Baked Orange Chicken (Printer-Friendly)
Golden oven-baked chicken tossed in fresh citrus sauce for a lighter twist on the classic favorite.
# What You'll Need:
→ Chicken
01 - 1.5 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 2 large eggs
03 - 1 cup cornstarch
04 - ½ cup all-purpose flour
05 - ½ tsp salt
06 - ½ tsp black pepper
07 - 2 tbsp vegetable oil
→ Orange Sauce
08 - 1 cup fresh orange juice
09 - 1 tbsp orange zest
10 - 2 tbsp soy sauce
11 - 2 tbsp rice vinegar
12 - ⅓ cup granulated sugar
13 - 1 tbsp cornstarch
14 - 2 garlic cloves, minced
15 - 1 tsp fresh ginger, grated
16 - ½ tsp chili flakes
→ Garnish
17 - 2 spring onions, sliced
18 - 1 tsp sesame seeds
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Beat eggs in one bowl. In a separate bowl, combine cornstarch, flour, salt, and pepper.
03 - Dip each chicken piece into the egg, then dredge in the cornstarch-flour mixture. Place coated chicken on the baking sheet.
04 - Lightly drizzle or spray the chicken with vegetable oil. Bake for 20–25 minutes, flipping halfway, until chicken is golden and cooked through.
05 - Whisk together all orange sauce ingredients in a saucepan. Bring to a simmer over medium heat, stirring constantly, until thickened for 4–5 minutes.
06 - Toss the baked chicken in the warm orange sauce until well coated.
07 - Serve garnished with sliced spring onions and sesame seeds, over steamed rice if desired.
# Expert Hints:
01 -
- You get all the sticky, sweet, tangy glory of takeout without the greasy aftermath or mysterious ingredients
- The baked chicken stays incredibly juicy while developing a golden crust that holds up beautifully under that glossy orange sauce
- It comes together faster than delivery and costs a fraction of the price
02 -
- Crowding the baking sheet is the enemy of crispy chicken. Give those pieces room to breathe or youll end up with soggy spots.
- The sauce thickens quickly and continues thickening as it cools. If it gets too thick, a splash of water or orange juice brings it back to the perfect consistency.
- Pat your chicken dry before coating it. Excess moisture prevents the coating from sticking properly and youll end up with bare patches.
03 -
- Cut your chicken into uniform pieces, roughly the same size, so everything finishes cooking at the same time
- Room temperature chicken coats more evenly, so take it out of the fridge about 20 minutes before you start cooking
- Double the sauce recipe if youre serving over rice, because everyone will want extra