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. Come on in and I’ll share this yummy recipe with you…
I made this recipe one night in place of take-out. I love Chinese food, but my husband has a peanut allergy and doesn’t trust Chinese Take Out. 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.
You are going to absolutely love this recipe. This baked version of Orange Chicken is a nice and healthy dinner for you and your family. If you like a crispier crust on your Orange Chicken, however, take a look at my notes section of the recipe.
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Finally, Here’s the recipe for this Baked Orange Chicken Recipe…
Baked Orange Chicken Recipe
Delicious and somewhat spicy Orange Chicken Recipe that’s perfect for family dinner.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 2 minute
- Yield: 4 servings 1x
Ingredients
- 1&1/2 cups of water
- 2 freshly squeezed orange (preferred) or 1/2 cup of orange juice
- 2 freshly squeezed lemon (preferred) or 1/2 cup of lemon juice
- 1/3 cup of rice vinegar
- 2&1/2 Tbsp. of soy sauce
- 1 Tblsp. grated orange zest
- 1 cup of packed brown sugar
- 1/2 tsp. of ginger paste or 1/2 tsp. of minced fresh ginger root
- 1/2 tsp. of garlic powder
- 1 tsp. of onion powder
- 1/8 tsp. of ground (cayenne) red pepper
- 2 Tbsp. of chopped green onion
Chicken
- 8–10 Chicken Tenderloins
- 1 cup of flour
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 Tblsp. unsalted butter
Paste
- 1&1/2 Tblsp. of flour
- 3 Tblsp. of water
Serving Suggestion
- White Rice
- 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
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
