YOUR SOLIN GENERATED RECIPE
Crispy Baked Orange Chicken
Enjoy a vibrant twist on a classic Chinese take-out favorite with this Crispy Baked Orange Chicken. The dish features tender chicken coated in a light almond flour crisp and glazed with a tangy orange sauce accented by a hint of ginger and soy. Perfectly balanced in flavor and texture, it offers a bright, citrus burst in every bite without overwhelming calories.
INGREDIENTS
1 piece (170g) Chicken Breast
2 tablespoons (14g) Almond Flour
1 large Egg White (33g)
2 tablespoons (30ml) Fresh Orange Juice
1 teaspoon (5ml) Low-Sodium Soy Sauce
1/4 teaspoon Ground Ginger
Olive Oil Spray
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly spray the parchment with olive oil spray.
Pat the chicken breast dry and if needed, slice into medallions or leave whole to ensure even cooking.
In a shallow dish, combine the almond flour, ground ginger, and a pinch of salt if desired.
In a separate bowl, whisk the egg white until slightly frothy.
Dip each piece of chicken into the egg white, ensuring it's fully coated, then dredge in the almond flour mixture, pressing lightly to adhere the coating.
Place the coated chicken on the prepared baking sheet and lightly spray the top with olive oil spray.
Bake in the preheated oven for 18-20 minutes, flipping halfway through, until the chicken is cooked through and the coating is crisp golden.
While the chicken bakes, mix the fresh orange juice with the low-sodium soy sauce in a small saucepan over low-medium heat. Allow it to simmer for 3-4 minutes until slightly reduced to form a glaze.
Once chicken is done, drizzle the orange glaze over the crispy chicken just before serving for a bright, citrus finish.