Project Description

– Orange Zest Chicken –

Ingredients

  • 2 lbs Katie’s Best Chicken breast
  • 2 eggs
  • 2 teaspoons iodized salt
  • 1 dash of black pepper
  • Olive oil
  • 1/2 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1 bunch of green onion, for serving

Sauce

  • 1 teaspoon olive oil
  • 1 tablespoon garlic
  • ½ teaspoon crushed red pepper
  • 2 tablespoons minced ginger
  • 2 tablespoons corn starch
  • 3 tablespoons of rice wine
  • 2 teaspoons sesame oil
  • 5 tablespoons soy sauce
  • 1/4 cup water
  • 3/4 cup sugar
  • 3/4 cup white vinegar
  • Zest of 1 orange
  • Juice from 1 orange
Cook Time: 35min

Cooking Instructions

  1. Cut chicken into 1 inch cubes, set aside.
  2. Combine eggs, salt, pepper and 1 tablespoon olive oil into a bowl and whisk.
  3. In a separate bowl, add corn starch and flour and mix well.
  4. In large frying pan or wok, heat olive oil at 380 degrees. If using an air fryer, set to 380 degrees and coat basket with olive oil spray.
  5. Separating the chicken into 3 batches, dip the first batch of chicken in the egg mixture, then dredge in the flour mixture, and add to wok and fry for 4-5 minutes. If using an air fryer, cook for about 10 minutes. Ensure chicken is no longer pink inside. Once each batch is cooked thoroughly, remove from heat and set aside.
  6. In a large pan, combine 1 teaspoon olive oil, garlic, crushed red pepper, and ginger and sauté on medium heat for 1 minute. Add cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar, orange zest and orange juice. Bring to boil.
  7. Add cooked chicken to pan of sauce and stir until well mixed. Garnish with green onion and serve over rice or steamed veggies!

Ingredients

  • 2 lbs Katie’s Best Chicken breast
  • 2 eggs
  • 2 teaspoons iodized salt
  • 1 dash of black pepper
  • Olive oil
  • 1/2 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1 bunch of green onion, for serving

Sauce

  • 1 teaspoon olive oil
  • 1 tablespoon garlic
  • ½ teaspoon crushed red pepper
  • 2 tablespoons minced ginger
  • 2 tablespoons corn starch
  • 3 tablespoons rice wine
  • 2 teaspoons sesame oil
  • 5 tablespoons soy sauce
  • 1/4 cup water
  • 3/4 cup sugar
  • 3/4 cup white vinegar
  • Zest of 1 orange
  • Juice from 1 orange
Cook Time: 35min

Cooking Instructions

  1. Cut chicken into 1 inch cubes, set aside.
  2. Combine eggs, salt, pepper and 1 tablespoon olive oil into a bowl and whisk.
  3. In a separate bowl, add corn starch and flour and mix well.
  4. In large frying pan or wok, heat olive oil at 380 degrees. If using an air fryer, set to 380 degrees and coat basket with olive oil spray.
  5. Separating the chicken into 3 batches, dip the first batch of chicken in the egg mixture, then dredge in the flour mixture, and add to wok and fry for 4-5 minutes. If using an air fryer, cook for about 10 minutes. Ensure chicken is no longer pink inside. Once each batch is cooked thoroughly, remove from heat and set aside.
  6. In a large pan, combine 1 teaspoon olive oil, garlic, crushed red pepper, and ginger and sauté on medium heat for 1 minute. Add cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar, orange zest and orange juice. Bring to boil.
  7. Add cooked chicken to pan of sauce and stir until well mixed. Garnish with green onion and serve over rice or steamed veggies!

BRING SOMETHING GOOD

To Your Dinner Table

Try these delicious chicken recipes that are sure to become family favorites. When you use Katie’s Best Chicken, you get the best quality, wholesome chicken around!

BRING SOMETHING GOOD

To Your Dinner Table

Try these delicious chicken recipes that are sure to become family favorites. When you use Katie’s Best Chicken, you get the best quality, wholesome chicken around!

HANDLING AND PREPARATION

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:
Chicken Pieces
Description
Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast
170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips
165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs
 180°F  1 – ½ hours
1 ½ – 2 ¼ hours

HANDLING AND PREPARATION

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:
Chicken Pieces
Description
Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast
170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips
165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs
 180°F  1 – ½ hours
1 ½ – 2 ¼ hours