Thanks John! The 3 sources of orange flavor is definitely the key to quickly making a flavorful sauce. Thanks for taking the time to let me know you enjoyed it!

By far, the best orange chicken that I have ever prepared. There is no comparison to commercial "orange sauces", this actually has 3 REAL orange components to it and the ginger and sake in the marinade take it over the top! Thank you for sharing this fanstastic recipe. I won't use another one again!

Hi Forrest, the tradeoff there is crispness vs juiciness. I'd much rather have a beautifully glazed piece of juicy chicken than one that may be crispy on the outside but is dry on the inside. As for adding orange peel to the oil, it's an interesting idea, but this sauce includes 3 forms of orange (including zest) so I think adding zest to the frying oil might be overkill.

I understand the chicken needs to be fried twice to get the correct crispiness. I've done it, it works, but in your experience have you seen this. I've also tried frying the oil with whole sections of orange peel (to discard) which seems to impart some useful flavor.

Hi Nancy, any kind of drinking sake will work. You can check out this video on sake to learn more about it and why it's added to food. https://youtu.be/C2p6MN4EVeA

Update: I finally did it. I used super-cheap apricot jam, infused it with a few drops of orange-scented olive oil and did the rest accordingly to your recipe. It turned out well and reminded me of things you would get at a not-so-fancy china restaurant. It tasted good though. Thank you for the suggestion.

De nada.

Hi Laramie, thanks for the heads up! It's fixed now😉