Asian Orange Chicken
This orange chicken recipe is sticky, sweet, and delicious. It tastes similar to the orange chicken from a popular Chinese restaurant in the mall! It's easier to make than you think for delicious takeout at home.
This orange chicken recipe is sticky, sweet, and delicious. It tastes similar to the orange chicken from a popular Chinese restaurant in the mall! It's easier to make than you think for delicious takeout at home.
SCRUMPTIOUS!!! What I love about this recipe is one can tinker with the marinade by adding more or less of something until satisfied before pouring over the chicken. I had some leftover pineapple juice so subbed part of that for the water. I also added 3 cloves crushed garlic, only lightly packed the brown sugar, was 2 tbsp shy of the rice vinegar so added more lemon juice to make up the difference. I grated the rind of one whole medium orange which equaled 2 tbsp. and put the pulp from that orange into the 'brew'. Didn't have green onion so subbed some red onion for that. Thanks for the suggestion of the sesame oil...love that nutty flavor it gives. I didn't coat the chicken w/flour. I just heated some wok oil and stir fried it that way. Added some red pepper chunks to the stirfry for flavor and color(yum) and served over basmati rice. I made the cornstarch slurry using orange juice instead of water. Garnished with cilantro. This is a definite keeper...wish there were more stars. One of the best Asian dishes I have made so far...not too tart, not too sweet. Just the right balance. One would swear this came from the Chinese carry-out.Read More
SCRUMPTIOUS!!! What I love about this recipe is one can tinker with the marinade by adding more or less of something until satisfied before pouring over the chicken. I had some leftover pineapple juice so subbed part of that for the water. I also added 3 cloves crushed garlic, only lightly packed the brown sugar, was 2 tbsp shy of the rice vinegar so added more lemon juice to make up the difference. I grated the rind of one whole medium orange which equaled 2 tbsp. and put the pulp from that orange into the 'brew'. Didn't have green onion so subbed some red onion for that. Thanks for the suggestion of the sesame oil...love that nutty flavor it gives. I didn't coat the chicken w/flour. I just heated some wok oil and stir fried it that way. Added some red pepper chunks to the stirfry for flavor and color(yum) and served over basmati rice. I made the cornstarch slurry using orange juice instead of water. Garnished with cilantro. This is a definite keeper...wish there were more stars. One of the best Asian dishes I have made so far...not too tart, not too sweet. Just the right balance. One would swear this came from the Chinese carry-out.
This was great! I've made it twice already and followed suggestions from others like using less cornstarch and subbing pineapple juice for some of the water, also added a little sriracha for a kick and it turned out very flavorful. However, if you want the breading to stick to the chicken, dip it first in a beaten egg mixed w/ a little bit of water (to thin it out) before rolling in the flour breading, this works really well...re-dip in egg and flour again for a thicker/crispier breading. It's a little bit more work, but trust me it pays off because this way you can cook the chicken with the sauce at the end without worrying about the breading falling off.
Amazing! This was so easy to prepare and it tastes even better than what you get in a restaurant. For the sauce I used 1 c. of water and 1/2 c. of orange juice plus the juice of 1/2 of one small orange and then cut up the other half into small pieces and added that. I didn't have fresh ginger root, so I used powdered ginger and used a bit more garlic. What I like about this sauce is you can modify it to suite your tastes. I let the chicken marinate all day. (I might try this one on the grill over the summer). For the breading I added a little garlic powder to the flour mixture and took the advice of another reviewer and dipped the chicken into egg thinned out with a little water. The breading stuck to the chicken perfectly and after cooking I removed it then thickened the sauce. (start with a small amount of cornstarch and water 2 tsp. to 1 Tbsp. and thicken desired consistency) I served it over rice, and a vegetable medley of steamed broccoli, red peppers, baby corn, and carrots.
This was very good. It was a little too strong on the orange flavor. I think I would reduce the orange zest a bit. I followed other reviews, and let the chicken stay crisp keep warm in a 200 degree oven after I fryed it. When everything was ready, I served it family style in a big bowl. I layered white rice, then a mixture of veggies (pea pods, carrots, broccoli, and mushrooms that I stir-fryed in a little of the sauce), the chicken, then I poured the orange sauce over it. Finally, I topped with sliced almonds and crispy noodles. Update: I've made this again since my 1st review, and we've decided that this is definitly a 5 star recipe instead of the original 4 stars. I think I finally found a good balance with the orange zest!
just a little note. You must make sure to mix the water and cornstarch together thoroughly before adding it to the sauce. If you still find the sauce to be starchy, next time you try it, you can leave 1 tbs of oil in the pan after frying the chicken and add the cornstarch to that and cook stirring frequently for ~5 minutes before adding the rest of the sauce...it will have the same thickening effect. Hope that helps!
