Description
Crispy, sticky, and saucy baked orange chicken made with real citrus, no frying required. A healthier, flavorful take on a classic takeout favorite ready in under an hour.
Ingredients
Units
Scale
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 2 large eggs, beaten
- 1 cup cornstarch
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 cup fresh orange juice
- 1 tbsp orange zest
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1/3 cup brown sugar
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp cornstarch + 2 tbsp water (for slurry)
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment or foil.
- Season chicken pieces with salt and pepper. Dip into beaten eggs, then coat with cornstarch.
- Arrange chicken on baking sheet in a single layer. Bake for 25–30 minutes, flipping halfway through, until golden and cooked through.
- In a saucepan, combine orange juice, orange zest, soy sauce, brown sugar, garlic, ginger, rice vinegar, and red pepper flakes. Simmer over medium heat.
- Add cornstarch slurry to sauce and stir until thickened and glossy.
- Transfer baked chicken to a bowl and toss with hot orange sauce until fully coated.
- Serve immediately over rice, noodles, or steamed vegetables.
Notes
- Use fresh orange juice for best flavor.
- Don’t overcrowd the baking sheet to ensure crispiness.
- Flip chicken halfway through baking for even crisping.
- Cook sauce longer after adding slurry if thicker consistency is desired.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 16g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 165mg