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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Crispy Orange Chicken

 
One serving costs about $2.45

$2.45 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

3 dairy-free,dairy free lunch,main course,main dish,dinner
spoonacular Score:48%

Spoonacular Score: 48%

 

Crispy Orange Chicken is a dairy free main course. This recipe makes 3 servings with 693 calories, 30g of protein, and 13g of fat each. For $2.45 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. A mixture of vegetable oil, chicken breast, sesame seeds, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 52%. This score is solid. Try I Ain't Chicken Chicken: Crispy Roasted Chicken Breasts with Orange and Cardamom, Crispy Orange Chicken Quinoa Bowls, and Crispy Baked Orange Chicken Wings for similar recipes.

Ingredients

Servings:
some
some cayenne pepper
cayenne pepper
0.25 cups
0.25 cups cornstarch
cornstarch
1
1  egg
egg
0.25 cups
0.25 cups flour
flour
0.44 cloves
0.44 cloves garlic
garlic
0.25 tsps
0.25 tsps ground pepper
ground pepper
0.5 cups
0.5 cups hoisin sauce
hoisin sauce
1 cup
1 cup orange juice
orange juice
0.25 tsps
0.25 tsps salt
salt
1 Tbsp
1 Tbsp sesame seeds
sesame seeds
3
3  skinless boneless chicken breast
skinless boneless chicken breast
1 cup
1 cup sugar
sugar
1 Tbsp
1 Tbsp vegetable oil
vegetable oil
some cayenne pepper
some
cayenne pepper
0.25 cups cornstarch
0.25 cups
cornstarch
1  egg
1
egg
0.25 cups flour
0.25 cups
flour
0.44 cloves garlic
0.44 cloves
garlic
0.25 tsps ground pepper
0.25 tsps
ground pepper
0.5 cups hoisin sauce
0.5 cups
hoisin sauce
1 cup orange juice
1 cup
orange juice
0.25 tsps salt
0.25 tsps
salt
1 Tbsp sesame seeds
1 Tbsp
sesame seeds
3  skinless boneless chicken breast
3
skinless boneless chicken breast
1 cup sugar
1 cup
sugar
1 Tbsp vegetable oil
1 Tbsp
vegetable oil

Equipment

paper towels
paper towels
deep fryer
deep fryer
sauce pan
sauce pan
bowl
bowl
paper towels
paper towels
deep fryer
deep fryer
sauce pan
sauce pan
bowl
bowl


Instructions

  1. Place the chicken into a bowl along with the egg and oil, stir to combine.
  2. In another bowl mix the flour and cornstarch together.
  3. Dredge the chicken in small batches in the flour mixture until evenly coated, then cook in a deep fryer set at 375 degrees for 4 minutes then drain on paper towel, continue cooking the chicken until all pieces are fried.
  4. While you are cooking the batches of chicken make the sauce, in a sauce pan add a little more oil and sauté the garlic over medium heat just until tender, be careful not to burn it.
  5. Add the remaining items and bring to a boil and cook for 3 minutes, then turn down to simmer and let reduce until thick, make sure to keep an eye on it and stir constantly so it does not burn.
  6. We served the chicken over jasmine rice and drizzle the sauce over the top; this chicken would also be good with a sweet and sour sauce or putting the sesame seeds into the batter and serving it alongside egg fu yung brown gravy for dipping.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.45
Ingredient
some cayenne pepper
¼ cups cornstarch
1 egg
¼ cups flour
4 cloves garlic
¼ teaspoons ground pepper
½ cups hoisin sauce
1 cup orange juice
1 tablespoon sesame seeds
3 skinless boneless chicken breast
1 cup sugar
1 tablespoon vegetable oil
Price
$0.68
$0.14
$0.24
$0.04
$0.27
$0.01
$1.82
$0.50
$0.31
$3.01
$0.28
$0.06
$7.35

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

Disclaimer

Nutritional Information

Quickview
692 Calories
30g Protein
12g Total Fat
116g Carbs
12% Health Score
Limit These
Calories
692
35%

Fat
12g
19%

  Saturated Fat
5g
34%

Carbohydrates
116g
39%

  Sugar
86g
96%

Cholesterol
128mg
43%

Sodium
1090mg
47%

Get Enough Of These
Protein
30g
60%

Vitamin B3
13mg
68%

Selenium
47µg
68%

Vitamin C
45mg
55%

Vitamin B6
1mg
53%

Phosphorus
339mg
34%

Vitamin B2
0.4mg
23%

Vitamin A
1114IU
22%

Potassium
742mg
21%

Manganese
0.42mg
21%

Vitamin B5
2mg
21%

Vitamin B1
0.27mg
18%

Folate
70µg
18%

Magnesium
67mg
17%

Copper
0.29mg
15%

Iron
2mg
14%

Fiber
2g
11%

Zinc
1mg
9%

Vitamin E
1mg
9%

Calcium
77mg
8%

Vitamin B12
0.36µg
6%

Vitamin K
3µg
4%

Vitamin D
0.41µg
3%

covered percent of daily need

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