adapted from My Kitchen Cafe originally adapted from Blog Chef
- 2 pounds boneless, skinless chicken breasts, cut into 2" cubes
- 1/2 cup flour
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 2 tablespoons oil or butter
- 1 1/2 cups water
- 1/4 cup plus 2 tablespoons fresh orange juice
- 1/3 cup rice vinegar
- 2 1/2 tablespoons soy sauce
- 1 tablespoon orange zest
- 1 cup brown sugar
- 1/2 teaspoon finely minced ginger
- 1 teaspoon minced garlic
- 2 tablespoons green onion
- 3 tablespoons cornstarch
- 1/4 cup water
Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.
Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.
Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.
After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.
Serve chicken over rice with extra sauce on the side.
Note to Self: I love this recipe because I can bake it instead of fry it. I hate frying...makes my kitchen messy. This has been the best Orange Chicken recipe I've made yet. I love Orange Chicken. I doubled the sauce because I like lots of sauce but next time I'd cut back on the vinegar.
Update: Costco now sells a 44-oz bottle of Panda Express Orange Chicken Sauce for $4.95. It's a bit spicy, but I like spicy. The last time I made this recipe I drizzled a little of the sauce over the chicken and let it sit for a few minutes to marinate. Then I proceeded to coat it in the flour mixture. I followed the recipe above except for making the sauce. This was much easier and tastier. I still like the above recipe, but why go to all the work!
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