When someone says Orange Chicken, I think of Chinese food. I’m not sure why, but that’s where my mind goes. The sticky over sweet Orange Chicken from Panda Express or the like. This is not that. It’s way better!
There is no sticky sweet sauce to start. The orange juice blends with the other ingredients to make a slightly sweet, but also tangy sauce. The sauce is thin, not thick.
The chicken has a lovely crispy skin that stays fairly crisp throughout the cooking process. The chicken also comes out very moist.
The sauce soaks into the chicken giving it a lovely orange flavor.
I served the chicken with buttered parsley noodles and Brussels sprouts.
Really a great dinner – great flavor!
ORANGE CHICKEN
1 Six Pound Fryer Chicken, Cut Into Pieces
2 Teaspoons Salt
½ Cup Flour
¼ Teaspoon Pepper
1/3 Cup Shortening
6 Ounces Frozen Orange Juice Concentrate, Thawed
1 Juice Can Full Of Water
¼ Cup Dark Brown Sugar, Packed
1 Teaspoon Oregano
½ Teaspoon Ground Nutmeg
1 Onion, Thinly Sliced
Sprinkle chicken with 1 teaspoon salt. Combine flour, remaining salt and pepper in a bag. Add chicken a few pieces at a time; shake to coat well. Brown chicken well in hot shortening. Pour off excess fat. Combine remaining ingredients; add to chicken; simmer, turning pieces often, for 30 to 40 minutes.
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