Orange Chicken Recipe

SCRUMPTIOUS!!! What I love about this recipe is one can tinker with the marinade by adding more or less of something until satisfied before pouring over the chicken. I had some leftover pineapple juice so subbed part of that for the water. I also added 3 cloves crushed garlic, only lightly packed the brown sugar, was 2 tbsp shy of the rice vinegar so added more lemon juice to make up the difference. I grated the rind of one whole medium orange which equaled 2 tbsp. and put the pulp from that orange into the 'brew'. Didn't have green onion so subbed some red onion for that. Thanks for the suggestion of the sesame oil...love that nutty flavor it gives. I didn't coat the chicken w/flour. I just heated some wok oil and stir fried it that way. Added some red pepper chunks to the stirfry for flavor and color(yum) and served over basmati rice. I made the cornstarch slurry using orange juice instead of water. Garnished with cilantro. This is a definite keeper...wish there were more stars. One of the best Asian dishes I have made so far...not too tart, not too sweet. Just the right balance. One would swear this came from the Chinese carry-out.

Great orange flavor - tastes similar to restaurant Crispy Orange Chicken. The following changes should improve texture... After frying chicken keep warm on baking sheet in oven. Reduce cornstarch to 2 tsp. and dissolve in 1 Tbsp. water before wisking into boiling sauce. Transfer chicken to serving platter and pour sauce over all. Don't heat chicken in sauce or crispy coating will flake off into sauce. Broccoli, sweet peppers, carrots, snow peas, and/or scallions would be nice - may need extra sauce if adding veggies.

Yes. I didn’t have fresh ginger so I added powder. I also added about 2-3 tablespoons of apricot marmalade (from Lidl) to achieve a stronger flavor. I also only had orange-mango juice. I added half fresh squeezed orange. And I didn’t have time to marinade it nor bread it.and it tasted great.

Instant Pot Success. Easy recipe and I had everything on hand. I made the sauce as the broth to cook some chicken thighs in using our Instant Pot. The only change was omitting the cornstarch before cooking. Here's what I did in case it's helpful to someone: 1) Added all sauce ingredients, except cornstarch, to the Instant Pot and cooked on Saute for a few minutes until the sugar crystals were dissolved. Dumped in about 3lbs of chicken thighs. Cooked on High Pressure setting for 15 minutes and used natural release. The chicken was absolutely delicious and fell apart easily. Once the chicken was out of the pot, I added the cornstarch and turned on the Saute feature to heat and thicken the sauce. Took only a few minutes and had perfect sauce for the orange chicken bowls (over rice). Served with broccoli on the side though that could be added to the bowl and sauced as well. Great recipe.

I used this recipe specifically for the sauce. Used only 1/2 cup brown sugar and 1/4 cup freshly squeezed OJ. Subbed a freshy diced Thai chili pepper for red pepper flakes. Reduced the whole thing down for 30ish minutes, strained it, then thickened with 1.5 Tbsp of corn starch. Was a beautiful citrus glaze. Sautéed the chicken - Did not bread. Sautéed a yellow bell pepper, some celery, and rainbow carrots. Wonderful Citrus Chicken bowl.

I tweaked the recipe a bit by adding chilli powder to the sauce and adding corn starch and 1/4 cup extra water to create more gravy. I also used half brown sugar and 1/4 fancy molasses to make it sticky. I cooked the chicken immediately without refrigeration, I simply added oil to a separate skillet, ginger garlic paste 1 tsp each, salt pepper and garlic powder and cooked it fully before adding it to the sauce prepared in step one. So i skipped deep frying in batter to make the dish a bit lower in carbs. I also incorporated chopped green and orange peppers to the sauce. I sprinkled some toasted sesame seeds before serving. Overall its an absolutely amazing sweet and savouring recipe! Thanks for sharing.

I made the sauce and used the gardine (vegan) chick'n' for this recipe. I double fried the gardine(vegan) chick'n'. Before I place the chick'n' in the bag I poked holes in the chick'n' on either side of each piece. I placed the chick'n' and the sauce in the zip lock bag (just enough to cover the top of chick'n'). I followed the directions until it was time to fry the chick'n'. I fried the first batch for 90seconds. (I used 2 separate plates lined with a paper towels one for each batch). Then I fried the secon batch for 90seconds. I then put the first batch back in and continue to fry them. I then put the second batch back in and continue to fry them. They came out very crispy. I then (used a cooker's brush) brushed them with my own homemade vegan orange sauce. I kept the chick'n' whole. I did not cut them into pieces.

This did take time, but it was so good. I made two versions - tofu and chicken. I fried both in my deep fryer, didn’t marinate it, and also reduced the cornstarch to 2 tablespoons. I pan fried a chopped bell pepper, half of a white onion and one carrot for a minute or two to add crunch and more veggies.

A great recipe. Added asparagus and water chestnuts, sliced. Left the chicken in the pan after browning, did add the sesame oil as suggested (very good) to brown it. But then heated the remaining sauce in its same cooking pan, added only 2T of corn starch mixed with 2T water - plenty to cook and thicken. Poured over the chicken and lightly tossed with tongs to heat. None of the flour crispness fell off. Use a high quality jasmine rice, makes a difference and cooks while you put this dish together. Super good and super easy meal.

Very tasty. I coated? it in egg before the flour and then air fried my chicken pieces. I replaced half of water with orange and pineapple juices?. Made a slurry with 2 teaspoons of cornstarch and orange juice to thicken sauce. I also substituted trivia brown sugar for the regular brown sugar.

Very good recipe Harry!! Followed exact but used 1TBLS orange concentrate vs juice. Only change - if I could go back, is do in two batches. I saw a reviewer after the fact state that it didn’t get as crispy with the full amount and I have to agree. Served with rice and Stir Fry Cabbage from this site. Would and will make again. Thank you!

Made according to recipe , tasted very good ! 😋will make this again !

The orange marmalade I used may have been too strong and it overpowered the dish . Next time I will reduce it, maybe by half!

Added peppers and onions. Very good flavors.

Easy to make. Extra orange zest gives great 🍊 flavor. (2 oranges) added pickled ginger because I didn't have any ginger. Super delicious.

YUM! My husband, my kids and I really liked this. It's definitely a keeper. The only thing I'll say is that it needs a bit more of a citrus flavor.

My kids loved it and absolutely a new favorite

Not gonna lie, I’m impressed.

THIS IS SO GOOD! I LOVE ORANGE CHICKEN

I’ll be making this every week.