Baked Orange Chicken Recipe

Introduction

Looking for a healthier alternative to your favorite takeout dish? Baked Orange Chicken is the perfect solution. This recipe combines tender, juicy chicken with a sweet and tangy orange sauce, all baked to crispy perfection in the oven. It’s lighter than the traditional fried version, but just as delicious, making it an excellent choice for a weeknight dinner or a family gathering. Let’s dive into how you can recreate this beloved dish at home.

Equipment and Tools

Essential Kitchen Tools

• Baking sheet (for cooking the chicken)
• Mixing bowls (for dredging and coating)
• Saucepan (for making the orange sauce)
• Whisk or spoon (for mixing)
• Zester (for the orange zest)

Preparing the Chicken

Cutting and Seasoning the Chicken

1. Prep the Chicken: Cut the chicken breasts into bite-sized pieces, ensuring they are uniform in size for even cooking.
2. Season Well: Season the chicken pieces with salt and pepper to enhance their flavor before coating.

Coating the Chicken

1. Dredge in Flour: Place the flour in a shallow dish and coat each chicken piece lightly.
2. Dip in Egg: Next, dip the floured chicken pieces into the beaten eggs, ensuring they are well-coated.
3. Coat with Panko: Finally, roll the egg-coated chicken pieces in panko breadcrumbs, pressing gently to adhere the crumbs.

Baking the Chicken

Setting Up the Baking Sheet

1. Prepare the Baking Sheet: Line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. Arrange the Chicken: Place the coated chicken pieces on the prepared baking sheet in a single layer, ensuring they don’t touch each other.

Baking Time

1. Bake the Chicken: Preheat your oven to 400°F (200°C). Bake the chicken for 15-20 minutes, flipping halfway through, until golden brown and crispy.

Making the Orange Sauce

Combining Ingredients

1. Mix the Sauce: In a saucepan, combine the fresh orange juice, soy sauce, honey, rice vinegar, orange zest, minced garlic, and ginger. Whisk together until well combined.

Cooking the Sauce

1. Simmer the Sauce: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Let it cook for 5-7 minutes, allowing the flavors to meld together.

Thickening the Sauce

1. Make a Slurry: In a small bowl, mix the cornstarch with water to create a slurry. Slowly add this to the simmering sauce, whisking continuously.
2. Cook Until Thickened: Continue to cook the sauce until it thickens, about 2-3 minutes. Add the sesame oil and red pepper flakes if using.

Combining Chicken and Sauce

Coating the Chicken

1. Toss the Chicken: Once the chicken is baked and the sauce is ready, transfer the chicken pieces into a large mixing bowl.
2. Pour the Sauce: Pour the orange sauce over the chicken and gently toss to coat every piece evenly.

Serving the Baked Orange Chicken

Plating and Garnishing

1. Serve Immediately: Transfer the sauced chicken to a serving dish.
2. Garnish: Garnish with sliced green onions, sesame seeds, or extra orange zest for a burst of color and flavor.

Pairing Suggestions

• Serve Over Rice: This dish pairs beautifully with steamed jasmine or brown rice to soak up the delicious sauce.
• Add Veggies: Consider serving it alongside steamed broccoli or snap peas for a complete meal.
• Noodles: For a twist, serve the chicken over a bed of lo mein or rice noodles.

Tips for Success

Choosing the Best Chicken

• Boneless, Skinless Breasts: These are ideal for this recipe as they cook quickly and stay tender.
• Uniform Pieces: Ensure all chicken pieces are cut to a similar size for even cooking.

Getting Crispy Chicken

• Use Panko Breadcrumbs: These breadcrumbs are coarser than regular breadcrumbs, giving the chicken an extra crispy texture.
• Don’t Overcrowd the Pan: Make sure the chicken pieces have space on the baking sheet to ensure they crisp up nicely.

Adjusting the Sweetness

• Balance the Sauce: If you prefer a less sweet sauce, reduce the honey slightly or add a bit more vinegar or soy sauce.

Variations to Try

Spicy Orange Chicken

• Add More Heat: Increase the red pepper flakes or add a tablespoon of sriracha to the sauce for a spicy kick.

Orange Chicken Stir-Fry

• Add Vegetables: Toss in bell peppers, onions, and snap peas with the chicken before baking for a colorful stir-fry.

