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Chicken Breasts And Wings In An Orange Sauce

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Ingredients

Adjust Servings:
1 lb boneless skinless chicken breast (cut into cubes)
1 lb chicken wings, tips removed and wings split at joint
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
2 tablespoons cold water
2 cups canola oil, in a wok (for deep frying)
1 1/2 cups water
1/4 cup orange juice, freshly squeezed
1/4 cup lemon juice, freshly squeezed
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 cup brown sugar, lightly packed
1 tablespoon orange zest (grated fine)

Nutritional information

1723.1
Calories
1182 g
Calories From Fat
131.4 g
Total Fat
14 g
Saturated Fat
259 mg
Cholesterol
1136.1 mg
Sodium
82.8 g
Carbs
1.4 g
Dietary Fiber
55.1 g
Sugars
55 g
Protein
410g
Serving Size

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Chicken Breasts And Wings In An Orange Sauce

Features:
    Cuisine:

    The original recipe was posted in our local newspaper by T&T Supermarket.
    I made some tweeks to the recipe and it came out so good.

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chicken Breasts and Wings in an Orange Sauce, The original recipe was posted in our local newspaper by T&T Supermarket I made some tweeks to the recipe and it came out so good , The original recipe was posted in our local newspaper by T&T Supermarket I made some tweeks to the recipe and it came out so good


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    Steps

    1
    Done

    Prepare Chicken and Rinse in Cold Water, Pat Dry With Paper Towels and Place in a Large Bowl.

    2
    Done

    in a Plastic Bag, Add Flour, Salt, Black Pepper and Shake to Mix Well.

    3
    Done

    in a Separate Bowl, Whisk Eggs and 2 Tablespoons of Water Until Frothy.

    4
    Done

    Pour the Egg Mixture Over the the Chicken and Mix to Coat.

    5
    Done

    Add Chicken to the Flour Mixture in Batches, (chicken Breasts) First and Shake Well to Coat, Then Continue With the Wings.

    6
    Done

    in a Wok, Add Canola Oil and Heat to 375 F (medium-High Heat).

    7
    Done

    Add Coated Chicken Breast Cubes to the Hot Oil in the Wok and Cook Until Chicken Is Cooked Through, About 2 Minutes For Each Batch, Stir Frequently.

    8
    Done

    When Cooked, Remove and Place in a Large Bowl.

    9
    Done

    Add Coated Chicken Wings in Batches to the Hot Oil in the Wok and Cook Until Wings Are Cooked Through, About 4 - 5 Minutes For Each Batch, Stir Frequently. When Done, Add to the Chicken Breasts in the Bowl and Keep Warm in a 250 F Oven.

    10
    Done

    Meanwhile, in a Large Saucepan, Add 1 1/2 Cups of Water, Orange Juice, Lemon Jjuice, Rice Vinegar, and Soy Sauce. Cook Over Medium Heat For About 3 - 4 Minutes, Stirring Occasionally.

    11
    Done

    Stir in Brown Sugar, Orange Zest, Ginger, Garlic, Onion and Red Pepper Flakes. Bring to Boil.

    12
    Done

    in a Small Bowl, Mix Together Tapioca Starch and Cold Water Until Smooth.

    13
    Done

    Slowly Add the Tapioca Starch Mixture to the Sauce and Cook Until Sauce Thickens Slightly, Stirring Constantly.

    14
    Done

    Pour Sauce Over the Cooked Chicken and Stir to Coat Well.

    15
    Done

    Serve With Cooked Rice.

    Avatar Of John Gonzalez

    John Gonzalez

    Mexican cuisine expert infusing his dishes with authentic and bold flavors.

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