This baked orange chicken is tastes better than any Chinese take-out you’ll get at a restaurant. Crispy coating of egg & cornstarch and then it’s baked in a sweet and delicious orange sauce. This is a dish that you will want to make over and over again.
Do you guys every get excited about food that you just made?!? I may be the only weird one like that, but I literally could not stop gushing about this baked orange chicken. It was so delicious! One of those things that I could not believe that I actually made.
The only time that I’ve really ever had Chinese food is at the mall or as takeout from a nearby restaurant. I’ve never even attempted to make it at home until this recipe. Now I don’t think I will ever get takeout again because my entire family is obsessed over this baked orange chicken.
Be sure and cut the chicken into small pieces. You don’t want them too large or else they will take forever to get that crispy coating. I aim for small, bite-sized pieces.
I have to do about 4 batches of cooking the chicken in the oil when I make this recipe.
I use prepared Orange Juice, I do not juice my own orange for the juice. But, you could do that if you wanted to.
The recipe will not have tons of extra sauce so if you want it really saucy then maybe make 1 1/2 of the orange sauce recipe and reserve some for drizzling on the chicken when you serve it over rice. We like it as is so I just make the recipe as directed.
This baked orange chicken is tastes better than any Chinese take-out you'll get at a restaurant. Crispy coating of egg & cornstarch and then it's baked in a sweet and delicious orange sauce. This is a dish that you will want to make over and over again.
Keyword:chicken, dinner, orange chicken
Author: Jessica - Together as Family
4boneless, skinless chicken breasts
1 cupcanole oil
1/4cuplow-sodium soy sauce
1/4cuprice wine vinager
zest of one orange
Preheat oven to 325 degrees. Spray a 9x13 baking dish with cooking spray. Set aside.
Heat the canola oil in a large skillet pan over medium-high heat.
Cut chicken into bite-sized pieces and sprinkle salt and pepper over the chicken pieces. Add chicken pieces to a gallon-sized Ziploc bag (or you can do this in a bowl) and add the cornstarch. Close the Ziploc bag and shake to mix it together and coat the chicken pieces in cornstarch.
Crack the eggs into a bowl and beat with a fork.
Take a handful of cornstarch coated chicken pieces out of the bag and place in the egg. Coat both sides of each piece and then place in the hot oil. Let cook for 2-3 minutes per side. You just want a nice crispy crust, you do not have to cook them all the way through. Repeat with the remining chicken pieces in several batches. It takes me about 4 batches to cook them.
** Once chicken pieces are done place them on a plate lined with paper towels so they can drain.
Add the crispy chicken pieces to the prepared 9x13 baking pan.
Combine all the ingredietns for the orange sauce into a small bowl and stir with a whisk until mixed together. Pour over the chicken and stir to coat all the chicken pieces in the sauce.
Bake, uncovered for 1 hour. Turning and mixing the chicken every 15 minutes to make sure it stays coated in the sauce.
Serve over rice and garnish with green onions.
I just use prepared orange juice, I do not try to fresh squeeze it from oranges. You can do that if you want to.
An easy way to test if your oil is hot enough to use : grab a small pinch of flour and drop it into the oil, if it sizzles and bubbles then the oil is hot enough to fry and you're good to go.