Seeking a tantalizing culinary journey that bursts with vibrant citrus flavors and savory aromas? Look no further than this collection of orange-infused chicken recipes. From the classic sweet and tangy Orange Chicken to the zesty Orange-Glazed Chicken Wings, this curated selection promises an explosion of taste for every palate. Indulge in the crispy crunch of Orange Chicken Nuggets or dive into the aromatic depths of Orange-Scented Chicken Stir-Fry. Each recipe offers a unique twist on this harmonious blend of sweet and savory, ensuring a memorable dining experience. Gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will leave you craving for more.
Let's cook with our recipes!
ORANGE-FLAVORED CHICKEN, CHINESE STYLE
This is a great combination of flavors, orange, chicken and snow peas. The chicken isn't battered first so it's a little lighter than some other orange chicken recipes. Originally from a December 1980 Bon Apetit magazine in the R.S.V.P. Letters to the Editor section. The recipe was requested from Le De'lice restaurant in Whippany, New Jersey, owner/chef John Foy.
Provided by Leslie in Texas
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 5 ingredients in small bowl.
- Cut chicken into 1 inch cubes and add to bowl; toss to coat well.
- Cover and marinate at room temperature at least 30 minutes, stirring occasionally.
- Soak orange peel in enough water to cover, about 5 minutes; drain and set aside.
- Combine stock, soy sauce,rice wine,cornstarch, sesame oil, and pepper in another small bowl;set aside.
- Heat peanut oil in wok.
- Drain chicken and add to wok in small batches and stir-fry until cooked through, about 2 minutes, adding more oil if necessary.
- Remove with slotted spoon and set aside.
- Wipe out wok.
- Heat 1 tablespoons peanut oil with orange peel and stir-fry 1 minute.
- Return chicken to wok with snow peas and soy mixture and stir-fry 3 minutes.
- Serve immediately over rice.
Nutrition Facts : Calories 292.3, Fat 16.2, SaturatedFat 2.9, Cholesterol 66.1, Sodium 714.1, Carbohydrate 5.4, Fiber 0.7, Sugar 1, Protein 28.1
ORANGE FLAVORED CHICKEN (PANDA EXPRESS COPY CAT)
This orange chicken is a recipe featured in "America's Most Wanted Recipes" and is a copy cat recipe for Panda Express' Orange Chicken. Orange Chicken is a dish from the Hunan Province in South Central China.It is prepared with crispy boneless chicken bites tossed in a wok with a sweet, spicy and tangy orange sauce. Don't forget...
Provided by Hope Vaillancourt
Categories Chicken
Time 45m
Number Of Ingredients 18
Steps:
- 1. Cut the chicken breast into 1/2 inch cubes; set aside.
- 2. Combine the egg white, salt, and sugar in a bowl and stir vigorously until the ingredients are thoroughly mixed. Add the chicken cubes to the egg white mixture and stir to coat well.
- 3. To make the orange sauce, combine the water, ketchup, sugar, vinegar, soy sauce, 1 tablespoon plus 1 teaspoons cornstarch, and sesame oil; stir and set aside. Place a pot over high heat. When the pot is hot, add the 2 tablespoons vegetable oil and heat. Add the orange zest and green onions and cook, stirring, for about 20 seconds, taking care not to burn the orange zest.
- 4. Pour the combined sauce ingredients into the pot and cook over medium heat, stirring frequently, until the sauce has thickened, 12 to 15 minutes.
- 5. Preheat the 4 cups oil to 350°F in a wok or deep-fryer.
- 6. Meanwhile, put the coated chicken in a resealable plastic bag containing the 1 cup cornstarch. Shake the chicken well for about 20 seconds, until the chicken is covered with the cornstarch. Shake off all the excess cornstarch and deep-fry the chicken in the hot oil until golden brown, about 2 1/2 minutes. Remove the chicken from the oil with a slotted spoon, drain well on paper towels, and set aside. Add the fried chicken to the pot with the hot orange sauce, stir for about 30 seconds, then serve immediately.
ORANGE-FLAVORED CHICKEN
From America's Test Kitchen. This is the closest I've tried to restaurant-style Orange Chicken. Prep time includes marinating time.
Provided by Kzim4
Categories Chicken Thigh & Leg
Time 2h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- FOR THE MARINADE AND SAUCE: Place chicken in 1-gallon zipper-lock bag; set aside.
- Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved.
- Measure out 3/4 cup mixture and pour into bag with chicken; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade.
- Refrigerate 30 to 60 minutes, but no longer.
- Bring remaining mixture in saucepan to boil over high heat.
- In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce.
- Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute.
- Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups); set sauce aside.
- FOR THE COATING: Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined.
- Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels.
- Place half of chicken pieces in egg whites and turn to coat; transfer pieces to cornstarch mixture and coat thoroughly.
- Place dredged chicken pieces on wire rack set over baking sheet; repeat with remaining chicken.
- TO FRY THE CHICKEN: Heat oil in 11- to 12-inch Dutch oven or straight-sided sauté pan with at least 3-quart capacity over high heat until oil registers 350 degrees on instant-read or deep-fry thermometer.
- Carefully place half of chicken in oil one piece at a time; fry until golden brown, about 5 minutes, turning each piece with tongs halfway through cooking.
- Transfer chicken to large plate lined with paper towels.
- Return oil to 350 degrees and repeat with remaining chicken.
- TO SERVE: Reheat sauce over medium heat until simmering, about 2 minutes.
- Add chicken and gently toss until evenly coated and heated through.
- Serve immediately.
Nutrition Facts : Calories 1934.1, Fat 169.2, SaturatedFat 29.2, Cholesterol 141.7, Sodium 1379.6, Carbohydrate 66.6, Fiber 0.7, Sugar 31, Protein 39.6
Tips:
- Use navel oranges. They have a sweeter flavor that pairs well with the savory chicken.
- Zest the oranges before juicing them. This will add a burst of citrus flavor to the dish.
- Don't overcrowd the pan when cooking the chicken. This will prevent the chicken from cooking evenly.
- Cook the chicken until it is no longer pink in the center. This will ensure that the chicken is safe to eat.
- Serve the chicken immediately with the orange sauce. This will allow the chicken to absorb the flavors of the sauce.
Conclusion:
Orange chicken is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The combination of sweet and savory flavors is sure to please everyone at the table. With a few simple tips, you can make orange chicken that is even better than your favorite takeout.
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