This was very good. I used Panko bread crumbs instead of flour. I also did not add the chicken back to the pan but kept it warm in the oven. I added at least a cup of chicken broth to the sauce into the pan and reduced it before adding in roughly 1 1/2 tbsp of cornstarch (mixed with liquid from pan) to the pan to thicken. Placed the chicken on top of rice then poured the sauce over the rice. There was plenty of sauce for the whole dish. This was soooooooo yummy.
This recipe has a wonderful flavour. I added a lot more orange zest because I was craving a good orange taste and I also added a few drops of sesame oil as per another reviewers suggestion. As for the cornstarch problem that everyone had been complaining about, a quick glance at the amount of sauce in the pot told me that the cornstarch measurement was WAY off. I only used about 2 teaspoons with a bit of water and the thickness of the sauce was perfect. I also added broccoli which really picked up the orange taste...delicious!!
This was delicious. I made the mistake of not reading the recipe correctly and could only marinate it for about 30 minutes and it still turned out wonderful. I also ended up using just a little more brown sugar and ended up grating the ginger. Didn't measure the orange juice (just eyeballed it) and it was fabulous. Hubby loved it and said he wouldn't mind eating this again. Thanks for the post.
I have prepared this many times, talk about Asian comfort food! This is a simple recipe to double or triple when family or friends are coming over. I used a little trick taught to me by my Japanese Aunt many yrs ago, substitute half too all of the flour for corn starch. It makes fried foods much crisper and more true Asian texture wise. Also since I do not like the flavor of olive oil I always use canola or a mixture of canola and or bacon fat depending on what I'm frying, sauteing, or browning. I used all canola with the orange chicken and substituted cut up boneless chicken thighs instead of breasts 2 to 1 since dark meat is my favorite.
I really enjoyed making this. I had never marinated any meat before, but it was so much fun I am going to do it all the time now :-) We liked the taste, it was sour and yet sweet and I liked the fruity flavour of it all. Didn't have any rice vinegar, so used normal instead and it turned out fine. This is definitely going into my recipe collection!
Great recipe. I used 1/2 pineapple juice and 1/2 water. I also dipped the raw chicken in flour, then an egg mix ( 1T to one egg) then in the flour again. I also mixed up some orange slices, rind and all during the last step. Much better than any takeout.
I made this yesterday but, althoough I adjusted the cornstarch amount, we didn't care that much for the sauce. The marinated chicken was very good but all in all, too much work for the so-so result!
This recipe is VERY GOOD!! I doubled the recipe because my family can put some Orange Chicken away!! Besides that I pretty much stuck exactly to the recipe. I didnt use your measurements on the cornstarch because I always just eyeball it. Also when frying chicken for any Chinese dish I usually use cornstarch instead of flour. It makes a lighter and more crispy coating!! And it also sticks better!! Try it!! I think it makes a huge difference!! Thanks so much for sharing the recipe!! The family LOVED it and there wasnt a bite left!!
OH.MY.GOD. This was absolutely wonderful! Due to time issues, I was only able to marinate the chicken for about a half an hour, so I can only imagine how delicious it would have been if it sat for longer! I used five chicken breasts, so I ended up doubling everything. I had extra sauce left over, and threw it into the freezer for the next time I make this (believe you me..there will be a next time) I didn't measure out the orange zest, instead I zested an entire orange and used that. I used ground ginger instead of ginger root, and it was perfect and easy. I didn't follow the recipe for the cornstarch, instead I just eyeballed it and thickened it to my liking. There was a bit of flour that went to waste after dredging the chicken, so I think next time the flour mixture could be halved. Lastly, I found I needed more oil than what the recipe called for. The flour would thicken the oil up, so more oil needed to be added as everything cooked. I kept my bottle of olive oil next to the stove so I could add it as needed. I also kept a baking sheet next to the stove, and as the chicken was done I threw it on there and put it into the oven at 200 degrees. For about 5-7 minutes right before I went to serve, I cranked the oven up to 500 and let them crisp up again. After that, I threw it into a serving bowl and spooned some of the sauce over the chicken. Much less of a hassle than simmering the chicken in the sauce. It was delicious! I served it over white rice and everyone loved it.
I have been making this recipe for maybe 10 years, I got it off "Top Secret Recipes" website. It is awesome. I feel it has way too much sugar though and it can easily be cut to 1/3 cup and reduce water to 3/4 cup and also reduce the lemon and vinegar by half. Leave everything else the same. From experience, I have found the marinade (w/the sugar) makes the chicken burn quick and also the oil splatters. You can eliminate adding the marinade to chicken and instead just put some fresh garlic, ginger and a couple tablespoons soy sauce on the chicken. Leave it to marinate and then proceed with the rest of the recipe for frying. The marinade you made earlier is more than enuff to coat the finished chicken plus extra for rice. Don't forget to reduce that conrstarch a little also before adding to the marinade. Sprinkle with toasted sesame seeds and sliced green onion for a pretty presentation.
