Orange Glazed Breaded Chicken
Transform your weeknight dinner routine with this irresistible Orange Glazed Breaded Chicken recipe, a perfect balance of crispy and tangy flavors. Tender chicken cutlets are coated in a golden crunch of panko breadcrumbs, fried to perfection, and topped with a luscious homemade orange glaze made from fresh orange juice, soy sauce, honey, and a hint of garlic. This easy-to-make dish comes together in under 45 minutes, making it a quick and satisfying option for busy evenings. The zesty glaze and crispy texture pair beautifully with a side of steamed rice or roasted veggies, while a sprinkle of fresh green onions adds a burst of flavor and color. Ideal for those seeking a vibrant twist on classic breaded chicken, this recipe delivers restaurant-quality flavor right at home.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 large Eggs
- 1.5 cups Panko breadcrumbs
- 0.5 cups Vegetable oil
- 0.5 cups Orange juice
- 2 tablespoons Soy sauce
- 3 tablespoons Honey
- 1 teaspoons Rice vinegar
- 2 cloves Garlic, minced
- 1 teaspoons Cornstarch
- 2 tablespoons Water
- 2 stalks Green onions, chopped
- 1 teaspoons Orange zest
Instructions
Place the chicken breasts on a cutting board and use a sharp knife to slice them in half horizontally for thinner cutlets.
In a shallow dish, combine the flour, salt, and black pepper.
Beat the eggs in a second shallow dish.
Place the panko breadcrumbs in a third shallow dish.
Dredge each chicken cutlet in the flour mixture, then dip it into the beaten eggs, and finally coat it with the panko breadcrumbs. Press lightly to ensure the breadcrumbs adhere.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, cook the breaded chicken cutlets for 3-4 minutes per side or until golden brown and fully cooked. Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.
In a small saucepan, combine the orange juice, soy sauce, honey, rice vinegar, and minced garlic. Heat over medium heat, stirring occasionally.
In a small bowl, mix the cornstarch and water to create a slurry. Once the orange glaze begins to simmer, stir in the slurry and cook for 1-2 minutes until the sauce thickens.
Add the orange zest to the saucepan and stir to combine. Remove the glaze from the heat.
Arrange the chicken cutlets on a serving platter and drizzle the orange glaze generously over the top.
Garnish with chopped green onions and serve immediately. Enjoy!
Nutrition Facts
Calories |
844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 1271 mg | 55% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 19.0 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 80 mg | 6% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 679 mg | 14% | |
*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.
