Crispy Orange Chicken Recipe

4 15 14
Crispy Orange Chicken Recipe
Crispy Orange Chicken Recipe photo by Taste of Home
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Crispy Orange Chicken Recipe

Read Reviews
4 15 14
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.

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  • 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

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Reviews forCrispy Orange Chicken

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MY REVIEW
robbrd User ID: 1292786 280374
Reviewed Jan. 1, 2018

"While my family does fine with hoisin sauce, I opted considered the reviews. Due to our family size, I doubled the recipe but didn't double the hoisin sauce. It was indeed very orange-y but that was exacerbated by my "sous chef" being a little over zealous with grating the orange peel. We will definitely make this again."

MY REVIEW
DDPLoeches User ID: 1536323 279157
Reviewed Dec. 12, 2017

"My family loved this! I had to dice chicken breasts, coat them (flour, cornstarch, s&p) and bake them with a little oil to get popcorn chicken. (I didn't have hoisin sauce, but after reading the other comments, I wouldn't have added it anyway.) I used garlic powder, brown sugar, orange juice (but no orange peel), red pepper flakes, s&p, and sesame seeds. After the carrots simmered a while in that, I stirred cornstarch into more OJ and thickened it. I strained the carrots out and served them separately, and I poured the sauce over the baked chicken pieces and served it over brown rice. When can we have it again?!?!"

MY REVIEW
mjlouk User ID: 1712085 276833
Reviewed Nov. 3, 2017

"We did not care for this. There was something off about the sauce but I'm not sure exactly what."

MY REVIEW
Rebecca User ID: 9242870 272874
Reviewed Sep. 10, 2017

"I made this the other night. Not too crazy about the hoisin sauce but all in all it was okay. Not sure if I'll make again but it was an easy recipe."

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."

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