Baked Orange Chicken

This dish has a taste that is different from Chinese food which you might get when in a restaurant or mall. Because in this dish we replace some of the marinade so that later it has a unique and non-market flavor. But the good news is, with this draft you are very easy to make, because you do not have to leave the house to enjoy it. What is more simple and save your work time. Make eating together more memorable with this dish.

Baked Orange Chicken

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crispy chicken

  • 4 boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups cornstarch
  • 4 large eggs
  • 1 cup canole oil

orange sauce

  • 2/3 cup brown sugar
  • 2/3 cup orange juice
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup rice wine vinager
  • 1 teaspoon garlic salt
  • 1 teaspoon cornstarch
  • zest of one orange


  1. Preheat oven to 325 degrees. Spray a 9x13 baking dish with cooking spray. Set aside. 
  2. Heat the canola oil in a large skillet pan over medium-high heat.
  3. Cut chicken into bite-sized pieces and sprinkle salt and pepper over the chicken pieces. Add chicken pieces to a gallon-sized Ziploc bag (or you can do this in a bowl) and add the cornstarch. Close the Ziploc bag and shake to mix it together and coat the chicken pieces in cornstarch. 
  4. Crack the eggs into a bowl and beat with a fork. 
  5. Take a handful of cornstarch coated chicken pieces out of the bag and place in the egg. Coat both sides of each piece and then place in the hot oil. Let cook for 2-3 minutes per side. You just want a nice crispy crust, you do not have to cook them all the way through. Repeat with the remining chicken pieces in several batches. It takes me about 4 batches to cook them. 
  6. ** Once chicken pieces are done place them on a plate lined with paper towels so they can drain. 
  7. Add the crispy chicken pieces to the prepared 9x13 baking pan. 
  8. Combine all the ingredietns for the orange sauce into a small bowl and stir with a whisk until mixed together. Pour over the chicken and stir to coat all the chicken pieces in the sauce. 
  9. Bake, uncovered for 1 hour. Turning and mixing the chicken every 15 minutes to make sure it stays coated in the sauce. 
  10. Serve over rice and garnish with green onions.

Recipe Notes
I just use prepared orange juice, I do not try to fresh squeeze it from oranges. You can do that if you want to.

An easy way to test if your oil is hot enough to use : grab a small pinch of flour and drop it into the oil, if it sizzles and bubbles then the oil is hot enough to fry and you're good to go.

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