Monday, 9 June 2008

Orange Chicken x 3


Orange Chicken I



1 1/2 pounds boneless chicken,
   cut into 1-inch chunks
1 cup plus 2 tablespoons
   cornstarch, divided
2 large eggs, beaten
1 cup vegetable oil
1/2 teaspoon sesame seeds
1 green onion, thinly sliced

Marinade
1 cup chicken broth
1/2 cup freshly squeezed
   orange juice (2 - 3
   medium oranges)
1/2 cup sugar
1/3 cup white vinegar
1/4 cup soy sauce
2 cloves garlic, minced
1 tablespoon orange zest
1 teaspoon tomato based hot sauce, or more, to taste
1/4 teaspoon ground ginger or 1 teaspoon ginger paste
1/4 teaspoon pepper
  • To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, hot sauce, ginger and white pepper in a large bowl.
  • Combine chicken and 2/3 cup of the marinade in covered bowl, tupperware or large freezer bag and marinate for at least 30 minutes up to overnight.  Shake everything up occasionally.
  • Drain the chicken from the marinade, discarding the marinade.
  • Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water or left over orange juice. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.
  • Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.
  • Heat vegetable oil in a large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. 
  • Transfer to a paper towel-lined plate; discard excess oil.
  • Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion, if desired.

The picture shows a serving suggestion with rice, stir fried shrimp & noodles,  and a cabbage & dried cranberries salad.



Orange Chicken II


8 chicken thighs, boneless
   skinless
2 eggs
⅓ cup fresh squeezed orange
   juice, save orange rinds
1 cup breadcrumbs
1 tsp dried thyme (or 1½ tsp
   fresh thyme)
1½ tsp smoked paprika
½ tsp cayenne pepper (optional)
2 tsp orange zest
8 Tbsp butter
salt and pepper


  • Preheat oven to 400°F
  • Season chicken with salt and pepper.
  • In a shallow bowl whisk eggs and stir in orange juice. Set aside.
  • Combine bread crumbs, thyme, smoked paprika and orange zest in another shallow bowl.
  • Dip your chicken thighs in the egg mixture and then coat in the breadcrumbs.
  • In a large oven safe skillet melt the butter. 
  • Place chicken evenly in the skillet once butter is melted, turn to coat the chicken in the butter. 
  • Place reserved orange rinds in the pan.
  • Bake for 30 minutes. 
  • After 30 minutes remove pan from the oven and turn the chicken over and continue to cook for 20 minutes.
  • Serve immediately.


Orange Chicken III (Stew) 


1/3 cup frozen orange juice concentrate
1/4 teaspoon salt
4 skinless, boneless chicken breast
    halves or thighs
2 teaspoons brown sugar
1/2 teaspoon seasoned salt
2 tablespoons vegetable shortening
1/2 cup chicken broth (I use a bullion
    cube & 1/2 cup water)
1/4 teaspoon pepper
1/4 cup all-purpose flour
Small can of condensed cream of chicken
   soup or 8 ounces of cream plus another
   chicken bullion cube
1/2 bag frozen mixed vegetables or about
   2 cups of fresh vegetables (what have
   you?) cut into bite size pieces


  • Heat the shortening in a skillet over medium-high heat. 
  • In a bowl, mix the flour, bullion cube No. 2 if going that way, seasoned salt, pepper, and salt. 
  • Dip chicken in the mixture to coat, and fry in the skillet until golden brown.
  • Place chicken in a slow cooker. 
  • Add vegetables.
  • Mix the chicken broth, brown sugar, and orange juice concentrate in a bowl, and pour over chicken in the slow cooker.
  • Add either the cream or the chicken soup.
  • Cover, and cook 2 to 3 hours on Low or 1 to 2 hours on High.