Orange chicken is always great, but it’s even better paired with sticky rice balls and fried to golden brown perfection. These skewers are great for dinner, or to pass around as a party snack. The marinade works double duty here — use half to flavor the chicken and reduce the other half to make a sticky glaze to brush over the finished kebabs.
Category: not set
Cuisine: not set
1 cup orange juice
1 cup chicken stock
1 tablespoon orange zest
¼ cup rice wine vinegar
2 tablespoons soy sauce
2 tablespoons granulated sugar
1 tablespoon garlic grated
1 tablespoon fresh ginger grated
½ teaspoon red pepper flakes
1 lb boneless, skinless chicken thighs, cut into 1½-in
8 cups vegetable oil
? cup corn starch divided, plus 1 tablespoon cornstarch
1 tablespoon water
? cup all purpose flour
1 tablespoon kosher salt
2 tablespoons sesame seeds
2 tablespoons scallions thinly sliced
1 cups sushi rice
2 cups water
1 teaspoons kosher salt
10 wooden skewers 12 in (30 cm)
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