Baked Orange Chicken Recipe

If you are craving a dish that bursts with bright flavors while remaining delightfully simple, this Baked Orange Chicken Recipe is exactly what you need. Imagine tender chicken thighs coated in crispy, golden panko breadcrumbs, baked to perfection, and then lovingly tossed in a tangy, sweet, and slightly spicy orange glaze that’s as vibrant as it is addictive. This recipe brings together fresh orange zest, aromatic ginger, and a perfect balance of savory soy and gentle heat, turning your kitchen into a haven of irresistible aromas. It’s a healthier take on the classic orange chicken, perfect for a weeknight dinner or impressing guests without breaking a sweat.

Ingredients You’ll Need

The beauty of this Baked Orange Chicken Recipe lies in its straightforward ingredients list. Each component plays a crucial role in crafting the dish’s texture and flavor—from the crunchy panko breadcrumbs to the fresh zest that gives you that unmistakable citrus zing. Let’s walk through the essentials that make this chicken shine.

• 1 cup panko breadcrumbs: Creates the signature crispy coating that stays crunchy even after baking.
• 2 pounds chicken thighs, boneless, skinless: The juicy meat base, perfect for absorbing the orange sauce.
• 2 large eggs, beaten: Acts as the glue to help the breadcrumbs stick to the chicken evenly.
• 1/2 cup flour: Provides a light dusting that helps the egg and breadcrumbs adhere better.
• 1 tablespoon vegetable oil, divided: Used for both sautéing the aromatics and lightly coating the chicken for crispiness.
• 1 1/2 tablespoons fresh ginger, minced: Adds a warm, spicy fragrance that complements the orange beautifully.
• 2 teaspoons garlic, minced: Boosts flavor depth and pairs perfectly with ginger.
• 1/2 teaspoon crushed red pepper: Lends just enough heat to keep every bite interesting.
• 1 tablespoon cornstarch: Thickens the luscious orange sauce to cling beautifully.
• 2 tablespoons rice wine (or white wine): Provides subtle acidity that balances the sweetness.
• 1/4 cup orange juice, fresh after zesting orange: Brings vibrant citrus brightness directly from the fruit.
• 1 teaspoon sesame oil: Adds a nutty aroma that elevates the sauce complexity.
• 3 tablespoons low sodium soy sauce: Adds savory depth without overpowering the fresh flavors.
• 10 tablespoons sugar: Essential for that irresistible sweet glaze.
• 10 tablespoons white vinegar: Balances sweetness with a bright, tangy punch.
• 1 orange, zested: The star ingredient giving that fresh, zingy aroma and flavor.

How to Make Baked Orange Chicken Recipe

Step 1: Prep the Panko Breadcrumbs and Chicken

Start by preheating your oven to 400 degrees Fahrenheit. To get the crispiest coating, pulse the panko breadcrumbs in a food processor until they are finer, resembling regular breadcrumbs. Then, prepare four separate bowls: one with the floured chicken, one with the eggs, one with the processed panko crumbs, and one for the raw chicken pieces cut into bite-sized chunks. This assembly line sets you up for a smooth dipping and coating process that guarantees every piece is perfectly breaded.

Step 2: Coat and Bake the Chicken

Dip each chicken piece first into the flour, then the beaten eggs, and finally thoroughly coat with the panko breadcrumbs. Arrange the coated chicken pieces on a baking sheet and lightly spray or brush them with vegetable oil, which helps achieve that golden crunch in the oven. Bake the chicken for 20 to 25 minutes, or until golden and cooked through. The result is juicy inside with an incredibly crispy exterior you will absolutely love.

Step 3: Make the Glorious Orange Sauce

While the chicken bakes, heat the remaining tablespoon of vegetable oil in a saucepan over medium heat. Add the minced ginger, garlic, and crushed red pepper and sauté for about 30 seconds until the air fills with their enticing aromas. Then stir in the cornstarch, rice wine, fresh orange juice, sesame oil, soy sauce, sugar, white vinegar, and orange zest. Bring this mixture to a boil, allowing it to thicken into a glossy, sticky sauce packed with layers of sweet, tangy, and umami flavors.

Step 4: Toss and Serve

Once your chicken is beautifully baked and the sauce has thickened, toss them together gently so each crispy chicken piece is lovingly coated in the vibrant orange glaze. It’s a tantalizing combination that looks as incredible as it tastes. Get ready to serve a dish that’s sure to brighten everyone’s day.

How to Serve Baked Orange Chicken Recipe

Garnishes

Finishing touches make all the difference. Sprinkle freshly chopped green onions or toasted sesame seeds over the chicken for a gorgeous pop of color and extra texture. A little extra orange zest on top can amplify the citrus notes, making your dish sit perfectly on the table and in every bite.

Side Dishes

This Baked Orange Chicken Recipe pairs wonderfully with fluffy steamed jasmine rice or even brown rice for a heartier meal. For freshness and balance, stir-fried vegetables like snap peas, bell peppers, or bok choy add a crisp contrast. You can also serve it alongside fried rice or even cauliflower rice to keep it lighter.

Creative Ways to Present

Want to impress? Serve your orange chicken in a vibrant bowl with a bed of coconut rice for an exotic spin. You can also stuff it into soft lettuce wraps and top with shredded carrots and herbs for a fresh, hand-held experience. For parties, mini orange chicken sliders using small buns work like a charm and will disappear quickly.

Make Ahead and Storage

Storing Leftovers

Pop any leftover baked orange chicken into an airtight container and refrigerate. It keeps well for up to 3 days and retains much of its crispy texture if you reheat it properly. This makes it a great option for quick lunches or easy dinner pack-ins.

Freezing

You can freeze the leftover chicken too, ideally without the sauce to preserve the texture. Store the chicken and sauce separately in freezer-friendly containers or bags for up to 2 months. Thaw overnight in the fridge before reheating to enjoy a nearly fresh experience anytime.

Reheating

To bring your leftovers back to life, reheat the chicken in the oven or a toaster oven at 350 degrees for about 10 minutes to maintain crispiness. Warm the sauce gently on the stovetop or in the microwave, then toss together just before serving. This method keeps everything tasting vibrant and delicious.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work, though thighs tend to be juicier and more forgiving once baked, so if you prefer, adjust baking time to avoid drying out the breasts.

Is it possible to make this recipe gluten-free?

Yes! Swap out regular flour and panko breadcrumbs for gluten-free alternatives, and ensure your soy sauce is gluten-free as well. The flavors will still shine bright.

How spicy is the Baked Orange Chicken Recipe?

The crushed red pepper gives a gentle kick without overwhelming the sweet and tangy orange sauce, but you can adjust according to your heat preference by using less or more.

Can I prepare the sauce ahead of time?

You can! Make the sauce a day ahead and store it in the fridge. Reheat gently before tossing it with freshly baked chicken for maximum flavor.

What’s the best way to get extra crispy chicken in this recipe?

Using finely processed panko and lightly brushing the chicken with oil before baking helps achieve a deliciously crispy crust that holds up well under the sauce.

Final Thoughts

There’s something so joyful about making and sharing this Baked Orange Chicken Recipe—it’s like a warm, flavorful hug on a plate that everyone will ask for again and again. With its wonderful balance of sweet citrus, savory spices, and crunch, it’s a dish that never disappoints. I can’t wait for you to try it and see how it quickly becomes one of your favorite go-to meals for a tasty, fuss-free dinner!

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