I usually don't review recipes when I had to use a substitute (cider vinegar instead of rice vinegar and chili instead of red pepper flakes) but I just had to RAVE about this recipe. I have never had chicken this tender in my entire life. The acidic marinade made my chicken succulent and gave it a little zing. The sauce was delicious, sticky and sweet and I served it over fried rice. It was to die for! This recipe can definitely compete with chinese takeaway. I've been spending so much money on takeaway because I couldn't find a satisfying recipe to make meals like this at home. I will be making this again and again (and then some)
This was very good. I did change a little, I marinated the chicken in orange juice and soy sauce overnight, then fried up the chicken according to recipe. I then made the sauce (no onion) in the same pan and put chicken in sauce when it was thickened. Very good
I made this in celebration of Chinese New Year last night and it was fabulous! If you follow the sauce recipe exactly, it will taste just like takeout. Next time for more of a kick, I will add more lemon juice/vinegar and more pepper flakes for more of a tang and kick! I have a tip for perfect breading: replace 1/4 c of breading flour with cornstarch. It adds a little thickness to the sauce, like when you dredge steak for a stew. The result is a restaurant perfect breading that does not flake off in the sauce and has just the right crispy texture. I used 3 breasts, fried half at a time, and added them all to the pan at the end. Then I poured SOME of the sauce back into the pan (there was a ton, but I also used the marinade) and simmered until thickened, tossing chicken to coat. The rest of the sauce (1 1/2 cups I would say) I cooked in a little saucepan with a slurry to thicken, then poured over veggies and rice. You've got to try your breading with cornstarch next time! You won't be disappointed!
Overall, I think this is a good recipe with amount modifications. The flour seemed excessive & I used 1/2 cup rather than 1 cup the recipe calls for. For those that wrote they had difficulty with the breading "sticking" or the amount of oil: I used a stainless skillet (non-stick will NOT work as well) & used slightly less than the 3 TB of extra virgin olive oil. Make sure your oil is hot (not smoking) & put the floured chicken in. You should hear the sizzle if your oil is hot enough. Let it brown before turning it. If you crowd the chicken, it will steam rather than saute & your breading will fall apart. I used a 10" skillet & did not have to add extra oil but I did have to fry the chicken 1/2 at a time. In addition to the chicken I stir fried carrots, celery, onion & broccoli. The corn starch slurry measurements are off & if you go by the amounts in the recipe, you'll have something with the consistency of wallpaper paste. 1 TBS of corn starch with equal amounts of water will do the trick. Pour this into your sauce AFTER it comes to a boil & stir. It will thicken up nicely. To sum it up, this is a decent recipe. I added stir fried broccoli, carrots, onion, & celery & had plenty of sauce. I served this over brown rice. By making your own you'll save money & can ensure the quality of your ingredients.
YUCK! Sorry to be the dissenting opinion, but this was not to our liking. The sauce was sickly sweet, and tasted of gloppy cornstarch, vinegar, and sugar. That's it! My husband (who will eat anything, and is always complimentary) finished his dinner in complete silence. I knew he was trying to be kind, but I could see that he had trouble choking it down. My two year old pushed it away saying "Ew". 'Nuff said.
OMG!!! This sauce is the best and so easy to make!! Here's my tweek: Sub broth and/or OJ or pineapple juice for water. I used pulp OJ, as it adds flavor Didn’t measure the orange zest, but I know I didn’t use as much as was called for Used half the brown sugar. Will use honey next time to make it more healthy or even omit Used ginger powder, as good ginger is hard to find here. A few shakes was good for me Used way more garlic and garlic powder (not garlic salt), few shakes at least I used onion powder instead of onion. Didn’t measure, but a few shakes Added just a pinch of salt and pepper as well This made 3 ½ C of marinade Definitely use 2 t cornstarch and 1T OJ or pineapple juice (instead of water), this was the Right amount to the thicken the sauce just right For chicken, I used 4 breasts, 3 big and 1 small. I did cut the chicken into chunks instead of strips. I will do strips next time (oops!) I would recommend ¾ C flour. You don’t even really need to coat chicken with anything, it’s healthier to leave it. You could even just stir fry it w/o sauce and add sauce at end Adding sesame oil to marinade and at the end adds nice flavor After boiling it at end, I had between 1 C and ¾ C of sauce to pour over chicken and/or veggies (I used what I had: carrots and zucchini. If you have leftovers from a fryer chicken, leftover pork roast, almost any leftover meat (maybe not ham or ground beef!) would be good to use with this sauce. No more throwing out turkey at holidays!!
