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!
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!