This delicious baked orange chicken gives you all the flavor without any of the frying. A simple sauce simmers on the stove while chicken crisps up in the oven, and then everything is combined for a fantastic no-fuss 25-minute meal.
This simple oven baked orange chicken recipe skips the frying that you usually find with a classic orange chicken. Instead, we simply coat the chicken in a mixture of flour and cornstarch, coat it cooking spray, and place it on a rack before putting it in the oven. The result is hands off cooking and crisp chicken. You could truly coat this chicken in any sauce and enjoy it, but for this recipe we are tossing it in a simple orange sauce for a delicious orange chicken recipe.
Why this Recipe Works
- 25 Minute Recipe
- Flour and cornstarch combo to crisp the chicken
- Baked on a rack for air circulation
- Simple 10 minute sauce
- Sauce comes together while chicken bakes
How to Make Orange Chicken
- To coat the chicken, pat it very dry. Then whisk together the flour, cornstarch, and seasonings. Toss this flour mixture with the chicken pieces so that the pieces are coated.
- Bake the pieces of chicken on a wire rack on a baking sheet so air can circulate the pieces, resulting in a crispy exterior without frying them in oil.
- While the chicken is cooking, combine the ingredients for the orange chicken sauce in a small saucepan. Orange zest and orange juice together bring a savory orange flavor to the sauce. Bring to a boil and allow to simmer; the sauce will thicken.
- Move the baked chicken to the rimmed baking sheet and pour the orange sauce over the chicken. Toss to combine, then continue baking for five minutes or until the chicken reaches 165 degrees Fahrenheit. Serve over rice and enjoy!
Flour and Cornstarch for Crisp Chicken
Combining flour and cornstarch is a great way to crisp chicken. While coating with flour might be a no brainer for you, adding cornstarch is a great way to both soak up moisture from the chicken. It also helps prevent gluten development (which can leave you with a gummy texture) giving you perfectly crisp chicken. In this recipe we are doing a one for one combination, but you can try replacing 1/4 to 1/2 of the flour with cornstarch in your favorite breading recipe.
Storing and Reheating Leftovers
Store any leftover orange chicken in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave, oven, or a small skillet on the stovetop until heated through.
What to Serve with Orange Chicken
If you make this Baked Orange Chicken recipe or any of my other recipes, I’d love to hear what you think. Be sure to leave a comment letting me know how you enjoyed this recipe!
Baked Orange Chicken
Ingredients
- 1 pound boneless skinless chicken breast diced into bite-sized pieces (453.6 grams)
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- cooking spray
- 1/2 cup orange juice (118 ml)
- 3 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 1/4 cup brown sugar (53.25 grams)
- 2 garlic cloves minced
- 1 tablespoon orange zest
- 2 teaspoons ginger
- 1/8 teaspoon red pepper flakes
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Place a wire rack in a rimmed baking sheet and set aside.
- Pat the chicken very dry with paper towels. I like to do this after I cut up the chicken. This is an important step to help the chicken crisp up.
- In a small bowl, whisk together the cornstarch, flour, salt, and pepper. In a sealable container or ziplock bag, combine the cut chicken and the flour-cornstarch mixture. Toss to combine so the chicken is evenly and fully coated.1 pound boneless skinless chicken breast, 2 tablespoons cornstarch, 2 tablespoons all-purpose flour, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Spray the wire rack liberally with cooking spray. Then set the chicken on top, and spray the pieces liberally with cooking spray. Bake for 10 minutes.cooking spray
- While the chicken is baking, combine the orange juice, rice wine vinegar, soy sauce, brown sugar, garlic, orange zest, ginger, and red pepper flakes in a small saucepan over medium heat. Bring to a boil and then reduce to a roaring simmer. You should see consistent blueberry-sized bubbles. Simmer for 5 to 8 minutes or until the sauce has thickened.1/2 cup orange juice, 3 tablespoons rice wine vinegar, 2 tablespoons soy sauce, 1/4 cup brown sugar, 2 garlic cloves, 1 tablespoon orange zest, 2 teaspoons ginger, 1/8 teaspoon red pepper flakes
- Transfer the baked chicken to the rimmed baking sheet. Pour the orange sauce over the chicken and toss to combine. Continue baking for five minutes or until the chicken reaches 165 degrees Fahrenheit. Serve over rice.
LEAVE A COMMENT