Another “baked, not fried” recipe? Yep! I’m on a roll and cannot get enough of it!
After working on Baked Cream Cheese Wontons, I got excited about turning Orange Chicken (a staple American Chinese dish) into a baked version as well. Orange chicken is typically breaded, deep fried, coated with a sticky, sweet, tangy, citrusy glaze that is out of control. It is delicious, but how awesome would it be if you can make this at home? And wouldn’t it be even better if the make-at-home Orange Chicken calls for simple ingredients from your pantry, is healthier, easy to make, and is even more delicious than the fried ones? Well, I got you covered! I have to say – I’m thrilled about how this turned out. Get ready to say goodbye to greasy Chinese takeouts!
For us, another frequent encounter with Orange Chicken is Trader Joe’s famous Orange Chicken. They have a great frozen version that we buy frequently for quick meals. It has been one of their bestsellers for years, and it is just fantastic. Anyone who knows me knows I am a huge Trader Joe’s fan. When I was living in Memphis, we did not have a Trader Joe’s *sad face*. I would drive three hours to Nashville, with a cooler, to go shopping at Trader Joe’s. It was like a fun adventure and getaway for me. And no, I didn’t do it all the time. Even I am not that obsessive. Ha. I probably did it once a year, during a weekend when life wasn’t crazy busy, and sometimes turned it into fun road trips with girlfriends. We shopped and went to see the pretty sights in Nashville as well. Ah, those good old days.
All that to say, Trader Joe’s Orange Chicken is another inspiration for this dish. I have probably consumed more of their Orange Chicken than ones from Chinese places. Thank you Trader Joe’s – just walking down your grocery aisle is inspirational.
Orange chicken is basically chicken with an orange sauce, with some Asian influenced spices thrown in there. The first thing to do is prepare the coating for the chicken. Grab a flat bowl, add flour, cornstarch and salt, and mix well. Grab another bowl and whisk one egg.
Cut a defrosted chicken into smaller cubes. Pat dry chicken to remove all excess water. Dip cubed chicken into the egg mixture, coat all over, and then coat multiple times in the flour mixture. I coat it in flour mixture at least 3-4 times to get a nice, thick coat of flour on the chicken.
Depending on the size of the bowls you use, you can throw many pieces of chicken into the egg mixture at once instead of doing it one at the time. You do want to make sure each piece of chicken is coated evenly with the flour mixture. Typically I use one hand to work on the egg mixture and another hand (with a spoon) to work on the flour mixture. This way I keep one hand wet and another dry. Wet hands on flour mixture can be tricky.
Line baking sheet with parchment paper and spoon 2 tablespoons (or more if needed) of vegetable oil onto parchment paper and spread all over evenly. You want a thin layer of oil to prevent the chicken from sticking to the pan. From my experience, it can be very challenging removing the chicken pieces from the baking sheet if you skimp on the oil.
Bake for 15 minutes at 400 degrees F, remove from oven, flip chicken, and bring baking sheet back to oven and cook for another 15 minutes. Once chicken is done, remove chicken promptly from baking sheet into a large bowl.
I typically make the orange sauce when the chicken is baking. In a small pot, combine orange marmalade (I used Smucker’s brand), soy sauce, minced garlic and a tiny bit of red pepper flakes. If you like it spicier, you can add more red pepper flakes. Bring to boil under medium low heat. Once it boils, keep boiling on low heat for 4-5 minutes to slightly thicken sauce. Keep stirring the whole time and keep it under low heat to prevent sauce from burning. Remove from heat once sauce is done.
Add sauce to bowl with chicken and toss to coat chicken evenly. And that’s it.
Dinner is served.
Check out the perfectly baked chicken, crispy on the outside and warm and soft on the inside, and the sticky, sticky goodness coated all over it. Goes perfectly with rice.I’m telling you, this thing taste too darn good.
Since I was little, I was taught every meal needs a serving of vegetables or fruits. Thanks, mom and dad :). If you want some greens to go with this dish, try my super simple Sautéed Brussel Sprouts and Carrots recipe. These two dishes compliment each other well in taste, and doing this provides a nice, more balanced diet.
Or, equally delicious, make some appetizers and sides, for example, these super delicious Egg Drop Soup and Baked Cream Cheese Wontons recipes, and bam, you just made your very own Chinese takeout. How fun and awesome is that??
Have fun with this one!
Easy Baked Orange Chicken
Baked, not fried! Crispy on the outside and soft and warm on the inside, these white meat chicken pieces are coated with sweet and tangy orange sauce. Serve with warm rice. So good!
- 1 lbs chicken breast
- 1 egg
- 1/3 cup flour
- 1/4 cup cornstarch
- 1 tsp salt
- 1/2 cup orange marmalade
- 1 tbsp soy sauce
- 2 cloves garlic
- 1/4 tsp red pepper flakes more if desire
- ~2 tbsp vegetable oil more if desire
Pre-heat oven to 400 degrees F
Cut chicken into cubes. Pat dry to remove all excess water.
In a flat bowl, combine flour, cornstarch and salt. Mix well
In another bowl, whisk one egg
Coat chicken pieces with egg mixture and then flour mixture. Coat one by one in flour mixture. Generously coat each piece in flour mixture at least 3-4 times.
Line baking sheet with parchment paper. Spoon 2 tbsp or more vegetable oil onto parchment paper and brush evenly all over. Ensure there is a thin layer of vegetable oil on the entire baking sheet to help with easy removal of chicken pieces when baking is completed. Place chicken, without overlapping or touching, onto baking sheet.
Bake in the oven for 15 minutes, then remove baking sheet from oven, and flip every chicken piece over. Bring back into the oven and bake for another 15 minutes.
While waiting for chicken to bake, add orange marmalade, minced garlic, soy sauce and red pepper flakes into a small pot. Bring it to boil on medium low heat, then cook on low for another 4-5 minutes. Stir continuously. Sauce should thicken slightly. Remove from heat.
Once chicken is done, move chicken promptly from baking sheet to a large bowl. Add orange sauce to bowl and toss chicken in sauce.
Serve with white or brown rice. Enjoy!