Baked Orange Chicken (Printable version)

Crispy oven-baked chicken coated in a fresh citrus glaze for a lighter take on the classic American-Chinese favorite.

# Ingredient list:

→ Chicken Coating

01 - 1.5 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 2 large eggs, beaten
03 - 1 cup cornstarch
04 - ½ cup all-purpose flour
05 - ½ tsp salt
06 - ½ tsp black pepper
07 - 2 tbsp vegetable oil for drizzling or spraying

→ 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

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Beat the 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 pieces on the prepared 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 - Meanwhile, whisk together all orange sauce ingredients in a saucepan. Bring to a simmer over medium heat, stirring constantly, until thickened (4–5 minutes).
06 - Toss the baked chicken in the warm orange sauce until well coated. Serve garnished with sliced spring onions and sesame seeds, over steamed rice if desired.

# Expert Tips:

01 -
  • The sauce strikes that perfect balance between sweet and tangy that makes your eyes light up
  • You get that crave-worthy crispy texture without the guilt of deep frying
  • Everything comes together in under an hour with ingredients you probably have
02 -
  • The broiler trick for extra crispiness only works if you watch it like a hawk, things can go from perfect to burnt in seconds
  • Letting the sauce cool slightly before tossing keeps the coating from getting soggy too quickly
  • Room temperature chicken pieces cook more evenly than cold ones straight from the fridge
03 -
  • Pat the chicken completely dry before the egg dip, excess water prevents proper coating
  • The sauce is ready when a spoon leaves a clear trail on the bottom of the pan

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