Orange Chicken (Baked, Not Fried)

I’ve tried a couple versions of orange chicken now: fried, unfried, and baked. Baked is easy and by far the best tasting, so that’s what I’m sticking to from now on.

Orange Marinade and Sauce

In a small saucepan, heat all together until dissolved:

1 1/2 c. water

2 T. orange juice concentrate

1/4 c. lemon juice

1/3 c. rice vinegar

3 T. soy sauce

1/4 t. red pepper flakes

1 c. brown sugar

1/4 t. ground ginger

1/2 t. (1 clove) minced garlic

Chop into 1 inch pieces:

1 lb. boneless, skinless chicken breast

Marinate the chicken in the sauce for at least an hour.

Breading the Chicken

Heat the oven to 350. Generously grease a cookie sheet with 2 T. oil or melted butter.

Remove the chicken pieces from the marinade and set the marinade aside for now.

Dip the chicken pieces into the following flour mixture, coating well:

1/2 c. flour

1 t. garlic powder

1/4 t. salt

1/2 t. pepper

Spread the chicken pieces evenly on the pan and bake for 20 minutes. Meanwhile, heat the sauce/marinade to boiling and thicken with the following:

3 T. cornstarch, thoroughly mixed with 3 T. cold water

Remove the chicken from the oven, flip the pieces over, cover with the sauce, and return to the oven for another 10-15 minutes.

Serve the orange chicken with rice and steamed veggies. We especially like broccoli.

I like to cook my rice in the Instant Pot: 3 c. rice, 4 1/2 c. water, high pressure for 5 minutes, and quick release.

Find more yummy Chinese recipes here.

orange chicken

Orange Chicken (Baked, Not Fried)

I’ve tried a couple versions of orange chicken now, but this one is my favorite.
No ratings yet
Prep Time 20 mins
Cook Time 35 mins
Marinating Time 1 hr
Total Time 1 hr 55 mins
Course Main Course
Cuisine Chinese
Servings 6

Equipment

  • pressure cooker

Ingredients
  

The Orange Marinade and Sauce

  • 1 1/2 cups water
  • 2 tablespoons orange juice concentrate
  • 1/4 cup lemon juice Fresh is better.
  • 1/3 cup rice vinegar
  • 3 tablespoons soy sauce
  • 1/4 teaspoon red pepper flakes
  • 1 cup brown sugar
  • 1/4 teaspoon ground ginger
  • 1 clove garlic minced
  • 1 pound boneless, skinless chicken breast

The Breading

  • 2 tablespoons oil or butter
  • 1/2 cup flour
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

The Rice

  • 3 cups rice
  • 4 1/2 cups water

Instructions
 

The Orange Marinade and Sauce

  • In a small saucepan, heat all the marinade ingredients together until dissolved.
    1 1/2 cups water, 2 tablespoons orange juice concentrate, 1/4 cup lemon juice, 1/3 cup rice vinegar, 3 tablespoons soy sauce, 1/4 teaspoon red pepper flakes, 1 cup brown sugar, 1/4 teaspoon ground ginger, 1 clove garlic
  • Chop the chicken into 1-inch pieces. Marinate it in the sauce for at least 1 hour.
    1 pound boneless, skinless chicken breast

The Breading

  • Heat the oven to 350. Grease a cookie sheet with oil or butter.
    2 tablespoons oil or butter
  • Remove the chicken from the marinade and set the marinade aside for now.
  • Mix all of the breading ingredients together, then dip the chicken, coating it well. Spread the chicken pieces on the pan and bake for 20 minutes.
    1/2 cup flour, 1 teaspoon garlic powder, 1/4 teaspoon salt, 1/2 teaspoon pepper
  • In a small bowl, mix the water and cornstarch together. Heat the marinade to boiling, then whisk in the cornstarch slurry and stir until the sauce thickens.
    3 tablespoons cornstarch, 3 tablespoons cold water
  • Remove the chicken from the oven, flip the pieces over, cover with the sauce, and return to the oven for another 10-15 minutes.

The Rice

  • While the chicken bakes, cook the rice in the pressure cooker on high for 5 minutes with a quick release.
    3 cups rice, 4 1/2 cups water
  • Serve the orange chicken over the rice with steamed veggies. We especially like broccoli.
Keyword chicken, rice
Tried this recipe?Let me know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating