Introduction

Baked Orange Chicken offers a deliciously tangy and sweet twist on a classic favorite. Crispy chicken pieces coated in a zesty orange sauce make this dish perfect for a comforting weeknight meal or entertaining guests.

A white bowl filled with many small pieces of crispy fried chicken coated in a shiny, thick, bright reddish-orange sauce that looks sticky and flavorful, the chicken pieces are varied in size and clustered closely together. The bowl has a thin dark rim and a red handle on the left side. Part of an orange fruit and a white cloth sit to the left outside the bowl, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat the oven to 400 degrees Fahrenheit. Place the panko breadcrumbs in a food processor and pulse until the crumbs are much smaller, resembling regular breadcrumbs.
Step 2: Prepare four separate bowls: one with the processed panko breadcrumbs, one with the chicken cut into small chunks, one with the beaten eggs, and one with the flour.
Step 3: Dip each chicken piece first into the flour, then into the eggs, and finally coat with the panko breadcrumbs. Arrange the coated chicken pieces on a baking sheet and lightly spray with cooking spray or brush with vegetable oil.
Step 4: Bake the chicken for 20-25 minutes until golden and cooked through.
Step 5: While the chicken is baking, heat the remaining tablespoon of vegetable oil in a saucepan over medium heat. Add the minced ginger, garlic, and crushed red pepper and cook for about 30 seconds until fragrant.
Step 6: Stir in the cornstarch, rice wine, orange juice, sesame oil, soy sauce, sugar, white vinegar, and orange zest. Bring the sauce to a boil and cook until it thickens slightly. Turn off the heat and wait for the chicken to finish baking.
Step 7: Once the chicken is done, toss it with the prepared sauce to coat evenly. Serve immediately and enjoy!

Tips & Variations

For extra crispiness, lightly spray the chicken pieces with oil halfway through baking.
Use white meat chicken breast if you prefer a leaner option, but adjust baking time accordingly to avoid drying out.
Add chopped green onions or toasted sesame seeds as a garnish for added texture and color.
To make it spicier, increase the crushed red pepper or add a dash of chili flakes to the sauce.

Storage

Store any leftover baked orange chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or a skillet over medium heat to keep the coating crisp. Avoid reheating in a way that overcooks the chicken or makes the sauce too thick.

How to Serve

A close-up view of sticky, glazed chicken pieces piled on a white plate with a thin black rim, each piece covered in a shiny, thick sauce that looks rich and caramelized with hues of deep orange and brown, showing a textured, crispy crust beneath the glossy coating, the plate sitting on a white marbled surface just barely visible at the edge of the photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs for this recipe?

Yes, but be sure to fully thaw the chicken and pat it dry before breading to ensure the coating sticks well and the chicken cooks evenly.

Is there a gluten-free option for this dish?

Absolutely. Substitute the panko breadcrumbs with gluten-free breadcrumbs and use gluten-free soy sauce to make this recipe suitable for a gluten-free diet.