Baked Orange Chicken Easy (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 pounds boneless, skinless chicken thighs, cut into small chunks
02 -
1 cup panko breadcrumbs
03 -
1/2 cup all-purpose flour
04 -
2 large eggs, beaten
05 -
1 tablespoon vegetable oil, divided
→ For the Orange Sauce
06 -
1 1/2 tablespoons fresh ginger, minced
07 -
2 teaspoons garlic, minced
08 -
1/2 teaspoon crushed red pepper
09 -
1 tablespoon cornstarch
10 -
2 tablespoons rice wine or dry white wine
11 -
1/4 cup freshly squeezed orange juice
12 -
1 teaspoon sesame oil
13 -
3 tablespoons low sodium soy sauce
14 -
10 tablespoons granulated sugar
15 -
10 tablespoons distilled white vinegar
16 -
zest from 1 orange
# Instructions:
01 -
Preheat oven to 400°F (204°C). Pulse panko breadcrumbs in a food processor until finely ground.
02 -
Arrange four bowls: one with prepared panko, another with chicken pieces, a third with beaten eggs, and a fourth with flour.
03 -
Dredge chicken pieces first in flour, then in beaten egg, and finally coat with breadcrumbs. Place on a baking sheet and lightly brush or spray with vegetable oil.
04 -
Bake chicken pieces for 20–25 minutes until golden and cooked through.
05 -
While chicken bakes, heat remaining vegetable oil in a saucepan over medium. Sauté ginger, garlic, and crushed red pepper for 30 seconds until aromatic.
06 -
Add cornstarch, rice wine, orange juice, sesame oil, soy sauce, sugar, vinegar, and orange zest to the saucepan. Bring to a boil and cook until sauce thickens; remove from heat.
07 -
Toss baked chicken with the prepared orange sauce until evenly coated and serve immediately.
# Notes:
01 -
For extra crispness, avoid overcrowding the baking sheet and turn chicken pieces midway through baking.