Best Crispy Orange Chicken Recipes

CRISPY-SKINNED CHICKEN A L'ORANGE

Steps:

• Preheat the oven to 375 degrees F.
• Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
• Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
• Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

CRISPY ORANGE CHICKEN

Steps:

• Bake popcorn chicken according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add carrots; cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in orange zest, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes, stirring constantly., Add chicken to skillet; toss to coat. Serve with rice.

CRISPY CHICKEN FINGERS WITH SWEET AND SOUR BLOOD ORANGE SAUCE, BLOOD ORANGE WATERCRESS SALAD

Steps:

• Blood Orange Granita, for serving, recipe follows
• For the blood orange rub: Place chicken pieces in a large dish and add the garlic powder, pepper, ground fennel, olive oil and blood orange zest. Coat the chicken with the rub and place in the fridge for 30 minutes.
• For the crispy chicken fingers: Preheat the oven to 350 degrees F. Fill a large pot one-third full with the vegetable oil and heat to 350 degrees F. Line a baking tray with a cooling rack.
• Place the flour, whisked eggs and panko into individual dishes. Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour, followed by the eggs and then the panko breadcrumbs. Place the breaded chicken on the prepared baking tray. In batches, place the chicken strips in the oil and fry until crispy and golden. Place on a baking tray and keep warm in the oven. Repeat the process with the remaining chicken.
• For the sweet and sour blood orange sauce: Heat the olive oil in a saute pan over medium heat. Add the red onions and sweat until tender and translucent. Mix the honey, red wine vinegar and 1/2 cup water in a bowl. Add to the saute pan and stir. Add the blood orange zest, blood orange pieces and cinnamon stick. Season with salt and pepper, stir and cook until the mixture has reduced by half.
• Strain the mixture through a sieve into a new pot over medium heat. Bring to a simmer and then remove from the heat. Continue to cook for 3 to 5 minutes. Place the pot back over medium heat, add the cornstarch mixture and bring to a simmer to cook the cornstarch out, 3 to 5 minutes. Remove from the heat and stir in the basil.
• For the blood orange watercress salad: Segment the blood oranges over a sieve and bowl to ensure all the juices are reserved; set the segments aside. Place the olive oil, red wine vinegar and shallots in the blood orange juice. Season with salt and pepper and stir. Place the watercress and iceberg lettuce on a serving plate. Spoon the blood orange dressing over the greens. Garnish with the blood orange segments and crushed rice crackers.
• Serve the salad alongside the crispy chicken fingers with the sweet and sour blood orange dipping sauce.

APPLEBEE'S CRISPY ORANGE CHICKEN BOWL

Steps:

• Cut chicken into 2-inch pieces and place in a large bowl. Stir in egg, salt, pepper and oil. Mix well and set aside.
• Stir cornstarch and flour together in another large bowl and mix well. Add chicken mixture to the flour mixture, stirring to coat each piece well.
• Pour enough oil to be at least 1/2-inch deep in a wok or heavy skillet and set over high heat. When it reaches 375 degrees F (hot!) carefully add chicken pieces in small batches and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Continue frying chicken in small batches until all are nicely browned and crisp. Set aside while you make the glaze:.
• 1 teaspoon minced garlic.
• 1 1/2 teaspoons grated orange rind.
• 1 cup orange juice.
• 1/2 cup hoisin sauce.
• Dash cayenne pepper.
• 1/4 cup granulated sugar.
• Salt and pepper to taste.
• Cool the oil in the skillet slightly, then remove all but 2 tablespoons of oil and set over medium heat. Sauté garlic in oil for 1 minute (if the oil is too hot the garlic will turn bitter). Add remaining ingredients and bring to boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently.
• Pour glaze over chicken. Serve chicken over a bed of cooked white rice. Garnish with slivered almonds and crispy noodles. Applebee's tosses the chicken and orange glaze with an array of stir-fry vegetables like broccoli, snow peas and red peppers.

CRISPY-SKINNED CHICKEN A L'ORANGE

Steps:

• Preheat the oven to 375 degrees F.
• Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
• Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
• Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

CRISPY ORANGE CHICKEN WITH FENNEL, AVOCADO AND ORANGE SALAD

Steps:

• In large bowl, whisk together orange juice, champagne vinegar, sugar, 1 teaspoon orange zest, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Slowly whisk in olive oil. Set aside.
• Chop fennel bulb into small cubes. Peel avocado, remove pit and chop into small cubes. Cut chile in half lengthwise, remove and discard seeds and finely mince. Add remaining zest of 1 orange, fennel, avocado and chile to dressing; toss gently and refrigerate while preparing chicken.
• Preheat oven to 200°F Place flour in shallow bowl; combine with remaining salt and pepper. In second shallow bowl, beat eggs well with fork. Place panko breadcrumbs in third shallow bowl; stir in zest from one orange.
• In large skillet over medium-high heat, warm oil. Dredge each chicken fillet in flour mixture, then dip in eggs and coat with panko-orange mixture. Place coated chicken in hot oil and saute, about 5 minutes on each side, or until golden brown and cooked throughout. Remove chicken with tongs and place on cooling rack over a cookie sheet in oven to keep warm.
• To serve, place salad on plates. Top each salad with one or two chicken fillets.

