Make Orange Chicken The French Style Á L'Orange | Chef Jean-Pierre

[@alitohmeh8231]

Best Chef on KZbin!

[@tangerinerose3724]

Damn rights!!!!

[@LoffysDomain]

True

[@paulvaughan3557]

So true!! And recipes aren’t terribly too hard to duplicate

[@tangerinerose3724]

@@paulvaughan3557 he makes them easily accessible for everyone! Beginner or professional.

[@racheldicker5611]

Much better than just jack😂

[@theozarktrekker]

I was content with my life thinking I had need of nothing. I was so wrong, I had no idea how much I needed Chef Jean-Pierre in my life. What a treat he is. 😊

[@fellspoint9364]

Something has happened to this man. Perhaps an intervention is needed ?

[@lindabeeston7408]

Wow this looks gorgeous. I wish I was eating it right now. Thanks for the beautiful recipe ❤

[@Eric1SanDiego1]

Welcome to the channel! I was a fan instantly, too!

[@Soupy_loopy]

I had no idea how much I needed to rub sticky orange chicken sauce all over my body.

[@theozarktrekker]

@@fellspoint9364 if a Jean-Pierre obsession is wrong, I don’t wanna be right. 🤣

[@TartanJack]

I can't begin to tell you how much I've learned from this wonderful man laughing out loud as I do. What an absolute treasure.

[@ChefJeanPierre]

Thank you Jack and all of you guys that give a 👍👍👍👍👍❤️

[@Michael_______]

He's definitely very special

[@R.Akerman-oz1tf]

Who couldn't need a Jack.@@Michael_______

[@brendanwalllis]

The look in Chef's eye when he deglazed with the Grand Marnier... A man in love with what he does..

[@Eric1SanDiego1]

For new subscribers, when Chef Jean-Pierre names the measurements in a recipe (3/4 cup of orange juice, ½ cup of sugar and ½ cup of vinegar), he means it's important. You can also infer the measurements are important because he stated at the beginning that the sauce has to be in perfect balance of sweet and sour (Gastrique!). When he says "measure carefully" and just dumps a handful of garlic or a splash of liquid inside, he's being sarcastic.

[@cathylukawecki6513]

Sooo true !😂

[@TaniaEstes]

Chef is just as funny and genuine in person as he is on television. 22 years ago I took classes from him in Ft. Lauderdale. I had a new baby and didn't know much about cooking. Chef was so easy and relaxed, was so easy to learn with him. He gave me the confidence I needed to cook. Jean-Pierre- you have been a huge influence ❤ I have since gone to French pastry school and trained with Stéphane Tréand, worked in restaurants and have good experience with cooking now, but I still enjoy these videos and learn something new with each and every segment. THANK YOU CHEF!!!❤

[@ChefJeanPierre]

Thank you for the kind words! It is so nice to hear I was able to help you! Godspeed!

[@honestreviewsonly1915]

Wow! Excellent!

[@bradleyberry1762]

My daughter and I watch your videos every night before bed. We’ve probably watched a hundred. This is the first recipe of yours I’ve actually made. When we sat down to eat I couldn’t believe that I actually made that sauce. It was fine dining quality good. The Grand Marnier was the X factor. I used farro instead of barely and it was great too. Thanks for all you do!

[@janismclaren6547]

I have to tell you Chef how much pleasure you have brought into my live. I watch you on KZbin and Facebook the amount of knowledge I have gained by watching you teach me. I have always enjoyed cooking but you have made me a much better cook. Thank you 🤗

[@stephengoldberg334]

The chef is the most AMAZING person that I have watched. He is fun to watch. Jack inserts jokes! :) I have learned many things by watching his videos. Don't something to him to pay for the cost. It's worth it. This a GRAND recipe!~ I have made 30 dishes of his with no improvisation. (well, just a little because he wants you to THINK for yourself). There are basic skills he teaches. They apply across all dishes. Roux. I always have clarified butter ready. And every infused olive oil and almost every cooking tool (s). I am retired at 50. I live in Dallas. My entire neighborhood is filled with Chinese American kids. Since I speak Mandarin, they all got to know me, and not Uncle Stephen cooks for them 3-4 times a week And packs their lunches too. None of them are over 105 lbs. Food turns to fire as soon as they swallow. They have never experienced French and Italian cooking. Chef, you are a gift to humanity. Love this channel and now have a passion for cooking. Thought I was a good cook. NOPE! No I can follow the chemistry, and gastronomique, and realize what goes together with what. I am going to make this tonight.