Great orange taste!! I used 1/2c. water, 1/2c. chicken broth and 1/2c. orange juice and the rest of the wet ingred. This was delicious and my husband loved it. Per the reviews I used the egg white before the flour and I used garlic granules in the flour with salt and pepper. The review that said to reduce the conrstarch was right. I used 2 1/2 tsps. I also kept the chicken warm in the oven and made the sauce, then tossed together before serving. Great recipe. Thank you Harry.
Delicious. My tweaks: Used 1 10.5 ounce chicken breast (only 2 ppl). Still used 1 T zest. Juice from 2 oranges and 1 lemon (I like it orangier). 1/4 c brown sugar, 1/2 c water, 1/4 c vinegar, 1 T soy sauce, 1/4 t each garlic & ginger, 1 T onion, 1/4 t red pepper. For my chicken, I mixed 1/4 cup cornstarch and 1/4 c "00" flour (italian flour) with 1/2 t salt in a zipper bag. I added my chicken pieces and let sit for 15 mins. I simmered the sauce, then added 1 T cornstarch and 1 T water slurry to thicken. Deep-fried chicken then tossed w/sauce and served over sticky rice. SO crispy, not greasy a bit and perfectly orangey!! We LOVED this! Thanks!
I thought it was WAAAYYYY too sweet! All I could taste was brown sugar :(
This was the recipe that I've been looking for for years. I like to follow a new recipe to the letter so that I can review it honestly, but I did take into consideration the cornstarch issue of many other reviewers, so I added my cornstarch slurry slowly to the sauce til it was the right consistancy. Flavors were superb, just like our local chinese restaurant. Will be making this again, often.
This was terrific! I used a bit more orange juice than called for, but left everything else in the ingredient lineup the same. Used brown rice and followed instructions of another review and reserved the fried chicken aside. I sauteed onion, pepper, celery, carrot and turnip greens separately and reserved. I put rice on the place, sauteed veggies on rice, then chicken. Top with generous portion of sauce. Delicious!
I put in more like 2 cups freshly-squeezed orange juice. Cut to 1 tbsp cornstarch.
This is another fav that I cook for my family! I slice up oranges and soak them in sugar, then put them in when the dish is served. It just adds that extra flavor. If your sauce is too runny, then simply add an extra pinch of corn starch, after boiled. The ginger adds a great taste! Serve it up on some fried rice with carrots. Sauce is creamy and rich. This is making me hungry. Also, battered my chicken in tempra to give it that authentic Asian feel. You can buy it at your local asian mart.
I made the orange chicken tonight and boy was it a hit. I was nervous so I followed the reciped exactly (except the green onions) it came out perfectly. I will DEFINITELY be making it again. The only thing I would advise other people about is, before I reheated the remaining sauce I strained the bits of ginger out of it. It was great. Thanks for such a great recipe. It's definitley one of my new favorites!
I made a few changes to the recipe out of necessity, but I'm going to rate this recipe anyway, because it was amazing. I was out of (1/2 tsp) fresh ginger root, so I used 1/4 tsp powdered ginger. Also do not like heat in my food, so I left out the red pepper flakes. Those are the only changes I made. I was worried that the recipe called for too much rice vinegar, but it was great. I can't get enough of this stuff!
I cubed up my chicken in bite size pieces, coated them in flour and fryed each batch for 5 mins at med high in the deep fryer. They turned out perfect, (no soon to be soggy chicken pieces). I kept them warm in the oven and then poured the sauce over all the pieces once I finished. This recipe is so good. Orange zest is the key, orange juice alone will not cut it. If you do not use it, you will not get the good orange flavor everyone raves about. I used one med. size orange and got all the zest off it I could and added the red pepper flakes to the sauce. Follow the sauce recipe exactly. Do not modify and you will not be disappointed.
This recipe was perfect on the first attempt. The chicken tastes as if it came from a Chinese restaurant. I had never cooked Chinese food before this meal and I will definitely be cooking this again. It was not difficult to make at all. We served this with white rice and stir fry vegetables, and I feel like we were eating our favorite dish at the restaurant that rhymes with smeeshe shake smactory.
I made this dish gluten free by using gluten free soy sauce and didn' t flour the chicken. To thicken the sauce, I added corn starch to about 1/2 C of sauce and mixed into the rest of the dish. I added red and yellow peppers and onions. I didn't have an orange, so I used a mandrin. My husband's only request was to deep fry chicken next time, but we don't need that!
I agree with others that said this was a gloppy mess. I apparently made the same mistakes because the flour on the chicken only served to make the sauce like Jello. It was way too thick and lumpy. The sugar is way too much, the corn starch and/or flour is way too much and I wasn't even a fan of the amount of garlic. I followed the recipe exactly and thought I followed the direction exactly. So I'm not sure what went wrong. I won't be trying this again.
