This is my favorite food on earth. This recipe is fabulous. We make this regularly and get great results every time. Here are the adjustments I usually make: I switch the amounts for the lemon and orange juices because I like mine extra orangey. I use less than 1 cup of the liquid to marinade so I have more sauce at the end. I coat the chicken in egg in between marinating and flouring. I also add a bit of corn starch to the flour mixture.
**Here is the secret to getting your breading to stick: Don't crowd the chicken in the pan! If the pieces are too close together, steam gets trapped in between and the breading with fall apart. Cook them in batches. We keep ours warm in the oven on a cooling rack over a jelly roll pan while we do the subsequent batch(es).
Another note: I find that I use a different amount of cornstarch every single time. I don't know what variables are at play, so I don't add the whole amount at once. Add some, see if the sauce is thick enough; if not, add more, etc. Make sure that you mix your cornstarch thoroughly with cold water before adding to the sauce, otherwise it can clump.
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This is my favorite food on earth. This recipe is fabulous. We make this regularly and get...