Firecracker Orange Chicken Buns Recipes

FIRECRACKER ORANGE CHICKEN BUNS

Steps:

• Add the honey, soy sauce, orange juice and zest, sriracha, garlic powder, red pepper flakes, ginger powder, and salt to a bowl. Whisk well and set aside.
• Heat about 3 inches of oil in a Dutch oven to 375°F.
• Add cornstarch to a shallow bowl. Dredge chicken in the flour, shake off excess, and fry for 4-5 minutes. Drain on a rack on top of a baking sheet.
• Pour the sauce mixture into a large nonstick skillet over medium high heat. Let the mixture come to a simmer and let cook for 1 - 2 minutes, until thickened.
• Add the chicken to the sauce and toss to coat.
• To build the sandwiches, place parsley leaves in the buns, then top with 3 - 4 chicken pieces, sprinkle with sesame seeds and scallions. Top with a squeeze of Kewpie.

LOST CITY ORANGE HONEY BUNS

Steps:

• In a large bowl, add warm milk.
• Sprinkle yeast over milk and stir till yeast dissolves.
• Next add sugar, honey, salt, eggs, orange rind, and half of the butter and flour; beat well.
• Now mix in the remaining butter and enough flour to form a soft dough.
• Knead, cover and let rise about 1 hour till doubled.
• Mix the white sugar, orange rind and sliced almonds together, set aside.
• Divide dough in half and roll out into an 8 x 12-inch rectangle.
• Brush both dough rectangles with melted butter and sprinkle the orange sugar filling over top.
• Roll up from the long edge and slice into 1" pieces.
• The next step is to combine the honey topping ingredients into a small pot, bring to a rapid boil then pour into a 9x13-inch pan.
• Place all the sliced buns into the pan with the honey topping, the buns should just fit, cover and let rise 30 minutes, till doubled in size.
• Bake for 25 minute in a 375°F oven till golden.
• Upon removing from oven immediately turn the pan upside down onto foil.
• * Please Note* These buns are best if eaten the same day. Serve warm or at room temperature. Do not put in the refrigerator.
• *Rising time is included in preparation time (1 1/2 hrs).

ORANGE BUNS

Steps:

• Whisk flour, sugar, baking powder and salt.
• Cut in butter until in fine crumbs.
• Beat eggs with orange juice; drizzle over crumbs, tossing with fork to moisten.
• Turn out onto a floured surface; knead gently for 30 seconds.
• Roll or pat into an eight inch square; spread with butter.
• Mix the orange sugar and sprinkle over dough.
• Roll up jelly roll fashion; cut into eight slices.
• Place, side by side and cut side down, in a greased 9 or 10 inch tube pan.
• Bake in centre of a 425 oven for 35 minutes or until golden.

STUFFED FIRECRACKER CHICKEN ROLLS RECIPE BY TASTY

Steps:

• In a shallow dish or large plastic bag, add the soy sauce, buffalo sauce, garlic, honey, and sweet chili sauce. After mixing, reserve half the marinade in a separate bowl for later.
• On a cutting board, slice the chicken breasts horizontally, making sure not to slice all the way through. Cover chicken breast with parchment or plastic wrap and use a mallet to flatten the chicken, about ⅓ inch (8 mm) in thickness.
• Place chicken breasts in the marinade and chill for about 2 hours or overnight.
• Add 1 tablespoon of olive oil to a large pan over medium heat. Once hot, add garlic and cook until aromatic, about 30 seconds. Add the onion and bell peppers, and cook until soft.
• Remove the chicken breast from the marinade and lay flat. Spoon a layer of the onion and the bell pepper mixture across the chicken breast, then add a layer of spinach.
• Roll up chicken breast and secure with a toothpick, about 1½ inches (4 cm) apart. Cut the chicken breast in half.
• Add 1 tablespoon of olive oil to a large pan over medium heat. Once hot, place chicken rolls inside the pan, cook until inside is no longer pink, about 6 minutes on each side. Remove from pan.
• Add reserved marinade to the pan and cook until caramelized, about 3 minutes.
• Serve drizzled in caramelized marinade.
• Enjoy!