Baked Orange Chicken Easy

This baked orange chicken recipe brings all the crave-worthy tangy crunch of your favorite takeout meal, but with less oil and more ease. You can have dinner on the table in just about half an hour, and this version skips deep frying for simple oven baking. It is my go-to when I want something cozy but do not want a heavy dinner or a lot of mess.

I first made this on a night I wanted to impress my kids without standing at the stove all night. They begged for seconds and now it is in our regular rotation.

Ingredients

• Panko breadcrumbs: Give the chicken a crisp texture with less oil I always go for fresh panko for the best crunch
• Chicken thighs: Boneless and skinless pieces cook up juicy and tender For extra flavor use thighs rather than breasts
• Eggs: Help the coating stick and create crunch Use fresh eggs for best binding
• Flour: Creates a light layer under the crumb coating A basic pantry staple works perfectly
• Vegetable oil: Adds browning and helps the coating get crispy Choose a neutral oil for no overpowering taste
• Fresh ginger: Adds a zesty undertone to the sauce Look for plump juicy roots
• Garlic: Brings depth and warmth to the sauce Freshly minced is always best
• Crushed red pepper: Balances the sweetness with just enough kick Adjust more or less to your heat preference
• Cornstarch: Thickens the sauce quickly so it clings to every bite Choose a brand that has a fine powdery texture
• Rice wine or White wine: Either one will bring a touch of acidity and flavor Use what you have on hand
• Orange juice: The essential ingredient for citrusy tang Fresh squeezed from a juicy orange tastes best
• Sesame oil: Delivers a nutty background Only a little is needed so use toasted quality
• Low sodium soy sauce: Adds that savory umami with less salt Choose low sodium to keep this dish lighter
• Sugar: Balances the zing of vinegar and citrus Opt for plain white sugar so the sauce stays glossy
• White vinegar: Brings the bright sweet and sour spark Use a simple distilled vinegar
• Orange zest: Packs a big punch of citrus aroma I use a zester or microplane to get fine zest from a ripe orange

Step-by-Step Instructions

Prepare the Panko:

Pour panko into a food processor and pulse until the crumbs look like fine dry breadcrumbs This smaller size coats the chicken best and makes crispier nuggets

Set Up Breading Station:

Set out four bowls with panko chicken pieces eggs and flour Lay them out like an assembly line I always work in this order for less mess

Bread the Chicken:

Dip chicken pieces first in flour then egg then roll in panko crumbs Press gently so the crumbs stick Lay them out on a baking sheet in a single layer Spray or brush lightly with oil for maximum crunch

Bake the Chicken:

Pop the tray into a preheated oven at 400 degrees Bake for 20 to 25 minutes turning the pieces halfway through for even crisping They should be golden with no pink in the center

Make the Sauce:

While chicken bakes warm a saucepan over medium heat Add oil ginger garlic and red pepper Cook for half a minute until fragrant then add the rest of the sauce ingredients Whisk until the sauce bubbles and thickens This takes just a few minutes

Finish and Serve:

When the chicken is done let it cool just enough to handle then toss it in the warm orange sauce Serve right away for the crispiest results

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Storage Tips

Leftover orange chicken keeps well in an airtight container in the fridge for up to three days If you want to keep the crispness reheat pieces in a hot oven or air fryer instead of the microwave

Ingredient Substitutions

You can use chicken breast instead of thighs if that is what you have on hand For a gluten free version try rice flour and gluten free panko For a true nut free meal skip any nut based oils

Serving Suggestions

I love to serve this over white or brown steamed rice or even fried rice Sprinkle with sliced green onions or sesame seeds for a fresh finish Broccoli or snap peas make perfect veggie sides

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Cultural Inspiration

Baked orange chicken is a healthier take on the American Chinese classic found in takeout joints across the country It was inspired by the iconic Panda Express dish but made lighter for weeknight cooking The sauce balances American tastes with bright Chinese flavors

Frequently Asked Questions

→ How do I make the chicken coating crispy in the oven?

Pulse panko in a food processor, coat the chicken generously, and bake on a wire rack for maximum crispiness.

→ Can I substitute chicken thighs with chicken breast?

Yes, chicken breast works well. Cut into bite-sized pieces and watch closely to avoid overcooking.

→ What can I use if I don't have rice wine?

White wine or even a splash of apple cider vinegar can provide a similar note in the sauce.

→ Is it necessary to use fresh orange juice and zest?

Fresh juice and zest give the sauce vibrant flavor, but bottled juice and dried zest can be used in a pinch.

→ How should I serve this chicken dish?

This orange chicken is delicious with white rice, brown rice, or steamed vegetables such as broccoli.

→ How do I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.