Baked Orange Chicken


  • 3-4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1½ cups cornstarch
  • 3 eggs (beaten)
  • ¼ cup canola oil
  • Sauce
    • 2/3 cup brown sugar
    • 2/3 cup orange juice
    • ¼ cup soy sauce
    • 2 teaspoons sriracha
    • 3 tablespoons white vinegar
    • 3 tablespoons apple cider vinegar
    • 1 teaspoon garlic salt
    • 1 teaspoon cornstarch


Preheat oven to 325° 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 9×13 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.

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