Baked Sticky Orange Chicken
Ingredients:
Chicken:
*3 pounds Fresh Chicken Breasts, cut into 1 to 1 and 1/2 inch pieces
*2 teaspoons Garlic Salt with Parsley, like Lawry’s
*Extra Light Olive Oil, has to be extra light or Vegetable Oil
Directions:
Chicken Coating Mixtures:
You will need to 2 Pie pans or similar.
First Pan: Add 2 cups Corn Starch, 2 teaspoon Garlic Powder, 2 teaspoon Onion Powder, 2 teaspoon Garlic Salt and dash Black Pepper, whisked/stirred together.
Second Pan: Add 2 Eggs, whisked together.
Thirdly: Coat each piece of chicken with the egg mixture (I added a handful chicken at a time.) Then add to the cornstarch mixture coating all pieces. Place them on an aluminum foil covered half baking sheet-spacing the chicken pieces. Repeat as needed. Set aside.
Browning Chicken:
Use one to two cast Iron Skillets. Heat the skillets on medium heat adding 3 tablespoons oil. When pans our heated. Add the coated chicken pieces careful not to over crowd, cook 3 minutes or until golden color, then turn/flip them over and cook another 3 minutes. Repeat until you have browned all the chicken. Note: The chicken is not fully cooked.
Add the browned chicken to a large glass pan or divided between 2 smaller glass pans. Pour the orange sauce mixture over the chicken and bake in preheated oven 425*F. for 40 to 45 minutes or until sauce has thickened. Serve over rice.
SEE HERE for more Instruction pictures.
Orange Sauce:
Ingredients:
*1 cup Orange Juice, like Simply Orange
*1 cup Apricot Jam or Orange Marmalade
*2 tablespoons Soy Sauce
*1/2 cup Sweet Chili Sauce, like Mae Ploy
*1/2 cup Rice Vinegar, no seasoning
Directions:
In a sauce pan combine: Orange Juice, jam, soy sauce, rice vinegar and on medium heat bring to a boil and remove from heat. Set aside until ready to pour over chicken.
Enjoy!
Lindy