CRISPY BAKED ORANGE CHICKEN

Steps:

• Mix the O.J., water, egg, and soy sauce in a bowl large enough to hold the cut up chicken and marinate. Marinate the cut up pieces (Covered In Refrigerator)over night or longer if time allows. Rotate the pieces daily 2-3 times. Be sure each piece is fully covered while marinating. Add more water if needed.
• When ready to bake: In a gallon size zip-lock bag, add the corn flakes. With out zipping up as fully closed, use a rolling pin to crush the flakes evenly.
• Individually, coat each piece with the crushed corn flakes and place on a greased cookie sheet or cake pan.
• Preheat oven at 375 degrees and bake covered with foil/lid for 15-20 minutes. Remove cover, turn each piece and bake for an additional 20-30 minutes.

SPATCHCOCKED CRISPY HAPPY CHICKEN WITH RICH ORANGE SAUCE

Steps:

• Chicken:.
• Mix salt, pepper, garlic, chili powder, thyme, fennel and cumin.
• Rub chicken under skin and all over the chicken with all of the spice mixture; cover and marinade in refrigerator for 4-24 hours.
• Preheat oven to 450 degrees.
• Heat heavy large cast iron pan over medium high heat, add oil, placing chicken skin side down immediately place a very heavy pan or foil covered bricks on chicken and cook (without moving the chicken) until the skin is a golden brown (check with a tongs) till very crisp about 15 minutes.
• Orange Sauce:.
• Meanwhile melt butter in a medium hot pan; add and saute onions for 3 minutes add garlic, ginger, brown sugar, water, orange juice and zest, lemon juice, rice vinegar, and soy sauce; bring to a boil simmer for 5 minutes.
• Mix together cornstarch and 2 tablespoons cold water or Grand Mariner making a slurry; add the slurry to the sauce whisking all the time to keep the sauce smooth; reduce heat to medium low; and simmer, about 5 minutes.
• Remove the bricks and turn chicken skin side up and finish roasting for 20-25 minutes. Until a thermometer inserted in the thigh registers 160-165 degrees when juices run completely clear, and the skin should be a gorgeous golden-brown, and exceedingly crispy.
• Remove chicken and let rest on a cutting board.
• De fat the pan drippings.
• Add the Orange Sauce to the pan juices. Strain the sauce.
• Pour sauce into a gravy boat drizzle some on a platter and place the chicken on the sauce with crispy crust up.
• Serving immediately with additional sauce and Longevity noodles or rice.

CRISPY COCONUT CHICKEN WITH SPICY HONEY ORANGE SAUCE RECIPE

Steps:

• If using chicken breasts, pound down and cut into strips. If using boneless, skinless chicken tenders (chicken tenders are the lean strips of meat found attached to the underside of chicken breasts - they can also be purchased separately.) - cut in half lengthwise. 2.Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. 3.Pulse the shredded coconut in a food processor or blender to break it down into smaller pieces. Alternatively, you can chop it up. Mix it with the Panko in a medium bowl. Set aside. In a second medium bowl, whisk the flour, salt, and pepper together. In a third bowl, whisk the eggs together. 4.Heat the coconut oil in a large skillet over medium-high heat. 5.Coat each chicken strip in flour, shaking off any excess. Then, dip in egg and let any excess drip off. Then generously roll in the coconut mixture, shaking off any excess. Add more Panko to the dish if you are running low. 6.Fry 4-6 chicken strips at a time in the coconut oil-- only about 2 minutes per side until the crust is golden brown. Once each is done, place strips onto prepared baking pan. 7.Bake for 6-10 minutes or until chicken is completely baked through. 8.Make the sauce: Whisk all of the sauce ingredients together except for the salt. Taste. Add salt as needed. 9.Serve chicken warm with the dipping sauce. Add an optional garnish like a little chopped cilantro or parsley. Store any leftover chicken in the refrigerator for up to 5 days. Reheat in a 350°F (177°C) oven for 10 minutes or until warmed through. 10.Make ahead tip: Baked coconut chicken freezes well up to 2-3 months. Bake frozen chicken in a 350°F (177°C) oven for 20 minutes or until warmed through. Additional Notes: 1.I prefer sweetened coconut for a slightly sweet crust. You can use unsweetened coconut if you'd prefer it, though we didn't like the unsweetened crust as much compared to sweetened coconut. I also find that the sweetened coconut browns easier and was a little crispier. 2.Panko is a Japanese-style breadcrumb traditionally used as a coating for fried or baked foods. It's available in major grocery stores near the stuffing. Panko is heavily preferred opposed to regular bread crumbs because they tend to stay crispier longer. You may buy seasoned or unseasoned and then add more/less seasonings to your breading if preferred. I use unseasoned. 3.Instead of flash frying in coconut oil in steps 4 and 6, you can simply bake the coconut chicken for around 20 minutes (flipping halfway through) and skip those two steps. However, we much preferred the taste of the chicken after being pan fried in coconut oil for that brief amount of time. It adds another layer of coconut flavor as well as ensures a crispy golden brown crust.

