I have been on a big Chinese food kick lately. I recently made our Baked Sweet and Sour Chicken for dinner a few weeks ago and realized we had to try it with a zesty orange sauce.
This Baked Orange Chicken tastes just as good as take out and can be made in the comfort of your own home.
I love making restaurant food in sweats at home. It totally beats getting ready, getting everybody dressed, fighting to put on shoes with hungry kids, waiting for a table, then waiting to eat, and paying a giant tip at the end.
I think I may start making all the restaurant recipes at home, from here on out.
Want more orange taste?
This sauce does have a hint of orange to it, but if you are looking for more, we recommend using some real orange.
I love to get my zester, or use the small side of a cheese grater, and grate some orange peel over my chicken, for a little more orange flavor. It is delicious.
Could I deep fry this chicken?
You most definitely could deep fry the chicken, if you desire. I like to bake mine because fried food give me a little bit of a stomach ache, but you could most definitely fry, instead of bake, your chicken.
I will sometimes even skip the browning step, just because canola oil give me a little bit of a stomach ache.
What could I use in place of canola oil
If you are like me, you don’t love canola oil. It is great for cooking, however, it leave me feeling a little sick.
If you are looking to replace canola oil, I recommend using a light olive oil, or avocado oil.
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Each recipe is tried and true so you know your family will love it.
Related recipe: be sure and try our CHINESE CHICKEN FRIED RICE. It tastes even better than take out.
Looking for more of our favorite restaurant recipes, you can make from home?
- Animal Style Fries from In – n – Out Burger
- Copycat KFC Coleslaw
- Copycat Fiesta Chicken Nachos
- Copycat Blaze White Top Pizza
Baked Orange Chicken Recipe
- 4 boneless chicken breasts
- salt and pepper to taste
- 1 ½ cups cornstarch
- 3 eggs beaten
- ¼ cup canola oil
- ⅔ cup brown sugar
- ⅔ cup orange juice
- ¼ cup low sodium soy sauce
- 2 teaspoons sriracha sauce
- 3 Tablespoons white vinegar
- 3 Tablespoons Apple Cider Vinegar
- 1 teaspoon garlic salt
- 1 teaspoon cornstarch
- Preheat oven to 325 degrees F.
- Cut chicken breasts into bite-sized pieces and season with salt and pepper.
- In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
- Heat canola oil in a large skillet over medium-high heat and cook chicken until lightly browned.
- Place the chicken in a 9 x 13-inch baking dish sprayed with nonstick cooking spray.
- In a medium sized mixing bowl, whisk together brown sugar, orange juice, sriracha, apple cider vinegar, white vinegar, soy sauce, garlic salt, and cornstarch.
- Pour over chicken and bake for 1 hour.
- Serve over rice, if desired.
- Mixing bowls
- 9x13-inch Baking Pan
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