Baked Orange Sriracha Chicken
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.
Servings 3 -4 servings
Calories 400kcal
Ingredients
- 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: 400kcal | Carbohydrates: 40g | Protein: 25g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 800mg | Fiber: 1g | Sugar: 10g