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How To make Chicken with Orange Sauce New Ama Cookbook
Chicken:
Vegetable oil cooking spray 1 skinless 3-lb chicken
1/2 teaspoon paprika
1 cup onion slices
or one-medium onion ends removed and sliced :
Orange sauce--- 1/2 cup frozen orange juice concentrate
1/3 cup water
2 tablespoons brown sugar
2 tablespoons minced fresh parsley
1 teaspoon light soy sauce
1 teaspoon dry sherry
1/2 teaspoon ground ginger
Orange juice tenderizes and adds flavor. Brown the chicken pieces under a broiler. Cook with onion and sauce on the stove top or oven.
1. Wash a 2.5 to 3 pound chicken. Pat dry with paper towels. Cut into serving pieces; remove all visible fat.
2. Turn on the broiler. Lightly spray a baking sheet with vegetable oil spray; set aside.
3. Sprinkle the chicken pieces with paprika and place on the prepared baking sheet.
4. Broil the chicken about 6 inches from the heat until lightly browned on all sides, 4 to 5 minutes. Remove from the broiler and transfer the pieces to a Dutch oven or large, deep skillet and top with onion slices.
5. Meanwhile, in a small bowl, whisk together all the orange sauce ingredients. Pour the sauce over the chicken and onions.
6. STOVE TOP (see alternative). Bring the sauce to a boil over medium-high heat. Reduce heat to a simmer, cover and continue cooking until chicken is done and tender, about 55 minutes.
(Altertively, place the browned chicken and onion slices in a casserole dish. Pour orange juice mixture over all and bake, covered, in a preheated 350-degree oven for 55 to 60 minutes or until the chicken is tender.)
Makes 4 servings; each 273 calories (28% from fat), 9 grams fat (2 grams sat. fat), 14 grams carbohydrate, 34 grams protein, 132 mg sodium, 89 mg cholesterol, 37 mg calcium, 1 gram fiber
Serve the chicken warm over yolk-free noodles, if desired. It also can be chilled for an outdoor meal. Use any or all of your favorite chicken parts. If using chicken breasts, the cooking time may be shortened.
Recipe from "The New American Heart Association Cookbook" (Times Books). Tested by Sylvia Rector for the Free Press Test Kitchen. Mc from Pat Hanneman <kitpath@earthlink.net> 1/99.
How To make Chicken with Orange Sauce New Ama Cookbook's Videos
EASIEST Orange Chicken Recipe with Bachan’s Sauce I bought at Costco
I got this bottle of Japanese Steak Sauce at Costco.
BBQ sauce is NOT only for BBQ.
This one very versatile and can be used for any dish.
Here is the one for you!
Very simple orange chicken
It can’t get any simpler than this and ANYONE can make this!!!
Orange Chicken sauce
Juice and zest from 1 orange
1/2 cup Japanese steak sauce by Bachan’s
3 tbsp rice vinegar
1 tbsp cornstarch with water
—————
Chicken Thighs
Salt & pepper to season
Cornstarch to dust
Fry them til golden brown and mix with sauce.
#costco #costcodeals #costcoshopping #highlyrecommended #bbqsauce #orangechicken #easyrecipe
SPICY ORANGE CHICKEN | Cooking with Shereen
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They said FANTA is why Orange Chicken is so good! So, we tried.
Orange chicken is one of the most popular take out from Asian restaurants. Now I was told there is a good reason why its so good that many of us are not aware of. So we tried and the results are in.
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ORANGE CHICKEN SAUCE
2tbsp neutral, high smoke point oil
2 cloves garlic, grated
1.5” piece ginger, grated
4Tbsp scallions
1/2c chicken stock
1/4c mirin
3Tbsp soy sauce
2tsp sesame oil
1/4c sugar
1.5Tbsp rice vinegar
Juice of 1 large orange
1tsp orange zest
2tsp corn starch
Corn starch slurry if needed (3/4tsp corn starch mixed into 2tsp water)
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BETTER THAN TAKEOUT – Orange Chicken Recipe
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Today we are making a well-known American Chinese food - orange chicken. It is not traditional, but the technique of making fried chicken and coat it with a sweet and sour sauce is commonly used in many many Chinese recipes such as sweet and sour pork, fish, shrimp, and tofu. In this video, I am going to show you how to achieve that crispy outside, tender inside consistency, and a perfectly balanced sweet and sour sauce so you can make sweet and sour anything.
