Baked Orange Chicken Recipe

I have been on a big Chinese food kick lately. I recently made our Baked Sweet and Sour Chicken for dinner a few weeks ago and realized we had to try it with a zesty orange sauce.

This Baked Orange Chicken tastes just as good as take out and can be made in the comfort of your own home.

I love making restaurant food in sweats at home. It totally beats getting ready, getting everybody dressed, fighting to put on shoes with hungry kids, waiting for a table, then waiting to eat, and paying a giant tip at the end.

I think I may start making all the restaurant recipes at home, from here on out.

Want more orange taste?

This sauce does have a hint of orange to it, but if you are looking for more, we recommend using some real orange.

I love to get my zester, or use the small side of a cheese grater, and grate some orange peel over my chicken, for a little more orange flavor. It is delicious.

Could I deep fry this chicken?

You most definitely could deep fry the chicken, if you desire. I like to bake mine because fried food give me a little bit of a stomach ache, but you could most definitely fry, instead of bake, your chicken.

I will sometimes even skip the browning step, just because canola oil give me a little bit of a stomach ache.

What could I use in place of canola oil

If you are like me, you don’t love canola oil. It is great for cooking, however, it leave me feeling a little sick.

If you are looking to replace canola oil, I recommend using a light olive oil, or avocado oil.

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Related recipe: be sure and try our CHINESE CHICKEN FRIED RICE. It tastes even better than take out. 

Looking for more of our favorite restaurant recipes, you can make from home?

• Animal Style Fries from In – n – Out Burger
• Copycat KFC Coleslaw
• Copycat Fiesta Chicken Nachos
• Copycat Blaze White Top Pizza

Baked Orange Chicken Recipe

This delicious and simple Baked Orange Chicken, is the perfect dinner on a busy night. All the goodness of restaurant food, in the comforts of your own home.

ServingServing: 6

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

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Ingredients

Chicken

• ▢ 4 boneless chicken breasts
• ▢ salt and pepper, to taste
• ▢ 1 ½ cups cornstarch
• ▢ 3 eggs, beaten
• ▢ ¼ cup canola oil

Sauce

• ▢ ⅔ cup brown sugar
• ▢ ⅔ cup orange juice
• ▢ ¼ cup low sodium soy sauce
• ▢ 2 teaspoons sriracha sauce
• ▢ 3 Tablespoons white vinegar
• ▢ 3 Tablespoons Apple Cider Vinegar
• ▢ 1 teaspoon garlic salt
• ▢ 1 teaspoon cornstarch

Equipment

• Mixing Bowl
• Baking Dish (9 x 13)
• Skillet

Instructions

1. Preheat oven to 325 degrees F.
2. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
3. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
4. Heat canola oil in a large skillet over medium-high heat and cook chicken until lightly browned.
5. Place the chicken in a 9 x 13-inch baking dish sprayed with nonstick cooking spray.
6. In a medium sized mixing bowl, whisk together brown sugar, orange juice, sriracha, apple cider vinegar, white vinegar, soy sauce, garlic salt, and cornstarch.
7. Pour over chicken and bake for 1 hour.
8. Serve over rice, if desired.

Nutrition

Calories: 481 kcal · Carbohydrates: 58 g · Protein: 19 g · Fat: 18 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 130 mg · Sodium: 866 mg · Potassium: 311 mg · Fiber: 1 g · Sugar: 26 g · Vitamin A: 239 IU · Vitamin C: 15 mg · Calcium: 48 mg · Iron: 2 mg

Cuisine: Asian

Course: Main Course

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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