Crispy Orange Chicken
We enjoy these tangy Asian-inspired nuggets so many ways—over noodles or rice, in sandwiches, even on top of lettuce and cabbage. —Darlene Brenden, Salem, Oregon
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 zest
- 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
Reviews
Made this recipe recently and it was every bit as good as it claims. It's a keeper and I will definitely make it again. Just as good as Chinese take-out and pretty easy, too!
Big hit! Added in chopped onion with the carrots; then steamed broccoli florets at the end; coating lightly with sauce.
This is a wonderful fast dinner recipe with just enough of a kick. My son loved it
Made a triple batch for all my kids and grandkids. Great flavor. My family really loved it. I made fried rice with it. I did have problems getting the sauce to thicken. Maybe bc it was a large batch.
I made my popcorn chicken from scratch and left out the hoisin sauce. I thought these were great.
Looks good
Followed the recipe with the exception of 1/4 cup of hoisin sauce and I used a pinch od red pepper flakes instead of the cayenne. I also thicken the sauce with a little cornstarch. It was great. My popcorn chicken stayed crispy...will definitely make again
why can't the recipe be totally homemade? Popcorn chicken? I can't get that where I live...
This was not our family's favorite. Like others said, we didn't care for the sauce. And, after being stirred into the sauce, the chicken was no longer crispy. I am glad I tried the recipe as it gave me ideas for future meals making a sauce on my own. On the positive side, it was easy to put together.
I loved this recipe, I will cook this over and over. I cut chicken into smaller pieces and floured them and cooked them in my new air fryer. Then made the orange sauce. Linda Q.