This recipe is quite possibly the best Orange Chicken I’ve ever had. I’m telling you, homemade is so much better than the restaurant version. With a tangy citrus glaze, this orange chicken recipe is always a big hit.
Orange Chicken Baked
I made this chicken recipe one night in place of take-out. I love Chinese food, but my husband has a peanut allergy and doesn’t trust Chinese Takeout. The kids and I, however, love to indulge in starchy Chinese food. Luckily, this homemade version of Orange Chicken is, in my opinion, easy and even better than take-out, and we can indulge all we want. If you are really feeling like you want to tackle some Chinese food in the kitchen, then you’ll love these baked homemade eggrolls, and my mom’s recipe for Chow Mein Chicken
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Ingredients
- 1 &1/2 cups of water
- freshly squeezed oranges preferred or 1/2 cup of orange juice
- freshly squeezed lemons preferred, or 1/2 cup of lemon juice
- rice vinegar
- 2 &1/2 Tbsp. of soy sauce
- grated orange zest
- ginger paste or 1/2 tsp. of minced fresh ginger root
- garlic powder
- onion powder
- ground cayenne red pepper
- chopped green onion
Chicken
- 8-10 Chicken Tenderloins
- 1 cup of flour
- salt
- pepper
- unsalted butter
Paste
- flour
- water
Serving Suggestion
- White Rice
- Fresh Chives
Expert Tips
You are going to love this recipe. This baked version of Orange Chicken is a nice and healthy dinner for you and your family. However, if you wish to have a crispy crust on the chicken…after step 10 – before you place the chicken in the baking dish, place some butter or olive oil (about 1 Tbsp.) in a skillet over medium-high heat. Cook chicken pieces on both sides until the crust is golden brown, for about 3-4 minutes on each side. Proceed with steps 11 – 16
How to make Baked Orange Chicken
- In a medium saucepan over med/high heat, pour the water, orange juice, lemon juice, vinegar, soy sauce, orange zest, sugar, ginger, garlic, onion powder, and cayenne pepper – Mix.
- Bring to a boil, and reduce heat to simmer while you stir for about 1 minute.
- Remove from heat, and allow to cool down.
- When the marinade has cooled enough, pour 1 cup of the sauce into a large ziplock bag.
- Add the chicken tenderloins – Set the bag down so all of the chicken is immersed in the juices while you work on the flour mixture.
- In a large mixing bowl, mix the flour, salt, and pepper
- Place the flour mixture into another large ziplock bag
- Grease a small oven dish
- Place the bag of chicken, a bag of flour, and an oven dish in front of you
- Using tongs, grab the chicken tenderloins, and place them in the flour bag, seal, and shake
- Grab the floured chicken using tongs and place the pieces side by side in the baking dish.
- Divide the butter up and add a dab of butter on each piece of chicken
- Bake at 375 for about 15-20 minutes, or until chicken is white in the middle and juices run clear.
- When the chicken is almost ready, mix the paste with four water.
- Add the paste to the reserved sauce already in the saucepan, and whisk heat until the sauce thickens.
- Serve chicken over white rice, adding sauce and fresh chopped green onion.
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Recipe
Baked Orange Chicken Recipe
Ingredients
- 1&1/2 cups water
- 2 oranges freshly squeezed preferred or 1/2 cup of orange juice
- 2 lemons freshly squeezed preferred or 1/2 cup of lemon juice
- ⅓ cup rice vinegar
- 2&1/2 tbsp soy sauce
- 1 tbsp orange zest grated
- 1 cup brown sugar packed
- ½ tsp. ginger paste or 1/2 tsp. of minced fresh ginger root
- ½ tsp. garlic powder
- 1 tsp. onion powder
- ⅛ tsp. ground red pepper cayenne red pepper
- 2 Tbsp. green onion chopped
Chicken
- 8-10 Chicken Tenderloins
- 1 cup flour
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 tbsp. butter unsalted
Paste
- 1&1/2 tbsp flour
- 3 tbsp water
Serving Suggestion
- 2 cup White Rice
- ¼ cup Fresh Chives
Instructions
- In a medium saucepan over med/high heat, pour the water, orange juice, lemon juice, vinegar, soy sauce, orange zest, sugar, ginger, garlic, onion powder, and cayenne pepper – Mix together
- Bring to a boil, and reduce heat to simmer, while you stir for about 1 minute
- Remove from heat, and allow to cool down
- When the marinade has cooled enough, pour 1 cup of the sauce into a large ziplock bag
- Add the chicken tenderloins – Set the bag down so all of the chicken is immersed in the juices while you work on the flour mixture
- In a large mixing bowl, mix the flour, salt, and pepper
- Place the flour mixture into another large ziplock bag
- Grease a small oven dish
- Place the bag of chicken, a bag of flour, and oven dish in front of you
- Using tongs, grab the chicken tenderloins, and place them in the flour bag, seal, and shake
- Using tongs, grab the floured chicken, and place the pieces side by side in the baking dish
- Divide the butter up and add a dab of butter on each piece of chicken
- Bake at 375 for about 15-20 minutes, or until chicken is white in the middle, and juices run clear
- When the chicken is almost ready, mix the paste together with four and water
- Add the paste to the reserved sauce that is already in the saucepan, and whisk, heat until sauce thickens
- Serve chicken over white rice, adding sauce, and fresh chopped green onion
Notes
Nutrition
