Best 5 Crispy Chicken Fingers With Sweet And Sour Blood Orange Sauce Blood Orange Watercress Salad Recipes

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Craving a crispy, tangy, and refreshing meal? Look no further than this culinary journey featuring crispy chicken fingers paired with a sweet and sour blood orange sauce, accompanied by a vibrant blood orange and watercress salad. This article presents a symphony of flavors, textures, and colors that will tantalize your taste buds.

Dive into the crispy chicken fingers recipe, where tender chicken strips are coated in a seasoned breadcrumb mixture and fried to golden perfection. The result is an irresistible crunch that yields to a juicy and flavorful interior. Complementing the chicken is the sweet and sour blood orange sauce, a delightful blend of sweet, tangy, and slightly bitter notes. Made with fresh blood orange juice, vinegar, sugar, and spices, this sauce adds a vibrant citrus flavor to the chicken.

To balance the richness of the chicken and sauce, the blood orange and watercress salad offers a refreshing and peppery contrast. Crisp watercress, juicy blood orange segments, and a tangy vinaigrette dressing come together to create a light and flavorful side dish.

This article provides step-by-step instructions, ingredient lists, and cooking tips for each recipe, ensuring success in your culinary endeavor. Whether you're a seasoned cook or a novice in the kitchen, these recipes are designed to guide you through the process seamlessly. So, gather your ingredients, put on your apron, and embark on a culinary adventure that will leave you craving more.

Here are our top 5 tried and tested recipes!

QUICK AND EASY SWEET AND STICKY ORANGE CHICKEN GLAZE



Quick and Easy Sweet and Sticky Orange Chicken Glaze image

Provided by Jeff Mauro, host of Sandwich King

Categories     condiment

Time 5m

Yield 1 1/2 cups glaze

Number Of Ingredients 5

1 cup hoisin sauce
1 orange, zested
1/4 to 1/3 cup fresh orange juice
Hot chicken, for serving
1/4 cup toasted sesame seeds, for sprinkling

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.

CRUDO (DIVERS IN SHELL), BLOOD ORANGE, WATERCRESS, AND FENNEL



Crudo (Divers in Shell), Blood Orange, Watercress, and Fennel image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 10m

Yield 4 appetizer-size servings

Number Of Ingredients 9

2 tablespoons freshly picked dill leaves
1/2 cup freshly picked watercress leaves
1/4 cup thinly sliced fennel and kept in ice water
2 scallions, thinly sliced
1/2 blood orange, peeled and segmented
Sea salt freshly cracked black pepper
2 to 3 tablespoons extra-virgin olive oil
5 diver scallops, removed from shell, cleaned, sliced, shell reserved
1 lemon, juiced

Steps:

  • To a medium mixing bowl add the dill, watercress, fennel, scallions, and blood orange segments. Season with salt and pepper, to taste, drizzle with olive oil and add the scallops. Right before you're ready to serve, add the lemon juice. Toss to combine. Arrange scallop shells on a platter and spoon scallop crudo into the shells, garnishing with a little more sea salt and a drizzle of extra dressing. Serve immediately.

CRISPY CHICKEN FINGERS



Crispy Chicken Fingers image

Use panko to coat these strips of chicken breast, then dip them in your favorite sauce.

Provided by Food Network Kitchen

Time 25m

Yield 6

Number Of Ingredients 9

1 1/2 pounds boneless skinless chicken breasts
1/2 cup all-purpose flour
1/4 cup milk
1 pinch cayenne pepper
4 large eggs
Kosher salt and freshly ground black pepper
2 cups panko breadcrumbs
Vegetable oil, for shallow frying
Honey mustard, spicy ketchup and/or ranch dressing, for serving

Steps:

  • Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish.
  • Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet.
  • Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping.

SWEET AND SOUR ORANGE CHICKEN



Sweet and Sour Orange Chicken image

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

1 cup ice water
1 egg
¼ teaspoon baking soda
¼ teaspoon salt
2 cups all-purpose flour, divided
4 skinless, boneless chicken breasts, cut into cubes
vegetable oil for frying
4 tablespoons cornstarch
3 tablespoons water
1 cup white sugar
½ cup ketchup
½ cup white vinegar
½ cup water
½ cup orange marmalade
½ cup chopped fresh pineapple
2 tablespoons pineapple juice
2 teaspoons soy sauce
1 ½ teaspoons minced fresh ginger root
1 teaspoon minced garlic
¼ teaspoon red pepper flakes

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

BLOOD ORANGE CHICKEN



Blood Orange Chicken image

I am so in love with blood oranges! And I set out to create a dish that highlighted their deep citrus flavor and absolutely beautiful coloring! However, this dish can be made with navel oranges as well, if blood oranges are out of season. Pairs really well with some fresh steamed vegetables for a healthy dinner!

Provided by Christie Biggers

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 12h45m

Yield 4

Number Of Ingredients 12

4 skinless, boneless chicken breast halves
2 blood oranges, juiced
3 tablespoons olive oil
salt and freshly ground black pepper to taste
1 tablespoon butter
½ onion, minced
3 cloves garlic, chopped
3 blood oranges, juiced
¾ cup chicken stock
3 tablespoons dry white wine
1 teaspoon chopped fresh parsley
1 tablespoon honey

Steps:

  • Place chicken breasts into a baking dish. Squeeze juice of 2 blood oranges over chicken. Marinate from 12 to 24 hours; drain and discard used marinade.
  • Heat olive oil in a large skillet over medium heat. Season each chicken breast with salt and black pepper. Brown chicken in hot oil on both sides, about 4 minutes per side; transfer to a plate and cover with aluminum foil.
  • Melt butter in a clean skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent and garlic has begun to brown, about 5 minutes. Stir in juice of 3 blood oranges, chicken stock, white wine, and parsley. Bring mixture to a boil. Return chicken breasts to skillet, reduce heat to low, and cover. Simmer until chicken is no longer pink inside, about 7 minutes per side.
  • Place chicken to serving plates, leaving pan juices; dissolve honey in the pan juices and simmer sauce until thickened, about 2 minutes. Spoon sauce over chicken breasts to serve.

Nutrition Facts : Calories 349.2 calories, Carbohydrate 19 g, Cholesterol 67 mg, Fat 19.2 g, Fiber 0.8 g, Protein 23 g, SaturatedFat 4.9 g, Sodium 201.7 mg, Sugar 14.4 g

Tips:

  • To make the chicken fingers extra crispy, double-coat them in the breading mixture.
  • Use a meat thermometer to ensure that the chicken is cooked through to an internal temperature of 165°F (74°C).
  • If you don't have blood oranges, you can use regular oranges instead. Just be sure to add a bit of lemon juice to the sauce to brighten the flavor.
  • The sweet and sour blood orange sauce is also great for dipping other foods, such as shrimp, tofu, or vegetables.
  • The blood orange watercress salad is a refreshing and light side dish that pairs perfectly with the chicken fingers.

Conclusion:

Crispy chicken fingers with sweet and sour blood orange sauce and blood orange watercress salad is a delicious and easy-to-make meal that is perfect for any occasion. The chicken fingers are crispy on the outside and juicy on the inside, while the sauce is tangy and flavorful. The salad is light and refreshing, and it helps to balance out the richness of the chicken fingers. This meal is sure to be a hit with everyone who tries it!

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