Baked Orange Chicken
A crispy, oven-baked orange chicken recipe with a glossy homemade orange sauce, perfect for a family-friendly Asian-inspired dinner.
Equipment
- Baking sheet
Ingredients
- 2 pounds boneless skinless chicken breast cut into bite-size pieces
- 1/2 cup cornstarch
- 2 large eggs beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons neutral oil
- 3/4 cup fresh orange juice
- 2 tablespoons soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 1 tablespoon cornstarch slurry cornstarch mixed with water
- 1 teaspoon orange zest
Instructions
- Preheat the oven and prepare a baking sheet with parchment or light oil, then season the chicken with salt and pepper.
- Coat each chicken piece in cornstarch and beaten eggs, then arrange in a single layer on the baking sheet.
- Bake until the chicken is golden and nearly cooked through, turning once if needed for even browning.
- Simmer orange juice, soy sauce, brown sugar, rice vinegar, garlic, ginger, and orange zest in a small pan.
- Stir in the cornstarch slurry and cook until the sauce is glossy and slightly thickened.
- Toss the baked chicken in the sauce, return it to the oven briefly, and serve warm over rice.
Notes
- >Fresh orange juice gives the best flavor.
>Do not skip the cornstarch coating.
>For extra heat, add chili flakes or sriracha.
>Leftovers keep well for up to 3 days refrigerated.