Go Back
Crispy Baked Orange Chicken For Busy Weeknights In A White Dish With

Crispy Baked Orange Chicken for Busy Weeknights

Crispy Baked Orange Chicken for Busy Weeknights pairs oven-baked, flour-and-cornstarch-coated chicken chunks with a glossy orange sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: Chinese-American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 1/4 pounds boneless, skinless chicken breast bite-size chunks
  • 1/2 teaspoon kosher salt for chicken
  • 1/2 teaspoon black pepper for chicken
  • 1 large egg beaten
  • 1/4 cup all-purpose flour for coating
  • 1/4 cup cornstarch for coating
  • 1 tablespoon neutral cooking oil for rack and chicken
Orange Sauce
  • 1/2 cup orange juice fresh or bottled
  • 1/4 cup orange marmalade smooth
  • 2 tablespoons low-sodium soy sauce for sauce
  • 1 tablespoon rice vinegar unseasoned
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon cornstarch for slurry
  • 2 tablespoons water for slurry
  • 1/4 teaspoon red pepper flakes optional

Equipment

  • Large Rimmed Baking Sheet
  • Wire Rack
  • Parchment Paper
  • Shallow Bowls
  • Small Saucepan
  • whisk
  • Instant-Read Thermometer
  • Large Bowl

Method
 

Chicken
  1. Heat the oven to 425°F. Line a large baking sheet with parchment and set a wire rack on top. Brush the rack with about half of the oil.
  2. Pat the chicken dry, then season it with the salt and black pepper.
  3. Place the beaten egg in one shallow bowl. Whisk the flour and 1/4 cup cornstarch in a second bowl.
  4. Dip each chicken chunk in the egg, let the excess drip off, then coat it in the flour mixture. Arrange the pieces in one layer on the rack, leaving space between them. Drizzle with the remaining oil.
  5. Bake for 10 minutes. Flip the chicken and bake for 10 more minutes, or until the coating is browned and the thickest pieces reach 165°F.
Orange Sauce
  1. While the chicken bakes, combine the orange juice, marmalade, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes in a small saucepan. Bring to a gentle simmer over medium heat.
  2. Whisk the remaining 1 tablespoon cornstarch with the water. Stir the slurry into the simmering sauce and cook for 1 to 2 minutes, until glossy and thick enough to coat a spoon.
  3. Transfer the hot chicken to a large bowl. Pour the orange sauce over it and toss gently until every piece is coated. Serve immediately.

Notes

Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat in a 400°F oven for the best available texture, though the coating will soften after storage. Freeze the chicken and sauce separately for up to 2 months when possible, then thaw overnight and reheat before tossing together.