Sylvia Woods Pan Fried Orange Ginger Chicken Food

SYLVIA'S SOUTHERN FRIED CHICKEN

Steps:

• In plastic bag, combine salt, 1 teaspoon of the black pepper, and the garlic powder.
• Sprinkle over the chicken and let stand at least 20 minutes (but overnight in the refrigerator is better).
• Place flour, the remaining 1/4 tsp. black pepper and paprika in a plastic bag.
• Add the seasoned chicken and shake until each piece is covered with flour.
• In a large skillet, heat oil over high heat, add chicken pieces and reduce heat to medium.
• Cook for 7 to 10 minutes or until chicken is nicely browned on the bottom.
• Turn and cook on the other side for another 7 to 10 minutes or until chicken is cooked through.
• Remove from skillet and drain on paper towels before serving.

EASY ONE PAN ORANGE GINGER CHICKEN

Steps:

• Preheat your oven to 375 degrees Fahrenheit.
• Heat a large oven-safe skillet over medium-high heat and add the olive oil.
• Pat the chicken drumsticks dry with paper towels and season with salt and pepper.
• Place the chicken drumsticks in the oiled pan and cook on all sides until golden brown. No need to worry about cooking the chicken through at this point - just get a good golden crust on it!
• In a medium bowl, whisk together the orange juice, honey, sriracha, hoisin sauce, rice vinegar, soy sauce, cornstarch, sesame oil, ginger and garlic until well blended.
• When the chicken has browned on all sides, pour the sauce over the chicken evenly to coat and turn off the heat under the pan.
• Place the pan in the pre-heated oven and bake for about 25 minutes or until the sauce has reduced and thickened and the chicken is cooked through.
• Baste the chicken with the sauce once during the baking process, if desired.
• Serve with orange slices, a sprinkling of sesame seeds, and fresh parsley, if desired.

GLAZED PAN-FRIED ORANGE CHICKEN RECIPE - (4.4/5)

Steps:

• Prepare the rice: Put dry rice and water in pot. Bring to boil. Cover and reduce to simmer for 20 minutes. DO NOT TAKE LID OFF DURING THE 20 MINUTES. Marinate chicken in orange juice while preparing the glaze. To make the glaze, mix the brown sugar, cornstarch, chicken broth, red wine vinegar, green pepper, corn syrup, garlic, and ginger root (or ground ginger if using). Cook on low to medium heat until it begins to boil. Add the hoisin sauce, honey, 4 teaspoons of water, additional ginger, five spice powder, and additional minced garlic Cook until low boil. Keep heat as low as possible while cooking the chicken. Spray skillet a little heavily with cooking spray. Cook chicken until done, about 5 minutes. Save cooked pieces in foil covered bowl while cooking remainder chicken until done. Add all chicken pieces back to skillet & add glaze sauce. Cook for another 3-5 minutes. Serve with cooked white rice.

SYLVIA WOOD'S PAN-FRIED ORANGE-GINGER CHICKEN

Steps:

• Whisk egg whites until frothy; gradually whisk in milk. Set aside.
• Sprinkle chicken with salt and pepper and dip in egg white mixture. Dredge in flour, shaking off excess.
• Cook chicken in hot oil in a large skillet over medium-high heat, stirring occasionally until chicken is lightly browned. Drain chicken on paper towels.
• Combine SPLENDA® Granulated Sweetener, Sylvia's Secret Seasoning®, orange juice, 1/2 cup water and ginger in a small saucepan. Bring SPLENDA® Granulated Sweetener mixture to a boil over medium-high heat, stirring constantly.
• Combine cornstarch and 1/4 cup water, stirring until cornstarch dissolves; add to SPLENDA® Granulated Sweetener mixture, stirring until mixture returns to a boil. Add chicken and cook 2 to 3 minutes. Serve immediately.