Description
Baked Orange Chicken is a deliciously crispy delight, featuring tender chicken thighs coated in a savory, tangy orange sauce.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
- 1 cup panko breadcrumbs
- 2 large eggs, beaten
- ½ cup all-purpose flour
- Cooking spray or additional vegetable oil for brushing
- 1 tablespoon vegetable oil
- 1½ tablespoons fresh ginger, minced
- 2 teaspoons garlic, minced (about 2 cloves)
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon cornstarch
- 2 tablespoons rice wine (or dry white wine)
- ¼ cup fresh orange juice (from 1 large orange)
- 1 teaspoon sesame oil
- 3 tablespoons low-sodium soy sauce
- 10 tablespoons granulated sugar (about ⅔ cup)
- 10 tablespoons white vinegar (about ⅔ cup)
- Zest of 1 orange
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Place the panko breadcrumbs in a food processor and pulse several times until they reach a finer texture similar to regular breadcrumbs.
- Arrange your breading station with four separate bowls: one with flour, one with beaten eggs, one with the processed panko breadcrumbs, and one containing chicken chunks. Season the flour with a pinch of salt and pepper if desired.
- Dredge the chicken first in the flour, then dip into the beaten eggs, and finally coat in the panko breadcrumbs. Press gently to ensure even coverage.
- Place the breaded chicken pieces on the prepared baking sheet, leaving a little space between each piece.
- Spray the breaded chicken pieces lightly with cooking spray or brush with a small amount of vegetable oil. Bake for 20-25 minutes until golden brown and crispy.
- While the chicken is baking, make the sauce by heating the vegetable oil in a medium saucepan over medium heat. Add the ginger, garlic, and crushed red pepper flakes, cooking for about 30 seconds.
- Add the cornstarch, rice wine, orange juice, sesame oil, soy sauce, sugar, white vinegar, and orange zest to the saucepan. Whisk to combine, bring to a boil, then reduce heat and simmer for 2-3 minutes until thickened.
- When the chicken is done baking, transfer it to a large bowl and pour the warm orange sauce over it. Toss until all pieces are evenly coated and serve hot and crispy.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F.
- Adjust the level of spice by varying the amount of crushed red pepper flakes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 28g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg