Orange (but really kinda burgundy) chicken with white rice from From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen (page 90) by Snoop Dogg

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Notes about this recipe

  • Eat Your Books

    Can substitute boneless skinless chicken breasts for boneless skinless chicken thighs.

  • holly_6rdxil on June 02, 2026

    This was better than take out! Make sure to double the sauce because the chicken really soaks it up. Will for sure be making this again. If you want to simplify it the sauce would be great with some air fried frozen chicken too, but his method was easy and delicious.

  • okmosa on January 23, 2022

    I’d never made orange chicken at home before, but it is good in a sweet-and-sour way. I was hoping for more sauce thank this made, to pour over the rice too, and I only used 1 1/2 pounds of chicken. I was shocked at how much cornstarch was needed on the chicken, but I used it all, with less chicken than called for. The chicken should be sautéed in batches to avoid steaming and to get it crispier. And, finally, the sauce was a little bland, although I didn’t use the sriracha or red pepper flakes. Still, it wasn’t very sharp, flavorful, or orange-y. And the sauce didn’t thicken much despite all of the cornstarch. Making orange chicken at home is a nice diversion, but I’ll look at other recipes and use dark instead of white meat chicken next time.

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