Reviewed: Nov. 13, 2008

Very good. I felt that it was missing 'something' that would have made the sauce more delicious and complex, but I am not sure what it is. I gave it a 4 because it is good, but not great..and the fact that it is so time consuming would make it less likely to be in the routine dinner rotation.

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WILDWIRE

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Reviewed: Nov. 11, 2008

This was good. I followed other reviewers' advice and poured on the sauce at the end. If you think this is going to taste like Panda Express...it doesn't. But it's still good.:)

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Lauraloves2run

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Provo, Utah, USA

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Reviewed: Nov. 11, 2008

This was the most delicious chicken dish I have ever eaten. It is even better than the kind you get in the Chinese restaurant. My family loved it and I will definitely make it again. The only thing is that it's not for a weeknight dinner because it is time consuming but definitely great to make on the weekend for company.

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SANDI149

Cooking Level: Expert

Home Town: New York, New York, USA

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Reviewed: Nov. 9, 2008

YUM YUM!! We'll never eat this take out again. Perfect basic recipe, easy to alter to your specific taste.

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ksticka

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Reviewed: Nov. 7, 2008

Good recipe, great with stir-fry veggies & rice

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Valerie M.

Cooking Level: Beginning

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Reviewed: Nov. 6, 2008

This chicken was excellent! My whole family loved it! I didn't refrigerate the sauce for 2 hours - just let it cool a little while I was working in the kitchen. The sauce was a little thick - less cornstarch would have been fine. Also, as one of the other reviews mentioned, the breading did get pretty soft and start tol fall off, so keeping it on a baking sheet in the oven would have probably helped with that. Other than that it was great!! We will be having this again :)

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Sarah

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2008

We really enjoyed this dish - it's a very tasty and healthy alternative to Chinese take-out! I took into consideration some of the suggestions listed previously: Added a touch of sesame oil to the olive oil, kept the cooked chicken warm in a 200 oven and didn't add it to the sauce until the end to keep it crispy. Also, I added slightly less cornstarch, although I found that the 2 tsp. suggested by others wasn't quite enough. At the very end, I added some cooked broccoli, which livened it up and made it a meal. It's a little extra work over other recipes, but not hard at all. We'll definitely be making this dish again!

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~MOMMY~

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2008

Very good. I reduced the sugar a little, as it seemed like a ton, and it was still very sweet. The other flavors balanced out the sweetness well, though, and I would make it again. Make sure not to stir or flip the chicken too often or the flour coating will come off. I served this with rice and stir-fried broccoli.

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PPERRY0501

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2008

This came out DELICIOUS!! We loved the orangy flavor (I personally liked it better than the local "Express" restaurant). I used two very large chicken breasts, so this was more like six servings. I added extra garlic and orange zest to the sauce, and instead of just coating in flour, I added a 1/4 c. of cornstarch to the coating mix. Also, I took one of the other suggestions and DID NOT simmer the chicken pieces in the sauce, I just poured it over the chicken after it had simmered for 5 min. We had this with frozen stir-fry veggies and rice. My 4-yr-old asked if I could make this every night!

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StayHomeCook

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Escondido, California, USA

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Reviewed: Oct. 22, 2008

I don't know if my lemons were too tangy or my oranges to orangy, but this was not terrible but wasn't good either. I followed the recipe to the letter but when my bf and I actually ate it, it was too tart-even with all the sugar. I know that this will be a good recipe with the proper adjustments of the juices. I will try again because the other than the extreme tartness I experienced the flavor was good.

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Chelle

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Miami, Florida, USA

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Reviewed: Oct. 20, 2008

Great flavor! I didn't have time to marinate the chicken and I also didn't coat the chicken in flour. I sauteed the chicken in olive oil and poured the sauce over it letting it simmer. I also added some broccoli while the sauce simmered. Very good and will make again!

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Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

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Reviewed: Oct. 20, 2008

This was ok but had way too much orange flavor. The orange over powered everything else. I would say skip the zest in this recipe.

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mom2pickyboys

Cooking Level: Intermediate

Living In: Rolla, Missouri, USA

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Reviewed: Oct. 16, 2008

Awesome!

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Teffer K

Home Town: Greenville, Ohio, USA

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Reviewed: Oct. 16, 2008

Good. My husband thought it was better than his favorite chinese takeout.I didn't use all the sauce - it would have been too much. Next time I think I'd add some broccoli or other vegetable for nutrition and to soak up the extra sauce.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 13, 2008

This was delicious! I only made a few changes. I doubled the amount of orange juice because I thought it needed more orange flavor. I didn't have brown sugar on hand so I used regular white sugar and that seemed to work out fine. The sauce was a little bit thick for my liking, but other than that, it tasted great. My picky 4 year old loved it. And he usually hates anything with sauce!

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ROLLERSGIRLY

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Oct. 9, 2008

Excellent recipe! Not exactly like the "popular restaurant in the mall," but pretty darn close. I cut the sugar in half because hubby doesn't like it so sweet, and it was still amazing!

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Launi L.

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Reviewed: Oct. 8, 2008

This recipe was soooo good! We loved it. would not change a thing. Quick tip...was impatient waiting for marinade to cool so I added some frozen berries for a bit to speed up the process.

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Kathryn

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Reviewed: Oct. 1, 2008

This recipe was very good. I made it while in Brazil visiting my family and it was requested by my brother. I couldn't find any rice vinegar there so I had to substitute for white but I don't believe that hurt the recipe. I will try it again sometime with rice vinegar. The sauce was excellent. I did end up having to use more Evoo than the recipe stated though.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Oct. 1, 2008

This recipe was great and not so difficult to make at all. It was quite tasty and was a total hit with my dinner guests. Even my husband loved it and he isn't a fan of Asian food. By the end of the evening it was ALL gone!! The only thing I can say is that I did eyeball the ingredients as I'm not the type to measure everything exactly. You have to experiment with what you like and don't like. Also if you are doubling the recipe make sure to fry the chicken in small batches as if you put it all in at once it will get muddled together and the pieces won't be as crispy. I recommend a deep fryer for this as the chicken would get more evenly browned. But overall it was delicious and I can't wait to make it again! :-)

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Happy Eater

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Munich, Bayern, Germany

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Reviewed: Sep. 30, 2008

It was really good! There were 2 things I really didn't like about it however. The first was it had a somewhat sour aftertaste. I think next time I will use half as much rice vinegar. I also thought there was too much sauce, but I do not think that I will change the recipe for the sauce. As others suggested, I used less corn starch.

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AEGIRL4281

Cooking Level: Intermediate

Home Town: Greendale, Wisconsin, USA

Living In: Indianapolis, Indiana, USA

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Asian Orange Chicken

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