Crispy Baked Orange Chicken
Emily Wilson
This crispy baked orange chicken recipe offers a healthier twist on a classic dish, combining tender chicken with a sweet and tangy orange glaze. Perfect for those craving a crispy texture without the frying!
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine American, Chinese
Servings 4 pieces
Calories 350 kcal
Chicken Ingredients
- 4 pieces Chicken Thighs (or Breasts) Bone-in, skinless for juicier chicken.
- 1/4 cup Cornstarch For crispy coating.
- 1 tsp Garlic Powder
- 1 tsp Ground Ginger
Orange Sauce Ingredients
- 1/2 cup Orange Marmalade
- 1/4 cup Soy Sauce Low sodium preferred
- 1 tbsp Rice Vinegar
- 1 tbsp Sesame Oil
- 1 clove Garlic Minced
- 1 tsp Fresh Ginger Grated
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Pat the chicken dry with paper towels and coat with cornstarch, garlic powder, and ground ginger. Place the coated chicken on the baking sheet.
In a small bowl, combine orange marmalade, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir well to form the glaze.
Bake the chicken for 20-25 minutes, flipping halfway through, until golden and crispy. During the last 5 minutes of baking, brush the chicken with the prepared orange glaze.
Once baked, remove from the oven and garnish with sesame seeds and chopped green onions. Serve with your favorite side dishes.
Nutrition Information:
-
Calories: 350 kcal
-
Carbohydrates: 22g
-
Protein: 30g
-
Fat: 15g
-
Cholesterol: 75mg
-
Sodium: 650mg
-
Potassium: 400mg
-
Fiber: 2g
-
Sugar: 18g
-
Vitamin A: 4% DV
-
Vitamin C: 30% DV
-
Calcium: 4% DV
-
Iron: 10% DV
Recipe Note:
For an extra crispy finish, make sure to coat the chicken thoroughly with cornstarch and bake at high heat. If you prefer a lighter version, you can use chicken breasts instead of thighs. The orange marmalade gives the perfect balance of sweetness and tang, making it an irresistible dish.