[@ChefJeanPierre]

Thank you so much Stephen! 🙏🙏🙏

[@ryanlhobson13]

Where is a Chinese portion of Dallas? I know about Richardson and Plano…

[@stephengoldberg334]

@@ryanlhobson13 Southlake and the Trophy Club. For palefaces (=Americans that are not Chinese), they have a standard menu. But if you speak Mandarin, you get the secret menu in Chinese for real Chinese food. Much better.

[@duncanjames914]

Chef, I worked in Paris for 10 years and travelled all over France (and I do mean everywhere). I loved learning about the gastronomy of different regions. Lyon was one of my favourites where I did some tourist-type of culinary day courses. Having said that, you bring me easy-to-understand recipes and techniques for French cuisine and for that, I am grateful! Thank you, Jean-Pierre.

[@ChefJeanPierre]

🙏🙏🙏😊

[@ceciliarowedder4017]

"Put a lil butter in [the sauce]" ... multiple spoons-ful later... Oh Chef.. I'm in LOVE!!

[@ajaded1]

I have been subscribed to this chef's channel for quite some time. His charisma and ability to simplify things that seem very complicated to people cooking at home set him apart. The notes on the screen when he says something incorrectly are hilarious. I swear he's going to be at 2 million subs in no time.

[@danielbeck9191]

Jack can be very "saucy" at times!!! (pun intended!)

[@rickm5271]

Chef, I haven't the words that would adequately say how much I appreciate your passion to cook and teach. You have no idea how much your videos mean to me and JACK! Excellent work! You have the best team and I hope to see many more videos!

[@ChefJeanPierre]

Thank you Rick!🙏

[@Torch314159265]

My 2, 3, and 4 year old like watching you with us. They call it the Chef Show.

[@shaunna6160]

Does anybody else click "Like" before the video even starts because you know that you will love the video even if you decide not to make the featured dish in the long run? Just me?? Not saying I won't make this recipe, since the video just started, but the thumbnail looks amazing! That said, this is the absolute best channel on the internet, hands down! God bless you, Chef JP!

[@johnlord8337]

Oh my ... this is a 10* chicken delight !!! Chef Jean-Pierre always makes recipes most-excellent.

[@JoanieO11]

Chef Jean Pierre you rock this recipe!! About forgetting stuff, I always say, “getting old is HILARIOUS!!”I’m so happy to have you teaching this old timer new tricks!! ❤❤❤

[@teresalee3567]

How elegant!!! I can't wait to make this for dinner!!!!! Like I have said before Chef has elevated my cooking skills to the stratosphere! Thank you, Chef.

[@jameswilson6717]

Send them to set the table whilst you sneak some butter in 😂😂😂😂😂a mean come on near wet myself 😂😂😂😂All the very best 👍🏻🏴󠁧󠁢󠁳󠁣󠁴󠁿👍🏻🏴󠁧󠁢󠁳󠁣󠁴󠁿👍🏻🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@barryphillips6658]

I made your Chicken Milanese for the family on Sunday and had a few chicken breasts left over, so I made your Chicken A L'Orange for dinner last night. The orange sauce was AMAZING - not too sweet or sour. I didn't have any blood oranges, so I used regular oranges in the sauce. I also didn't have any barley, so I substituted Israeli, pearl couscous. In making my substitutions, I had to remind myself, "Have Fun. It's only cooking. I'm not sending a man on the moon."

[@ChefJeanPierre]

JUST AWESOME!!! 😊👍

[@scri33le]

I see booze in the mise en place & I cook that recipe. Simple as. Great episode guys. Y'all have really helped me make great changes in my life. Thank you.

[@thegodofpez]

2 things I look forward to on Thursdays, the coming weekend and new Chef JP recipes! 🤲

[@joekoscielniak8576]

I just love the little "Happy-Tongue" action when you tasted the sauce! That's my kinda cooking!

[@sethivict1]

Monsieur Jean Pierre. Big thanks from me and my family for this fantastic meal. We just made it and it was a big success, for the whole family. Thanks a lot for creativity, inspiration, and being who you are. You always brighten our days.

[@ChefJeanPierre]

🙏🙏🙏😊❤️

[@TheVanillatech]

My 7 year old daughter and I, we cook together. And we always have Jean Pierre on the TV in the kitchen. We tried a handful of his dishes, but usually my girl likes to make her own pasta with me. Pretty basic, just pasta in a tomato/oregano/pepper sauce with small diced chicken, but she loves it. The other day we were having a great time, and she picked up an onion and started waving it around in my face, saying "Dad! Thats a big ONYO!!!!".

[@evelynrossetto3143]

i worked in a 4 star hostel hotel and my chef always said presentation!!