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INGREDIENTS
- 300 grams of chicken breast, slice it into 1/4 of an inch pieces
- 1/2 tsp of salt
- Black pepper to taste
- 2 tbsp of orange juice
- 100 grams of cornstarch
- 2 medium size eggs
- Enough frying oil
- 2 tsp of cooking oil
- 1 tsp of ginger
- 1 tbsp of garlic
- Few shakes of red pepper flake [Amazon Link:
- 1/4 cup of Orange juice
- 3.5 tbsp of light soy sauce [Amazon Link:
- 1/4 cup of brown sugar [Amazon Link:
- 1 tbsp of honey for the taste [Amazon Link:
- 1.5 tsp of orange zest
- 3 tbsp of vinegar
- Cornstarch water(1.5 tbsp of water + 1 tbsp and 1 tsp of cornstarch)
- Some diced scallion and red pepper flake for garnish
INSTRUCTION
- Cut the chicken breast in half. Angle your knife to 45 degrees and slice the chicken into 1/4 of an inch thick pieces. Marinade it with 1/2 tsp of salt, a little bit black pepper to taste, and 2 tbsp of freshly squeezed orange juice. The acid in the fruit can tenderize the meat and this amount of liquid will keep the chicken moist. Just mix everything until the chicken absorbed all the liquid. Cover it and Let it sit in the fridge for at least 30 minutes.
- Next, let’s make a batter. Crack 2 eggs, beat them well. Mix it with 100 grams of cornstarch. Use a fork stir it continually. The cornstarch might clump up at the beginning. Just keep mixing it and you will get a really smooth, shiny looking batter.
- Coat the chicken with the batter.
- Heat the oil to 360 degrees F. If you don’t have a thermometer, you can test it by dropping a little bit batter. If you see it bubbles a lot and floats to the top, that means you are good to go. Fry the chicken for 3-5 minutes or until the surface is getting hard. Doesn’t need to be golden brown. Take out the chicken and let it rest for 10 minutes and we gonna double fry it.
- This time, heat the oil to 390 degrees F. You can add all the chicken in once because they will not stick to each other anymore. Double frying is the key to make sure all your chicken pieces come out crispy. Keep stirring until you get a light golden color.
- Set it aside and we will make the sauce. Heat up your wok. Add a little bit oil, some minced ginger, garlic, and few shakes of chili powder. Stir until fragrant then pour in 1/4 cup of orange juice, 3.5 tbsp of light soy sauce, 1/4 cup of brown sugar and 1.5 tsp of orange zest. Stir to melt the sugar. I like to add 1 tbsp of honey, just for the honey flavor, it is optional and also depends on your taste. Then pour in 3 tbsp of white vinegar. The reason we add it now is that we can drop down the temperature of the liquid and you can add in the cornstarch water. If you add it while the liquid is boiling hot, it will clump up easily. Keep cooking it on medium-low heat. Make sure you taste the sauce to find a perfect balance between the sweetness, sourness, and saltiness. I made this many times and I know this is perfect for me. In about 2 minutes you should reach a consistency that is a bit thicker than syrup texture. If the sauce is too thin, the chicken will lose the crunchiness when you mix everything.
- Turn off the heat and dump all the chicken in. Quickly stir and make sure all the pieces are coated well. Take them out. Top some green onion, few shakes of red chili powder and you can serve.
Make Orange Chicken The French Style Á L'Orange | Chef Jean-Pierre
Hello There Friends, Today I make the Orange Chicken you have all been requesting! Although I made it French Style Chicken Á L'Orange. This is such a delicious and unique sauce that is full of surprises for your taste buds! Come and check out the secrets to my Á L'Orange Sauce and let me know what you think in the comments below!
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How to Make Orange Chicken
Ingredients:
Chicken Breast/Thigh: 1 breast or approx. 1 lb or 450 g.
Salt: 1/2 tsp
White Pepper: A little bit
Garlic Powder: 1/8 tsp
White Wine/Sake or Water: 1/8 cup or 30 mL
Green Onions: Chopped, for garnishing
Egg White: 1
Garlic: 1 minced
Corn Starch: 1/4 cup or 60 g
Veg. Oil: 2 tbsp + frying
Sesame Oil: 1 tsp
Orange Zest: Garnish
Potato Starch: 1 tsp
Water: 2 tsp
Where to buy: Amazon
Potato Starch:
Sauce:
Base Sauce/Brown Sauce: 1/2 cup
Sugar: 1/4 cup or 50 g
Vinegar: 2 tbsp
Chili Garlic Sauce/Sriracha: 1 tsp
Orange Juice: 1 cup or 236 mL
OR
Orange Juice: 1/2 cup or 118 mL
General Tso's Sauce: 1/2 cup or 118 mL
Brown Sauce video:
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