Chinese Orange Chicken

per previous suggestions I doubled the sauce; good move. I also halved the sugar. I used tofu instead of cx: frozen, thawed, pressed, then marinated in the sauce before proceeding with the rest of the steps. Quite good!

Notes on cooking: use juice from a carton, it takes about 6 oranges to make enough juice otherwise. Potato starch and arrowroot starch both work instead of the cornstarch if necessary. You definitely want to double the sauce if you use a little extra meat, and likewise you'll need to increase the coating. Don't skimp on the egg dip for the coating, the batter will fall off if you don't coat them. This gave a very orange flavoured chicken, with a little kick from the pepper flakes, an absolutely delicious recipe that the family loved. I did double the sauce (since I had some orange juice to use up), though I'm not sure that I needed it, the extra did make enough to make sure all the chicken was coated and there was enough sauce for the rice. It's a bit time consuming to cook, since you have to fry the chicken in batches, but it definitely outclasses the stuff you buy from the freezer section, and from the restaurants. I served it with some plain rice and a salad with arugula, orange, and feta which was actually a really nice addition!

This was wonderful! I used my commercial deep fryer and the chicken came out super crunchy.

Double the sauce! Otherwise, this recipe is a winner!

Overall very good. We like spicy so cut sugar and lots more red chili flakes.

Love making this recipe, made it for my friends too with fried rice and was so good! They came back for 2nds and I still had some for lunch next day!

Cut the sugar to 1/4 cup and add some spices to the flour. Made a batter instead of dredging

This turned out sooo good. My kids are so picky anymore but they ate and ate and ate! I was so thrilled with this and will make it again!

You can easily make vegan by using large bag of Beyond Meat breaded chicken tenders. Bake and cut into bite-sized pieces. No fuss, no muss. Double the sauce, skip the zest, reduce sugar slightly. Serve over rice. Yum yum good. I take to pot-lucks and always come home with a scraped empty dish.

Favorite orange chicken recipe! Next time would make chicken chunks slightly bigger for this frying method.

I would add 1 tablespoon soysauce instead of 2 and I'd have done 1/2 c flour and 1/2 c cornstarch

Faster breading method: 2C flour, 2 tsp cornstarch, 1/2 tsp baking powder, 1C water. Stir thoroughly, let rest 10 mins, coat chicken in batter then deep fry.

Sauce is the star, recipe is easy to follow. First time dredging and frying and it came out great! Only complaint I got was that everyone wanted more sauce. For reference I used a little over a pound of chicken, would probably double the amount of sauce next time.

I use the gluten free chicken nuggets from ALDI, they are perfect for this recipe and cut the cook time way down!

Use half sugar

The best orange chicken I've ever made!!! And I've made a lot of orange chicken because we LOVE it!!! I've made this recipe twice in the last two weeks if that tells you anything. I used fresh squeezed orange juice and added an extra 1/4 cup of juice & pulp to the sauce so we would have just a touch extra since a previous commenter mentioned it might be needed. It was the perfect amount. Yes, it takes a little longer and is messier, but it's 100% WORTH IT! It took 4 oranges to get the juice I needed. All in all, so so so good! And pretty quick too!

I would skip the zest next time. Everyone hates the zest. Otherwise great! Will be better next time.

I floured the chicken before coating in egg, and then did the flour/cornstarch mixture again. I ended up simmering my sauce for longer than intended, which with the chili flakes made it quite spicy, but we liked it that way! I would make more sauce next time to mix into noodles/rice. Overall very good and easy!

Was super good but made an awful mess!!!

If the sauce comes out too spicy, add a splash of vinegar and 1/4 of a stick of butter. I would also suggest to coat your chicken in the flour mix first, then egg, then flour again.

I made it GF with an almond flour substitution and SF by subbing sugar with erythritol

I am usually terrible at dredging but it came out okay. Just a bit on the crispy side. Had the stove too high.

I needed a lot more flour/cornstarch to coat my chicken pieces. I also seasoned my chicken with salt, pepper, garlic powder and onion powder. Soaked the chicken chunks in the egg, then tossed them in a brown paper bag (you can also use a large-lidded bowl). Everyone in our family loved this meal and I will be adding it to my menu. It is not a quick-fix meal because you have to fry the chicken, but it is worth the time!