Crispy Baked Orange Chicken (Print Version)
# Ingredients:
→ Chicken Breading
01 -
1½ pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
02 -
1¼ cups flour
03 -
½ teaspoon salt
04 -
¼ teaspoon pepper
05 -
2 eggs
→ Orange Sauce
06 -
¾ cup orange juice
07 -
¼ cup sweet orange marmalade
08 -
¼ cup granulated sugar, adjust to taste
09 -
2 tablespoons lemon juice
10 -
2 tablespoons red wine vinegar
11 -
2 tablespoons quality hoisin sauce
12 -
1 tablespoon low sodium soy sauce
13 -
½ teaspoon Asian hot red chili sauce (optional)
14 -
½ teaspoon each: salt, garlic powder, ginger powder, onion powder
15 -
1½ tablespoons cornstarch
# Instructions:
01 -
Heat oven to 375°F. Line a baking sheet with nonstick mat or foil, spray with cooking spray, and place in oven to heat up.
02 -
Mix flour, salt and pepper in a freezer bag. Whisk eggs in another bag. Coat chicken in eggs, then transfer to flour mixture in batches, shaking to coat evenly.
03 -
Place breaded chicken on hot baking sheet, spray with cooking spray. Bake 10 minutes, then broil until crispy (2-4 minutes per side), watching carefully to prevent burning.
04 -
While chicken bakes, whisk all sauce ingredients in a saucepan. Bring to boil, stirring constantly, then simmer until thickened.
05 -
Toss crispy chicken in orange sauce and serve immediately over rice, garnished with green onions if desired.
# Notes:
01 -
Use sweet orange marmalade for best flavor, or increase sugar if using regular marmalade
02 -
Cut chicken into 1-inch pieces to prevent overcooking
03 -
Space chicken pieces apart on baking sheet for maximum crispiness
04 -
Serve immediately to prevent chicken from getting soggy