Sweet And Sour Chicken With Oranges Food

SWEET AND SOUR ORANGE CHICKEN

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.

CHICKEN WITH ORANGE SWEET AND SOUR SAUCE

Steps:

• Put chicken, juice, Splenda, soy sauce, hot sauce, pepper and garlic powder in a zip-lock bag, seal, and shake to evenly coat the chicken with the marinade. Refrigerate for 30 minutes.
• Remove the chicken from the marinade. Measure 2 tablespoons of marinade into a small saucepan and set aside. Grill or broil the chicken thighs for 4-5 minutes per side, until juices run clear. Transfer the chicken to a serving plate and set aside while you prepare the sauce.
• Mix the cornstarch and water in a small bowl until the cornstarch is dissolved. Add the orange marmalade and rice vinegar to the marinade in the small saucepan and heat over medium-high heat until mixture is boiling. Reduce heat to medium and simmer for 1 minute. Add the cornstarch mixture and continue to cook, stirring constantly, until the sauce is thickened. Remove from heat and serve the sauce drizzled over the chicken thighs.

SWEET AND SOUR CHICKEN

Steps:

• Cook rice to your desire.
• Meanwhile, in a small bowl, combine the juice, vinegar, soy sauce, ketchup, ginger, and 4 teaspoons of corn starch. Toss the chicken with the remaining corn starch and salt and pepper.
• Heat the oil in a large non-stick skillet, over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 5 minutes. Transfer cooked chicken to a plate and add the stir fry vegetables to the pan. Cook, stirring until tender, about 5 minutes. Stir in the pineapple chunks and reserved chicken. Whisk in the sauce, and cook, stirring occasionally until the sauce has thickened and the chicken is cooked through, then add the brown sugar to sweeten the sauce. About 3 minutes.
• Serve over rice.

BAKED SWEET AND SOUR CHICKEN

Steps:

• Preheat oven to 325 degrees.
• Season chicken with salt and pepper.
• Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg.
• Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned but not cooked through.
• Place the chicken in a single layer in a foil lined 9x13 inch baking dish.
• Wisk together the sauce ingredients in a small bowl.
• Pour sauce evenly over the chicken and turn the chicken to ensure each piece is coated.
• Bake for 1 hour, turning the chicken every 15 minutes.

SWEET AND SOUR CHICKEN WITH ORANGES RECIPE

Steps:

• Combine marinade ingredients in a medium bowl. Remove skin from chicken and cut meat into bite-sized pieces. Place in the bowl with the marinade and set aside. Place a wok or large skillet over high heat until hot. Add oil, swirling to coat sides of pan. Add chicken; stir-fry for 2 minutes or until chicken turns opaque. Add water chestnuts, sweet and sour sauce and crushed red pepper; cook for 1 minute. Gently stir in half of the mandarin oranges and half of the green onions. Transfer to a serving platter. Garnish with remaining mandarin oranges and green onions. This recipe yields 2 servings.

SWEET & SOUR SHRIMP WITH ORANGES

Steps:

• In large non-stick skillet, sprayed with no-stick cooking spray, cook onion and green pepper over medium-high heat until tender but not browned.
• Add ketchup, lemon peel and juice.
• Blend cornstarch and sugar with orange juice and ginger; add to sauce.
• Cook, stirring until thickened.
• Add orange pieces and shrimp; heat.
• Serve over hot cooked rice.
• Sprinkle with chopped cilantro.
• Serve with lemon wedges, if desired.