Name: Baked Orange Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 tbsp cornstarch; 10 tbsp sugar; 3 tbsp soy sauce; 10 tbsp rice vinegar (white vinegar works too); 2 tbsp rice wine (white wine works too, so does water); 1 tsp sesame oil; 1/4 cup orange juice (squeezed from one baseball-sized orange); 1 orange zest (from one baseball-sized orange); 1 lb chicken breast (boneless, skinless, thighs work too); 1/2 cup flour; 2 large eggs (beaten); 1 cup panko bread crumbs (crushed); 1 tbsp vegetable oil; 1-1/2 tbsp ginger (minced); 2 tbsp garlic (minced); 1/2 tsp crushed red pepper

Baked Orange Chicken

Baked, not fried and just like take-out

Print Recipe

Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Course Main Course

Cuisine Chinese

Servings servings

Calories 447 kcal

Ingredients

Sauce - in advance

1 tbsp cornstarch
10 tbsp sugar
3 tbsp soy sauce
10 tbsp rice vinegar white vinegar works too
2 tbsp rice wine white wine works too, so does water
1 tsp sesame oil
1/4 cup orange juice squeezed from one baseball-sized orange
1 orange zest from one baseball-sized orange

Chicken - in advance

1 lb chicken breast boneless, skinless, thighs work too

Chicken breading

1/2 cup flour
2 large eggs beaten
1 cup panko bread crumbs crushed

Sauce

1 tbsp vegetable oil
1-1/2 tbsp ginger minced
2 tbsp garlic minced
1/2 tsp crushed red pepper

Instructions

In advance

Dice the chicken into 1" cubes
Mix the sauce ingredients: cornstarch, rice wine, orange juice, sesame oil, soy sauce, sugar, rice vinegar, orange zest.
Crush the panko until the crumbs are smaller and more like regular breadcrumbs

Cooking - chicken

Preheat the oven to 400º F and line a cookie sheet with non-stick foil (maybe spray it with Pam too)
Lay out four bowls: 1) chicken, 2) flour, 3) eggs, and 4) panko crumbs
Coat the chicken in that order and set on the cookie sheet; consider using a separate set of chopsticks for each bowl
Bake the chicken for 20-25 minutes

Cooking - sauce

While the chicken cooks, get a saucepan and add the vegetable oil, ginger, garlic, and crushed red peppers and cook over medium heat until fragrant (about 30 seconds)
Add the pre-mixed sauce
Allow to boil and reduce until thickened
If the sauce hasn't thickened before the chicken is done cooking, turn the oven off but leave the chicken in it

Finish

Once the sauce has thickened, remove the chicken from the oven and put in a bowl
Pour the sauce over the chicken and toss until fully coated
While hot, serve over white rice and garnish with scallions or sesame seeds

Nutrition

Calories: 447kcalCarbohydrates: 59gProtein: 33gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 166mgSodium: 1038mgPotassium: 592mgFiber: 2gSugar: 33gVitamin A: 287IUVitamin C: 14mgCalcium: 70mgIron: 3mg