Description
Baked orange chicken brings zesty sunshine right to your dinner table, turning a simple weeknight meal into a flavor-packed celebration. Tender chicken pieces glazed with tangy citrus sauce will have your family asking for seconds before the first bite is even finished.
Ingredients
Scale
Proteins:
- 2 pounds boneless skinless chicken thighs
Coating and Breading:
- 1 cup panko breadcrumbs
- 2 large eggs
- ½ cup all-purpose flour
- 1 tablespoon cornstarch
Sauce and Flavoring:
- 10 tablespoons granulated sugar
- 10 tablespoons white vinegar
- ¼ cup fresh orange juice
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice wine
- 2 tablespoons vegetable oil
- 1 tablespoon fresh ginger
- 2 teaspoons garlic
- 1 teaspoon sesame oil
- ½ teaspoon crushed red pepper flakes
- Zest of 1 orange
- Cooking spray or vegetable oil for brushing
Instructions
- Preheat the oven to 400F and line a large baking sheet with parchment paper. Pulse panko breadcrumbs in a food processor until finely textured.
- Create three separate bowls: one with ½ cup seasoned flour, another with 2 beaten eggs, and the third with processed panko breadcrumbs.
- Take each chicken thigh and dredge completely in flour, ensuring full coverage. Shake off excess flour.
- Dip the floured chicken into beaten eggs, letting excess drip back into the bowl.
- Roll the egg-coated chicken in panko breadcrumbs, pressing gently to make crumbs adhere completely.
- Place breaded chicken pieces on prepared baking sheet, spacing them slightly apart.
- Lightly spray or brush chicken with vegetable oil to help achieve golden crispiness.
- Bake for 20-25 minutes at 400F, turning chicken halfway through cooking time.
- Check that chicken reaches an internal temperature of 165F with a meat thermometer.
- For sauce, heat 2 tablespoons vegetable oil in a saucepan over medium heat.
- Add 1 tablespoon minced ginger, 2 teaspoons garlic, and ½ teaspoon red pepper flakes. Sauté for 30 seconds.
- Whisk in 1 tablespoon cornstarch, 2 tablespoons rice wine, ¼ cup orange juice, and remaining sauce ingredients.
- Simmer sauce for 2-3 minutes until it thickens and becomes glossy.
- Transfer hot chicken to a large bowl and pour warm orange sauce over the top.
- Gently toss chicken to coat evenly with sauce. Serve immediately while crisp and hot.
Notes
- Use a food processor to create ultra-fine panko crumbs for extra crispy coating that sticks perfectly to chicken.
- Spray or brush chicken with oil before baking to help achieve maximum golden-brown color and crunchiness.
- Let the orange sauce simmer and reduce slowly to develop deep, complex flavor before pouring over crispy chicken.
- Check chicken’s internal temperature with a meat thermometer to guarantee safe cooking and prevent dryness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked
- Method: Baking
- Cuisine: Chinese-American
Nutrition
- Serving Size: 6
- Calories: 385 kcal
- Sugar: 13 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 11.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 110 mg