Baked Orange Chicken (Recipe 20 of 125)

Photo from SixSistersStuff

Orange chicken is a favorite of mine and is often fried and just so bad for you. I like the breading, but not all the extra fat frying brings to it. I mean, I like it, but, well, you know?

This recipe was an interesting one. I wasn't at all sure about the egg dip and then the baking. I thought it might get gummy, but it really didn't. 

The flavor, overall, is fantastic. Just enough orange flavor without being overwhelming. I used low carb brown sugar and I don't think that made a bit of difference in the flavor. Gotta save the carb count where I can. 

Baked Orange Chicken
Recipe from SixSistersStuff

Serves: 4

Chicken:

• 3-4 boneless skinless chicken breasts
• Salt and pepper, to taste
• 1 1/2 c cornstarch
• 3 eggs (beaten)
• 1/4 c canola oil

Sauce:

• 2/3 c brown sugar
• 2/3 c orange juice
• 1/4 c low sodium soy sauce
• 2 tsp sriracha
• 3 T white vinegar
• 3 T apple cider vinegar
• 1 tsp garlic salt
• 1 tsp 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.