WONDERFUL!!! took the advice of previous reviews and was careful about adding the cornstach till i got it to the consistancy that i prefered it. The flavours were wonderful. I made it two nights ago and have already had requests to do it again.
Very good! Thank you
I have made this dozens of time now... we love it in our house! I prepare almost exactly as written. To make things a touch easier, I just squeeze the juice of the orange I zest, I don't measure the orange juice. I use a little more than 3tbsp of oil to cook the chicken in. The LESS you touch/stir the chicken, the better your chance of it turning out crispy. Mine works out beautifully. I do not mix the chicken with the sauce, I served it on the side, so people can use as much or little as they want. Fabulous, easy recipe. I also have made it last minute (without a chance to marinate the chicken). I just toss the chicken in a bit of the sauce before I dredge the chicken in the flour. It still turns out delicious.
Overall, the dish was tasty. However, the sauce was a little too thick after adding the corn starch. I would cut back to 1 Tablespoon next time. Also, the breading fell off of the chicken. Dipping the chicken pieces in egg before coating them with batter is probably a good idea.
We loved this. I didn't marinate the chicken in quite a full cup of the marinade because I wanted plenty left over for the sauce. I also marinated in a tupperware rather than a bag. To avoid the problems with the chicken's coating falling off, I mixed the water and cornstarch thoroughly, added the reserved sauce mixture to that, cooked in a small pan long enough to heat through, and then added to the hot skillet with the chicken. (I used less oil than was called for, so I didn't have any leftover oil in the pan to remove.) It thickened up perfectly, and got rave reviews from my husband and me.
I can honestly say this was one of the best orange chickens i have ever had and keep in mind before 2 days ago i couldnt cook if my life depended on it. I rated this 4 stars amazing dish definatly a keeper!!!!
I made this dish not straying very far from the original recipe. I thought it was delicious and my sister and brother-in-law (both picky eaters) loved it as well! I will definitely be making this again.
The sauce was really good but the flouring part and cooking times were just off. I didn't like the flavor at all of the flour coating and it was too time consuming for such mediocre results. Plus it took my chicken more time to cook then the alotted time it states in the recipe. Next time I will make the sauce and prepare my chicken some other way.
very good however the orange is a bit to much so next time i will cut back on the orange zest.will make again thank you
This dish made me very happy!!! Great orange flavor, but not overpowering. Perfect texture on the chicken, perfect consistency of the sauce. So close to restaurant taste without the added MSG we don't need. Very fresh tasting. Love the heat. Kids also loved it, so we will definately be making this again!! Doubled the sauce, used with about 3 lbs chicken. Used regular onions minced, and half white sugar. Thanks Harry for the amazing orange chicken recipe!!! Now to find the perfect general Tsao's chicken that's this easy and without a million ingredients!
I made this exactly as the recipe stated. It was very good, but a bit labor intensive. It was pretty sweet, and I personally would have preferred more heat. Still, we live in a place where good Chinese food is hard to come by so we enjoyed it!
Really Really Good... I made it to the recipe specs and it was spectacular !!
It was allright....Just alot of little steps time consuming.
This was delicioso, I will highly recomented. I lightly fry some green pepper, broccoli, green onions and green french beans put this on the side and fry my chicken, then mix the vegetable with the chicken and pour the sauce over and sprinkel some bake almond slivers.
I thought the sauce was quite bland. I ended up adding extra soy sauce and some rooster sauce to my serving, and it was much better. I might make this again, but sub something else for the water.
I marinated the chicken overnight and I might have also added too much orange zest. (While I was putting the marinade together I anticipated not enough orange flavor) So this came out a little too flavorful for us, but I'm going to blame myself for that. I added blanched broccoli to the stir fry. We'll make this again, but I might try using less sugar next time.
This was to die for! Seriously one of the best recipes I've made off of AR. You have to try this! Made as written. Served with stir fried rice. So good!
The sauce for this recipe is amazing!! I gave it 4 stars because I agree with most of the other reviewers in that you should NOT add the chicken back to the sauce, but cook it long enough so that it crisps up a bit more, then serve the sauce on top of the chicken. Amazing recipe!!!
Amazing!! Tasted just as good as restaurant orange chicken!!
EXCELLENT! I couldn't believe that I had actually made what we were eating, it was that good! The only thing I did differently was I used a tangelo instead of an orange for the zest, I added some garlic powder and chili powder to the flour coating for the chicken, and I reduced the cornstarch as other reviewers recommended. The sauce will look thin in the pan but once you add the chicken and simmer it thickens up more so don't be deceived. I made mine too thick, but it was still delicious. Definitely a keeper!
