Orange Chicken Recipe

Directions

Heat water in a large nonstick skillet over medium heat. Stir in butter, honey, vinegar, lard, orange juice, orange zest, orange juice and orange zest. Cook until bubbles form, about 5 minutes. Remove from heat. Stir in lime juice and orange zest. Bring to a boil, reduce heat and simmer, stirring occasionally, until thickened, about 30 minutes.

Mix together orange juice, orange zest and orange zest. Stir into chicken and stir gently until well coated. Cover and refrigerate.

Heat olive oil in a large skillet over medium heat. Bring oil to a slow boil. Fold chicken pieces into oil mixture. Cook, turning, for about 3 minutes.

Dredge chicken pieces in flour mixture. Heat olive oil in a large skillet over medium heat. Cook, turning, until crisp and golden brown, about 5 minutes. Pour chicken into a shallow baking dish.

Cover baking dish with foil and sprinkle with orange zest. Cover and refrigerate overnight.

When the chicken is removed from the pan, cut it up into small pieces and roll each piece into a rectangle. Place the rectangle in the pan and turn to coat. Place the remaining pieces of chicken in the pan and cover with foil. Heat olive oil in a large skillet over medium heat.

While chicken pieces are cooking in the oven, lay strips of aluminum foil on the bottom of a large dish. Place a sheet of paprika on the top of each pie and cover with a sheet of aluminum foil. Place a piece of orange zest on each plate. Cover and refrigerate any leftover orange zest.

Gently drizzle orange juice over chicken while cooking in the oven.

Bake at 400 degrees F (200 degrees C) for about 55 minutes, or until chicken is cooked through and juices run clear. Serve chicken with rice and salad dressing, if desired.