Baked Orange Chicken
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
388 kcal
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Course
Main Course
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Cuisine
Chinese
Baked Orange Chicken
Description
Boneless, skinless chicken thighs are cut into small pieces, coated in flour, egg, and finely processed panko crumbs, then baked to develop a crunchy exterior without deep-frying. The sauce is prepared by briefly sautéing ginger, garlic, and crushed red pepper for aroma, then boiling with orange juice, zest, soy sauce, sugar, vinegar, and cornstarch to thicken.
The crispy baked chicken is tossed in the glossy sauce, allowing the pieces to be evenly coated. The sauce balances sweetness, acidity, and a hint of spice, with the fresh orange zest adding brightness. This method offers a less oily alternative to traditional fried orange chicken but retains a satisfying crisp bite.
Serve the Baked Orange Chicken with steamed rice or vegetables to absorb the flavorful sauce and complement the texture of the chicken.
Ingredients
- 1 cup panko breadcrumbs
- 2 pounds chicken thighs , boneless skinless
- 2 large egg beaten
- 1/2 cup flour
- 1 tablespoon vegetable oil , divided
- 1 1/2 tablespoons ginger minced, fresh
- 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 , from the orange
- 1 teaspoon sesame oil
- 3 tablespoons soy sauce low sodium
- 10 tablespoons sugar
- 10 tablespoons white vinegar
- 1 orange , zested
Instructions
- Preheat the oven to 400 degrees and add the panko to a food processor and pulse until the crumbs are much smaller, like regular breadcrumbs.
- Add the panko to one bowl, the chicken (cut into small chunks) in a second bowl, the eggs in a third bowl, and the flour in a fourth bowl.
- Dip the chicken pieces into the flour, then egg, then breadcrumbs and place on baking sheet, then spray with cooking spray (or brush lightly with vegetable oil).
- Bake for 20-25 minutes, while the chicken is baking, make the sauce.
- Add the remaining tablespoon vegetable oil, ginger, garlic and crushed red peppers to a saucepan on medium heat and cook for 30 seconds until fragrant.
- Add the rest of the sauce ingredients, bring to a boil until it thickens then turn off the heat and wait for the chicken to finish baking, then toss the chicken with the sauce and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 33g | 66% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 213mg | 71% |
| Sodium | 505mg | 21% |
| Potassium | 497mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 17.1mg | 19% |
| Calcium | 53mg | 5% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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