OH.MY.GOD. This was absolutely wonderful! Due to time issues, I was only able to marinate the chicken for about a half an hour, so I can only imagine how delicious it would have been if it sat for longer! I used five chicken breasts, so I ended up doubling everything. I had extra sauce left over, and threw it into the freezer for the next time I make this (believe you me..there will be a next time) I didn't measure out the orange zest, instead I zested an entire orange and used that. I used ground ginger instead of ginger root, and it was perfect and easy. I didn't follow the recipe for the cornstarch, instead I just eyeballed it and thickened it to my liking. There was a bit of flour that went to waste after dredging the chicken, so I think next time the flour mixture could be halved. Lastly, I found I needed more oil than what the recipe called for. The flour would thicken the oil up, so more oil needed to be added as everything cooked. I kept my bottle of olive oil next to the stove so I could add it as needed. I also kept a baking sheet next to the stove, and as the chicken was done I threw it on there and put it into the oven at 200 degrees. For about 5-7 minutes right before I went to serve, I cranked the oven up to 500 and let them crisp up again. After that, I threw it into a serving bowl and spooned some of the sauce over the chicken. Much less of a hassle than simmering the chicken in the sauce. It was delicious! I served it over white rice and everyone loved it.
Was this review helpful?
17 users found this review helpful
OH.MY.GOD. This was absolutely wonderful! Due to time issues, I was only able to marinate the...