Hey there! Put that phone down! I am sure you can do much better than the Chinese takeout from Mr Chow’s place. Try this Orange chicken! And what’s best is that it’s baked! Yep, we love the skinny version of popular orange chicken. I love Chinese food. Especially the ones with the sticky, sweet and spicy sauce! I love the citrusy flavours in this dish and this pairs well with a pineapple fried rice. Perfect combination! I did add in a bit of Siracha sauce, just for a kick! I’ll put in the pineapple fried rice recipe next time. I pinky promise!
Orange Chicken- Baked Version
For the sauce
- 1 tbsp Garlic minced
- 1 tsp Ginger minced
- 2 tsp Sriracha sauce
- 1.5 cups Orange marmalade
- 1/2 cup Hoisin sauce
- 2 tbsp Soy sauce
- 1 tbsp Sesame oil
For the chicken
- 500 gms Boneless, skinless chicken breast cubed
- 1 cup All purpose flour
- 2 large Eggs
- 2.5 cups Breadcrumbs I just used whole wheat bread slices, crumbed
For the garnish
- 1/2 cup Scallions chopped
- 1 tbsp Sesame seeds toasted
Baking the chicken:
Cut the chicken into small bite size cubes and season them with salt. Coat each of these pieces in the all purpose flour.
Add the egg into a shallow bowl and whisk it lightly. Add the breadcrumbs into another shallow bowl. Shake off the excess flour off the chicken pieces and dip them one by one in the egg and then coat with the breadcrumbs. Line them on a baking sheet lined tray.
Bake the chicken in a pre-heated oven at 180-degree celsius for 20-25 mins or until done. Flip them over halfway through the baking time.
Making the sauce:
Add the sesame oil into a pan and add in the minced garlic and ginger once hot. Stir this until slightly brown.
Add the hoisin sauce, soy sauce, orange marmalade, sriracha sauce and combine well. Cook this for another 5 mins.
Place the chicken pieces in large bowl and pour in this sauce and toss until well coated. Garnish with chopped scallions and toasted sesame seeds. Serve immediately.