Low Fat Baked Crispy Orange Hoisin Chicken. This reduced fat version of orange hoisin chicken certainly does not fall short on flavour.
In another of our baked and not fried Chinese meal options, this delicious hoisin chicken takes mere minutes to bake to a crispy golden brown in a hot oven. It’s then tossed in a delicious and easy to make orange hoisin sauce.
It is important to heat the pan in the oven first to make sure the chicken gets crispy in the short cooking time. This recipe is terrific served over Chinese noodles or rice for a delicious meal in 30 minutes; hey it takes the delivery guy longer than that to make it to your front door.
Like this Orange Hoisin Chicken recipe?
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- 4 large boneless , skinless chicken breasts cut in thick strips (about 4 or 5 per breast)
- 1 egg + 2 tbsp water whisked together to make an egg wash
- 1 cup flour
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- 1 tbsp ground ginger
- 1/2 tsp ground nutmeg
- 1 tsp salt
- 3 cloves minced garlic
- 3 tbsp peanut oil
- 2 cups orange juice
- 1/2 cup Hoisin sauce
- 4 tbsp rice wine or Chinese cooking wine
- 3 tbsp rice wine vinegar (or apple cider vinegar in a pinch)
- 6 tbsp brown sugar
- 2 tsp chili paste (optional or to taste or use chili flakes to taste)
- 4 tsp soya sauce
- 2 tsp toasted sesame oil
- 2 tsp corn starch
- 1/4 cup cold water
- 1 diced red pepper
- 1 cup sliced button mushrooms (optional)
- 1 cup steamed snow peas
Preheat a baking pan in a 425 degree F oven.
Combine the flour, pepper, cayenne pepper, ground ginger, nutmeg and salt.
Dip the chicken pieces in the flour mixture, then in the egg wash then dredge them again in the flour mixture.
Place on a lightly oiled baking sheet and lightly drizzle or the tops with a little more peanut oil.
Bake at 425 degrees F for about 20 minutes. Flip the pieces at half way through the cooking time.
While the chicken is baking, prepare your sauce.
Heat peanut oil in a wok over med-high heat.
Quickly add the garlic and stir fry for only about a minute.
Add the orange juice and simmer to reduce the volume by half.
Add the Hoisin sauce, cooking wine, vinegar, brown sugar, chili paste, soy sauce and toasted sesame oil.
Bring to a boil and thicken with a slurry of 2 tsp corn starch dissolved in 1/4 cup cold water.
Toss in the baked chicken pieces, diced pepper, mushrooms and snow peas.
Serve over steamed rice or noodles.