Whats one of the best orange chicken recipe that would probly win a bake off?

Question

Orange chicken.........

Answer 1

Hi !!!
Here is a recipe that I like to make...I believe that you are just looking for a great suggested recipe that you can be sure it is going to taste like a winner...not to enter it into a contest.

Asian Orange Chicken

Original recipe yield:
4 servings

PREP TIME 40 Min
COOK TIME 40 Min
READY IN 3 Hrs 20 Min

INGREDIENTS
Sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes

3 tablespoons cornstarch
2 tablespoons water

Chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

DIRECTIONS
Pour into saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, and chopped onion. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.
In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Servings Per Recipe: 4

Answer 2

i love this recipe for orange chicken




Ingredients
Sauce
1 1/2 cups Water
2 tablespoons Orange juice
1 cup Packed dark brown sugar
1/3 cup Rice vinegar
2 1/2 tablespoons Soy sauce
1/4 cup Plus 1 teaspoon lemon juice
1 teaspoon Minced water chestnuts
1/2 teaspoon Minced fresh ginger
1/4 teaspoon Minced garlic
1 Rounded teaspoon chopped green
Onion
1/4 teaspoon Crushed red pepper
Flakes
5 teaspoons Corn starch
2 teaspoons Arrowroot
Chicken
4 Chicken breast fillets
1 cup Ice water
1 Egg
1/4 teaspoon Baking soda
1/4 teaspoon Salt
1 1/2 cups Unsifted cake flour

Preparation
1. Combine all of the sauce ingredients except the corn starch and arrowroot -- in a small saucepan over high heat. Stir often while bringing mixture to a boil. When sauce reaches a boil, remove it from heat and allow it to cool a bit, uncovered.


2. Slice chicken breasts into bite-size chunks. Remove exactly 1 cup of the marinade from the pan and pour it over the chicken in a large resealable plastic bag or other container which allows the chicken to be completely covered with the marinade. The chicken should marinate for at least a couple hours. Cover the remaining sauce and leave it to cool until the chicken is ready.


3. When chicken has marinated, preheat 2-inches of vegetable oil in a wok or skillet to 350 degrees.


4. Combine corn starch with arrowroot in a small bowl, then add 3 tablespoons of water. Stir until corn starch and arrowroot have dissolved. Pour this mixture into the sauce and set the pan over high heat. When sauce begins to bubble and thicken cover and remove it from heat.


5. Beat ice water and egg in a medium bowl. Add baking soda and salt.


6. Add 3/4 cup of the flour and stir just until blended into the mixture. The batter should still be lumpy.


7. Sprinkle another 1/4 cup of flour on top of the batter and mix with only one or two strokes. Put the remaining flour (1/2 cup) into a separate medium bowl.

8. Dip each piece of chicken first into the flour, then into the batter. Fry up to 1/2 of the chicken pieces at a time for 3-4 minutes, or until golden brown. Flip the chicken over halfway through the cooking time.

9. As the chicken cooks, reheat the sauce left covered on the stove. Stir occasionally.

Answer 3

Chicken in Spicy Orange Sauce

Ingredients:

2 chicken breasts, each piece cut into 4
1 tablespoon oil
1/4 cup flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon paprika
1 medium onion, chopped
1 large garlic clove, minced
1 cup chicken stock
3/4 cup orange juice
1 green or red pepper, cut into strips
grated rind of one orange
1/4 teaspoon red pepper, crushed
1/2 teaspoon cumin, ground
1/2 teaspoon oregano, dried
1 tablespoon lemon juice, fresh
2 tablespoons parsley, chopped
4 thin slices orange for garnish
chopped parsley for garnish

Preparation:

Skin and bone chicken. Heat oil in heavy skillet.

Combine flour, salt, pepper and paprika and roll chicken in mixture. Reserve excess flour. Brown chicken in oil, transfer to small baking dish.

In same oil, sauté onion and garlic until soft. Sprinkle in any of the flour left over from coating the chicken and stir to blend. Cook for 4 minutes over medium low heat. Stir in the chicken stock and orange juice. Add green or red pepper, orange rind, red peppers, cumin, oregano, lemon juice and parsley. Cook till sauce is thick and smooth. Pour over chicken.

Bake, covered at 375 degrees for 40 minutes. Garnish with sliced oranges and parsley.

Answer 4

Now, you're cheating!!!! I'm thinking that if you are entering a bakeoff, you need to be creating your own recipe! Here are some tips though:

Use chicken thighs because they are tastier and more moist
Marinate overnight in Italian Dressing and drain well before cooking. This adds flavor to your dish.
Decide whether or not you are going to serve the crunchy sort of orange chicken, meaning that you are going to dredge it in flour and deep fry it before putting it in the sauce, or if your are going to grill it.

Have fun!