Reviewed: Apr. 12, 2013

What a wonderful recipe! I'm so proud to make this for my husband, who absolutely loved it. I've been cooking for some time, and my repertoire is quite diverse, but this recipe is vastly different from everything else I make. I tried my best to follow the recipe, except that I didn't have any lemon so I just added more orange juice. More specifically, I used the juice and zest of one medium orange. I also used coconut palm sugar instead of brown sugar because we don't use any other sweeteners in our home. I used 3/4 cup instead of one cup and I think it was still a little too sweet for my taste. However, my husband thought it was perfect. Next time I'll try a heaping 1/2 cup instead. Instead of flour, I used all cornstarch for the breading along with some salt, pepper and garlic powder. I sauteed some carrots, green onions, mushrooms, red and green bell peppers, and asparagus on the side. Instead of adding the cooked chicken to the sauce,I added the veggies, chicken and sauce on top of cooked rice. I did this per the suggestions of other reviewers and it was wonderful this way. Thank you so much for this beautiful recipe. I will serve it the next time I have dinner guests! And even sooner for my sweet husband!

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Reviewer:

spicycook

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Reviewed: Apr. 10, 2013

Wow!!!! This definitely has restaurant quality! Very good!

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Reviewer:

Mrs.B

Cooking Level: Expert

Reviewed: Apr. 7, 2013

Made this tonight but reduced the sugar to a scant one quarter cup. If you are a family that has cut most refined sugar out of your diet you will not miss the sugar at all. We used a very ripe California orange and thought it was delicious. Next time we may try even less sugar! :)

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Reviewer:

mystsurf

Reviewed: Mar. 27, 2013

Very good! I used fresh squeezed oj instead of water in the sauce, omitted the pepper flakes and used dried ginger. We prepare a lot of Chinese entrees, and this is among the best! Thanks!

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Reviewer:

livzeb

Reviewed: Mar. 15, 2013

VERY citrus-y. We didn't care for it.

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Reviewer:

Mandy14

Cooking Level: Beginning

Home Town: Rochester, New York, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Mar. 13, 2013

It was delicious, people were going back for seconds and there was NOTHING left! I did make a change after reading a few reviews; instead of using a cup and a half of water I substituted 1/2 cup water for juice, added 1 cup chopped blanched carrots and completely omitted the breading process, instead I browned the meat alone.

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Reviewer:

Mandydandie

Reviewed: Mar. 10, 2013

I've used this recipe as a base several times and friends and family come over specifically for it when I'm making it. This is 5 stars with some alterations. It's supposed to be orange chicken, not lemon -that's another recipe. So, no lemon juice. I used orange juice in its stead. If the sauce ends up to thick, or you need more, you can add some juice from a container. I have also used ground ginger and garlic when I was out of fresh. It comes out just as good. I also omitted the green onion and added a bit more brown sugar. I've also made it with and without the peppers. It wasn't to hot with them. With the chicken I tossed it in the flour mixture, then some eggs with milk, then back in the flour mixture. It gave it a much nicer coating. I do this every time. I've tried adding the bread crumbs that other recipes call for and we didn't like it. It was like adding cornmeal...to gritty. With the flour mixture I added ground garlic and onion to it, something I always do. Then fried it in a couple inches of oil, in batches, keeping what was done warm in the oven. SO, as I said, with these changes it was great. Without the additions to the flour, it is bland. It is a must try recipe. I'm sure you could switch it to lemon or lime chicken, instead of orange, quite easily.

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Reviewer:

vannfe@yahoo.com

Reviewed: Mar. 6, 2013

This recipe was easy to follow, but i felt like by simply dipping the chicken in flour, it did not turn out at all like the thick crispy fried outside that i think of when i think of orange chicken. What i did was dip the chicken in flour, then dredge it through some beaten egg whites, then re-dip in flour (mixed with a little cornstarch), then fry. This made a huge difference and made it look more like the chicken in the picture. My husband asked me to throw out the less battered pieces that i made according to the recipe at first. the sauce was pretty good though, i only needed half the cornstarch called for in the sauce, so i just kept pouring it in and stirring till it looked thick enough. i might add some finely diced red jalapenos. and sprinkle with sesame seeds to garnish at the end.

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Reviewer:

giannabowen

Cooking Level: Intermediate

Living In: Hollywood, California, USA

Reviewed: Mar. 4, 2013

Really good! My family was impressed! :)

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Reviewer:

Hanna Banana

Reviewed: Feb. 27, 2013

I don't know what I did wrong. I followed everything exactly as written. I made sure the chicken was sufficiently cooled. A cup of sauce seemed like a little too much liquid to put in the bag. When I added the flour mixture it just went pasty. When I fried the chicken in the wok it was really clumpy and the coating came off and gooped together...Does anyone have any ideas how to rectify or improve this? I thought the taste was pretty good but I can't help but feel like I wasted 2 premium cuts of chicken breast.

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