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Baked Orange Chicken

Sticky Baked Orange Chicken Recipe

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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Calories: 395
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup cornstarch
  • 2 large eggs, beaten
  • Salt and black pepper
  • Cooking spray or neutral oil
  • 3/4 cup fresh orange juice (from about 2 oranges)
  • Zest of 1 orange
  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • Optional: 1/4 tsp red pepper flakes, sliced green onions, and toasted sesame seeds

Method
 

  1. Preheat oven to 425°F (220°C) and set a wire rack on a baking sheet. Pat chicken dry, season with salt and pepper, then coat in cornstarch. Dip in beaten egg and arrange on the rack with space between pieces.
  2. Spray lightly with oil and bake 18 to 22 minutes, flipping halfway, until crisp and golden in spots.
  3. Meanwhile, whisk orange juice, zest, honey, soy sauce, vinegar, garlic, and ginger in a small saucepan. Bring to a simmer, stir in the cornstarch slurry, and cook 2 to 3 minutes until thickened.
  4. Transfer hot chicken to a bowl, pour three-quarters of the sauce over top, and toss gently.
  5. Move to a platter, garnish with green onions and sesame seeds, and serve right away.

Notes

If the chicken doesn’t all fit on one rack without touching, bake it in two batches to keep the heat circulating. Leftover sauce can be stored separately and drizzled over rice bowls the next day.