Ingredients
Scale
- 1 lb boneless chicken breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Coat chicken pieces in flour, dip in beaten eggs, then coat with cornstarch seasoned with salt and pepper.
- Arrange the chicken on the prepared baking sheet and bake for 20-25 minutes until crispy.
- Meanwhile, in a saucepan, whisk together orange juice, soy sauce, honey, and rice vinegar. Bring to a simmer over medium heat.
- Add the cornstarch slurry to thicken the sauce. Cook for 2-3 minutes until glossy and sticky.
- Toss baked chicken in the orange sauce until well coated. Serve hot garnished with orange zest and chopped herbs.
Notes
- For extra crunch, fry the chicken instead of baking.
- You can add sliced green onions or sesame seeds for additional flavor.
- Adjust honey for sweeter or tangier sauce to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking, Saucing
- Cuisine: Asian-American
- Diet: Additive-free
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 15g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg