5 from 21 votes
Orange Chicken
Orange Chicken features bite-sized chicken breast pieces breaded with panko crumbs and baked until crispy, then tossed in a tangy and sweet orange sauce made with orange juice, marmalade, ginger, garlic, and soy sauce. The sauce is balanced with brown sugar, vinegar, and spices, resulting in a flavorful glaze with a hint of heat from red pepper flakes.
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Servings:
6
Calories:
335 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
- 1 pound chicken breast cut into bite-sized pieces, boneless skinless
- ½ cup all-purpose flour
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 egg
- 1 cup panko bread crumbs
Orange Sauce
- 2 cloves garlic minced
- 2 tablespoons ginger peeled and minced
- ½ cup orange juice
- ½ cup orange marmalade
- ¼ cup brown sugar
- 3 tablespoons ketchup
- 2 tablespoons orange zest
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- ½ teaspoon red pepper flakes
- 2 tablespoons green onion thinly sliced, for garnish
Instructions
- Preheat oven to 400 degrees F. Coat a baking sheet with non-stick cooking spray and set aside.
- Add flour, onion powder, salt, and pepper to a gallon-sized ziptop food storage bag. Seal and shake to combine.
- Open the bag and add chicken pieces. Seal again and shake until all the chicken is coated with flour.
- Transfer chicken to a bowl or small baking sheet. Discard excess flour. In a second bowl, beat the eggs. To a third bowl, add the bread crumbs.
- Coat a few chicken pieces in the eggs and then place chicken in the bread crumbs. Turn the chicken until it's coated all over in bread crumbs. Transfer chicken to the prepared baking sheet and repeat until all the chicken is breaded.
- Bake for 15 minutes until breading is golden brown and chicken is cooked through.
- While the chicken cooks, make the sauce. To a medium saucepot, add garlic ginger, orange juice, marmalade, brown sugar, ketchup, orange zest, soy sauce, sesame oil, rice wine vinegar, and red pepper flakes. Cook over medium heat, whisking occasionally until sauce has thickened.
- Once the chicken is cooked, add to saucepot in batches and stir to coat chicken. Transfer sauced chicken to a serving bowl and repeat with remaining pieces.
- Serve warm with green onions sprinkled on top and extra red pepper flakes, if you want some more heat.
Cup of Yum
Nutrition Information
Calories
335kcal
(17%)
Carbohydrates
48g
(16%)
Protein
21g
(42%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
103mg
(34%)
Sodium
800mg
(33%)
Potassium
460mg
(10%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Vitamin A
277IU
(6%)
Vitamin C
16mg
(18%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 335
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 21g | 42% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 103mg | 34% |
| Sodium | 800mg | 33% |
| Potassium | 460mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 277IU | 6% |
| Vitamin C | 16mg | 18% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.