the juices run clear and an instant-read thermometer inserted into the thickest part of meat (avoiding bone) registers 160 degrees F, about 25 minutes.
• Remove to a platter and let rest 5 minutes, then sprinkle with parsley and serve warm.

STICKY ORANGE CHICKEN

Steps:

• Set up dredging station: In one bowl, add eggs, and in a second bowl, mix together ½ cup cornstarch and flour and season with salt and pepper. Coat chicken pieces in egg, then toss in cornstarch mixture, tapping off any excess.
• In a large, deep skillet over medium-high heat, heat ¼'' oil. Fry chicken in batches until golden and crispy, 4 to 5 minutes. Drain on a paper towel-lined plate.
• In a saucepan over medium heat, heat 1 tablespoon oil. Add garlic, ginger, and red pepper flakes and cook 2 minutes. Whisk in orange juice, soy sauce, apple cider vinegar, chili sauce, hoisin sauce, brown sugar, and lemon juice and bring to a simmer.
• Meanwhile, in a small bowl, whisk together remaining tablespoon cornstarch with 2 tablespoons water. Slowly whisk into sauce to thicken and simmer until sauce is syrupy, about 5 minutes.
• Toss chicken with sauce and green onions. Serve over rice.

QUICK AND EASY SWEET AND STICKY ORANGE CHICKEN GLAZE

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.

STICKY ORANGE CHICKEN WITH PARSNIPS, MAPLE & PECANS

Steps:

• Heat oven to 180C/160C fan/gas 4. Juice 1 of the oranges and whisk together with the maple syrup, olive oil, vinegar, mustard and cranberry jelly. Cut the parsnips into chunky lengths. Put the parnips, chicken thighs and shallots in a roasting tin - make sure everything can sit in a single layer but quite snug. Drizzle over half the orange sauce with some seasoning and toss to coat everything. Roast for 35 mins.
• Remove the tin from the oven and poke the orange slices in among everything. Scatter over the thyme and drizzle over the rest of the orange sauce. Roast for another 15 mins until the chicken is tender and cooked through, and everything is sticky and golden. Mix in the pecans and cook for another 5 mins. Serve straight away, remembering to scrape out all the sticky juices from the tin, and eat with a mixed leaf salad or some wilted spinach, plus a little rice to soak up the sauce, if you like.

STICKY THAI PEANUT ORANGE CHICKEN (30 MINUTES) RECIPE - (4.4/5)

Steps:

• 1.In a medium bowl, whisk together sauce ingredients. Set aside. 2.Preheat oven to 400F degrees. 3.Mix Rub Ingredients together in a small bowl and rub all over chicken. 4.Melt 1 tablespoon butter in a large oven proof skillet over medium high heat. Add chicken and sear 2-3 minutes per side or until browned. Remove chicken to plate. 5.Add sauce and simmer 1 minute, scraping sides of pan to deglaze. Add chicken back to skillet, and spoon some sauce over chicken. Bake 8- 12 minutes or until chicken is cooked through depending on thickness. 6.Garnish with desired toppings and serve over rice. Notes *I prefer thighs because they are oh so tender but you may substitute boneless, skinless chicken breasts but make sure they are pounded THIN. Adjust baking time accordingly. **I use 3 tablespoons then sprinkle a little brown sugar on the top after baking - so good!