I gotta say, this was really good. The kids (9 and 11) liked it better than Panda Express. I definitely kicked it up a notch though with extra chili pepper flakes and my personal secret hot pepper blend. Served over a 50/50 rice & orzo blend with diced nectarine cooked into the rice. Heavenly. A lot of steps, but something I will certainly make again. Bravo!
Unfortunately we didn't like this! I used two huge chicken breasts and added some peas, yet there was too much sauce. I also only used 1/4 C of sugar as other reviewers suggested, yet it was way too sweet. I'm bummed!
Made this gluten free by using gluten-free flour and wheat-free soy sauce. I didn't have any rice-wine vinegar, so I used red-wine vinegar. Otherwise, I followed the recipe exactly, and it was great! It has a strong, exotic, sweet, tangy, orange flavor that is better than any orange chicken I've had. Unlike some of the previous reviewers, I thought the amount of cornstarch was just right. I wouldn't change a thing.
I doubled the recipe and am glad I did. Used the extra sauce to put over stir-fried veggies (snow peas, matchstick carrots, baby corns, and green onion) and Jasmine rice. We prefer chicken crispier, so I did not add the chicken to the sauce: just served on the side, instead. Next time will decrease the lemon juice: was just a little too prominent, for our tastes. Will make again. Thank you, Harry Weitzel for sharing.
Very flavorful and delicious! Adding vegetables is a must though.
It is time consuming but I loved it and so did my family. I did lessen the zest as others mentioned it may be too sweet. I also saw reviews that combined cornstarch with the flour mixture to coat the chicken, and I did keep it warm in the oven so the breading wouldn't fall off in the sauce....BUT I couldn't resist not putting it back in the sauce, whereas others poured it on top after the fact. I wanted it to absorb the flavour however this does take away from the crispiness, but it's still sooooo tasty. Thanks!!
Oh my orange goodness!!!! This is better than take out. I added broccoli and extra orange rind,thats it! Hubby loved it, unfortunately now we can't order out now!! Thanks for a keeper.
OMG.. So good!.. I added broccoli and carrot at the very end that I steamed. The subsitutions I made were to add some garlic powder to the flour and I used a tsp. of worcestershire instead of the soy sauce (I'm allergic to the soy sauce) switch the amounts of orange juice and lemon; I wanted more orange flavor and so glad I did!.. I used chicken broth for the water in the sauce!.. I would have given this 10 stars if I could; it really tasted a lot like the Chinese chain restaurants orange chicken but healthier! Oh and guess what I only marinated it about 30 min; next time I think I'll ad a bit more red pepper flakes and less corn starch as the sauce was a bit too geletinous :)
I halved the brown sugar and still found this very sweet. I served it with stir-fried vegetables over white rice. The chicken itself was very good. I doubled the sauce, anticipating needing more, but didn't need more sauce. When I use the remaining sauce I'll use fresh stir-fried vegetables, rather than frozen, and add water chestnuts and thin slices of orange, halved, for more orange taste. Overall, this dish is just too sweet for us. We enjoyed trying it, though. Thanks for the recipe.
I added a few extra veggies to shine along with rice and paired with fresh "Fava Bean Salad" on this site. Restaurant quality dish. Oh and I didn't marinate the chicken at all, I just made the sauce and cooked the chicken.
We LOVED this recipe, and it will go into our rotation. I read reviews and made the following changes to the original recipe: Used OJ in place of water for the sauce. Changed quantities to: 1 1/2 Tbsp orange zest, 1 tsp minced fresh ginger root, 1 tsp minced garlic, 3/4 tsp red pepper flakes. I used OJ with the cornstarch instead of water, and browned the chicken completely on both sides in equal amounts of vegetable oil and sesame oil. I placed the cooked chicken in a glass baking dish in a 250 degree oven while cooking the rest of the chicken. I cooked the sauce, but did not add the chicken back to the pan. Instead, I drizzled the sauce over the chicken and then gently mixed it and immediately served it over some fluffy basmati rice. We can't wait for the leftovers! Delish!
AWESOME! Followed the directions and the ingredients exactly, (except I omitted the red pepper flakes) and it was perfect. Oh yeah and I didn't stir in the chicken into the sauce at the end, instead I served the chicken separate with the sauce on the side (kids are picky like that). It was hit. Next time I might add just a tad bit more brown sugar (kids liked it but thought it was a bit too tangy for their taste). However hubby and I thought it was better than Chinese Restaurant style could ever be! Thanks a bunch!
Loved it, however, you do NOT need to marinate for 2 hours. I only marinated it for 30 minutes while the rice was cooking. Just like a restaurant recipe. Second time I made this, it's lemon season, so I just replaced will all lemon juice. Used 1/3 cup lemon juice (about juice of one lemon) and used lemon zest. Yummy!!!
