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Homemade Baked Orange Chicken

Homemade Baked Orange Chicken

Nichole Banducci
Homemade Baked Orange Chicken, Raise Magazine

Nichole Banducci shares her copycat recipe for our kids’ favorite cafeteria lunch.

Orange chicken is a universal favorite. And it’s the #1 item in our kiddo’s school cafeteria.

I had never made orange chicken sauce from scratch because it seemed too complex. Plus, frying anything with a little one running around feels like a disaster ready to happen.

This orange chicken recipe has a simple, yet phenomenal sauce. Sweet and aromatic, with just the right level of stickiness. It’s super clean, with orange juice and chicken stock as the main ingredients, followed by a short list of standard pantry staples. By baking the chicken, there are no fears about scalding oil on the stove top.

While developing this recipe, I tried a bunch of different sauce and cooking options. This is the only one that our 6-year-old approved of. “Yeah, normal orange chicken!” The right texture, color and flavor for her, the best ingredients and baked preparation for me. Now that’s a well-balanced meal.

Homemade Baked Orange Chicken, Raise Magazine

Ingredients

Chicken

4                     boneless skinless chicken breasts

1                     egg, whisked

¼ cup             flour

1 cup              panko breadcrumbs

Sauce

3/4 cup            freshly squeezed orange juice (or the juice from 2 large oranges)

1 tsp                orange zest

1/2 cup            chicken stock

1/2 cup            brown sugar

1/4 cup            seasoned rice vinegar

1 tbsp              soy sauce

1/2 tsp             fresh ginger paste (available in tubes in the produce section or you can zest fresh ginger root)

1 tbsp              shallots, minced

1/4 tsp             red chili flakes

1/4 tsp             salt

1 tbsp              cornstarch

1 tbsp              water

Instructions

Chicken
  • Preheat oven to 400 degrees.
  • Put the flour, panko and whisked egg in separate bowls.
  • Cut the chicken into one-inch cubes.
  • Dip each piece of chicken (1) into the flour, (2) into the egg, and (3) into the panko. Make sure to thoroughly coat the meat in each step.
  • Place chicken on a non-stick baking sheet and bake for 20-25 minutes until golden brown
Sauce
  • Add all the ingredients except the cornstarch and water to a small sauce pan.
  • Heat over medium heat, stirring occasionally until the sauce begins to bubble. Simmer for about 5 minutes.
  • In a separate small bowl, mix the cornstarch with the cool water until completely smooth.
  • Reduce heat to low and slowly stir in cornstarch and water. (If added too quickly, it can clump.)
  • Continue to stir the sauce as it thickens. Keep the sauce warm until the chicken is ready.

Place the chicken in a serving dish and drizzle the sauce over the meat, stirring gently, until each piece is well-coated.

Serve over steamed rice.

(You can make the recipe vegetarian by substituting vegetable stock in the sauce and extra firm pressed tofu for the chicken). To make it vegan, use a flax egg.)

Homemade Baked Orange Chicken, Raise Magazine
Homemade Baked Orange Chicken
Calories: 406 kcal
Author: Nichole Banducci
Ingredients
Chicken
  • 4 boneless skinless chicken breasts
  • 1 egg whisked
  • ¼ cup flour
  • 1 cup panko breadcrumbs
Sauce
  • 3/4 cup freshly squeezed orange juice or the juice from 2 large oranges
  • 1 tsp orange zest
  • 1/2 cup chicken stock
  • 1/2 cup brown sugar
  • 1/4 cup seasoned rice vinegar
  • 1 tbsp soy sauce
  • 1/2 tsp fresh ginger paste available in tubes in the produce section or you can zest fresh ginger root
  • 1 tbsp shallots minced
  • 1/4 tsp red chili flakes
  • 1/4 tsp salt
  • 1 tbsp cornstarch
  • 1 tbsp water
Instructions
Chicken
  1. Preheat oven to 400 degrees.
  2. Put the flour, panko and whisked egg in separate bowls.
  3. Cut the chicken into one-inch cubes.
  4. Dip each piece of chicken (1) into the flour, (2) into the egg, and (3) into the panko. Make sure to thoroughly coat the meat in each step.
  5. Place chicken on a non-stick baking sheet and bake for 20-25 minutes until golden brown.
Sauce
  1. Add all the ingredients except the cornstarch and water to a small sauce pan.
  2. Heat over medium heat, stirring occasionally until the sauce begins to bubble. Simmer for about 5 minutes.
  3. In a separate small bowl, mix the cornstarch with the cool water until completely smooth.
  4. Reduce heat to low and slowly stir in cornstarch and water. (If added too quickly, it can clump.)
  5. Continue to stir the sauce as it thickens. Keep the sauce warm until the chicken is ready.
  6. Place the chicken in a serving dish and drizzle the sauce over the meat, stirring gently, until each piece is well-coated.
  7. Serve over steamed rice.
Recipe Notes

(You can make the recipe vegetarian by substituting vegetable stock in the sauce and extra firm pressed tofu for the chicken). To make it vegan, use a flax egg.)

Nutrition Facts
Homemade Baked Orange Chicken
Amount Per Serving
Calories 406 Calories from Fat 55
% Daily Value*
Fat 6.1g9%
Cholesterol 137.2mg46%
Sodium 578.1mg25%
Carbohydrates 49.1g16%
Sugar 26.6g30%
Protein 36.6g73%
Vitamin A 34.2IU1%
Vitamin C 19.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.
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