[@arvismar]

You are the best. I love watching you. You turn difficult into easy.

[@helenarusso]

Hi how are you doing 👋😊

[@noreenconstantine4612]

I know I'm going to love this before I watch the recipe💗

[@ChefJeanPierre]

🙏🙏🙏

[@micheandmikey]

I was waiting, and waiting, and waiting.........yippie!!! My Friday is complete, bon appetit! P.S. I'm not friends with anyone who's squeamish of butter. 😁

[@briarcunningham7284]

As soon as I saw that big bottle of Grand Marnier I was in! And butter…yeah , you got me!

[@ernestolf6040]

Just made this. Almost cried. My mom, who died 14 years ago, did it the same. Flavours carry emotions and memories. Thanks for that!

[@carrolllightell3902]

Am I the only person that LIKES Chef Jean Pierre's videos before I even watch them?????🤣🤣🤣🤣

[@Visitkarte]

Nope, same here! I KNOW I will like the video, so why wait?

[@danielbeck9191]

me too! I bookmark it, hit "Like", and then hit play!

[@jefffanning2799]

I like the video, save it to my Chef Jean-Pierre folder, save the link to the recipe, then I watch! SOP.

[@mikescanlon5279]

Chef Jean-Pierre is the greatest of all time. 🎉😊

[@AxelSchick]

This passion! Holy Moly! This is what i expect from my bandmates, as i am a musican! He is certainlly amazing. And I learned so much from him! This is one way more which make live worth living for! Am i wrong or is he getting better the older he gets?? 🙂

[@ghhales]

Cooked this tonight and the wife wants to invite family for a repeat this week. She must have liked it,I sure did. Thanks for the recipe and KZbin.

[@MayimHastings]

Gift someone with a jar of this sauce and they will love you forever! Holy nuggets, Batman, this is the best sauce I've ever had in my life! I'd forgotten to buy chicken, so i made some seitan and it was beautiful with the barley and broccoli. Thank you, Chef! 💚🙏🕊

[@tejpreetjuneja2556]

I never thought, I can become an addict of anything, But must confess, I am addicted to this channel, weather I make the recipe or no(doesn’t mean recipes aren’t great), weather I comment or no, For the last year or so, never ever missed a video, Every time I watch, want to see you, talk to you, spend time with you, The all time great chef. Or better way to put is “THE GOD of Culinary Artists”

[@markdevant32]

I made this for my wife and son today. They loved it. The one change I made was I used Snap peas instead of Broccoli since my son hates the little trees as he calls them. Thanks for another great recipe.

[@sumsharp]

Butter, if you don't like it we can't be friends....lol, I adore and appreciate butter as I have gotten older. Thanks for another fabulous recipe.

[@archie7012]

if it was possible - This guy is even better than his recipes. Well, you know, what I mean. We have to have him. This is pure pleasure and we need to train our taste buds!

[@ZaheerRana-x3z]

I'm chef zaheer from Pakistan work in Malaysia your not just chef your teacher to teaching very good I love your work and how you teach thank you so much god give you good health long live 🎉

[@stephensmith2458]

Love the barley side option... The more I watch I realize it's all about the wonderful flavors of sauce for the proteins. You need to do a "sauce video for different proteins"

[@DragosPSYCHOPATH]

the best chef in the world and i din't change my mind i learn so more from him

[@Frank-the-Tank-13]

Have you made his bacon meatloaf??? It’s so different than any meatloafs delicious gotta try it.

[@tudor3232]

When chef put butter....OMG,it made my day chef's face 😁😁😁

[@marjoriehopkins1630]

I can't hardly stand to watch because I know I won't be able to taste the end product! It looks so amazingly delicious!

[@markcollins457]

As usual a perfect classic dish. You take the mystery out and make a simple meal.

[@coryray8436]

4:48 That subconscious, unspoken flick of chicken juice into the pan born from a desire to waste nothing. That's how you spot a chef.

[@ChefJeanPierre]

🙏🙏🙏

[@bilbobaggins5841]

I have eaten like a king ever since I found this channel. Everything is so good, even with *quack*-y budget ingredients. Very informational, too.

[@winmod70]

Thank you, Chef, for (correctly) stating chicken breasts can be cooked to 155 degrees! I have cooked chicken breasts to 155 degrees for years...people who always thought breast meat was dry and chewy were astounded that the breast meat I cook was tender and juicy. It is all about finished temperature. A great instant read thermometer (MK4 Thermapen) has been the single best tool I've purchased that has improved my cooking over the last couple of years.

[@hwoods01]

I love this guy!

