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Sunday, April 19, 2015

Sweet and Spicy Crispy Orange Chicken

This is my recipe for Crispy Orange Chicken you get at some Asian restaurants, it is absolutely delicious you have to try this recipe yourself. The sauce is good over rice too. Enjoy Good Food

Serves 4
What you need:
11/2 to 2 pounds boneless skinless chicken breasts, cut into bite size chunks or strips
2-3 tablespoons cornstarch
3-4 tablespoons olive oil
1 1/2 cup orange marmalade
4 tablespoons soy sauce
2 teaspoon rice vinegar
½ teaspoon sesame oil
1 tsp garlic minced
½ teaspoon chili garlic sauce(optional if you don't like it spicy)
1/4-1/2 teaspoon red pepper flakes
1/8 teaspoon salt
A pinch of ground pepper

How to make it:
Wash Chicken and cut into bite size pieces or you can do strips if you like, don't dry
Place wet cut up chicken in bag with cornstarch and shake.
Heat a nonstick skillet and lightly coat with olive oil; make sure the oil is hot but don't
let it burn.
Place the chicken in the skilled and cook for 5-8(small bites longer if using strips) minutes until golden browned.
Getting nice and brown
Turn over and cook for 4-7 minutes on opposite side
Turn heat down and drain extra oil if there is any

Mix the remaining ingredients in bowl or measuring cup
sauce mixed up

Poor over top of chicken and simmer for about 20 minutes on a low heat, watching it so it doesn't burn as it gets really thick, if too thick by serving time add a little water to thin it, or orange juice

                                                         Serve over rice and Enjoy

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