Easy Orange Chicken Recipe By Tasty

ORIGINAL ORANGE CHICKEN BY PANDA EXPRESS RECIPE BY TASTY

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!

ORANGE CHICKEN (INSPIRED BY PANDA EXPRESS) RECIPE BY TASTY

Steps:

• Combine the egg, white pepper and salt in a mixing bowl. Add the cubed chicken breast, make sure it's coated with the egg mixture.
• In another bowl, combine corn starch and flour. Add the coated chicken to the flour mixture. Stir to coat.
• Working in batches, fry the coated chicken until golden and done. Remove with a slotted spoon and set aside.
• In a large pan or wok, add oil, garlic, ginger and red chili flakes. Stir fry until fragrant.
• Add rice wine and stir for a few seconds. Proceed to add all of the other sauce ingredients, including soy sauce, vinegar, water, sugar and orange zest.
• Add the fried chicken. Stir to coat in sauce. Thicken the sauce with the cornstarch slurry.
• Garnish with chopped scallions and serve with rice.
• Enjoy!

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°.

ORANGE CAULIFLOWER "CHICKEN" RECIPE BY TASTY

Steps:

• Preheat the oven to 450˚F (230°C). Line a baking sheet with parchment paper and grease with nonstick spray.
• In a medium bowl, whisk together the non-dairy milk, flour, and salt.
• One at a time, dip each cauliflower floret in the batter to coat, letting any excess batter drip off. Arrange the battered cauliflower on the prepared baking sheet, making sure they aren't touching one another. Lightly spray with cooking spray.
• Bake for 30-35 minutes, until the coating is crispy and beginning to brown.
• While the cauliflower is baking, make the sauce: Heat the canola oil in a medium skillet over medium heat. When the oil is shimmering, add the garlic, ginger, and red pepper flakes. Cook for 2-3 minutes, until fragrant, stirring frequently to prevent burning.
• Add the orange juice, brown sugar, vinegar, and soy sauce. Cook for 2-3 minutes, until the brown sugar is dissolved and the mixture begins to simmer.
• In a small bowl, stir together the cornstarch and cold water with a fork.
• Add the slurry to the sauce, stirring to combine. Simmer for another 2 minutes, until the sauce thickens. Mix in the sesame oil, then transfer the sauce to a large bowl.
• Toss the hot cauliflower florets in the sauce until well coated.
• Serve the cauliflower over rice and garnish with the scallions.
• Enjoy!

EASY ORANGE CHICKEN RECIPE BY TASTY

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!

20 MINUTE ORANGE CHICKEN

Steps:

• Cook chicken strips according to package directions, set aside.
• In your largest skillet, over med-high heat, add oil and sauté carrots and bell peppers for about 3 minutes. Add garlic and sauté for another minute or two.
• Add orange zest, juice, teriyaki, soy, sugar, salt red pepper to the skillet. Bring to a boil.
• Mix cornstarch with a bit of orange juice and add to pan, stirring in thoroughly. Reduce heat and simmer for about 5 more minutes until the sauce has thickened.
• Chop some of the larger strips into more manageable sized pieces. Add chicken to the skillet and toss to coat.

ORANGE CHICKEN

Steps:

• In a small bowl, add eggs and beat together with a whisk.
• In a medium bowl add flour, salt, ground white pepper, onion powder, cumin, and chili powder. Whisk together to combine.
• Take each piece of chicken and dip it in egg mixture, then dip in flour mixture to coat all sides of the chicken pieces. Set coated chicken on a plate until ready to put in the skillet.
• In a large skillet over medium heat add sesame oil. Once oil is hot and shimmering, add coated chicken to the skillet, one piece at a time.
• Once all chicken is added to the skillet and has browned on the bottom, individually turn each piece of chicken over and allow it to cook and brown on the other side. Once chicken is done cooking and browned on both sides remove to a paper towel lined plate.