Print

Baked Orange Chicken Recipe

Print Recipe

★★★★★

4.9 from 145 reviews

This Baked Orange Chicken recipe offers a healthier twist on the classic takeout favorite, featuring crispy oven-baked chicken chunks coated in a zesty, sweet, and tangy orange sauce made with fresh orange juice, ginger, and garlic. Perfect for a satisfying homemade dinner that doesn’t sacrifice flavor or texture.

Ingredients

Scale

Chicken Coating

  • 1 cup panko breadcrumbs
  • 2 pounds chicken thighs, boneless, skinless, cut into small chunks
  • 2 large eggs, beaten
  • 1/2 cup flour
  • 1 tablespoon vegetable oil, divided
  • cooking spray or additional vegetable oil for brushing

Orange 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 (or white wine)
  • 1/4 cup fresh orange juice (from zesting one orange)
  • 1 teaspoon sesame oil
  • 3 tablespoons low sodium soy sauce
  • 10 tablespoons sugar
  • 10 tablespoons white vinegar
  • 1 orange, zested

Instructions

  1. Preheat and Prepare Breadcrumbs: Preheat your oven to 400°F (200°C). Place the panko breadcrumbs into a food processor and pulse until the crumbs become smaller and resemble regular breadcrumbs. This will help create a crisp coating.
  2. Set Up Breading Stations: Arrange four separate bowls: one with the processed panko, one with the chicken chunks, one with the beaten eggs, and one with the flour. This setup will make the breading process organized and efficient.
  3. Bread the Chicken: Dip each chicken piece first into the flour, coating it lightly, then into the beaten eggs, and finally into the panko breadcrumbs. Place the breaded chicken pieces on a baking sheet lined with parchment or sprayed with cooking spray. Lightly spray or brush the coated chicken with vegetable oil to ensure crispness while baking.
  4. Bake the Chicken: Place the baking sheet in the preheated oven and bake the chicken for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy.
  5. Make the Orange Sauce: While the chicken bakes, heat the remaining tablespoon of vegetable oil in a saucepan over medium heat. Add the minced ginger, garlic, and crushed red pepper, sautéing for about 30 seconds until fragrant. Then add the cornstarch, rice wine, fresh orange juice, sesame oil, low sodium soy sauce, sugar, white vinegar, and orange zest. Bring the mixture to a boil and cook until the sauce thickens slightly. Remove from heat and keep warm.
  6. Combine and Serve: Once the chicken finishes baking, toss it thoroughly in the prepared orange sauce, ensuring each piece is well coated. Serve immediately for a deliciously tangy and crispy orange chicken.

Notes

  • Using panko breadcrumbs processed into smaller crumbs helps achieve a more delicate and crispy coating.
  • Cut the chicken into uniform small chunks to ensure even cooking.
  • Splashing the chicken with vegetable oil before baking promotes better browning and crispiness.
  • The sauce can be adjusted for sweetness or spiciness by modifying sugar or crushed red pepper amounts.
  • Leftover chicken can be refrigerated up to 3 days and reheated in the oven for best texture.

Keywords: Baked Orange Chicken, Healthy Orange Chicken, Crispy Orange Chicken, Homemade Orange Chicken, Oven Baked Chicken

Find it online: https://ricoloranz.com/baked-orange-chicken-recipe/