Reviewed: May 13, 2013

I gave this 4 stars because that's how the family rated it. Sorry to say I would've only given it a 3. I didn't care for the way the sauce turned out. I followed recipe with exception of 3/4 c brown sugar. If I were to make it again, I would use less sugar, cornstarch, less lemon juice and more orange juice. I think it was just too sweet for me. I will make it again though because everyone else really enjoyed it. Thanks Harry

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Reviewer:

Volleyballmom

Cooking Level: Intermediate

Living In: Brooklin, Ontario, Canada

Reviewed: May 4, 2013

My whole family liked this recipe. It's a little more orangey than the orange chicken you typically have with take out chinese, but I don't think that's a bad thing. It tastes more fresh this way. I followed the suggestions of a few other reviewers and I substituted pineapple juice for lemon juice. I coated the marinated chicken in egg and water before flouring. I also used one tablespoon of sesame oil and two tablespoons of olive oil when frying the chicken and added one whole red bell pepper to stir fry along with the chicken. That was a nice addition. I think when I make it again for the sake of reducing how long the whole process takes I might try not marinating the chicken first and using all the sauce to coat the battered chicken. We'll see if it's any less flavorful that way. Oh and on a side note, my mom who is a vegetarian, used a little bit of the reserved sauce in a tofu stir fry for herself. She liked it a lot! Thanks for a great recipe!

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Reviewer:

wishgirl10

Reviewed: Apr. 30, 2013

This was really good, I didn't put any breading on the chicken to avoid extra cholesterol, and didn't use quite as much sugar/orange zest, and it turned out awesome, although my wife thought it was a bit on the sweet side. Anyway, good recipe!

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Reviewer:

serpentiz

Reviewed: Apr. 30, 2013

I saw some comments that the recipe is too time consuming for a "so-so" result. So I altered it a small amount. I just battered the chicken pieces in flour, salt, and pepper then fried them. Then I made the sauce separate with about a half cup or more of orange juice added. Then just coat your chicken and some rice in the sauce. All the flavor of this perfect sauce, half the time. No matter how much of this I make, there's never left overs. Great recipe! Thanks so much!

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Reviewer:

Lyzanda

Reviewed: Apr. 30, 2013

this was really good i forgot about it so it only marinated for an hour and a half but it was still very flavorful and delish!

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Reviewer:

elanore1D

Cooking Level: Intermediate

Reviewed: Apr. 21, 2013

Great recipe! this is great as is, the first time I made it I used clementines instead of oranges and it works great with them as well.

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Reviewer:

June

Reviewed: Apr. 19, 2013

Delicious! I tried the recipe as written the first time, and it was very tasty. The second time I was in a hurry and opted not to marinade the chicken in the orange sauce, and while the rice cooked, I simply sauteed the chicken, added a couple of cups of broccoli to the pan, let that cook for a few minutes, then served chicken and broccoli over rice, drizzling the sauce on afterwards. This way, you can always add more if it needs it. I highly recommend this!

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Reviewer:

Jeannine

Cooking Level: Expert

Reviewed: Apr. 16, 2013

I made this marinade to spice up some leftover homemade chicken strips that we had for dinner last night. I used apple cider vinegar instead of rice vinegar, but followed the recipe otherwise. Both of my kids thought that the orange flavor was way too strong and wouldn't eat it. I thought it was a bit strong as well so I would definitely cut back on the zest (and perhaps leave it out all together) if I make this again.

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Reviewer:

rookiechef

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Murray, Utah, USA

Reviewed: Apr. 13, 2013

SO HAPPY! Can't get over how easy this recipe is! I follow the recipe exactly & have no issues. Delighted to be able to cook an Asian-style recipe and have it be no fuss and come out delicious every time!!!!! THANK YOU Mr. Wetzel!!!!!!!

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Reviewer:

Jennygurl

Reviewed: Apr. 12, 2013

What a wonderful recipe! I'm so proud to make this for my husband, who absolutely loved it. I've been cooking for some time, and my repertoire is quite diverse, but this recipe is vastly different from everything else I make. I tried my best to follow the recipe, except that I didn't have any lemon so I just added more orange juice. More specifically, I used the juice and zest of one medium orange. I also used coconut palm sugar instead of brown sugar because we don't use any other sweeteners in our home. I used 3/4 cup instead of one cup and I think it was still a little too sweet for my taste. However, my husband thought it was perfect. Next time I'll try a heaping 1/2 cup instead. Instead of flour, I used all cornstarch for the breading along with some salt, pepper and garlic powder. I sauteed some carrots, green onions, mushrooms, red and green bell peppers, and asparagus on the side. Instead of adding the cooked chicken to the sauce,I added the veggies, chicken and sauce on top of cooked rice. I did this per the suggestions of other reviewers and it was wonderful this way. Thank you so much for this beautiful recipe. I will serve it the next time I have dinner guests! And even sooner for my sweet husband!

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