Orange Chicken Crispy Bake (Print Version)
# Ingredients:
→ Coating for Chicken
01 -
1½ pounds chicken thighs or breasts without skin and bones, chopped into 1-inch chunks
02 -
1¼ cups all-purpose flour
03 -
½ teaspoon table salt
04 -
¼ teaspoon black pepper
05 -
2 beaten eggs
→ Tangy Citrus Glaze
06 -
¾ cup fresh orange juice
07 -
¼ cup sweet orange jam
08 -
¼ cup white sugar, add more if you like it sweeter
09 -
2 tablespoons fresh lemon juice
10 -
2 tablespoons red wine vinegar
11 -
2 tablespoons premium hoisin sauce
12 -
1 tablespoon light soy sauce
13 -
½ teaspoon spicy Asian chili sauce (skip if you don't like heat)
14 -
½ teaspoon each: table salt, powdered garlic, ground ginger, dried onion powder
15 -
1½ tablespoons cornstarch
# Instructions:
01 -
Warm up your oven to 375°F. Put a non-stick mat or some foil on a baking tray, give it a quick spray with cooking oil, then put the tray in the oven to get hot.
02 -
Dump flour with salt and pepper in a freezer bag and shake it up. Beat eggs in another bag. First dunk chicken in the egg mixture, then move it to the flour bag in small batches and shake until each piece is well covered.
03 -
Lay the coated chicken on your hot baking sheet and spray with a bit of cooking oil. Cook for 10 minutes, then switch to broil and flip the pieces every 2-4 minutes until they're golden and crunchy. Keep an eye on them so they don't burn.
04 -
While your chicken's in the oven, mix all your sauce stuff in a pot. Let it come to a boil as you stir it non-stop, then turn down the heat and let it bubble gently until it gets nice and thick.
05 -
Throw your crunchy chicken into the sauce and stir it around. Serve it right away on top of some rice, and throw on some chopped green onions if you want.
# Notes:
01 -
Sweet orange jam makes this dish pop, but if you've only got regular jam, just add extra sugar
02 -
Keep your chicken bits around 1-inch big so they cook all the way through without drying out
03 -
Don't crowd your chicken pieces on the pan or they won't get that nice crunch
04 -
Best eaten right away before the chicken gets soft in the sauce