Introduction

Baked Orange Chicken is a flavorful and healthier twist on the classic takeout favorite. Crispy panko-coated chicken pieces are baked to perfection and tossed in a tangy, sweet orange sauce that’s bursting with ginger and garlic. This dish is perfect for a weeknight dinner or entertaining guests.

A white enamel round dish with a black rim filled with many pieces of golden brown fried chicken coated in a thick glossy dark orange sauce that looks sticky and shiny, giving the chicken a rich glazed texture. The dish is placed on a white marbled surface with a folded white cloth and an orange fruit nearby. 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. Place the panko breadcrumbs in a food processor and pulse until they become fine, similar to regular breadcrumbs.
Step 2: Prepare four bowls: panko in one, flour in the second, beaten eggs in the third, and the chicken cut into small chunks in the fourth.
Step 3: Dip each piece of chicken first into the flour, then the egg, and finally coat well with the panko breadcrumbs. Arrange the coated chicken pieces on a baking sheet and either spray with cooking spray or brush lightly 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, cooking 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 mixture to a boil, stirring constantly, until the sauce thickens. Turn off the heat and wait for the chicken to finish baking.
Step 7: Once the chicken is done, toss it gently in the orange sauce until evenly coated. Serve immediately for the best flavor and texture.

Tips & Variations

For extra crispiness, broil the chicken for the last 2-3 minutes of baking while watching closely to avoid burning.
Substitute chicken breasts if preferred, but adjust baking time to ensure they stay juicy.
Add steamed broccoli or sliced bell peppers to the dish for a colorful and healthy meal.
Use honey instead of sugar in the sauce for a natural sweetness with a slight floral note.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven or a toaster oven to help retain crispness before tossing it again with warmed sauce. Avoid microwaving directly on the coated chicken to prevent sogginess.

How to Serve

A close-up view of a white bowl filled with many small, bite-sized pieces of crispy coated chicken covered in a shiny, sticky orange glaze. The chicken pieces are golden brown underneath the thick sauce, which has a slightly translucent look making the chicken shine. The texture looks crunchy yet sticky, with the sauce clinging well to each piece. The bowl sits on a white marbled surface with a small orange visible at the edge of the frame. 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, you can use frozen chicken thighs but be sure to thaw them completely before coating and baking. This ensures even cooking and proper crispiness.

Is it possible to make the sauce ahead of time?

Absolutely. The orange sauce can be prepared a day in advance and stored in the refrigerator. Reheat gently before tossing with the freshly baked chicken.