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Baked Orange Chicken Recipe

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★★★★

3.9 from 37 reviews

This Baked Orange Chicken recipe features crispy, tender chicken thighs coated with a seasoned panko breadcrumb crust and tossed in a flavorful, tangy orange sauce. It’s a healthier alternative to fried orange chicken, baked to perfection, making it a delicious and easy weeknight dinner option bursting with citrus and ginger notes.

Ingredients

Scale

For the Chicken

  • 1 cup panko breadcrumbs
  • 2 pounds chicken thighs, boneless, skinless
  • 2 large eggs, beaten
  • 1/2 cup 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 (white wine works too)
  • 1/4 cup orange juice, fresh after zesting orange
  • 1 teaspoon sesame oil
  • 3 tablespoons low sodium soy sauce
  • 10 tablespoons sugar
  • 10 tablespoons white vinegar
  • 1 orange, zested

Instructions

  1. Prepare Panko Breadcrumbs: Preheat your oven to 400 degrees Fahrenheit. Add the panko breadcrumbs to a food processor and pulse until they become finer, resembling regular breadcrumbs. This step ensures a crispier and more consistent coating on the chicken.
  2. Set Up Breading Stations: Place the processed panko in one bowl, cut the chicken thighs into small chunks and place in a second bowl, beat the eggs in a third bowl, and put the flour in a fourth bowl. This setup helps with efficient and even breading.
  3. Bread the Chicken: Dip each piece of chicken first into the flour, coating it lightly. Then dip into the beaten eggs, followed by the panko crumbs, ensuring each piece is evenly coated. Place the breaded chicken pieces on a baking sheet and lightly spray or brush them with vegetable oil to help with browning.
  4. Bake the Chicken: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy. This baking method provides a healthier alternative to frying while maintaining crunchiness.
  5. Make the 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, cooking for about 30 seconds until fragrant.
  6. Combine Sauce Ingredients: Add the cornstarch, rice wine, fresh orange juice, sesame oil, low sodium soy sauce, sugar, white vinegar, and orange zest to the saucepan. Bring the mixture to a boil, stirring continuously until the sauce thickens into a glossy glaze. Then turn off the heat and let it sit while the chicken finishes baking.
  7. Toss Chicken in Sauce: Once the chicken is done baking, transfer it to a large bowl and pour the prepared orange sauce over it. Toss thoroughly to coat each piece with the flavorful sauce. Serve immediately for best texture and taste.

Notes

  • Use boneless, skinless chicken thighs for juicier, more flavorful meat.
  • Make sure to pulse the panko breadcrumbs smaller for a better coating texture.
  • If you prefer a spicier dish, increase the crushed red pepper slightly.
  • For gluten-free option, substitute flour and soy sauce with gluten-free alternatives.
  • The sauce thickens quickly; stir constantly to prevent burning.
  • Leftovers can be refrigerated and reheated; however, the coating may lose some crispiness.

Keywords: Baked orange chicken, healthy orange chicken, crispy chicken thighs, baked Chinese chicken, orange sauce chicken

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