ORANGE CHICKEN DELIVERY RECIPES

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CHINESE TAKE-OUT: ORANGE CHICKEN RECIPE - FOOD.COM



Chinese Take-Out: Orange Chicken Recipe - Food.com image

I've found it easier (and cheaper) to make Chinese food at home. No more waiting for the delivery driver to bring you cold food, no more waiting to be served in a restaurant, no more tipping. This is one of many Chinese recipes that I prepare, and we feast at home for a fraction of the price. The best part is, we know it is going to be good. I hope you enjoy this one of my many "stay at home" Chinese dishes. Prep time includes 1 hour marinade time and 1 hour refrigeration time after coating. Step #4 has been edited in response to googles2 review. Thank you Chef for bringing this to my attention. :)

Total Time 2 hours 50 minutes

Prep Time 2 hours 30 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 18

1 1/2 lbs boneless skinless chicken breasts (cubed to 1-inch)
1 cup cornstarch
2 tablespoons cornstarch
2 tablespoons cold water
2 eggs, lightly beaten
1 cup vegetable oil
sesame seeds (optional)
1 -2 scallion, sliced (optional)
1 cup chicken broth
1/2 cup freshly squeezed orange juice
1/2 cup granulated sugar
1/3 cup white vinegar
1/4 cup soy sauce
2 -3 garlic cloves, minced
1 tablespoon orange zest
1 teaspoon thai hot sauce (Sriracha, to taste)
1/4 teaspoon ground ginger
1/4 teaspoon white pepper

Steps:

  • Thoroughly mix together all the marinade ingredients. Put chicken pieces into a large zip-lock baggie. Add 1/2 cup of marinade to the baggie and seal, reserving the rest. Toss chicken to thoroughly cover and place baggie into a glass dish and refrigerate for 1 hour, tossing again after 30 minutes.
  • Meanwhile, place beaten eggs in a bowl on the counter. Place the 1 cup of cornstarch into a pie pan. Put the 1 cup oil into a deep, heavy bottom skillet. Place remaining, un-used marinade into a sauce pan.
  • Remove chicken pieces from the marinade, and place on a plate. Discard used marinade.
  • Dip the chicken pieces into the beaten egg, then dredge thru the cornstarch. Gently press pieces to be sure they are coated. Place chicken into the fridge for 1 hour to set the coating. EDITED: Place the dredged chicken pieces on a wire rack over a sheet pan to refrigerate, I do not recommend leaving the chicken pieces in the pan of cornstarch.
  • After 1 hour remove the chicken from the fridge and heat remaining marinade over medium heat to a boil, stirring occasionally. Combine water and the 2 tablespoons of cornstarch, and while stirring constantly, slowly add enough slurry to the boiling marinade until desired thickness (you may not need it all). Boil 1-2 minutes and remove from heat.
  • Heat oil in a deep, heavy bottom skillet over medium high heat. Oil is hot enough when a pinch of cornstarch is sprinkled in and it bubbles. (Sorry, I don't use a thermometer).
  • Now, working in batches, carefully add a small portion of the chicken pieces to the oil and gently roll for 2 minutes (or until chicken is cooked thru). Do not over crowd the pan because it will drop the oil temp and you will have greasy chicken rather than crispy. Remove the pieces using a metal slotted spoon (or a spider) to a paper towel lined plate, let oil temp return and begin another batch.
  • When all chicken pieces are done and thoroughly drained, toss them into the pan with the heated marinade. Serve immediately over white rice and garnish with sesame seeds and scallions, if using.
  • Enjoy!

Nutrition Facts : Calories 988.9, FatContent 61.8, SaturatedFatContent 8.9, CholesterolContent 202, SodiumContent 1461.5, CarbohydrateContent 63.8, FiberContent 0.8, SugarContent 28.2, ProteinContent 42.9

PANDA EXPRESS ORANGE CHICKEN RECIPE - FOOD.COM



Panda Express Orange Chicken Recipe - Food.com image

A copycat recipe from Panda Express. This chicken is tangy and flavorful. Give it a try! I'm sure you and your family will enjoy it.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 20

2 lbs boneless skinless chicken, chopped into bite-sized pieces
1 egg
1 1/2 teaspoons salt
white pepper
oil (for frying)
1/2 cup cornstarch
1/4 cup flour
3 tablespoons soy sauce
3/4 cup orange juice
1/2 cup brown sugar
1 orange, zest of
1 tablespoon oil
2 tablespoons gingerroot, minced
2 teaspoons garlic, minced
1 teaspoon red chili pepper flakes
1/2 cup green onion, chopped
2 tablespoons rice wine
1/2 cup water
2 tablespoons cornstarch
1 teaspoon sesame oil

Steps:

  • Place chicken pieces in a large bowl, set aside.
  • In a medium bowl, stir egg, salt, pepper and 1 tablespoon oil and mix well, set aside.
  • In a medium bowl, stir together 1/2 cup of the cornstarch and the flour.
  • Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
  • Dip chicken pieces into egg mixture, then into the flour mixture, shaking off any excess.
  • Add chicken to wok in small batches and fry for 3 to 4 minutes or until golden brown.
  • (Do not overcook chicken).
  • Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
  • FOR THE SAUCE:.
  • In a small bowl, combine the soy sauce, orange juice, brown sugar and orange zest. Set aside.
  • Clean wok and heat 15 seconds over high heat.
  • Add 1 tablespoon oil, the gingerroot, garlic, crushed red chili pepper flakes and green onions and stir-fry for just a few seconds until fragrant.
  • Now, add the rice wine and the soy sauce mixture you set aside above.
  • Add cooked chicken, stirring until well mixed.
  • In a small bowl, stir together the water and cornstarch, then add it to the wok and stir until sauce has thickened. Add sesame oil if desired.
  • Serve over jasmine rice.

Nutrition Facts : Calories 383.7, FatContent 8, SaturatedFatContent 1.6, CholesterolContent 128.1, SodiumContent 1288.5, CarbohydrateContent 39.6, FiberContent 0.8, SugarContent 20.9, ProteinContent 35.3

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