LOVE this recipe but really DISLIKE the fact that the original creator of it was not given credit. This recipe comes from Diane Rossen Worthington from her fabulous book, "The California Cook." This recipe (and her cookbook) have been a favorite in our family for years. Everything in it is great. The original recipe calls for 2 TBSP of ginger and this one calls for 1 TBSP. I suggest making the recipe with its intended 2 TBSPs of ginger, which is not at all overpowering and adds a perfect hint of ginger. It's an awesome recipe. Here's a link to this recipe on another website, where the original author, Diane Rossen Worthington, is given her due credit: http://eat.at/swap/forum16/10_Glazed_Orange_Hoisin_Chicken "Pam I Am" - next time, please give credit where credit is due when choosing not to post an original recipe.
Really good marinade. I'm not a cook and decided to try this. I used 3 bone in chicken breasts since the family likes white meat. Left it in the oven for only 45 mins and they came out juice. I also omitted the chili paste for the kids. Really easy and quick. Definitely would let it marinade longer, left it in about an hour. Thanks for the recipe!!
Great flavor. I used it on some chicken tenders and grilled them quickly.
I had a few drumsticks to use up so checked some recipes hoping for something different.
Found this recipe and it sounded really good. I made it even though I didn't have Hoisin Sauce, chili paste or dark Sesame oil. Marinated maybe 1/2 hour.
Had all the rest of the ingred. Just winged it with chili powder, olive oil, chopped sweet onion that I put in the marinade. Guessed on amounts but it still tasted wonderful. Can't wait until I have all the proper ingred. .
Next time I will take some of the skin off to cut down of fat.
Served with Basmati rice and a salad and put a little of the sauce on the rice. Thought I died and went to heaven....So, so good!!!
This was very good - very good flavor and I had everything on hand. I omitted the chili paste as my kids don't typically like spicy food and it seemed fine without it. I didn't throw away the marinade and just boiled it down for about 20 mins while the chicken cooked in the oven. I added 1 tsp of cornstarch mixed with water to thicken it up a bit. My daughter (19 months) would ONLY eat the chicken if it had some sauce on it! I used chicken thighs and let it marinate almost 24 hours. Delish! This is going into my "permanent" recipe list! =)
My family enjoyed this. While making the marinade I thought it was a little too salty - personal preference. So I added a little more honey and orange marmalade and and some mirin. It turned out perfect. I bet this marinade would be great with chicken wings!!!
I can't believe this doesn't have even more rave reviews! This was -absolutely- delicious. I changed it to serve two, and used chicken breasts - but apart from that followed it exactly. I'll make this again and again - thank you for such a delicious recipe!
This is very good and easy to prepare. I did not have chili paste so substituted 1/8 teaspoon cayenne pepper. Thank you for the recipe.
This was delicious! I was looking for something different and good for dinner and I ran across Pam-I-am and this chicken recipe. I knew I would not be disappointed because I made her Moroccan Chicken before and it was the best ever! Once again she did not disappoint. I just added more fresh garllic and ginger because I love the flavors. I was eating the marinade by itself. It was just that good. Didn't have chili paste so used Tobasco sauce. Just FABULOUS, once again! Will become a regular on my menu just like her other chicken recipe. Thanks.
Very good! I marinated for one hour and then baked 30 min. I did one chicken breast and one pork loin slice. Served with fried rice. Really great meal.