This Baked Orange Chicken is oven fried and then topped with an incredible sweet and sour orange sauce with a little bit of a kick. Perfect for serving over white or fried rice or paired with some chow mein noodles and veggies.
Baked Orange Chicken
Baked Orange Chicken is just what your dinnertime needs this week! Its sauce is a twist on a traditional sweet and sour sauce that is reminiscent of a certain orange chicken from a certain fast food chain. But, for this baked orange chicken recipe, instead of deep frying heavily breaded pieces of chicken, we’re lightly breading chicken breast filets and oven frying them before smothering in the orange sauce.
I have good memories of sitting in Panda Express with one of my best friends and roommates when I was at college. We’d put on our best yoga pants, pretend to do one of our yoga videos, and “suddenly” become famished because we were working “so hard”. Chinese food was our first choice to satisfy this hunger–something to do with being zen, which we obviously were.
This homemade baked orange chicken recipe isn’t a copycat recipe, just a recipe that recreates some of the texture and flavor of the original. To be honest, I like it better.
Tips for Making the BEST Baked Orange Chicken
- Make all your chicken the same thickness by pounding flat with a frying pan or meat mallet. Doing this ensures that they will cook evenly and quickly. It is also a great stress reliever! 🙂
- Don’t be intimidated by the list of ingredients for the orange sauce! Most of them you probably already have on hand in your pantry. But, if you don’t already have sesame oil, make sure to get it! It adds that “WOW!” factor to the sauce that no other ingredient can provide. It’s great to have on hand as well if you’re making any other Asian dishes.
- Watch the butter in the oven. If it’s left in there for too long, the butter can burn. Just leave it in there long enough to fully melt the butter.
Looking for other Asian Inspired Recipes Like Baked Orange Chicken? Try these!
Baked Orange Chicken
- 4 Boneless Skinless Chicken Breasts
- 1 large egg
- 1/4 cup soy sauce
- 1 cup flour
- Salt and pepper to taste
- 1/3 cup butter use more or less as needed
- Sesame seeds
- 1 teaspoon ground ginger
- 2 cloves garlic minced
- 1/2 teaspoon crushed red pepper
- 1/4 cup chopped green onions
- 1 tablespoon rice wine apple or pear juice work as a quick substitute
- 3 tablespoon olive oil
- 1 1/2 tablespoon soy sauce
- 5 tablespoon sugar
- 5 tablespoon vinegar
- 1 orange zested
- 1/4 cup orange juice
- 1/2 teaspoon sesame oil
- 1/4 cup water
- 1 tablespoon corn starch
- Pre-heat oven to 425 degrees and put a 9×13 pan in oven with just the butter in it (butter will melt and bubble).
- Depending on the thickness of your chicken, put each breast, one at a time, in a ziplock back that has just a little bit of water in it. Use a heavy bottomed frying pan, or rolling-pin and pound the chicken until it is all the same thickness–about ½ inch. (This is a great way to get rid of pent-up stress!)
- Cut chicken into desired sized fillets. Beat egg and soy sauce together. Season chicken with salt and pepper and dip the chicken in egg mixture, then in flour to coat both sides.
- Take pan with melted butter out of oven. Add chicken into the melted butter, and turn to coat both sides with the butter. Sprinkle sesame seeds on top and bake for 20 minutes or until the chicken is firm and juices are no longer pink.
- While chicken is baking, combine ginger, garlic, red pepper, green onions, rice wine and olive oil in a small saucepan.Bring to a low boil and keep there for 5 mins. Then, add in the soy sauce, sugar, vinegar, orange zest, juice, and sesame oil. Bring sauce back up to a boil. Combine water and cornstarch in a small bowl and add to the sauce, stirring constantly. Bring to a boil and cook for 1 minute. Take off the heat.
- Serve the sauce over the baked chicken with rice and veggies. Sprinkle with more sesame seeds if desired.