Print

Baked Orange Chicken Recipe

Baked Orange Chicken Recipe
Print Recipe

★★★★★

5.2 from 8 reviews

This Baked Orange Chicken recipe offers a healthier twist on the classic orange chicken by baking the chicken thighs coated in crispy panko breadcrumbs and tossing them in a tangy, sweet, and slightly spicy homemade orange sauce. It’s an easy-to-make dish bursting with vibrant flavors, perfect for a delicious weeknight dinner.

Ingredients

Scale

Chicken & Coating

  • 1 cup panko breadcrumbs
  • 2 pounds boneless skinless chicken thighs, cut into small chunks
  • 2 large eggs, beaten
  • 1/2 cup flour
  • 1 tablespoon vegetable oil, divided

Sauce

  • 1 1/2 tablespoons fresh ginger, minced
  • 2 teaspoons garlic, minced
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon cornstarch
  • 2 tablespoons rice wine (white wine works too)
  • 1/4 cup fresh orange juice
  • 1 teaspoon sesame oil
  • 3 tablespoons low sodium soy sauce
  • 10 tablespoons sugar
  • 10 tablespoons white vinegar
  • 1 orange, zested

Instructions

  1. Prep Breadcrumbs: Preheat the oven to 400°F (200°C). Pulse the panko breadcrumbs in a food processor until they become finer, resembling regular breadcrumbs. This helps create a crisp coating.
  2. Prepare Dredging Stations: Arrange four bowls: one with the processed panko breadcrumbs, one with flour, one with beaten eggs, and one with the cut chicken thigh chunks.
  3. Coat Chicken: Dip each chicken chunk first into the flour, shaking off excess, then into the beaten eggs, and finally coat thoroughly with the panko breadcrumbs. Place the coated chicken pieces on a baking sheet lined with parchment paper or a wire rack. Lightly spray with cooking spray or brush with vegetable oil to aid browning.
  4. Bake Chicken: Bake the chicken at 400°F for 20-25 minutes or until cooked through and golden brown, flipping halfway if desired for even browning.
  5. Make Orange Sauce: While the chicken bakes, heat the remaining 1 tablespoon of vegetable oil in a saucepan over medium heat. Add minced ginger, garlic, and crushed red pepper and sauté for about 30 seconds until fragrant.
  6. Combine Sauce Ingredients: Stir in cornstarch, rice wine, orange juice, sesame oil, low sodium soy sauce, sugar, white vinegar, and orange zest. Bring the mixture to a boil, stirring constantly, and cook until the sauce thickens to a glossy consistency. Remove from heat and keep warm.
  7. Finish and Serve: Once the chicken is done baking, toss the crispy pieces gently with the prepared orange sauce until evenly coated. Serve immediately with your choice of sides.

Notes

  • For extra crispiness, let the coated chicken rest for 10 minutes before baking to help the coating adhere better.
  • Adjust the amount of crushed red pepper to control the heat level of the dish.
  • Use fresh orange juice and zest for the best flavor impact in the sauce.
  • This recipe works well with boneless skinless chicken breasts, though baking time might vary slightly.
  • Serve with steamed rice and steamed vegetables for a complete meal.

Nutrition

Keywords: Baked Orange Chicken, orange chicken recipe, healthy orange chicken, baked chicken thighs, homemade orange sauce

Find it online: https://recipeswithmia.com/baked-orange-chicken-recipe/