Reviewed: Oct. 3, 2009

Made for my Grandparents today for lunch. I served it over white rice and sauteed vegetables. Just had a hint of orange flavor. Not bad at all, my grandparents thought it was gormet, but I know I can find something better...

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Reviewer:

Belle

Cooking Level: Professional

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Reviewed: Mar. 21, 2009

This recipe was good and definately a keeper. I've now made it 2 times. Rather than fry the chiken first I baked at 350 for 30min covered and then 15 uncovered...although that may be a bit long. I doubled the marinade, added a little brown sugar and topped with orange slices while baking.

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JamieLynn

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2009

We loved this chicken. I did follow some of the suggestions and made a few adjustments of my own. I used a combo of fresh squeezed tangerine juice and not from concentrate OJ ( I used tangerine zest too). I did add the touch of brown sugar and garlic, but I also added about 1 tsp crushed red pepper flakes. You HAVE to use high heat when you brown and keep them in the pan long enough for the flour to crisp slightly. When you bake them, the result of the breading texture is like pressure fried chicken. The extra marinade cooks down, so if you want sauce you need to make extra marinade. This is definatly a keeper for our house. Thanks for the great recipe and the suggestions too!!

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SACCATUME

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Reviewed: Feb. 15, 2008

one word.Delious!!!!!!!!!

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Reviewer:

Vicki Vinzant

Cooking Level: Intermediate

Home Town: Whittier, Alaska, USA

Living In: Soldotna, Alaska, USA

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Reviewed: Feb. 14, 2008

I used this with some adjustments and it was delicious! I read previous reviews and decided not to use the flour. I did add some brown sugar as stated in other reviews. I added sesame seeds to the top of my chicken after allowing it to marinate for about 4 hours. I then baked the chicken for about 35 minutes. It was outstanding. Will definitely use again! I only gave the recipe 4 stars because of the changes. Thanks!

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Reviewer:

meljeffnkids

Cooking Level: Intermediate

Home Town: Billerica, Massachusetts, USA

Living In: Savannah, Georgia, USA

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Reviewed: Jan. 15, 2008

Family really liked it.

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HanahsMom

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Reviewed: Nov. 30, 2007

kids loved it!

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laurie

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Reviewed: Oct. 7, 2007

I liked it, but added garlic

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SLPSHARON

Cooking Level: Professional

Home Town: Tumwater, Washington, USA

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Reviewed: Jun. 10, 2007

I skipped the breading step as past reviewers didn't find it went well. I also added a bit more orange juice to marinade overnight and we found it quite tasty.

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Reviewer:

Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: May 26, 2007

AWESOME marinade!!! Love to orange/ginger combination. Great way to add flavor to a standard meal of chicken, veggies, and rice. I didn't bread it or fry it because I wanted to keep it healthy.

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Reviewer:

Jen

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2007

It was good. I followed everything that was said and the only thing my family didn't like was, it was to dry. But the orange taste was good.

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Sue

Cooking Level: Expert

Home Town: Aibonito, Aibonito, Puerto Rico

Living In: Danbury, Connecticut, USA

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Reviewed: Jan. 16, 2007

After reading other reviews I decided to grill the chicken. I marinated it over 24 hours and added some brown sugar. My husband LOVED it - rated it a 10 out of 10.

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Jennifer

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Reviewed: Jan. 16, 2007

I love this recipe. I just got married and are looking for easy recipes that taste and look great and this is one of my favorites (his too!)

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C. Meadors

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Reviewed: Jan. 2, 2007

Maybe this is a recipe that is best used for grilling - other reviewers seemed to like it for grilling. Breading the chicken and then adding the marinade for the baking portion just made the crust soggy. Other suggested skipping the flour - I would agree. I did have plenty of orange flavoring... too much, but could have added to much orange zest. Not something I would do again.

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Nicole

Living In: Kirkland, Washington, USA

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Reviewed: Nov. 28, 2006

I marinaded the chicken for 24 hrs, and didn't find it especially flavorsome. Husband wasn't impressed. Thanks anyway.

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Caroline C

Cooking Level: Expert

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Reviewed: Sep. 24, 2006

I made this last night, to me I think it is a waste of time and chicken- I had let it marinate all night long and it still had little flavor, Sorry this one will not be a keeper untill it had some major tweeking done

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Stacy J

Cooking Level: Expert

Home Town: Orem, Utah, USA

Living In: Holladay, Utah, USA

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Reviewed: Sep. 8, 2006

Very good taste. I marinated the chicken overnight while the chicken was still frozen and let defrost in the marinade. We grilled it on our boat and served it on buns with mayo. Very tastey and will serve again.

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Growler

Cooking Level: Expert

Home Town: Duluth, Minnesota, USA

Living In: Plymouth, Minnesota, USA

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Reviewed: Sep. 1, 2006

the chicken tasted good but i would definetly use bread crumbs instead of flour because the flavor was not strong enough.

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lachama4life

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Reviewed: Aug. 21, 2006

I thought this would have a more fruity taste. I also thought it would be more crunchy. My husband and I didn't care for it...I won't make it again.

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AJSMOM3

Cooking Level: Intermediate

Home Town: Groveland, Massachusetts, USA

Living In: Spring Branch, Texas, USA

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Reviewed: Jul. 23, 2006

I added a little brown sugar to balance the salt from the soy sauce. I also just baked it and did not bread the chicken. This recipe was prepared for about 45 people, when dinner was over there was only 2 chicken strips left. I will make this again.

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