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Baked Orange Chicken Recipe

Baked Orange Chicken Recipe
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★★★★★

5.2 from 18 reviews

This Baked Orange Chicken recipe offers a healthier twist on a classic favorite by using tender boneless, skinless chicken thighs coated in crispy panko breadcrumbs and baked to perfection. The tangy and sweet orange sauce made from fresh orange juice, soy sauce, and ginger adds a vibrant flavor that makes this dish both comforting and refreshing. Perfect for a quick weeknight dinner or a flavorful meal to impress guests.

Ingredients

Scale

For the Chicken

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

For the 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 (or white wine)
  • 1/4 cup fresh orange juice (from about 1 orange)
  • 1 teaspoon sesame oil
  • 3 tablespoons low sodium soy sauce
  • 10 tablespoons sugar
  • 10 tablespoons white vinegar
  • 1 orange, zested

Instructions

  1. Prepare the Panko Breadcrumbs. Preheat the oven to 400°F (200°C). Place the panko breadcrumbs in a food processor and pulse until they become much smaller, resembling regular breadcrumbs, to ensure a fine, crispy coating.
  2. Coat the Chicken. Set up a breading station with four bowls: one with the processed panko, one with the flour, one with the beaten eggs, and one with the chicken pieces. Dip each chicken chunk first into flour, then into the egg, and finally coat thoroughly with panko breadcrumbs. Place the breaded chicken pieces on a baking sheet and lightly spray or brush with vegetable oil to help them crisp up in the oven.
  3. Bake the Chicken. Put the baking sheet in the preheated oven and bake for 20-25 minutes until the chicken is golden and cooked through, turning once halfway if desired for even crispiness.
  4. Make the Orange Sauce. While the chicken bakes, heat the remaining tablespoon of vegetable oil in a saucepan over medium heat. Add minced ginger, garlic, and crushed red pepper, cooking for about 30 seconds until fragrant but not browned.
  5. Simmer the Sauce. Add the cornstarch (dissolved if needed), rice wine, orange juice, sesame oil, soy sauce, sugar, white vinegar, and orange zest to the saucepan. Stir well and bring the mixture to a boil, then reduce heat and simmer until the sauce thickens to a glossy consistency.
  6. Combine and Serve. Once the chicken is done baking, toss it gently in the prepared orange sauce until evenly coated. Serve immediately, garnished with extra orange zest or sliced green onions if desired.

Notes

  • Using boneless, skinless chicken thighs ensures juicy and tender meat.
  • For extra crispiness, flip the chicken pieces halfway through baking.
  • Freshly squeezed orange juice and zest provide the best authentic flavor.
  • Adjust the amount of crushed red pepper to control the heat level.
  • Low sodium soy sauce helps reduce the salt content without sacrificing depth of flavor.
  • This recipe can be paired with steamed rice or stir-fried vegetables for a complete meal.

Nutrition

Keywords: Baked Orange Chicken, Healthy Orange Chicken, Crispy Baked Chicken, Orange Glazed Chicken, Asian Chicken Recipe

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