Description
This Crispy Baked Orange Chicken delivers the perfect balance of tangy citrus and savory soy flavors, with a hint of heat from the ginger and crushed red pepper. The panko crust gives the chicken a satisfying crunch, while the sauce coats each piece with a glossy, sweet glaze.
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
1/4 cup orange juice, freshly squeezed
1 teaspoon sesame oil
3 tablespoons low sodium soy sauce
10 tablespoons sugar
10 tablespoons white vinegar
1 orange, zested
Instructions
Preheat the oven to 400°F (200°C).
Add panko breadcrumbs to a food processor and pulse until finely ground.
Set up a breading station with four bowls: one with flour, one with beaten eggs, one with panko, and one with chicken pieces.
Coat each chicken piece in flour, dip in egg, and roll in panko. Place on a baking sheet and lightly spray with cooking oil or brush with vegetable oil.
Bake for 20-25 minutes until golden and crispy.
Meanwhile, in a saucepan over medium heat, add the remaining tablespoon of vegetable oil. Sauté ginger, garlic, and crushed red pepper for 30 seconds until fragrant.
Stir in rice wine, orange juice, sesame oil, soy sauce, sugar, and vinegar. Bring to a boil and cook until the sauce thickens, about 5-7 minutes.
Remove from heat and toss the baked chicken pieces in the sauce.
Garnish with orange zest and serve.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Kcal: 365 kcal
Servings: 4 servings
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 365