Baked Orange Chicken (Printable version)

Tender crispy baked chicken tossed in sweet tangy orange sauce for a healthier takeout alternative.

# 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 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 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 (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 Advice:

01 -
  • You get that perfect crunch without the mess of deep frying or the guilt of heavy oil
  • The sauce comes together in minutes and tastes brighter than anything from a takeout container
02 -
  • The sauce thickens quickly at the end, so don't walk away or you'll come back to orange glue instead of that perfect glaze
  • Let the chicken cool slightly on the baking sheet before saucing, or it'll steam and lose that crunch you worked so hard for
03 -
  • Pat the chicken pieces really dry before coating them, because moisture is the enemy of crispy
  • If making ahead, keep the sauce and chicken separate and recombine just before serving to maintain that crunch

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