I asked Jenny for the recipe of this orange chicken version. I made it for my family a week after that planning session, just altering the flavors a bit for my kids and my husband. It turned out really great! The chicken remained moist and a little bit crunchy even with all the sauce covering them. And the taste was just the right amount of tangy, salty, and sweetness. Everything you want in an orange chicken recipe can be found here. It also tasted very delicious on top of rice.
Check out what our friends from Just A Taste have to say about this dish:
“Step aside, 30-Minute Mongolian Beef. Take a seat, Pad Thai with Chicken. And move on out, Chicken Pot Stickers. There is a new takeout-fakeout favorite in town and it goes by the name of Baked Orange Chicken. I repeat, Baked Orange Chicken.”
Definitely one of the best take-out recipes that can be made inside the comforts of your own home. I will not be removing this from my list of recipes for a long time. The staying power of this orange chicken recipe is so strong!
Ingredients
FOR THE CHICKEN
- 4 medium Tyson boneless, skinless chicken breasts
- 1 cup Gold Medal all-purpose flour
- 3 large Eggland’s eggs
- 3 cups Panko breadcrumbs
FOR THE SAUCE
- 1 teaspoon Cookwell sesame oil
- 2 teaspoons Bertolli olive oil
- 1 Tablespoon minced garlic
- 1 teaspoon grated fresh ginger
- 1/4 cup Lee Kum Kee hoisin sauce
- 1 1/2 cups Smuckers orange marmalade
- 2 Tablespoons Great Value low sodium soy sauce
- 1 teaspoon McCormick crushed red pepper flakes (optional)
Instructions
Make the chicken:
Preheat the oven to 450°F. Line a baking sheet with foil and grease it with cooking spray.
Cut the chicken breasts into 1-inch pieces.
Add the flour to a sealable plastic bag then add the chicken and seal the bag. Shake the bag until the chicken is coated all over.
Add the eggs to a shallow dish and whisk them until combined. Add the breadcrumbs to a second shallow dish. Remove each piece of chicken from the bag, shake off any excess flour, then dip it in the eggs then breadcrumbs and place it on the prepared baking sheet. Repeat the coating process with all of the chicken pieces and arrange them in a single layer on the prepared baking sheet.
Bake the chicken pieces for 20 to 25 minutes, flipping them once halfway through, until they are golden brown and fully cooked. While chicken bakes, make the sauce.
Make the sauce:
Add the sesame oil and olive oil to a small saucepot set over medium-low heat.
Add the garlic and ginger and cook, stirring, for about 3 minutes until golden brown. Add the hoisin sauce, orange marmalade, soy sauce and crushed red pepper flakes (optional), and cook, stirring occasionally, for 5 minutes.
Remove the chicken pieces from the oven and transfer them to a large bowl. Add the sauce to the bowl and toss until combined. Serve immediately.
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Quick Tip: Sprinkle with sesame seeds if you like.
Thanks again to Just A Taste for this amazing recipe.