I AIN'T CHICKEN CHICKEN: CRISPY ROASTED CHICKEN BREASTS WITH ORANGE AND CARDAMOM

Steps:

• Preheat the oven to 500 degrees F. Using 2 sheet trays, line 1 with a cooling rack and the other lined with parchment. In a large bowl, toss the potatoes with a little olive oil, thyme leaves and salt and pepper, to taste. Put the potatoes on the sheet tray lined with the parchment.
• In a small bowl, combine the butter, ground cardamom, orange zest, ginger, salt and pepper, to taste. Stir together with a spoon until well mixed.
• Pat the chicken dry with paper towels. Poke a small opening in the clear membrane between the skin and the flesh of the chicken breast. Glide your index finger through the opening, loosening the skin from the flesh, without removing it completely. You're creating a big pocket in which the butter will sit! Repeat with the other chicken breasts.
• Put a spoonful of the butter mixture through the opening you made in the skin of the chicken breast. Once it's in there, smooth out the butter by gliding your finger over the skin, until it's evenly distributed. Repeat with the other breasts. Arrange the chicken breasts on the sheet tray lined with the cooling rack. Wash your hands thoroughly.
• If you wish, drizzle the skin with a little oil, for extra crispy skin. Season with salt, to taste. Put the potatoes and the chicken into the oven, and roast, turning the pans once halfway through the cooking time and stirring the potatoes, about 30 minutes. Relax, sip a glass of wine, and bask in the crackling sounds of butter and comforting smell of the roasted chicken!
• Chicken is ready when an instant-read thermometer inserted into the thickest part of the breast, but not touching the bone, registers about 160 degrees F. Remove the pans from the oven and tent with foil. Allow them to rest about 5 minutes. Transfer the chicken and potatoes to a serving platter and serve.

CRISPY ORANGE-CHICKEN SPRING ROLLS

Steps:

• Combine Chili pepper, garlic, ginger, wine, orange juice, and soy sauce in medium bowl. Add chicken and toss to coat. Cover and marinate for 15 minutes. Drain excess liquid.
• In small pan, heat canola oil and saute chicken until light brown outside and no longer pink inside, about 2 minutes. Combine apple, green onions, bell pepper, rice vinegar, and sesame oil in a medium bowl; toss to coat. Mix in cooked chicken.
• Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface. Arrange 2 - 3 TBSP of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
• Coat a large baking sheet with cooking oil. Arrange spring rolls in a single layer, leaving a little space between them. Brush rolls with oil. Broil the rolls until lightly browned and crisp, 8-10 minutes; check frequently to avoid burning. Use a spatula to turn the rolls over and continue to broil another 8-10 minutes. Serve each roll wrapped in a lettuce leaf with your favorite sweet and sour sauce.

CRISPY CHICKEN A L'ORANGE AND BROWN RICE

Steps:

• Preheat oven to 375 degrees.
• Cook rice according to package and toss with the butter and chopped raw carrots. Spread the rice mixture in a large casserole dish sprayed with non-stick cooking spray.
• Sprinkle the orange juice over the rice and than place all the chicken pieces in a single layer over the rice and season with salt and pepper.
• Spread a layer of orange marmalade on the chicken and scatter the rest over the rice.
• Sprinkle the soy and honey over the chicken and rice.
• With the back of a wooden spoon, poke a few wholes in the rice to allow the juices from all the ingredients to get into the rice.
• Bake uncovered for 50 minutes and once browned, cover loosely with foil and let cook another 10 minutes until the chicken is cooked through and the rice is brown, bubbling and a little crusty on the edges.
• Enjoy!

