Description
This Baked Orange Chicken recipe is a healthier, homemade take on a popular takeout favorite. Crispy baked chicken thighs are coated in a crunchy panko crust and tossed in a tangy, sweet, and slightly spicy orange sauce. Ready in just 30 minutes, it’s perfect for a flavorful weeknight dinner that the whole family will love.
Ingredients
Scale
Chicken and Coating
- 1 cup panko breadcrumbs
- 2 pounds boneless, skinless chicken thighs
- 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 can be used)
- 1/4 cup fresh orange juice (after zesting one orange)
- 1 teaspoon sesame oil
- 3 tablespoons low sodium soy sauce
- 10 tablespoons sugar
- 10 tablespoons white vinegar
- 1 orange, zested
Instructions
- Prepare Panko Breadcrumbs: Preheat the oven to 400°F (204°C). Place the panko breadcrumbs into a food processor and pulse until they become fine crumbs, resembling regular breadcrumbs.
- Set Up Coating Stations: Divide ingredients into separate bowls: panko crumbs, chicken thighs cut into small chunks, beaten eggs, and flour. This setup will streamline the breading process.
- Coat the Chicken: Dip each chicken piece first into the flour, then the egg, and finally the panko crumbs. Arrange the coated chicken pieces on a baking sheet and spray lightly with cooking spray or brush with a little vegetable oil to help crisp the coating.
- Bake the Chicken: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, until the chicken is cooked through and golden brown on the outside.
- Make the Orange Sauce: While the chicken bakes, heat the remaining tablespoon of vegetable oil in a saucepan over medium heat. Add minced ginger, garlic, and crushed red pepper. Cook for about 30 seconds until fragrant.
- Combine Sauce Ingredients: Add the cornstarch, rice wine, orange juice, sesame oil, soy sauce, sugar, white vinegar, and orange zest to the pan. Bring the mixture to a boil and cook until the sauce thickens slightly, then turn off the heat.
- Toss and Serve: Once the chicken is fully baked, toss the chicken pieces in the prepared orange sauce until well coated. Serve immediately for best flavor and texture.
Notes
- For extra crispiness, consider using chicken breasts, but thighs offer more juiciness.
- The sauce can be adjusted for sweetness or spiciness by tweaking sugar or red pepper amounts.
- If you prefer a gluten-free version, substitute the flour and panko breadcrumbs with gluten-free alternatives.
- The recipe yields about 6 servings, making it great for family dinners or meal prep.
- Ensure orange juice is freshly squeezed for the best citrus flavor.
