This Orange Chicken Might Ruin Takeout for You – The Recipe Critic

Baked orange chicken is sweet, tangy, and coated in the best sticky orange sauce. It has all the flavor of your favorite takeout, but it’s made right at home and baked until the chicken is perfectly tender.

Baked Orange Chicken Ingredients

• Chicken: Use boneless skinless chicken thighs if you prefer.
• Oil: Canola or vegetable oil will work!
• Eggs: Whisk the eggs well before dipping the coated chicken.

• Orange Juice and Zest: The combination is a must for maximum orange flavor!
• Sriracha Sauce: This is optional, and it doesn’t make the chicken spicy.
• Cornstarch: Helps to thicken the sauce as it bakes!

How to Make Baked Orange Chicken

This baked orange chicken recipe is the perfect way to get that sweet, sticky, restaurant style flavor right at home. The fresh orange sauce really shines, and every bite tastes like your favorite takeout made even better.

1. Prep: Preheat the oven to 325°F and grease a 13 x 9 x 2-inch baking dish. Cut chicken breasts into bite sized pieces and season with saltand pepper.
2. Coat in Cornstarch: Add cornstarch to a large Ziploc bag, along with the cut chicken pieces, then toss and shake to coat the chicken well.
3. Dip in Egg: In a small bowl, whisk together 3 eggs. Dip each coated chicken piece into the beaten eggs to coat the chicken, then shake off any excess egg. Set aside on a plate while you coat the remaining chicken.
4. Pan Fry: Heat canola oil in a large skillet over medium high heat. Cook the chicken until browned. Place the chicken in the prepared baking dish.
5. Sauce Ingredients: In a medium bowl, whisk brown sugar, orange juice, low sodium soy sauce, sriracha, white vinegar, apple cider vinegar, garlic salt, grated orange peel, and cornstarch.
6. Bake: Pour the sauce over the chicken and bake for 1 hour, stirring the chicken every 15 minutes to coat it in the sauce. Serve baked orange chicken over rice and enjoy!