Enjoy a healthier, homemade version of your favorite orange chicken. This baked recipe is easy to make and delivers a delicious, crispy texture without deep frying.
Author:Kenji Sato
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings
Category:Main Course
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1/4 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large egg
1/2 cup orange juice
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 tablespoon vegetable oil
Sesame seeds, for garnish
Green onions, sliced, for garnish
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.
In a separate bowl, whisk together the egg, orange juice, soy sauce, rice vinegar, honey, ginger, and garlic.
Add the coated chicken to the wet ingredients and toss to combine.
Arrange the chicken pieces in a single layer on the prepared baking sheet.
Bake for 20-25 minutes, or until the chicken is cooked through and lightly golden.
While the chicken is baking, heat the vegetable oil in a small skillet over medium heat.
Pour the orange sauce mixture into the skillet and bring to a simmer. Cook, stirring constantly, until the sauce has thickened, about 5-7 minutes.
Once the chicken is baked, add it to the thickened sauce and toss to coat.
Serve immediately, garnished with sesame seeds and sliced green onions.
Notes
For crispier chicken, you can broil it for the last 1-2 minutes of baking, watching carefully to prevent burning.
Adjust the sweetness and tanginess of the sauce to your preference by adding more honey or rice vinegar.
This dish pairs well with steamed rice or your favorite stir-fried vegetables.