Baked Orange Chicken (Print)

Crispy baked chicken pieces coated in a homemade sweet citrus sauce

# What You 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

→ 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

# How To Make It:

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 for 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 crispy-coated chicken without hot oil splattering your stovetop or lingering smells for days
  • The orange sauce comes together in minutes and uses fresh ingredients that beat any takeout version
  • Leftovers reheat beautifully, making tomorrow's lunch just as exciting as tonight's dinner
02 -
  • Flipping the chicken halfway through baking is nonnegotiable for even crisping on both sides
  • The sauce thickens quickly once it reaches temperature, so don't walk away and keep stirring
  • Let the chicken rest in the sauce for just a minute before serving to let that coating soften slightly and cling better
03 -
  • Pat the chicken completely dry with paper towels before the egg dip, as excess moisture makes the coating slide off during baking
  • If your sauce seems too thick, thin it with a teaspoon of orange juice at a time until it coats the back of a spoon

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