Comments on: Orange Glazed Chicken

By: Pat

Pat — Sat, 07 Jan 2012 05:31:14 +0000

Hubby has a sweet tooth but hates chicken so I thought this might be a hit (it was!). I made a few minor changes ( used half orange juice and half marmalade) and doubled the glaze so there would be extra for rice . The recipe was easy to follow, the only thing I found confusing were the shallots – I had to come back and see if they were a garnish or to be added in the glaze at the end. Although listed – there is no mention of when and where (or perhaps I missed this). I will def use this recipe again but I would like to try adding garlic and also sesame seeds at the end. Really a nice glaze – thank you so much!

By: Dan1el

Dan1el — Wed, 28 Dec 2011 03:10:26 +0000

The terms I used in my latest post, I use loosely, assuming you will understand.

By: Dan1el

Dan1el — Tue, 27 Dec 2011 22:04:43 +0000

1. Hey, since you have the book, can you email me the recipe for orange chicken (chinese)?? Also, can you send me the recipe for french onion soup?

2. BTW, Have you EVER boiled your wings before frying them (breadless)?? Gotta be careful not to break the skin, but when you do it this way, but when you boil the chicken (in salt and poultry seasoning — almost like a brine) the cartilage gets released into the water, and the juice inside the chicken is thick!! Then, just make some hot sauce with Frank’s Hot Sauce + Butter + salt. What!?

By: Nick

Nick — Tue, 27 Dec 2011 20:06:08 +0000

It’s not chinese food… it just has a chinese feel to it. That’s just what the flavors reminded me of… not what it was supposed to actually be.

You’re right though… traditionally the chinese dish is deep fried or wok fried and then tossed with the reduced sauce.

By: Dan1el

Dan1el — Tue, 27 Dec 2011 20:00:19 +0000

Dijon mustard in chinese food? Dijon = french? This doesn’t look too good; it doesn’t even call for deep-frying the chicken!

By: Kyle

Kyle — Sat, 22 May 2010 20:28:23 +0000

This was so amazing that it sent me to the hospital! OMG The man's a murderer! Plus, he added the cat to the dish! WE ALL KNOW IT!!!

By: Frank

Frank — Sun, 17 Jan 2010 22:37:43 +0000

The recipe was easy and tasted great !

I also used dark meat and added a bit more heat with a bit more red pepper flakes.

With a little of the glaze and water I saute celery and carrots . I served it over the chicken.

It really brought out the Asian Flair to this dish..

By: Rachel

Rachel — Fri, 13 Mar 2009 21:21:23 +0000

oh that looks so YUM. I am Alwyays and forever cooking something "asian" flavor. I will try this!!

By: Sara

Sara — Thu, 12 Mar 2009 19:55:15 +0000

Hi Nick,

Wanted to let you know that I made this tonight for dinner and it was totally delicious. The glaze is awesome, I actually used dark meat chicken and served it with some vegetable orzo. I also wanted to point out that I think you missed noting where you added your shallots in the post. I added them to the glaze during the first reduction, it looks like that is what you did.

Thanks for a great recipe :)

By: Healthy Delicious- L

Healthy Delicious- L — Wed, 11 Mar 2009 20:43:17 +0000

this looks great! I love the way you're using this chicken!