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5 from 2 votes

Baked Orange Chicken

This baked orange chicken is crispy, tender, and coated in a sticky sweet orange sauce that tastes even better than takeout.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dinner, Main Course
Cuisine: Asian American
Keyword: baked orange chicken, orange chicken recipes
Servings: 6 Servings
Author: Alyssa Rivers

Ingredients

Chicken

  • 3-4 boneless skinless chicken breasts about 2 pounds
  • salt and pepper to taste
  • 1¼ cups cornstarch
  • 3 eggs beaten
  • ¼ cup canola oil

Orange Sauce

  • ⅔ cup brown sugar
  • ⅔ cup orange juice
  • ¼ cup low-sodium soy sauce
  • 2 teaspoons sriracha optional
  • 3 tablespoons white vinegar
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon garlic salt
  • 1 tablespoon grated orange peel
  • 1 tablespoon cornstarch

Instructions

  • Preheat the oven to 325 degrees Fahrenheit and grease a 13 x 9 x 2-inch baking dish. Cut 3-4 boneless skinless chicken breasts into bite-sized pieces and season with salt and pepper.
  • Add 1¼ cups cornstarch to a large Ziploc bag, along with the cut chicken pieces. Close the bag and shake to coat the chicken well.
  • In a small bowl, whisk together 3 eggs. Dip each coated chicken piece into the beaten eggs to coat the chicken, then shake off any excess egg. Set aside on a plate while you coat the remaining chicken.
  • Heat ¼ cup canola oil in a large skillet over medium-high heat. Cook the chicken until browned. Place the chicken in the prepared baking dish.
  • In a medium bowl, whisk ⅔ cup brown sugar, ⅔ cup orange juice, ¼ cup low-sodium soy sauce, 2 teaspoons sriracha, 3 tablespoons white vinegar, 3 tablespoons apple cider vinegar, 1 teaspoon garlic salt, 1 tablespoon grated orange peel, and 1 tablespoon cornstarch.
  • Pour the sauce over the chicken and bake for 1 hour, stirring the chicken every 15 minutes to coat the chicken in the sauce. Serve over rice and enjoy!

Notes

Leftover Instructions
  • Fridge: Store in an airtight container for up to 5 days.
  • Freezer: Store the baked and cooled orange chicken in a freezer-safe airtight container. Freeze up to 3 months! Thaw in the fridge overnight before rewarming.
  • Reheat: Reheat portions in the microwave for 1-2 minutes until warm.

Nutrition

Calories: 401kcal | Carbohydrates: 53g | Protein: 16g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 912mg | Potassium: 375mg | Fiber: 0.5g | Sugar: 26g | Vitamin A: 197IU | Vitamin C: 17mg | Calcium: 45mg | Iron: 1mg

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