Best Oven Fried Orange Chicken Recipes

Orange-Honey Oven Fried Chicken Thighs? image

Provided by raymond spencer

Time 35m

Number Of Ingredients 11

Steps:

1. In a large bowl,combine orange juice,honey,brown sugar,onion powder and orange zest;whisk together until blended.
2. Add chicken thighs and mix well,cover with aluminum foil.Refrigerated for overnight.
3. Preheat oven to 350 degrees F.
4. In a shallow dish,combine flour,black pepper and dry onion soup mix
5. In a another shallow dish,combine bread crumbs and crushed saltine crackers.
6. Take the chicken thighs out the orange juice-honey mixture,into the flour mixture.
7. Then dredge into the bread crumb mixture.
8. Place them on a 9x13 inch baking dish.Bake in the preheated oven for 30 minutes.
9. Then turn the pieces over and bake for another 30 minutes.

Oven-Fried Orange Chicken image

Provided by swalsh81

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

5 chicken breasts, cut into bite sized pieces
2 eggs, beaten
2 cups breadcrumbs (Panko)
1/2 cup all-purpose flour
1 1/2 cups orange juice, fresh squeezed
1/4 cup low sodium soy sauce
3 tablespoons light brown sugar, packed
3 tablespoons mirin
1 1/2 tablespoons hot sauce (Sriracha)
3 garlic cloves, minced
1 1/2 teaspoons fresh ginger, grated fine
1 tablespoon cornstarch
toasted sesame seeds
green onion, snipped

Steps:

Preheat oven to 425 degrees F. Spray a large rimmed baking sheet with cooking spray and set aside.
Using 2 pie plates, add the beaten eggs to one and toss the panko and flour in the other. Dredge each chicken piece in the egg and then in the panko mixture and add to the prepared baking tray. Repeat with remaining chicken. Bake for 10 minutes and turn the pieces, then continue to cook for another 10 minutes, or until chicken is done to your liking.
Meanwhile, add the orange juice, soy sauce, brown sugar, mirin, sriracha, garlic and ginger to a medium saucepan. Bring to a low boil, stir occasionally, turn heat down to low. When the chicken is just about done, add the cornstarch to the orange juice mixture and bring to a boil. Heat until thickened enough to coat a spoon. Remove from the heat.
In a large serving bowl add the cooked chicken and top with the orange sauce, toss lightly to coat. Sprinkle with sesame seeds and green onions and serve with steamed white rice.

Oven

Provided by @MakeItYours

Number Of Ingredients 15

2 1/2 pounds skinless, boneless chicken breasts
2 eggs, beaten
2 cups Panko-style breadcrumbs
1/2 cup flour
1 1/2 cups fresh squeezed orange juice
1 teaspoon orange zest
1/4 cup soy sauce
3 tablespoons light brown sugar
3 tablespoons Mirin (rice wine)
1 1/2 tablespoons Siracha
3 garlic cloves, very finely minced
1 1/2 teaspoons finely mince fresh ginger
1 tablespoon cornstarch
Toasted sesame seeds and thinly sliced green onion for garnish
Cooked white rice for serving

Steps:

Preheat oven to 425 F. Spray one large baking sheet with cooking spray.
Cut chicken into 1 inch pieces. Place well beaten eggs into a pie plate; combine Panko and flour in another pie plate, mixing well.
Dip each piece of chicken into the egg mixture, then into the crumb mixture. Place on baking sheet so they do not touch. Bake for 10 minutes, turn using tongs and continue baking for another 10 minutes. Chicken should be cooked and lightly golden brown.
While chicken bakes, combine all but 2 tablespoons of the juice along with zest, soy, brown sugar, rice wine, Siracha, garlic and ginger in a small saucepan. Place over high heat and bring to a boil, then stir and reduce heat to low. Continue to cook for 15 minutes.
Combine reserved orange juice and cornstarch in a small bowl, stirring until smooth. Stir into the sauce and cook about 2 minutes until thickened. Remove from heat to a large bowl.
Gently toss chicken with the sauce until well coated. Sprinkle with sesame seeds and sliced green onion and serve over cooked rice.