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baked orange chicken recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This baked orange chicken recipe delivers perfectly tender chicken with a sticky, caramelized glaze, using a baking method for a complex, aromatic depth of orange and five-spice.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs, cut into 1.2–1.6 inch pieces
- 1 tbsp neutral oil (canola or vegetable oil)
- 2 tbsp low-sodium soy sauce (for marinade)
- 1 tbsp rice vinegar (for marinade)
- 1 tsp fresh grated ginger (for marinade)
- 2 cloves minced garlic (for marinade)
- 1 cup fresh orange juice, strained
- 0.25 cup low-sodium soy sauce (for glaze)
- 2 tbsp rice vinegar (for glaze)
- 0.25 cup honey or maple syrup
- 1 tbsp fresh grated ginger (for glaze)
- 2 cloves minced garlic (for glaze)
- 1 tsp five-spice powder
- 1 tbsp cornstarch
- 2 tbsp cold water
- 0.5 tsp sesame oil
- 1 tbsp toasted sesame seeds
- 2 spring onions, sliced
- 0.5 tsp fresh orange zest
Instructions
- Prep the Chicken and Marinade: Preheat your oven to 390°F (200°C) and line a large baking sheet with parchment paper. In a large bowl, combine the cut chicken pieces with neutral oil, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated ginger, and 2 cloves minced garlic. Toss thoroughly to coat and set aside to marinate for 15-20 minutes while you prepare the glaze.
- First Bake: Arrange the marinated chicken pieces in a single layer on the prepared baking sheet, ensuring space between pieces for even cooking and browning. Bake in the preheated oven for 18-22 minutes, or until the chicken is cooked through and lightly golden brown on the edges. Remove the chicken from the oven and set it aside.
- Prepare the Glaze: While the chicken bakes, combine the orange juice, 0.25 cup soy sauce, 2 tbsp rice vinegar, honey or maple syrup, 1 tbsp grated ginger, 2 cloves minced garlic, and five-spice powder in a medium saucepan. Whisk thoroughly and bring the mixture to a simmer over medium heat, stirring occasionally.
- Thicken the Glaze: In a separate small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Reduce the heat under the simmering glaze to low. Slowly pour the cornstarch slurry into the saucepan while continuously whisking to prevent lumps from forming. Continue to whisk for 1-2 minutes until the glaze thickens to a glossy, syrupy consistency that coats the back of a spoon. Remove from heat and stir in the sesame oil.
- Second Bake and Caramelization: Transfer the partially baked chicken pieces to a large, clean bowl. Pour about two-thirds of the warm Five-Spice Ginger Glaze over the chicken and gently toss to coat all the pieces evenly. Return the glazed chicken to the baking sheet, spreading it again in a single layer, and bake for an additional 8-10 minutes, or until the glaze becomes sticky and slightly caramelized on the edges. Keep a close eye to prevent burning during this caramelization stage.
- Serve and Garnish: Allow the finished baked orange chicken to rest for 5 minutes off the heat before plating. Serve immediately, drizzling generously with the remaining reserved glaze. Scatter the toasted sesame seeds, sliced spring onions, and finely grated orange zest over the top.
Notes
To achieve a perfect consistency, if the glaze looks too thin after simmering, mix an additional 0.5 tsp cornstarch with cold water and add it slowly. Keep a close eye on the chicken during the final caramelization stage to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving (approx. 175 g)
- Calories: 450 calories
- Sugar: 18 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 110 mg