![]() ![]() And no the chicken does not get tough and dry. People always comment on the 1 hour cook time. We like it as is so I just make the recipe as directed. The recipe will not have tons of extra sauce so if you want it really saucy then maybe make 1 1/2 of the orange sauce recipe and reserve some for drizzling on the chicken when you serve it over rice. I do not juice my own orange for the juice. You don’t want them too large or else they will take forever to get that crispy coating. Be sure and cut the chicken into small pieces. Serve over rice and garnish with green onions and orange slices.Bake for 1 hour, stirring and re-coating the pieces every 15 minutes.Mix up the simple orange sauce and pour over the chicken pieces. Place all the crispy chicken pieces into a 9×13 baking dish.Let drain on a plate lined with a paper towel and do another batch.You’re looking to get a nice crust on the chicken not to have it cook through. ![]() You do not need to let it cook all the way through.Crack 4 eggs into a bowl and in several batches coat the chicken pieces in the egg and then place in the pan of hot oil and let it cook.Close the bag and shake to coat the chicken in the cornstarch. Place the chicken into a gallon-sized Ziploc bag and add the cornstarch.Sprinkle some salt and pepper over the chicken and mix it together to make sure that the pieces get coated. Cut up 4 chicken breasts into small, bite-sized pieces.Not only will it be healthier, but it’s so much better and tastes fresh! ![]() Orange chicken is a restaurant favorite and now you can make it at home. But on those activity-free weeknights or weekends I love making this crispy baked orange chicken. When it comes to dinner recipes I like to keep it simple with easy, 30-minute recipes. Crispy coated chunks of chicken fry in oil and then get baked in a homemade sweet orange sauce. This Baked Orange Chicken tastes better than any Chinese take-out you’ll get at a restaurant. ![]()
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