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Baked Orange Chicken Recipe

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★★★★★

4.9 from 132 reviews

A delicious and healthier take on classic orange chicken, baked to crispy perfection and coated in a tangy, sweet homemade orange sauce. This recipe uses panko breadcrumbs for extra crunch and fresh orange zest and juice for a vibrant flavor, making it a perfect weeknight meal that’s both satisfying and flavorful.

Ingredients

Scale

Chicken and Coating

  • 1 cup panko breadcrumbs
  • 2 pounds chicken thighs, boneless, skinless
  • 2 large eggs, beaten
  • 1/2 cup flour
  • 1 tablespoon vegetable oil, divided

Sauce

  • 1 1/2 tablespoons fresh ginger, minced
  • 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, fresh after zesting orange
  • 1 teaspoon sesame oil
  • 3 tablespoons low sodium soy sauce
  • 10 tablespoons sugar
  • 10 tablespoons white vinegar
  • 1 orange, zested

Instructions

  1. Preheat and prepare breadcrumbs: Preheat the oven to 400°F (200°C). Place the panko breadcrumbs into a food processor and pulse until the crumbs become much smaller, resembling regular breadcrumbs.
  2. Prepare chicken for breading: Cut the chicken thighs into small chunks. Arrange four separate bowls: one with the processed panko breadcrumbs, one with the chicken pieces, one with the beaten eggs, and one with the flour.
  3. Bread the chicken: Dip each chicken piece first into the flour, then into the beaten eggs, and finally coat with the panko breadcrumbs. Place the breaded pieces on a baking sheet. Lightly spray with cooking spray or brush with vegetable oil to help them crisp up in the oven.
  4. Bake the chicken: Bake the breaded chicken pieces in the preheated oven for 20 to 25 minutes until golden and cooked through while preparing the sauce.
  5. Make the orange sauce: Heat the remaining tablespoon of vegetable oil in a saucepan over medium heat. Add minced ginger, garlic, and crushed red pepper, cooking for about 30 seconds until fragrant.
  6. Combine sauce ingredients and thicken: Stir in the cornstarch, rice wine, fresh orange juice, sesame oil, soy sauce, sugar, white vinegar, and orange zest. Bring the mixture to a boil, stirring frequently, until the sauce thickens. Once thickened, turn off the heat and wait for the chicken to finish baking.
  7. Toss and serve: Once the chicken is done baking, toss the crispy pieces in the prepared orange sauce until well coated. Serve immediately for the best texture and flavor.

Notes

  • Using boneless, skinless chicken thighs ensures tenderness and flavor; however, chicken breasts can be substituted.
  • If you want extra crispiness, you can broil the chicken for 1-2 minutes after baking—watch carefully to avoid burning.
  • The sauce can be adjusted for sweetness or spice by varying sugar and crushed red pepper amounts.
  • For gluten-free option, substitute all-purpose flour and soy sauce with gluten-free versions.
  • Leftover orange chicken can be stored in the refrigerator for up to 3 days; reheat in a skillet to maintain crispness.

Keywords: orange chicken, baked chicken, crispy chicken, Asian chicken recipe, homemade orange sauce, healthy orange chicken

Find it online: https://heutigemahlzeiten.com/baked-orange-chicken-recipe/