WEDNESDAY, JULY 3, 2013
I watching Food Network, and when I saw Melissa d'Arabian make this, I immediately thought of "Orange Chicken." The classic Chinese take-out item has definitely been a guilty pleasure, and I wondered if this recipe would be a cleaner alternative?
Well, I am proud to report that it went beyond expectations! So much, that the next time I did order so-called "Orange Chicken," it wasn't up-to-par and I am no longer tempted by the fast food version. Because of that reason, I re-created the video from my mom's kitchen to share my satisfaction.
- 2 - 3 bone-in chicken breasts
- 1 Tbsp. vegetable oil (I use coconut oil instead)
- 4 Tbsp. honey
- 1/2 frozen orange juice concentrate
- Salt & Pepper, to taste
- First, make the orange glaze, by adding the 1/2 cup of frozen orange juice concentrate and the 4 tablespoons of honey to a saucepan, and season with salt and pepper. Bring to a boil on medium heat, and boil for three minutes.
- Preheat the oven to 375°.
- Generously salt the 2-3 bone-in chicken breasts, and pat in.
(This recipe calls for 1/2 container of OJ concentrate. As you will see in my recipe video, I used the remaining 1/2 to marinate the chicken breasts PRIOR to this salting step. Do this if you really want to taste that sweet orange flavor, but skip if you prefer the flavor to be light.)
- After the salt has been patted-in, lubricate a sauté pan with the 1 Tbsp. of vegetable (or coconut) oil.
- Skin-side-down, sear the chicken breasts for approximately five minutes, on medium-high heat. You want a crispy golden brown, so adjust the time, according to that look.
- Once you've achieved the crisp, flip the chicken, so that they are now skin-side-up, and apply a coat of the orange glaze.
- Put the sauté pan in the oven, and cook for a total time of 15 minutes, give or take. In the end, you want your chicken breasts to reach an internal temperature between 160° - 170° F. Depending on the size of your chicken breasts, you may have to adjust this time as well. (Mine took about 20 minutes.)
- Halfway through the cooking time, remove the sauté pan, and apply another coat of glaze.
- Optionally, when the chicken is finished, you can throw on another coat of glaze.
(I didn't cover this in the video, but if you would like to do this, set aside a portion, specifically for "after-cooked" use. That way, you are not dipping your brush into the same batch that may have touched raw chicken. It can also be be good to have some set aside for re-heating, if you have leftover chicken. Just some thoughts. :))
- Serve with a side dish that will counteract sweet, to give your mouth a full array of flavors.
Or, if you're like me, just put it on a bed of rice and enjoy this sweet entree.