Recipe Tin Orange Chicken

Distribute chicken on trays then pour the marinade over.

Recipe tin orange chicken. If making this from a frozen tin foil packet simply remove from the freezer and place it into a preheated 400 f oven baking for 1 hour to 1 hour and 15 minutes or allow to thaw first. Deep fry until the chicken pieces turn golden brown and become crispy. Add cornstarch and water and cook until thickened.

Whisk in orange juice soy sauce apple cider vinegar chili sauce hoisin sauce brown sugar and lemon juice and bring to a simmer. Transfer the deep frying oil to a container and keep 1 tablespoon in the wok or skillet. Pour 1 1 2 cups water orange juice lemon juice rice vinegar and soy sauce into a saucepan and set over medium high heat.

Dredge the chicken in whisked eggs and cornstarch flour mixture until nice and coated. At first the juices will be watery but in the final 10 minutes or so they will thicken and darken. Whisk together the marmalade juice soy sauce vinegar garlic ginger pepper flakes chicken broth and 2 tablespoons corn starch.

Bring to a boil. Don t forget to pour out the juices from the tin foil packets and make a gravy or sauce to dip your baked chicken into. Take a bowl and add orange juice orange zest sugar a little salt soya sauce vinegar and mix well check for seasoning.

Roast for a further 20 minutes basting with pan juices 2 or 3 more times until the chicken is deep golden and sticky. Add the garlic and stir fry until aromatic or light brown in color. Serve over rice as desired.

Remove from heat and cool 10 to 15 minutes. Once chicken is browned reduce heat to medium and add the sauce. Stir in the orange zest brown sugar ginger garlic chopped onion and red pepper flakes.