Description
This baked orange chicken is crispy, sweet, and tangy, offering all the flavor of traditional orange chicken without the extra calories. A deliciously simple meal thatβs perfect for a weeknight dinner or special occasion!
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 eggs, beaten
- 2 tbsp olive oil
- Salt and pepper to taste
For the Orange Sauce:
- 1 cup fresh orange juice
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1/4 cup honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp cornstarch mixed with 2 tbsp water (to thicken)
Instructions
- Preheat Oven:
- Preheat your oven to 400Β°F (200Β°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Coat the Chicken:
- In a shallow bowl, coat the chicken pieces in cornstarch, ensuring each piece is fully coated. Dip the coated chicken into the beaten eggs and place them on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
- Bake the Chicken:
- Bake the chicken for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Make the Orange Sauce:
- In a small saucepan, combine orange juice, soy sauce, honey, rice vinegar, ginger, garlic, and red pepper flakes. Bring to a simmer over medium heat.
- In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Add this to the sauce and stir until the sauce thickens, about 2-3 minutes.
- Coat the Chicken:
- Once the chicken is done, remove it from the oven. Pour the thickened orange sauce over the chicken, tossing to coat evenly.
- Serve:
- Serve your baked orange chicken with steamed rice or sautΓ©ed vegetables. Garnish with sliced green onions or sesame seeds, if desired.
Notes
- For a lighter version, you can use chicken breasts instead of thighs.
- If you prefer more sauce, feel free to double the orange sauce recipe.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350 kcal
- Fat: 20g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 30g