This was so unbelievably delic! My husband loved it. Made it for fathers day! He always orders either General Tsao's chicken or sweet and sour chicken at the restaurants or takeout and he said this tasted just like a cross between the two. The only thing I did different was added some panko to the mix and added vegetables (broccoli, red pepper, chestunuts and carrots) I also substituted some hot sesami oil for olive oil..gave it a nice kick...I topped mine off with some garlic chili hot sauce! Was soo yummy!
Fabulous! Made this on the fly without marinating the chicken and it went over so well that there were no leftovers! I fried the chicken then set on a paperbag lined cookie sheet and set in the oven at 350 until it was all done. Kept it warm and crispy.
This was very tasty. I must have done something wrong because most of the breading fell off in the frying pan, but the taste of the chicken and the sauce was delicious. I marinated the chicken for 24 hours, so that might be why it was so good. I also kept it warm in the oven at 250 degrees while I was making the sauce. And since most of the breading was off the chicken already, I didn't want to lose any more, so I just poured the sauce on top. I'll definitely be making this again.
I made a vegan version of this recipe. I substituted the chicken with sliced mushrooms. There isn't a big difference! The sauce was a little too bold for my guests, but I loved it.
This Orange chicken recipe is WONDERFUL! It blows away anything I have ever had for take out. The flavors are all there. I am a well above average cook and this is the best. I did not change a thing and it came out perfect. I served it over white rice. DO NOT change a thing and simply enjoy
I loved the orange in this all the way around. The chicken was great and the flavor of the sauce was great. My only issue was that the sauce was way too thick and I had to thin it with about a cup of water. Next time I will start with just 1Tbsp of cornstarch and add more if needed.
This tasted pretty good - but more like a sweet & sour chicken than an orange chicken you would get in a restaurant.
not bad but not great.
I really enjoyed this,but my family thought it was a little to strongly flavored.I think next time I will cut back a bit on the orange peel.
We really enjoyed this dish and will make it again. Thanks for posting it.
turned out yummy despite my many substitutions!(powdered ginger, red pepper, and garlic powder)
Lots of steps for this recipe! It was good, but not sure it's worth all the effort. Not very orange-y. I would make it again, but I don't think I would worry about the marinating step next time and just adjust as needed for the sauce.
Its ok for me (didnt like it much), i didnt have brown sugar so i added almost a cup of white sugar and it was too sweet so next time if you guys dont have brown sugar and want to add white sugar add less than a cup!
Generally this recipe is pretty tasty and relatively easy. The issue that I had was with the amount of starch. 3 tablespoon is way too much. When I followed the recipe it all clogged up so I was able to pour in only a fraction of the 3 TBLS and the sauce became very thick even with that small amount. Also next time I will not panfry the chicken but place it in as is in order to save the calories and fat.
My husband and I love Chinese food, but I don't cook it often. I made this last night and it was fabulous! I didn't have any orange zest, so I omitted that. The ginger I had was ground, not fresh, but that worked just as well. I doubled the sauce/marinade to have extra for the white rice I served with it. By doubling the sauce, the original cornstarch measurements were just right...if I only made a single batch of sauce, I would have decreased the cornstarch as others have. I also coated the chicken in cornstarch seasoned with salt, pepper and more ground ginger. This turned out just fine and crispy too. The next time I make this, I will bypass the marinating. The fact that the sauce is so flavorful really makes the marinade a moot point, I think. This will cut down on the prep time as well. I'm also thinking of making just the sauce ahead of time and keep portions in my freezer. This would really make my cook time come down a lot and with 3 kids under 4, I'm all about the less time I have to spend in the kitchen, the better! Thanks for the great recipe!
This is a very yummy dish! I used splenda half and cut down to 1/3 cups. I think I'll cut down to 1/4 cup the next time.
Delicious ,I will make this again!
I'm sure this isn't a fair or accurate review, but too bad. I made just the sauce from this recipe to use as a drizzle. It didn't thicken up as I hoped it would, and there wasn't a ton of orange flavor. I ended up using cornstarch to thicken. Perhaps next time I'll use orange extract and simmer longer.
This was sooo good! My Hubby loved it too!
We had some friends of ours visiting who are vietnemese, and they loved this dish...said I did good trying to cook like them :-) Thank you for a recipe I would use again.
Great recipe with room for versatility based on what you have at home. I second the reviewer to dip in egg prior to the flour; it kept the breading on well. I should have mixed the cornstarch in the water prior to adding to the mix as it clumped. Regardless, it tasted delicious - truly like a restaurant dish but healthy & homemade. Kids liked it as well.
