Best Real Orange Chicken Recipes

ORANGE CHICKEN

Steps:

• Preheat oven to 400 degrees F. Coat a baking sheet with non-stick cooking spray and set aside.
• Add flour, onion powder, salt, and pepper to a gallon-sized ziptop food storage bag. Seal and shake to combine.
• Open the bag and add chicken pieces. Seal again and shake until all the chicken is coated with flour.
• Transfer chicken to a bowl or small baking sheet. Discard excess flour. In a second bowl, beat the eggs. To a third bowl, add the bread crumbs.
• Coat a few chicken pieces in the eggs and then place chicken in the bread crumbs. Turn the chicken until it's coated all over in bread crumbs. Transfer chicken to the prepared baking sheet and repeat until all the chicken is breaded.
• Bake for 15 minutes until breading is golden brown and chicken is cooked through.
• While the chicken cooks, make the sauce. To a medium saucepot, add garlic ginger, orange juice, marmalade, brown sugar, ketchup, orange zest, soy sauce, sesame oil, rice wine vinegar, and red pepper flakes. Cook over medium heat, whisking occasionally until sauce has thickened.
• Once the chicken is cooked, add to saucepot in batches and stir to coat chicken. Transfer sauced chicken to a serving bowl and repeat with remaining pieces.
• Serve warm with green onions sprinkled on top and extra red pepper flakes, if you want some more heat.

DELICIOUS ORANGE CHICKEN

Steps:

• Preheat oven to 350°. Place chicken in a 13x9-in. baking dish coated with cooking spray. Combine butter, garlic, basil, salt and pepper; drizzle over chicken. Arrange onion and orange slices on top. Bake, uncovered, 50 minutes., In a small saucepan, combine brown sugar, cornstarch, orange juice and soy sauce until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Drain chicken; brush with orange juice mixture. Bake 15-20 minutes or until a thermometer reads 170°.

REAL ORANGE CHICKEN

Steps:

• Heat vegetable oil in deep fryer to 350°F.
• Season both sides of chicken with salt, pepper and seasoning salt.
• Cut chicken breasts into 1 inch bite size pieces.
• In a mixing bowl or Ziploc bag, combine the flour, the remaining teaspoon salt and the granulated sugar.
• In another bowl whisk together the egg whites and water to create an egg wash (Note: If using All-Whites, you do not need to add water).
• Take handful of the chicken-bites and briefly dip and hand toss into the egg wash (coat well).
• Now toss the chicken around in the flour mixture until evenly coated.
• Deep fry for 6-7 minutes or until golden brown. Then set aside and drain excess grease.
• In a Wok, heat 2 tablespoons oil.
• While the chicken is frying, whisk together the orange juice, soy sauce, brown sugar, and ginger.
• Sauté or sweat the garlic and onions in the wok.
• Pour in the orange sauce. Heat orange sauce until boiling on high heat, then simmer on low heat.
• Add chicken to sauce.
• Let simmer for 10 minutes, occasionally turning over chicken for even coating. Chicken will soften and sauce will somewhat thicken as it simmers.
• Add dried red peppers during the last few minutes of simmering for spice.
• NOTE: For thicker sauce add more brown sugar. For more sauce, double sauce ingredients.
• Trick: For leftovers, refrigerate chicken separate from sauce so that the chicken doesn't get soggy.
• Serve over rice. Add stir-fry broccoli for traditional orange chicken meal. Enjoy!

ORANGE CHICKEN

Steps:

• For the 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.
• For the 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 degrees 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.

ASIAN ORANGE CHICKEN

Steps:

• Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
• Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
• In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
• Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
• Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.