Description
Crispy, zesty, and baked to golden perfection—this Baked Orange Chicken skips the fryer without sacrificing flavor. Bursting with citrus, ginger, and a sweet-savory glaze, it’s the kind of dish that turns dinner into a crave-worthy occasion.
Ingredients
For the Chicken
2 cups panko breadcrumbs
4 lbs boneless, skinless chicken thighs
4 large eggs, beaten
1 cup flour
For the Sauce
2 tbsp vegetable oil, divided
3 tbsp fresh ginger, minced
4 tsp garlic, minced
1 tsp crushed red pepper
2 tbsp cornstarch
4 tbsp rice wine (or white wine)
½ cup orange juice (from 2 oranges)
2 tsp sesame oil
6 tbsp low-sodium soy sauce
20 tbsp sugar
20 tbsp white vinegar
Zest of 2 oranges
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment or grease lightly.
Dredge chicken pieces in flour, then egg, then coat in panko.
Arrange on baking sheet and bake for 25–30 minutes, flipping halfway, until golden and crispy.
While baking, heat 1 tbsp oil in a saucepan. Add ginger, garlic, and red pepper. Sauté for 1–2 minutes.
In a bowl, mix cornstarch with rice wine until smooth. Add to pan with orange juice, sesame oil, soy sauce, sugar, vinegar, and orange zest.
Simmer and stir until thickened into a glossy glaze (about 5–7 minutes).
Toss baked chicken in sauce until fully coated.
Serve hot over rice or with steamed veggies.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 380 / Serving
- Fat: 18g / Serving
- Carbohydrates: 28g / Serving
- Protein: 30g / Serving