Reviewed: Apr. 17, 2009

I made this recipe last night for my husband and me and all I can say is WOW!!! It was amazingly delicious. I didn't have rice vinegar on hand, so I substituted apple cider vinegar. I also subbed 1/2 C. water with pineapple juice. Served over brown rice with a side of broccoli. Oh my gosh!!

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Becca

Cooking Level: Intermediate

Home Town: Riverside, New Jersey, USA

Living In: Delanco, New Jersey, USA

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Reviewed: Apr. 14, 2009

I made this for a bunch of our family with varying tastes and everyone loved it. I made some with chicken and some with tofu for our vegan family.

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TARIYORK

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Reviewed: Apr. 7, 2009

I absolutely love this recipe. I make it very often- for myself and also due to numerous requests for that 'amazing orange chicken'. I usually use about a tbs. more orange juice (squeezed from the oranges I got the zest from) and I put about 3 tbs. more brown sugar in the sauce after I remove some for the marination. It makes it a little less overbearing. If you're in a hurry you can skip the marination and it still turns out really good, but it is worth the wait to have the chicken get that great orange flavour. I highly recommend this recipe!

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TheOptimist

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2009

This was sooooo good, my husband couldn't get enough of it....I will play with the ratio of cornstarch to water. Mine came out way too thick.....But still delicious....

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Lisa

Cooking Level: Intermediate

Living In: Hackettstown, New Jersey, USA

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Reviewed: Mar. 29, 2009

This is by FAR the BEST recipe I have tried from this site!!! I wouldn't change a thing! (Granted, we did it the more fatty way by deep frying chicken in our fryer) We had company for dinner and this was just absolutely incredible! I can't wait to make it for my parents and parent in laws.

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Mother2Be

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2009

Wow... this recipe is awesome. If you're looking for Panda Express style Orange Chicken, this in NOT it. I was a little confused on how much chicken it was asking for since some people don't specify if it's halves or whole breasts. So, 4 halves or 2 whole breasts... go with the smaller sized ones or there will be too much chicken and not enough sauce. I only gave it a little over an hour to marinade, still was great! I wish I could have done the full 2 hours or all day, it would've been amazing. No adjustments needed on ingredients, served with steamed white rice, delicious. Thanks so much :)

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xdancingthrusundayx

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Reviewed: Mar. 23, 2009

This was okay. If I decide to try this again, I will decrease the amount of brown sugar, increase the amount of red pepper flakes and make it without the breading...and probably throw some broccoli in it too.

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PamMar

Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA

Living In: Wellington, Florida, USA

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Reviewed: Mar. 20, 2009

I was at the grocery store today and splurged on dinner from the deli. I brought home orange chicken and rice but I was disappointed that there was no sauce. I just needed a little bit of sauce for the two of us so I simmered smaller proportions of the ingredients and it was PERFECT with the store bought orange chicken. I like Asian food but I've not had much luck in preparing it and I would NEVER have figured out how to make a sauce for orange chicken. This was super simple and just wonderful.

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bandrs

Cooking Level: Intermediate

Home Town: Lowry City, Missouri, USA

Living In: Kearney, Missouri, USA

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Reviewed: Mar. 19, 2009

We had mixed feelings about this dish in our househole. Husband liked it without me adding more to the recipe. I hated it with just the recipe. I think it wasn't orangey enough. Husband said too much orange. Since I'm the cook, I'll rate it 4 stars. After tasting the original recipe and being very disappointed, I added 1 T of honey and 1 T of orange marmalade. After the addition, I gave it 5 stars but husband gave it 3 stars.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Mar. 19, 2009

I cooked this for my work for an Asian Dinner night and they LOVED IT. It was easy to make and it tasted very good. Thank You

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Todd

Cooking Level: Professional

Living In: Heath, Ohio, USA

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Reviewed: Mar. 13, 2009

Excellent

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Jthomason

Cooking Level: Expert

Living In: Cypress, Texas, USA

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Reviewed: Mar. 12, 2009

Well.....we didn't care for this to much. The sauce consistancy was good, but not the right flavor. Looking for more orange flavor. I doubled the recipe but didn't double the brown sugar, it would of been way to much!!! I was hoping for something better, the search is on.

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Brigette aka Wine Snob

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

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Reviewed: Mar. 12, 2009

Great recipe! Tangy and delicious. I double coated the chicken (flour, then egg, then flour again), and cooked it in sesame oil. It held up wonderfully in the sauce. Will definitely make this again.

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Andrea Gatley

Cooking Level: Expert

Living In: Fruita, Colorado, USA

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Reviewed: Mar. 11, 2009

Lots of work. Be sure to read all the reviews about battering and keeping warm before adding sauce. Otherwise fantastic!

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Laura M.

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Mar. 8, 2009

Loved this recipe except my breading came off the chicken when I added the orange sauce. Next time, to cut calories, will probably just use unbreaded chicken breasts. Loved the bit of bite in the sauce! Also, added red pepper and sliced carrots when frying the chicken.

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runnermare

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Reviewed: Mar. 4, 2009

Perfect! I loved it and so did my family (including my 3 and 1-1/2 year old).

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kendra

Cooking Level: Expert

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Reviewed: Mar. 4, 2009

This was delicious!!! I love the sauce that went with it! I also sauteed some broccoli and snap peas and it was yummy! I defiantly intend on making this dish again!

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Heather

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Reviewed: Mar. 4, 2009

Very good. I use marmalade insead of the orange zest, and I serve it over oven-fried chicken breasts, but it's very good. I've also used the sauce stirred into a casserole made with brown basmatti rice, shredded chicken, and steamed broccoli for a pot luck, and that turned out very well.

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PRINCESS AMY

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Reviewed: Mar. 4, 2009

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.

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Gracey

Cooking Level: Expert

Home Town: Heraklion, Crete, Greece

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Reviewed: Mar. 3, 2009

I followed recipe exactly and I did not like it at all. It had an orange flavor but other than that I thought it was quite boring. My guy LOVED it though - so I rate it a 3. He would have rated it a 5.

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