ORANGE CUMIN STICKY CHICKEN

This scrumptious Asian-inspired Orange Cumin Sticky Chicken is quick and easy to make in 30ish minutes.

The boneless skinless chicken breast is cut into bite-sized pieces, dredged, and oven-baked to golden perfection but really, the star of the show is the orange cumin sauce! This delicious sauce is a unique combination of sweet orange and lime juice, cumin, garlic, sugar, red chili flakes, and orange slices. It's sweet, it's spicy, and it's full of flavor.

It pairs perfectly with a side of steamed rice, sprinkled with sesame seeds, cilantro, or green onions.

INGREDIENTS:

Chicken:

• 4 seasoned chicken breasts, cut into 2” cubes

• 1 egg

• 2 tbsp franks hot sauce

• 1 1/2 cups flour

• 1 tsp coarse black pepper

• 1/2 tsp kosher or Himalayan salt

• 1/2 tsp garlic powder

Sauce:

• 2 tbsp olive oil

• 1/2 tsp sesame oil

• 4 cloves garlic, minced

• 1 large navel orange, washed and sliced and then quartered

• 2 cups chicken stock

• 1/2 cup fresh orange juice

• 1/2 cup white sugar

• 1/2 cup brown sugar

• Juice of one lime

• 1 tsp cumin

• 1 tbsp butter

• 1/4 tsp red pepper flakes ( or more for spicier)

• salt and pepper

• Cornstarch slurry of 1 tbsp cornstarch and 2 tbsp cold water mixed together

DIRECTIONS:

Chicken:

• Preheat oven to 475° F.

• Line a baking sheet with parchment paper or grease with oil.

• Add the chicken, egg, and franks hot sauce to a bowl and stir to combine.

• In another bowl, combine the flour, salt, pepper and garlic powder.

• Dredge the chicken pieces in batches through the flour, tossing to coat. Place the chicken on the prepared baking sheet. Drizzle with 2 tablespoons oil. Bake for 10-12 minutes.

• Remove pan of chicken from the oven and flip the pieces of chicken over. Spread the quartered orange slices over the pan and return to oven. Continue to bake until chicken is golden brown or inside temperature of chicken reaches 165 F Degrees.

*While chicken is baking, make the sauce.

Sauce:

• Add the olive and sesame oils in a medium saucepan with the garlic and cumin and red chili flakes. Cook for one minute.

• Stir in the chicken broth and orange juice, sugars, like juice and bring to a simmer. Continue to cook for 10 - 12 minutes over medium low heat.

• Stir in the cornstarch slurry. Turn the heat down to low and cook another 5 minutes.

• Taste sauce and season with more salt and pepper to your taste preference.

• Remove chicken and orange slices from the oven and arrange in a serving dish. Pour the orange sauce over the chicken and garnish with toasted sesame seeds and chopped cilantro or sliced green onions.

• Serve and enjoy!