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Baked Orange Chicken

Baked Orange Chicken

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Course: Main Course
Kitchen: Asian-Inspired
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4

Ingredients
 

  • For the Chicken:
  • 1.5 lbs boneless skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 large eggs beaten
  • 1/4 cup vegetable oil for drizzling or spraying
  • For the Orange Sauce:
  • 1/2 cup orange juice freshly squeezed or store-bought
  • Zest of 1 orange
  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon ginger minced
  • 1 tablespoon cornstarch mixed with 2 tablespoons water for thickening
  • Garnishes:
  • Sesame seeds
  • Sliced green onions

Instructions

  • Prepare the Chicken:
  • Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a wire rack.
  • Coat the Chicken: In a bowl, mix the flour, cornstarch, salt, pepper, and garlic powder. In a separate bowl, whisk the eggs. Dip each chicken piece into the flour mixture, then into the beaten eggs, and back into the flour mixture to coat well.
  • Bake the Chicken: Place the coated chicken pieces on the prepared baking sheet. Lightly drizzle or spray with vegetable oil. Bake for 25-30 minutes, flipping halfway through, until the chicken is crispy and cooked through.
  • Make the Orange Sauce:
  • Mix Sauce Ingredients: In a medium saucepan, combine the orange juice, orange zest, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger. Heat over medium heat, stirring occasionally.
  • Thicken the Sauce: Once the sauce is hot, stir in the cornstarch slurry. Simmer for 2-3 minutes until the sauce thickens.
  • Combine and Serve:
  • Coat the Chicken: Toss the baked chicken pieces in the orange sauce until evenly coated.
  • Garnish and Serve: Transfer the orange chicken to a serving dish and garnish with sesame seeds and sliced green onions. Serve over steamed rice or with stir-fried vegetables.