Low Fat Baked Crispy Orange Hoisin Chicken

Low Fat Baked Crispy Orange Hoisin Chicken

In another of our baked and not fried Chinese meal options, this delicious chicken takes mere minutes to bake to a crispy golden brown in a hot oven before being 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. Great 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.

Serves 4-6

Preheat a baking pan in a 425 degree F oven.

• 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

Combine

• 1 cup flour
• ½ tsp black pepper
• ¼ tsp cayenne pepper
• 1 tbsp ground ginger
• 1/2 tsp ground nutmeg 
• 1 tsp 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.

• 3 cloves minced garlic
• 3 tbsp peanut oil

Heat peanut oil in a wok over med-high heat. Quickly add the garlic and stir fry for only about a minute.

To the wok add

• 2 cups orange juice

Simmer to reduce the orange juice volume by half before adding all at once

• 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

Bring to a boil and thicken with a slurry of 2 tsp corn starch dissolved in 1/4 cup cold water. Toss in:

• 1 diced red pepper
• 1 cup sliced button mushrooms (optional)
• 1 cup steamed snow peas

Toss in the baked chicken pieces. Serve over rice or Chinese noodles.

Low Fat Baked Crispy Orange Hoisin Chicken

In another of our baked and not fried Chinese meal options, this delicious chicken takes mere minutes to bake to a crispy golden brown in a hot oven before being 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. Great 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.

Serves 4-6

Preheat a baking pan in a 425 degree F oven.

• 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

Combine

• 1 cup flour
• ½ tsp black pepper
• ¼ tsp cayenne pepper
• 1 tbsp ground ginger
• 1/2 tsp ground nutmeg 
• 1 tsp 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.

• 3 cloves minced garlic
• 3 tbsp peanut oil

Heat peanut oil in a wok over med-high heat. Quickly add the garlic and stir fry for only about a minute.

To the wok add

• 2 cups orange juice

Simmer to reduce the orange juice volume by half before adding all at once

• 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

Bring to a boil and thicken with a slurry of 2 tsp corn starch dissolved in 1/4 cup cold water. Toss in:

• 1 diced red pepper
• 1 cup sliced button mushrooms (optional)
• 1 cup steamed snow peas

Toss in the baked chicken pieces. Serve over rice or Chinese noodles.