[@helenarusso]

Hi how are you doing 👋😊

[@letter1967]

JACK!!! Awesome job on the editing and I love the new labeling . Chef! another awesome recipe... You never fail.

[@PrestonVenzant]

Watching your show today and I found myself answering you when you asked questions. Fabulous.

[@MrMarkemark65]

You are,by far,the best teacher,chef on you tube..you have made cooking enjoyable and exciting again for me..thank you chef

[@mariowickel456]

JP all i can say is C'est Magnifique

[@jaduvalify]

Oh, Jean-Pierre cooked this dish with such passion! It looks so delicious! Sumptuous!

[@chaecoco2]

The fact that this guy has a "God Bless America" sign prominently displayed in his kitchen makes me like him even more.

[@sorrowabyssal8798]

I'm not into cooking, in fact for me food is a drag, thinking what to make, ratios, temperatures, time, I'm lazy not depressed by the way, even if my name implies so. if there was a pill that could give me all the nutrients,calories etc. I would live only with that no prob. Now I know how this sounds especially in a cooking channel, but I always found cooking videos relaxing and don't get me wrong I have cravings and I want my burger my pizza my sweets etc sometimes. I just don't want to do it my self 98.9% of the time. One of the powers I wished I could have would be to snap my fingers and any food I want would just appear in front of me. But I digress and hell this is long. BUT sir Jean-Pierre, it is A joy seeing you cooking, your videos give me so much bliss, you have an amazing energy and I could listen to you for hours. I wish you good health sir and may you have the energy and joy to continue givings us content, I feel you are genuine and that's rare nowadays. I love watching the process and you do it better than anyone else I have see on YT in my personal opinion. Peace and may god keep you always healthy and happy.

[@jmoodaachefjoe6368]

I love Canard A’La Orange. This one with chicken works perfectly! Showing the basics of a gastrique opens the door for everyone to create some many more sauces to pair with their protein. Great job JP!

[@peterr7963]

Chef you are indeed but also an artist and raconteur as well. I enjoy your videos so much. The barley was a great side, not sure how it would taste but with butter, of course. I cannot walk past an Asian restaurant if I smell the great combination of vinegar and orange sauce.

[@rockago55]

your the best chef in the world cause you make every thing look so simple

[@christopherglen2728]

I have fried chicken for years with the skin on. The theory is the fat will keep the chicken meat more tender. Normally fat side down first. When I flip it, I add 1/4 cup wine or vermouth. Stick it in the oven for 12 to 15 min and serve. You can pull the skin off, which I always do. The orange sauce is a great addition! and adds a new dimension to this dish. I also did a packet of wild rice that I had in the cupboard forever, turned out great. I didn't miss the broccoli. Thanks!!

[@ChefJeanPierre]

👍👍👍😊

[@sisterbarbarasfcc5299]

One of my relatives used to make tuna steaks with a sweet and sour sauce. He would carmelize red onions in olive oil, and add a bit of red wine vinegar. To that he would saute the tuna steak in the mixture. So good. Sweet and sour is so good!

[@noreenconstantine4612]

I love barley. Glad to have it suggested

[@minibene6179]

Chef, I love your perfectionism. You speak to my heart!😊

[@peternorman677]

Chef, I made your recipe as is except I used rice instead of barley. As a widower I’m always cooking only for one so I had sauce and rice left over. I used it with some beautiful prawns and it was fabulous!

[@miriambertram2448]

Wow can't wait to make the sauce. I'm going to try it on salmon.

[@ChefJeanPierre]

Nice idea! 😊

[@miriambertram2448]

@@ChefJeanPierre I'll try it and tell you. You are dear and such a joy for many of us.

[@leesteal4458]

Chef is so fun to watch. 😊

[@kellystarrett3007]

I love barley. I would love to see your take on a good barley soup!

[@michaelstusiak5902]

Looks great.

[@gailwilliams529]

I certainly enjoyed the look of that sauce !

[@lopezelba1]

I love his reactions. Always makes me smile

[@spiritoflights]

My mum used to make soup using a lamb shank and it always had pearl barley in it one of my fondest memories as a kid so many years ago ,so now I know how to make a sweet and sour sauce Thankyou Jean-Pierre your the best❤ That sauce looks so good another amazing dish!

[@johnbrandolini2915]

I had to laugh when you made the comment about people who are squeamish about butter. My spouse has a thing against onion so I sneak it into my recipes by finely dicing it and adding some when she isn't looking. Not only do I really enjoy watching you prepare food but I also get a kick out of your patois. You also demonstrate that exquisite meals do not require hours to make something I have tried to get across to people in one of the facebook groups I belong to. I am not a professional cook but I do practice mise en place and was taught by my dad to clean as I go. Thank for your time and effort producing this video and all the others.