APPLEBEE'S CRISPY ORANGE CHICKEN SKILLET

Steps:

• 1. Cut your chicken into 2 inch piece and put them into a large bowl. Add in the egg, salt, pepper and oil. Mix it well and set it to the side. In another large bowl, stir the cornstarch and flour together and mix it well. Add the chicken into the flour mix and coat each piece generously. 2. Pour about a 1/2 inch of oil into a heavy skillet and set it over high heat. When the temperature is 375 degrees, carefully put some chicken pieces in small batches and fry for 3 to 4 minutes or until it's brown and crispy/crunchy. Carefully remove the chicken from the oil with a slotted spoon and drain it on paper towels, brown bags, or however you'd like to drain it. Finish frying the chicken until they're all done. Set it aside and put together your glaze in the next step. 3. Let your oil cool slightly in the skillet and remove all but 2 tbsp. of oil and put it over medium heat. Saute the minced garlic for a minute, being careful not to burn it so you don't end up with a bitter taste. Add the rest of the ingredient in and bring the mixture to a boil. Make sure to stir this for 3 minutes and reduce the heat and simmer it until a saucy thick glaze is created. Pour the glaze over the chicken and serve!

CRISPY ORANGE CHICKEN WITH JASMINE RICE AND BROCCOLI

Steps:

• Array Array

CRISPY ORANGE CHICKEN SKILLET

Steps:

• Cut chicken into 2 inch pieces and put into a large bowl. Mix the egg, salt, pepper, and vegetable oil together, then add in the chicken and set it aside. To save on calories, carbs, and fat, skip this step: In another large bowl, stir the cornstarch and flour together well. Add the chicken into the flour mix and coat each piece generously. (I then coat them with bread crumbs which gives them a nice suttle crunch.) Pour about 1/2 inch of oil into a heavy skillet and set over high heat. When temperature is 375 degrees, carefully put some chicken pieces in small batches and fry for 3 to 4 minutes or until it's brown and crispy/crunchy. Remove the chicken from the oil with a slotted spoon and drain it onto paper towels. Finish frying the chicken until they're all done. Set it aside. Let the oil in the skillet cool slightly, and remove all but 2 Tbsp of oil and put it over medium heat. Saute the minced garlic for a minute, being careful not to burn it so you don't end up with a bitter taste. Add the rest of the ingredients in and bring the mixture to a boil. Make sure to stir this for 3 minutes and reduce the heat. Simmer until a saucy thick glaze is created. Pour the glaze over the chicken and serve. I serve it over Jasmin rice.

CRISPY ORANGE CHICKEN

Steps:

• Rub chicken thighs with sea salt and black pepper. Refrigerate until ready to use.
• Combine orange zest, orange juice, white sugar, corn starch and water and set aside.
• Preheat oven to 400°F.
• Heat a large non-stick skillet over a little higher than medium heat. Pan-fry chicken thighs without oil (skin side down first) until both sides become golden brown, about 7-10 minutes each side. Turn off heat.
• Transfer chicken thighs to a roasting rack. Bake for about 20 minutes or until center reaches 165°F.
• Keep about 1 tablespoon oil in skillet. Turn on heat over medium high. Stir in orange mixture and boil until thick.
• Pour orange mixture over chicken thighs.
• Use sliced orange, parsley (or cilantro) for garnish.
• Serve immediately.

CRISPY ORANGE CHICKEN RECIPE - (4.4/5)

Steps:

• 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. 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°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.

CRISPY-SKINNED CHICKEN A L'ORANGE RECIPE - (4.6/5)

Steps:

• Preheat the oven to 375˚F. Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes. ORANGE GLAZE: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat. Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170˚F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

CRISPY LOW-SUGAR ORANGE CHICKEN RECIPE

Steps:

• Combine all of the marinade ingredients and whisk in a large bowl. The mixture should thicken once you add the corn starch.
• Add chicken to the marinade and let sit in the fridge for at least 15 minutes.
• After about 12 minutes, heat olive oil in a large saute pan over medium high heat, in preparation for the chicken. Note: Before adding the chicken, be sure to save the marinade from the bowl where the chicken is soaking. Set the marinade to the side.
• Add the chicken to the saute pan and let cook for about 5-6 minutes, stirring occasionally, until the chicken begins to brown.
• Once the chicken is nearly cooked, add the remaining marinade mixture to your saute pan. Let the sauce heat and come to a boil. (You should notice that your sauce will begin to thicken.) Once the sauce boils, stir the sauce and chicken for an additional 4-5 minutes until the chicken is cooked completely.
• Remove immediately and garnish with sesame seeds, green onion and red pepper flakes, if desired.
• This wonderful dish looks beautiful, tastes delicious and luckily, this recipe is quick and simple without all of the added calories or guilt!

CRISPY-SKINNED CHICKEN A L'ORANGE

Steps:

• Preheat the oven to 375 degrees F. Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes. Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat. Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.