Gluten-Free Orange Chicken

• Use Gluten-Free Flour and Panko: Substitute regular flour and panko with gluten-free versions to make this dish suitable for those with gluten sensitivities.

Conclusion

Baked Orange Chicken is a healthier take on a classic dish, offering all the flavor and crispiness without the extra oil from frying. It’s a versatile recipe that’s easy to prepare and perfect for any occasion. Whether you’re looking to impress guests or simply enjoy a tasty dinner at home, this dish is sure to satisfy.

FAQs

Can I Use Chicken Thighs Instead of Breasts?

Yes, boneless, skinless chicken thighs can be used for a juicier and more flavorful result. Just adjust the cooking time as needed.

How Long Can I Store Leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I Make This Dish Ahead of Time?

Yes, you can prep the chicken and sauce ahead of time. Bake and toss in the sauce just before serving for best results.

What Can I Use Instead of Panko?

If you don’t have panko, you can use regular breadcrumbs, but the chicken may not be as crispy.

Can I Freeze Baked Orange Chicken?

Yes, the cooked chicken can be frozen. Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. Thaw and reheat in the oven.

Yield: 4

Baked Orange Chicken Recipe

Print

Looking for a healthier alternative to your favorite takeout dish? Baked Orange Chicken is the perfect solution. This recipe combines tender, juicy chicken with a sweet and tangy orange sauce, all baked to crispy perfection in the oven. It's lighter than the traditional fried version, but just as delicious, making it an excellent choice for a weeknight dinner or a family gathering. Let’s dive into how you can recreate this beloved dish at home.

Prep Time 15 minutes

Cook Time 30 minutes

Ingredients

• For the Chicken:
• 4 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 tablespoon olive oil (for drizzling)
• For the Orange Sauce:
• 1 cup orange juice (preferably freshly squeezed)
• ⅓ cup soy sauce
• ¼ cup honey
• 2 tablespoons rice vinegar or apple cider vinegar
• 1 tablespoon hoisin sauce (optional)
• 1 tablespoon cornstarch
• 1 tablespoon water (for cornstarch slurry)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• Zest of 1 orange
• 1 teaspoon red pepper flakes (optional, for heat)
• 1 tablespoon sesame oil
• For Garnish:
• Sliced green onions
• Sesame seeds
• Orange slices

Instructions

1. Preheat Oven:
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
   
2. Prepare the Chicken:
   In a shallow dish, combine the flour, salt, and black pepper.
   In another shallow dish, beat the eggs.
   In a third shallow dish, place the panko breadcrumbs.
   
3. Bread the Chicken:
   Dredge each piece of chicken in the flour mixture, shaking off any excess. Dip the floured chicken into the beaten eggs, then coat it with the panko breadcrumbs, pressing gently to adhere.
   Place the breaded chicken pieces on the prepared baking sheet. Lightly drizzle the chicken with olive oil.
   
4. Bake the Chicken:
   Bake in the preheated oven for 20-25 minutes, or until the chicken is golden brown and cooked through, turning the pieces halfway through cooking for even browning.
   
5. Prepare the Orange Sauce:
   While the chicken is baking, prepare the orange sauce. In a small saucepan, combine the orange juice, soy sauce, honey, rice vinegar, hoisin sauce (if using), minced garlic, grated ginger, orange zest, and red pepper flakes (if using).
   Bring the mixture to a simmer over medium heat, stirring occasionally.
   In a small bowl, mix the cornstarch with the water to create a slurry. Stir the slurry into the sauce and continue to cook until the sauce thickens, about 2-3 minutes.
   Remove the sauce from heat and stir in the sesame oil.
   
6. Coat the Chicken:
   Once the chicken is done baking, transfer the pieces to a large bowl. Pour the orange sauce over the chicken and toss to coat evenly.
   
7. Serve:
   Garnish the Baked Orange Chicken with sliced green onions, sesame seeds, and orange slices. Serve with steamed rice, noodles, or a side of vegetables.

Notes

Chicken Thighs: You can substitute chicken breasts with boneless, skinless chicken thighs for a juicier option.

Orange Juice: Freshly squeezed orange juice gives the best flavor, but store-bought juice can be used in a pinch.

Make-Ahead: The orange sauce can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently before tossing with the chicken.

Storage: Leftover Baked Orange Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.