Baked Orange Chicken Recipe

If you crave a dish that combines crispy, golden chicken with a glossy, tangy-sweet glaze, you absolutely must try this spectacular Baked Orange Chicken. This recipe strikes the perfect balance between zest and savor, delivering tender chicken bites coated in crunchy panko and enveloped in a vibrant orange sauce that sings with ginger, garlic, and just the right touch of heat. It’s a wholesome, oven-baked alternative to takeout favorites, and I promise it’s destined to become one of your go-to weeknight hits that impresses everyone at the table.

Ingredients You’ll Need

Each ingredient in this recipe is straightforward but plays an essential role to create that irresistible Baked Orange Chicken flavor and texture. From the crunchy panko crumbs to the fresh orange zest, every element enhances the dish’s color, aroma, or mouthfeel in a unique way.

• 1 cup panko breadcrumbs: Provides light, crispy coating that bakes beautifully without frying.
• 2 pounds chicken thighs, boneless skinless: Juicy and tender, perfect for soaking up the orange glaze.
• 2 large eggs, beaten: Acts as the perfect binder for the coating layers.
• 1/2 cup flour: Helps the egg and breadcrumbs stick to the chicken for that perfect crust.
• 1 tablespoon vegetable oil, divided: Used for sautéing aromatics and adding a touch of moisture.
• 1 1/2 tablespoons fresh ginger, minced: Adds bright, warming spice to the sauce.
• 2 teaspoons garlic, minced: Deepens the sauce’s savory profile with a classic punch.
• 1/2 teaspoon crushed red pepper: Gives a subtle kick and balances sweetness.
• 1 tablespoon cornstarch: Thickens the sauce to the perfect glossy consistency.
• 2 tablespoons rice wine (white wine works too): Adds mild acidity and complexity.
• 1/4 cup orange juice, fresh from the orange: Brings bright citrus flavor and natural sweetness.
• 1 teaspoon sesame oil: Infuses a toasty nuttiness that rounds out the sauce.
• 3 tablespoons low sodium soy sauce: Balances sweetness with umami depth.
• 10 tablespoons sugar: Sweetens the sauce to a perfect sticky glaze.
• 10 tablespoons white vinegar: Adds tanginess to lift and brighten every bite.
• 1 orange, zested: Intensifies citrus aroma and flavor with fresh oils.

How to Make Baked Orange Chicken

Step 1: Prep the Panko and Chicken

Begin by preheating your oven to 400 degrees Fahrenheit. Take the panko breadcrumbs and pulse them in a food processor until they resemble fine, regular breadcrumbs; this gives you a crunch that’s crisp without being coarse. Meanwhile, cut the chicken thighs into bite-sized chunks—this ensures even cooking and makes the final dish easier to enjoy.

Step 2: Set Up the Breading Station

Arrange four bowls: one with the finely processed panko, another with flour, a third with beaten eggs, and the last holding your chicken chunks. This classic breading trio ensures each piece of chicken develops that irresistible crust. Dip each piece first in flour, then egg, then the panko crumbs, pressing gently so the coating sticks well.

Step 3: Bake the Chicken

Place the breaded chicken chunks on a baking sheet, spacing them out so they crisp evenly. Lightly spray or brush them with vegetable oil on top to help them brown wonderfully in the oven. Bake for about 20 to 25 minutes until the chicken is cooked through and the coating is perfectly golden.

Step 4: Make the Orange Sauce

While the chicken bakes, prepare your vibrant orange sauce in a saucepan over medium heat. Start by adding the remaining tablespoon of vegetable oil, minced ginger, garlic, and crushed red pepper. Cook just for about 30 seconds until fragrant, releasing those gorgeous aromas. Then whisk in your cornstarch and the rest of the sauce ingredients: rice wine, fresh orange juice, sesame oil, low sodium soy sauce, sugar, white vinegar, and freshly zested orange. Bring to a boil and allow the sauce to thicken — this sticky, glossy coating is the heart of your Baked Orange Chicken.

Step 5: Toss and Serve

Once the chicken is tender and the sauce thickened, remove the chicken from the oven and immediately toss it in your luscious orange sauce. Make sure every bite gets coated in that tangy, sweet glaze. Serve promptly and prepare for everyone to ask for seconds!

How to Serve Baked Orange Chicken

Garnishes

A sprinkle of freshly chopped green onions or toasted sesame seeds adds crunch and color, making your Baked Orange Chicken even more inviting. Don’t be shy about including some orange zest on top for an extra citrus pop that excites the senses.

Side Dishes

This dish pairs wonderfully with fluffy steamed jasmine rice or coconut rice as a neutral canvas for all the bold flavors. For a lighter option, serve it alongside a crisp Asian-style slaw or quickly sautéed bok choy with garlic to keep the meal balanced and fresh.

Creative Ways to Present

For a fun twist, serve your Baked Orange Chicken in lettuce cups for a hand-held delight. Alternatively, turn it into a bowl by layering rice, steamed veggies, and orange chicken, then drizzle additional sauce on top for an Instagram-worthy meal that’s as beautiful as it is delicious.

Make Ahead and Storage

Storing Leftovers

Cool any leftover Baked Orange Chicken completely before transferring it to an airtight container. Stored in the refrigerator, it will stay fresh for up to 3 days, making it excellent for quick lunches or easy dinners on busy days.

Freezing

You can freeze cooked chicken pieces separately before tossing in the sauce. Freeze in a single layer on a baking sheet then transfer to a freezer bag for up to 2 months. When ready, thaw overnight in the refrigerator before reheating with freshly made or leftover orange sauce.

Reheating

Reheat gently in a pan over medium heat, adding a splash of water or extra sauce if needed to keep the chicken moist. Alternatively, microwave leftovers covered for 1-2 minutes, stirring halfway through. The crispy texture may soften, but the flavor remains just as irresistible.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts can be used if you prefer leaner meat, but thighs tend to stay juicier and more flavorful after baking, especially with the crispy coating.

Is it possible to make this recipe gluten-free?

Yes! Substitute the panko with gluten-free breadcrumbs and use a gluten-free flour like rice or chickpea flour to keep the recipe safe for gluten sensitivities without compromising texture.

How do I make the sauce less sweet?

If you prefer a tangier or less sweet sauce, simply reduce the sugar by a tablespoon or two and adjust the vinegar slightly to maintain balance. Taste as you go to find your perfect mix.

Can I prepare this dish ahead of time for a party?

You can definitely prep the chicken pieces and sauce separately. Bake the chicken just before serving, then toss in warmed sauce to maintain that perfect crispness and glaze for your guests.

What can I substitute for rice wine?

If you don’t have rice wine on hand, dry white wine or even a mild apple cider vinegar diluted with a little water will work nicely in the sauce.

Final Thoughts

This Baked Orange Chicken perfectly blends ease, flavor, and a touch of elegance all in one delicious package. Whether it’s a cozy family dinner or an impressive dish to share with friends, this recipe will quickly become a cherished staple. Give it a try and enjoy the delightful combination of tender chicken, crispy coating, and that irresistible orange glaze—you won’t regret it!

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