I try and pace myself in sharing too many sweet and spicy recipes. Its hard. Hard when all I want to do is smother chicken in ooey, gooey, mouthwatering different concoctions of sweet heat like my Sweet and Spicy Honey Dijon Glazed Chicken I shared last week or my all time favorite Skinny General Tso’s Chicken. I could live off sweet and spicy chicken, especially because all my sweet and spicy chicken recipes are baked and not fried. And your palate wouldn’t even know it. It would be too busy loving, savoring, being hypnotized by the multidimensional flavors and wanting more… I’m already wanting more…More hypnotic Baked Orange Chicken Tenders. They are bursting with flavor by being marinated in a sweet and spicy (but not too spicy) orange sauce which doubles as the tantalizing sticky Orange Glaze later. This is one of my favorite methods of cooking – to reserve some of the marinade, whisk it with cornstarch and it instantly becomes your glaze – double the flavor WITHOUT double work! After marinating, you dredge your chicken in flour, then a mixture of browned panko and crushed cornflakes. I love the flavor and texture combination of seasoned panko with cornflakes – it just adds an undeniably dimension of delicious BUT if you don’t want to buy cornflakes just for this recipe (but believe me you will make this again and again), you can substitute the cornflakes with more panko and it will still be delicious – just maybe missing the undeniable dimension of delicious 🙂
You then bake your chicken tenders for about 20 minutes while you heat your Orange Glaze. The to-live-for Orange Glaze is a harmonious concoction of orange juice, orange marmalade, brown sugar, and splashes of lemon juice, sriracha, hoisin sauce (like Asian BBQ sauce), ginger, garlic, etc. Are you drooling yet? I am. This ingredient list might seem a bit lengthy but keep in mind, you are simply whisking the ingredients together to create this tantalizing Glaze. After the Glaze simmers and thickens for just a minute or so, you bathe each chicken tender in the sticky sweet heat. You can use tongs as shown, but honestly, I just use my fingers – because then I can lick my fingers when I’m done. Somehow cooking is just more fun that way…and more delicious. After you coat your chicken in sauce you are going to want to eat them right away – I mean of course you are going to want to eat them right away, but the sooner you devour them, the firmer the breading will be. That being said, they are still incredible with softer breading. As in Patrick ate all the leftovers and if you knew Patrick, he doesn’t do leftovers unless they taste just as AH-mazing the next day. These are amazing any day. So say goodbye to your favorite takeout Orange Chicken and hello to lick-your-fingers, lick-the-plate, lick-the-bowl worthy BAKED Orange Chicken Tenders. hypnotically delicious…
Looking for more chicken recipes?
Baked Sweet and Sour Chicken with Pineapple Carrots and Bell PeppersBest Baked “Fried” Chicken30 Minute Sticky Thai Peanut Orange ChickenSlow Cooker Asian Sweet Chili Sesame ChickenHoney Coconut Cashew Chicken Stir FrySweet and Spicy Honey Dijon Glazed Chicken
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