Crispy Orange Chicken Recipe

4 11 11
Crispy Orange Chicken Recipe
Crispy Orange Chicken Recipe photo by Taste of Home
Publisher Photo

Crispy Orange Chicken Recipe

Read Reviews
4 11 11
Publisher Photo
These tangy Asian-inspired nuggets go a long way. We eat them over noodles or rice, in sandwiches, even on top of lettuce and cabbage. —Darlene Brenden, Salem, Oregon
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 16 ounces frozen popcorn chicken (about 4 cups)
  • 1 tablespoon canola oil
  • 2 medium carrots, thinly sliced
  • 1 garlic clove, minced
  • 1-1/2 teaspoons grated orange peel
  • 1 cup orange juice
  • 1/3 cup hoisin sauce
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash cayenne pepper
  • Hot cooked rice

Directions

Bake popcorn chicken according to package directions.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add carrots; cook and stir 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in orange peel, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring constantly.
Add chicken to skillet; toss to coat. Serve with rice. Yield: 4 servings.
Originally published as Crispy Orange Chicken in Simple & Delicious August/September 2015

Nutritional Facts

1 cup (calculated without rice): 450 calories, 20g fat (3g saturated fat), 35mg cholesterol, 1294mg sodium, 56g carbohydrate (25g sugars, 3g fiber), 14g protein.

  • 16 ounces frozen popcorn chicken (about 4 cups)
  • 1 tablespoon canola oil
  • 2 medium carrots, thinly sliced
  • 1 garlic clove, minced
  • 1-1/2 teaspoons grated orange peel
  • 1 cup orange juice
  • 1/3 cup hoisin sauce
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash cayenne pepper
  • Hot cooked rice
  1. Bake popcorn chicken according to package directions.
  2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add carrots; cook and stir 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in orange peel, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring constantly.
  3. Add chicken to skillet; toss to coat. Serve with rice. Yield: 4 servings.
Originally published as Crispy Orange Chicken in Simple & Delicious August/September 2015

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCrispy Orange Chicken

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Sue Zappa User ID: 1094741 265730
Reviewed May. 8, 2017

"Wow! As close to our favorite Asian restaurant version of orange chicken as it can be!!! I doubled the sauce ingredients & made a 24 oz pkg. of popcorn chicken. Was a little more sauce than I'd planned, but it was all delicious. Will definitely make it often."

MY REVIEW
mar User ID: 9048922 260108
Reviewed Jan. 22, 2017

"This looked so good, but we did not like this combination of flavors. Too much orange peel for starters. I am a big fan of asian food...but not this."

MY REVIEW
Lady Fingers User ID: 2682286 255894
Reviewed Oct. 24, 2016

"I tagged this one to try, as soon as I saw it in the magazine, but only just got around to trying it. Total success! It tastes like good take-out, and is ready quicker than delivery!"

MY REVIEW
Franks Kitchen User ID: 8957452 255694
Reviewed Oct. 20, 2016

"I suggest omitting hoisin sauce,cayenne pepper, orange peel and sugar, instead use orange marmalade , red pepper flake and ginger to give the dish that Asian heat. yum"

MY REVIEW
redhen1970 User ID: 4031186 250345
Reviewed Jul. 12, 2016

"Wonderful recipe!! I added a dash of ginger and an extra clove of garlic. So easy!"

MY REVIEW
DianeC23 User ID: 141506 236218
Reviewed Nov. 2, 2015

"This recipe was very easy to make, but my family strongly disliked it. The hoisin sauce overwhelmed the orange flavor. Apparently, my family just doesn't like that particular flavor of Asian cuisine. I did double the sauce, and would agree that 1.5 times is enough. 5 stars for being quick and easy, but a no-go on the flavor. If you like hoisin, this recipe would be a keeper, I'm sure."

MY REVIEW
justmbeth User ID: 1196484 236110
Reviewed Nov. 1, 2015

"Very tasty. I loved how quickly dish came together, with minimal chopping as is involved with many Asian dishes. I followed others instructions and doubled the sauce. Probably 1.5 times the sauce would be about right."

MY REVIEW
Remenec User ID: 6059530 230565
Reviewed Aug. 2, 2015

"Delicious recipe! Much more authentic than other orange chicken ones I've tried. This was my first time cooking with hoisin sauce and wasn't sure what to expect. But the tangy sauce combined very well with the orange flavoring. I forgot to buy white rice, so I made some couscous as a side dish, which complimented the chicken nicely."

MY REVIEW
JGa2595176 User ID: 496732 230340
Reviewed Jul. 29, 2015

"I agree, needed more sauce (would double next time.) But overall, a fast and delicious meal. Great for a meal when you feel like takeout, but want to make yourself. Love the suggestion about using frozen stir fry vegetables, thanks! I had not bought popcorn chicken either, this was a first for me!"

MY REVIEW
vishous User ID: 5174726 229708
Reviewed Jul. 17, 2015

"Delicious! I never thought that I would be able to make something that tastes so good."

Loading Image