[@Batvolle]

I finally got around to watching this video, took me forever! I am so glad that you showed us this. You truly are the worlds best chef and teacher!

[@maureenbrown3688]

I have found a new passion for cooking. Thank you chef Jean Pierre. I smile the entire time I am watching .

[@M0oranshi]

My mom doesn't like chicken anymore, she says they taste stale nowadays I agree, when I was a kid about 20 years ago they tasted much better But I send her this recipe, it has all the things she and I like maybe we'll learn to love it again

[@annenelson9270]

You can be a funny guy Chef Jean Pierre! This dish is a keeper! I can’t wait to make this, looks so delicious 😋 😊

[@ChefJeanPierre]

Thank you 🙏

[@archael18]

I find 160f perfect for chicken. When you take it off the heat, there is residual cooking that brings it up another 5f which is considered safe by all standards but remains perfectly moist. The residual cooking effect is because heat loss is radiated in all directions so the outside of the chicken also radiates towards the inside, bringing up the internal temp a bit. Eventually all the heat is able to escape but the inside increases before decreasing.

[@captainjj7184]

"It's the unexpected...!" Very important words I will incorporate into my cooking from now on. Thank you so much for this gem, chef!❤

[@AmelieScott]

I nailed this dish last night! You are right Chef, the orange sauce is sooooooooo good. (The first time I made it my gastrique was more like a thick caramel sauce, but I don’t give up.) So I made it again the very next night. HAHA. We are having your poached Cod for tonight’s dinner. Thank you, thank you, thank you for your videos. Also, I LOVE my Demeyere Sauce pan that I bought from your sight. Everyone should have that pan!

[@ChefJeanPierre]

👏👏👏😊

[@kirkjohns9362]

I love the authentic style ❤ ……… you do always everything with passion 👌👨‍🍳👏

[@annedegand7934]

Testé et approuvé aujourd'hui, les zestes sont un petit plus très plaisant en bouche, merci pour cette suggestion. 😘😘 de Belgique.

[@jskesk]

Amazing dish...thank you so much, Chef! All the best from Austria! 👍🏻

[@davideleftheriou3176]

Positive Energy

[@AseaBovery]

Thanks for showing so clearly what happened to the sugar.

[@richardcorsillo9819]

Chef, I have that same cookei cutter set! I wanted to mail one to you, one day!! Glad you have it. The best

[@rgetso]

Everything looks so delicious every single time. At least I'm making my own butter now. Before Jean-Pierre came along, I was buying it at the store. Baby steps...

[@kurtkabat203]

Look look, look look look at this friends, butter, more butter and more butter. Amazing I love it! Thanks Chef! you always make me smile

[@benitaguinn1636]

I can’t tell you how much I enjoy these teaching sessions. You mixed the instruction with fun and I think that’s what it’s all about to just enjoy cooking. Thank you so much. God bless you from Haysville Kansas.

[@catherineforsey8777]

Chef Jean PIERRE is the BEST. AND remember once it's all over your body....it has to be licked off.

[@theastewart6721]

This dinner looks heavenly. Thank you so much for explaining all about what a gastrique really is. I’ve often heard the word in general terms but you made it very clear in 2 videos I’ve watched today. I actually think I can make this! Thank you Chef for yet another amazing video.❤

[@paulreedy9415]

1!mouth-watering good! You can't hide 50-plus years of experience and technique! But you achieve your aim with the tips you give us, so we can approach this delicious dish! Thanks

[@itsalwayssunnyinpahoa7631]

The Internet and the entire World loves Chef Jean Pierre!

[@bassinyoface64]

The Grand Marnie is to be enjoyed in the dish and in the glass! Fantastic twist on a classic recipe! ❤

[@lrm267]

My favorite person in this channel! Thanks a lot.

[@sls700brabus3]

This sauce left me speachless. Wow so amazing.Thank you for sharing.

[@brianazmy3156]

A sauce like that is what makes a good meal into a great meal. Duck is fantastic with that sauce. Thanks Chef JP

[@nurnburgring3102]

Marvelous! Thank you, Jean-Pierre, I was just looking for a good chicken filet recipe

[@bumbleguppy]

I had no idea that l'orange used caramelized sugar like that! Super interesting! I have to try this now, the flavors must be multi-dimensional!

[@normanserena8617]

I love chef Jean Pierre tastes his dishes, I wish he would show the cameraman eating sometimes.