Reviewed: Nov. 20, 2008

I thought this was an incredible recipe! The only changes I made were not adding in the orange zest (glad I didn't because there was PLENTY of glorious orange flavor already), and I didn't have green onions on hand. Will try adding onion and green pepper on the next round. I also did not pan fry the chicken because I knew the coating would never stay put - I used my handy little deep fryer and it came out beautifully. I poured the sauce over the top and tossed and served over rice. Everyone was RAVING about it. Fantastic recipe!

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goddess

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Nov. 19, 2008

So, the first time I made this I could not rate it because I completely botched it. I have come to terms with the fact that I just can't bread anything. So, this time I skipped the flour step and just woked the marinated chicken. It rocked!! Will add to my recipe rotation!

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thrasher'swife

Cooking Level: Intermediate

Living In: Rancho Santa Margarita, California, USA

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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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