Orange Chicken

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

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