Time 50m Yield 4 servings Number Of Ingredients 14 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.
Yield 4 servings Number Of Ingredients 11 Steps:
Slice chicken breast into cubes. In a bowl, combine marinade ingredients. Add chicken and stir to coat. Let marinate at least 1 hour. In a pan, heat oil on medium-high heat. Remove chicken from marinade with a slotted spoon, and cook all sides until golden brown, about 5 minutes. Add sauce ingredients to pan and bring to a boil, mixing continuously, until mixture thickens, about 5 minutes. Serve over rice if desired. Enjoy!
Time 3h20m Yield 4 Number Of Ingredients 18 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.
Time 30m Yield 2 servings. Number Of Ingredients 4 Steps:
In a small bowl, combine orange juice and soy sauce. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. Place chicken and reserved marinade in an 8-in. square baking dish coated with cooking spray. Spoon marmalade over chicken. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.
Time 30m Yield 6 Number Of Ingredients 6 Steps:
Saute chicken in a large skillet until lightly browned, about 7 to 10 minutes. Remove from skillet and set aside. In a medium bowl combine the flour, broth, juice, marmalade and pepper. Mix together. Heat mixture in a medium saucepan over medium low heat, stirring constantly, until bubbly. Add chicken and cook over low heat for 4 minutes.
Time 45m Yield 6 serving(s) Number Of Ingredients 20 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.
Time 1h5m Yield 8 servings Number Of Ingredients 21 Steps:
On a cutting board, cut chicken into 1x1-inch (2x2-cm) cubes and set aside. In a medium mixing bowl, combine salt, white pepper, cornstarch, and flour. Whisk to combine. Add the egg, water, and oil until it reaches the consistency of pancake batter. Add the chicken to the batter and refrigerate at least 30 minutes. Heat oil in a wok or heavy bottom pan to 350˚F (180˚C). Gently add the chicken and cook for 5-6 minutes until lightly golden brown. Remove the chicken from the pan and transfer to a paper towel-lined plate. Set a heavy bottomed pot over medium- high heat and add the oil. Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly. Add the sugar and brown sugar, and stir to combine. Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally. Add in the vinegar and soy sauce, and stir to combine. Add the cornstarch and water together and whisk to combine. Add to the pan and stir. Continue to cook the sauce until maple syrup consistency is achieved. Add in the fried chicken and stir until completely coated in the sauce. Top with sesame oil. Enjoy!
Time 20m Yield 4 servings. Number Of Ingredients 11 Steps:
Heat oil in a skillet or wok over medium heat; add chicken, sprinkle with garlic salt. Cook chicken until no longer pink, stirring occasionally, 3-5 minutes. , In a small bowl, combine the orange juice, soy sauce, cornstarch and ground ginger. Pour over chicken. Bring to a boil; cook and stir until thickened, 1 minute. Add orange segments; stir gently. Sprinkle with green onions. Serve with rice. If desired, garnish with chopped walnuts and red pepper flakes.
