Baked Orange Chicken
Crispy Baked Orange Chicken is a lighter version of the classic takeout favorite. Juicy chicken bites are oven-baked until golden, then tossed in a sweet, tangy, and slightly spicy orange glaze. Perfect for family dinners or meal prep.
Calories:
Ingredients
- 2 pounds boneless skinless chicken thighs
- ½ cup flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- 1 tablespoon vegetable oil divided
- 1½ tablespoons fresh ginger minced
- 2 teaspoons garlic minced
- ½ teaspoon crushed red pepper
- 1 tablespoon cornstarch
- 2 tablespoons rice wine or white wine
- ¼ 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
- Preheat oven to 400°F (200°C). Pulse panko in a food processor until fine, like regular breadcrumbs.
- Place flour in one bowl, beaten eggs in another, and breadcrumbs in a third. Cut chicken thighs into bite-sized chunks and keep in a separate bowl.
- Coat chicken pieces in flour, then egg, then breadcrumbs. Arrange on a parchment-lined baking sheet and lightly spray with cooking spray or brush with oil.
- Bake for 20–25 minutes, turning once halfway through, until golden and cooked through (internal temp 165°F / 75°C).
- Meanwhile, heat 1 tablespoon vegetable oil in a saucepan over medium heat. Sauté ginger, garlic, and crushed red pepper for 30 seconds.
- Stir in cornstarch, rice wine, orange juice, sesame oil, soy sauce, sugar, vinegar, and orange zest. Bring to a boil, stirring often, until thickened.
- Transfer baked chicken to a large bowl, pour sauce over, and toss until coated. Serve immediately.