Oven "Fried" Orange Chicken
If Chinese orange chicken is one of your takeout favorites, save some money by making it at home! Oven "Fried" Orange Chicken is an easy orange chicken recipe that's baked instead of fried, so it's a no-guilt and less messy alternative. This oven baked chicken tastes just like your favorite restaurant's version - the chicken is crispy with a flavorful orange sauce. It's the perfect weeknight meal for when that takeout craving strikes.
For more Chinese take out-style recipes, try our collection, Easy Chinese Food Recipes: 16 Recipes that Beat Takeout.
Cooking Time20 min
- 2 1/2 pounds skinless, boneless chicken breasts
- 2 eggs, beaten
- 2 cups Panko-style breadcrumbs
- 1/2 cup flour
- 1 1/2 cups fresh squeezed orange juice
- 1 teaspoon orange zest
- 1/4 cup soy sauce
- 3 tablespoons light brown sugar
- 3 tablespoons Mirin (rice wine)
- 1 1/2 tablespoons Siracha
- 3 garlic cloves, very finely minced
- 1 1/2 teaspoons finely mince fresh ginger
- 1 tablespoon cornstarch
- Toasted sesame seeds and thinly sliced green onion for garnish
- Cooked white rice for serving
Preheat oven to 425 F. Spray one large baking sheet with cooking spray.
Cut chicken into 1 inch pieces. Place well beaten eggs into a pie plate; combine Panko and flour in another pie plate, mixing well.
Dip each piece of chicken into the egg mixture, then into the crumb mixture. Place on baking sheet so they do not touch. Bake for 10 minutes, turn using tongs and continue baking for another 10 minutes. Chicken should be cooked and lightly golden brown.
While chicken bakes, combine all but 2 tablespoons of the juice along with zest, soy, brown sugar, rice wine, Siracha, garlic and ginger in a small saucepan. Place over high heat and bring to a boil, then stir and reduce heat to low. Continue to cook for 15 minutes.
Combine reserved orange juice and cornstarch in a small bowl, stirring until smooth. Stir into the sauce and cook about 2 minutes until thickened. Remove from heat to a large bowl.
Gently toss chicken with the sauce until well coated. Sprinkle with sesame seeds and sliced green onion and serve over cooked rice.