This recipe was my foundation for a great "quick" orange chicken. 5 star flavor for sure, but easy to tweak for my teenager's love of spicy food. I made the sauce with a few tweaks: juice of 1 orange and 1 large lemon, little extra rice vinegar, 3/4 c br. sugar, extra garlic, and added both ground red pepper and flakes. I forgot the ginger, but it was still delicious. Thickened all the sauce with cornstarch, then spooned half of it over "freezer honey garlic breaded boneless chicken breast bites", and baked at 400 for 10 min, then turned, spooned on a little more sauce, and baked 10 min more. Total deviation from the recipe, but my daughter declared it the best orange chicken she had ever had. Served the extra sauce on the side for extra spicy goodness. Thanks!
My boys love the orange chicken from Panda Express so when I saw this I thought I'd give it a shot. They loved it. I halved the sugar and I thought it was very sweet. This is why I rated it only 4 stars. I think with the amount of sugar called for it would be far too sweet. The other change I made was to strain the extra sauce before heating and thickening. Make sure you use a fresh orange and lemon. It was really good!
My family loves this recipe. It's really quite simple to make. YUM!
I made the following changes: 1) I used an egg when coating, and had the best-looking, crunchiest chicken bites ever! 2) I reduced the sugar to 2/3 cups. 3) I used 3 parts water, 2 cornstarch, and not the other way around. 4) Finally, I poured the sauce over the chicken, instead of simmering together. I served it with Chinese chicken fried rice 2 (minus the chicken, of course) from this site, and it was delicious. Thanks, I'll make it again.
I have to say this is one of my favorite Asian dishes that I have ever made. I added a little bit more red pepper flakes than called for. I always like to tone down sweet recipes with a little added spice! I also cut the brown sugar to about 1/3 cup and the chicken still turned out very sweet! This chicken goes EXTREMELY well with fried rice and broccoli. The sweetness of the chicken really compliments the saltiness of fried rice. Overall, great dish! I will definitely be making this again.
UPDATE: I'M CONTINUING WITH MY MISSION TO GIVE THOSE RECIPES I GAVE SUBPAR REVIEWS A SECOND CHANCE. THIS IS ONE OF THEM. THIS TIME, I MADE A FEW CHANGES. I FRIED MY CHICKEN IN BATCHES (2 TOTAL), CUT THE SAUCE IN HALF AND ADDED A CORNSTARCH SLURRY (I LISTENED TO MY OWN ADVICE LOL). PERFECT! This was just so-so. I've made many Asian dishes over the years, but they never ended up like this. Having said this, I should have fried my chicken in batches, starting with HALF the amount of oil called for and using the rest for the second batch. Some of my chicken fried up nicely, but a lot of the breading fell right off. My second hurdle was with the thickening step. You should NEVER add cornstarch to a boiling mixture! It will clump instantly, even if mixed with water FIRST! You need to add your cornstarch slurry to your sauce, THEN bring to a GENTLE boil, stirring constantly for a couple of minutes until thickened. Not only was my sauce unappetizing because I didn't adhere to my own advice (duh), there was also WAAAY too much of it (my gosh!). The sauce was really good (the best part of the dish, IMHO), but I could have easily used HALF the amount called for and wish I would have. Fried rice, egg rolls and green tea completed our meal. Broccoli would have been a great addition (and would have mopped up some of the sauce), but because my husband has an aversion to it, I didn't add any. A nice attempt, but this totally missed the mark at our house. :( Thanks anyways, Harry.
Well--it DID taste like restaurant Chinese food--very rich and sticky. The sauce developed nicely--good thickness. DO NOT use olive oil when cooking the chicken--use sesame or lightly flavored. The olive is a bit overpowering.
First off I used premade breaded chicken tenders. I followed the sauce directions exactly. After deep frying the breaded chicken tenders I drizzeled the sauce over the chicken. It was wonderful!! I loved it and more important my family loved it!
I really like orange chicken and have never found a package dinner from the grocery store that has a good flavor. So I thought I would try making it myself and I have to say that the flavor in this recipe is SO good! The only thing that I didn't like was the coating. Maybe it was just my pan, it's an older one and used to be non-stick but probably isn't any more. Anyways, the coating really came off and got mixed into the sauce. It still tasted wonderful but next time I will take the advice of other reviewers. I saw a few reviews that stated this might happen and they also gave a fix. So I'll try that next time. I will for sure make this again, we still all ate it, it just wasn't the best presentation ever :)
The recipe was great, but I left out some steps in the interest of time. Instead of marinating the chicken first I just cut, breaded, and cooked it. I then added it to the sauce and let it all simmer for the 20 minutes it took to cook a pan of rice. It still turned out wonderful.
This does taste restaurant quality. Unless you fry the coated chicken in the oil to get it really crispy, it stays soggy. It tastes good without coating the chicken. It is neither orange or citrus enough for me.