Crispy Baked Orange Chicken
Elevate your weeknight dinner routine with this irresistible Crispy Baked Orange Chicken—a healthier take on the takeout classic that's packed with bold, tangy flavors. Tender, bite-sized pieces of chicken thighs are coated in a light, crispy panko and cornstarch crust, then baked to perfection for a guilt-free crunch. The star of this dish is the homemade orange sauce, made with fresh orange juice, honey, garlic, and ginger, delivering just the right balance of sweet and savory. Quick and easy to prepare in under an hour, this recipe is perfect for meal prep or family dinners. Serve over steamed rice and top with sesame seeds and green onions for a stunning presentation that's as delicious as it looks. Try this baked orange chicken for a flavorful, oven-baked twist on your favorite comfort food!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 2 units Large eggs
- 1 cup Cornstarch
- 1 cup Panko breadcrumbs
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Orange juice (freshly squeezed, if possible)
- 2 tablespoons Soy sauce
- 3 tablespoons Honey
- 1 tablespoon Rice vinegar
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Cornstarch (for sauce)
- 2 tablespoons Water (for sauce)
- 1 tablespoon Sesame seeds (optional, for garnish)
- 2 units Green onions (sliced, optional for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
Cut the chicken thighs into bite-sized pieces and set them aside.
In a bowl, whisk together the eggs. In another bowl, mix the cornstarch, panko breadcrumbs, salt, and black pepper.
Dip each piece of chicken into the egg mixture, then coat it thoroughly in the cornstarch and panko mixture. Place the coated chicken pieces onto the prepared baking sheet.
Bake the chicken in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy. Make sure the internal temperature of the chicken reaches 165°F (74°C).
While the chicken bakes, prepare the orange sauce. In a small saucepan over medium heat, combine the orange juice, soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Stir to mix thoroughly.
In a small bowl, whisk together the cornstarch and water until smooth, then slowly add this slurry to the saucepan, stirring constantly. Bring the mixture to a simmer and cook for 3-4 minutes, or until the sauce thickens to your desired consistency.
Once the chicken is done baking, remove it from the oven and transfer the pieces to a large mixing bowl. Pour the orange sauce over the chicken and toss gently until all pieces are evenly coated.
Serve the crispy baked orange chicken immediately over steamed rice or alongside roasted vegetables. Garnish with sesame seeds and sliced green onions, if desired.
Nutrition Facts
Calories |
1871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 939 mg | 313% | |
| Sodium | 3225 mg | 140% | |
| Total Carbohydrate | 173.9 g | 63% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 66.0 g | ||
| Protein | 143.8 g | 288% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 264 mg | 20% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1711 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
