Mike's Crispy Orange Chicken Recipe by MMOBRIEN
Cooking Instructions 30 mins 1 Rinse chicken. Trim any fat. Cut into 1" cubes. Place in a Ziplock bag or, sealed bowl. 2 Mix everything in the Sweet Orange Marinade & Sauce section well. Add 1/2 to 2/3 cup of your marinade to your chicken cubes in your Ziplock bag. Refrigerate for 1 hour minimum. Longer if possible. Massage chilled bag intermittently. Refrigerate your remaining marinade as well. I allow my chicken to marinate for up to 4 hours. 3 Tip: To get the most juice out of your oranges, microwave them for 1 minute, roll them hard with your palm of your hand, then squeeze juices out. This method works well with most any citrus fruit. Watch out for any seeds! 4 Drain your chicken pieces. Discard juices. Dab chicken dry with a clean paper towel. 5 Mix everything in the Crispy Chicken Coating section. Except for eggs and oil. Beat eggs in a seperate bowl. I'll usually add the zest of another orange to my flour mixture for that extra kick but, it's not necessary. 6 Dip your [dabbed dry] chicken pieces in your egg mixture then, press chicken firmly in your flour / panko / corn starch mixture. Fully coat. 7 Fry coated chicken pieces on high heat in a wok or frying pan for about 3 minutes. Flip pieces once during frying time. Drain cooked pieces on clean, absorbant paper towels. 8 Heat up your marinade sauce in a pan. Bring it to a steady simmer. Then, slowly add your thickener [2 tbs corn starch + 2 tbs water] and stir until your sauce reaches your desired thickness or consistency. 9 Drizzle your sweet orange sauce over your crispy chicken or, just lightly toss them all up in a larger bowl. Either way, serve immediately on a bed of fluffy rice or, chow mein. Serve soy sauce to the side! Enjoy! 1 Rinse chicken. Trim any fat. Cut into 1" cubes. Place in a Ziplock bag or, sealed bowl. 1 Rinse chicken. Trim any fat. Cut into 1" cubes. Place in a Ziplock bag or, sealed bowl. 2 Mix everything in the Sweet Orange Marinade & Sauce section well. Add 1/2 to 2/3 cup of your marinade to your chicken cubes in your Ziplock bag. Refrigerate for 1 hour minimum. Longer if possible. Massage chilled bag intermittently. Refrigerate your remaining marinade as well. I allow my chicken to marinate for up to 4 hours. 2 Mix everything in the Sweet Orange Marinade & Sauce section well. Add 1/2 to 2/3 cup of your marinade to your chicken cubes in your Ziplock bag. Refrigerate for 1 hour minimum. Longer if possible. Massage chilled bag intermittently. Refrigerate your remaining marinade as well. I allow my chicken to marinate for up to 4 hours. 3 Tip: To get the most juice out of your oranges, microwave them for 1 minute, roll them hard with your palm of your hand, then squeeze juices out. This method works well with most any citrus fruit. Watch out for any seeds! 3 Tip: To get the most juice out of your oranges, microwave them for 1 minute, roll them hard with your palm of your hand, then squeeze juices out. This method works well with most any citrus fruit. Watch out for any seeds! 4 Drain your chicken pieces. Discard juices. Dab chicken dry with a clean paper towel. 4 Drain your chicken pieces. Discard juices. Dab chicken dry with a clean paper towel. 5 Mix everything in the Crispy Chicken Coating section. Except for eggs and oil. Beat eggs in a seperate bowl. I'll usually add the zest of another orange to my flour mixture for that extra kick but, it's not necessary. 5 Mix everything in the Crispy Chicken Coating section. Except for eggs and oil. Beat eggs in a seperate bowl. I'll usually add the zest of another orange to my flour mixture for that extra kick but, it's not necessary. 6 Dip your [dabbed dry] chicken pieces in your egg mixture then, press chicken firmly in your flour / panko / corn starch mixture. Fully coat. 6 Dip your [dabbed dry] chicken pieces in your egg mixture then, press chicken firmly in your flour / panko / corn starch mixture. Fully coat. 7 Fry coated chicken pieces on high heat in a wok or frying pan for about 3 minutes. Flip pieces once during frying time. Drain cooked pieces on clean, absorbant paper towels. 7 Fry coated chicken pieces on high heat in a wok or frying pan for about 3 minutes. Flip pieces once during frying time. Drain cooked pieces on clean, absorbant paper towels. 8 Heat up your marinade sauce in a pan. Bring it to a steady simmer. Then, slowly add your thickener [2 tbs corn starch + 2 tbs water] and stir until your sauce reaches your desired thickness or consistency. 8 Heat up your marinade sauce in a pan. Bring it to a steady simmer. Then, slowly add your thickener [2 tbs corn starch + 2 tbs water] and stir until your sauce reaches your desired thickness or consistency. 9 Drizzle your sweet orange sauce over your crispy chicken or, just lightly toss them all up in a larger bowl. Either way, serve immediately on a bed of fluffy rice or, chow mein. Serve soy sauce to the side! Enjoy! 9 Drizzle your sweet orange sauce over your crispy chicken or, just lightly toss them all up in a larger bowl. Either way, serve immediately on a bed of fluffy rice or, chow mein. Serve soy sauce to the side! Enjoy! More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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