Baked Orange Sriracha Chicken

Ever since I shared this orange chicken recipe a few years ago, it has always been a favorite in my household. That dish inspired me to create this new recipe that is similar to the orange chicken dish. This orange sriracha chicken dish is baked and not fried so it is a little bit healthier. The sauce is made from a mix of orange juice, cider vinegar, garlic, sugar, and sriracha. The addition of the sriracha adds a nice kick to the dish. Overall, I was happy with the way that the dish turned out. It is sweet, salty, tangy and spicy. So good!

Cooking Tips for Perfectly Baked Chicken

For the best results, start with chicken thighs instead of breasts. Thighs tend to be juicier and more flavorful, especially when baked. Make sure to marinate the chicken for at least 30 minutes, but if you have time, letting it sit in the fridge for a few hours or overnight will deepen the flavors. Preheat your oven to 400 degrees Fahrenheit for even cooking. Use a baking dish that allows enough space for the chicken pieces so they don’t steam. If the chicken is too crowded, it won’t brown nicely. Halfway through baking, brush on some extra sauce for a boost in flavor and a beautiful glaze. Keep an eye on the internal temperature, which should reach 165 degrees Fahrenheit for safe eating. Let the chicken rest for a few minutes after taking it out of the oven. This helps retain the juices, making every bite tender and flavorful.

Serving Suggestions and Pairings

This baked orange sriracha chicken pairs wonderfully with a variety of sides. For a complete meal, consider serving it with steamed white rice or fluffy jasmine rice. Both soak up the delicious sauce beautifully. If you’re looking for something lighter, a fresh cucumber salad with a tangy vinaigrette complements the dish well. For those who enjoy a bit of crunch, crispy roasted broccoli or green beans are excellent options. You could also serve it with a side of stir-fried vegetables for a colorful plate. Garnishing the chicken with sesame seeds and chopped green onions adds a nice touch and enhances the presentation. If you want to add a refreshing twist, a side of citrus fruit salad can balance the heat from the sriracha, making for a delightful meal that is sure to impress your family or guests.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Chicken breasts can work, but they might end up a bit drier since they have less fat than thighs. If you go this route, try marinating them longer to help keep them juicy.

What can I substitute for Sriracha?

If Sriracha isn’t your thing, you can use any hot sauce you like, or even some chili paste for a similar kick. Just keep in mind that different sauces have varying levels of heat, so adjust according to your spice preference.

How should I store leftovers?

Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or microwave, but if you want that fresh-baked texture, the oven is the way to go.

Can I make this dish ahead of time?

You can marinate the chicken and make the sauce a day in advance, just keep them separate until you’re ready to bake. This will save you time and enhance the flavors.

What sides pair well with baked orange Sriracha chicken?

This chicken goes great with rice or quinoa to soak up the sauce, and a simple side of steamed veggies or a fresh salad adds a nice balance. You could also serve it with some warm naan for a fun twist.

Baked Orange Sriracha Chicken

Liza A

Baked Orange Sriracha Chicken offers a zesty kick with crispy, golden skin and tender meat. It's an easy weeknight treat that packs a flavor punch.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Chinese

Servings 3 -4 servings

Calories 400 kcal

Ingredients

  

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• 1 lb boneless skinless chicken thighs, cut into bite sized pieces
• 1 ½ cup all purpose flour
• 3 tbsp of vegetable oil
• Salt to taste

Marinade

• 1 tablespoon soy sauce
• 1 tablespoon Chinese rice wine or dry sherry
• 1 egg white

Sauce

• ⅓ cup orange juice
• ¼ cup chicken stock
• 1 tablespoon cider vinegar
• 1 ½ tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 tablespoons brown sugar
• 2 tablespoons of Sriracha
• 1 garlic clove minced
• 1 teaspoon cornstarch dissolved in 1 tablespoon water

Instructions

 

• Preheat oven at 375°F.
• In a large bowl, combine the 1 tablespoon soy sauce, rice wine and egg white. Add the chicken pieces and stir to coat. Let stand for 10 minutes.
• Prepare the sauce by combining the orange juice, chicken stock, cider vinegar, soy sauce, sesame oil, brown sugar, and Sriracha. Set aside.
• Heat 1 teaspoon olive oil in a saucepan over medium heat and sauté the garlic for 1 minute. Add the sauce, bring to a boil, reduce the heat and let simmer for 5 minutes. Stir in the cornstarch and water mixture until the sauce thickens. Season with salt. Remove from heat and set aside.
• Spread the 1 ½ cups flour in a large bowl. Toss the marinated chicken in the cornstarch and shake off any excess flour.
• Place the chicken on lightly oiled non-stick baking sheet. Bake for 25-30 minutes, flipping the pieces half way through the cooking time.
• Stir in the fried chicken pieces to the orange sriracha sauce. Mix until well coated. Transfer to a plate and serve.

Nutrition

Calories: 400kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 2gCholesterol: 70mgSodium: 800mgFiber: 1gSugar: 10g

Keyword baked chicken, easy dinner, orange sauce, spicy chicken, weeknight meal

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