Oven Baked Orange Chicken
Transform your favorite takeout into a healthier homemade dish with this Oven Baked Orange Chicken recipe! Juicy, tender bite-sized chicken thighs are coated in a crispy, golden panko crust and baked to perfection—no frying required. The star of the dish is the luscious orange sauce, made with freshly squeezed orange juice, fragrant zest, soy sauce, and a touch of honey for the perfect balance of sweet and tangy. With hints of garlic, ginger, and sesame oil, this mouthwatering glaze elevates every bite. Ready in just under an hour and ideal for a family dinner, this dish pairs beautifully with steamed rice and veggies. Garnished with green onions and sesame seeds, it's not only delicious but Instagram-worthy too! Perfect for those craving a healthier, home-cooked version of classic orange chicken that doesn’t skimp on flavor.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 0.5 cup Cornstarch
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 cup Panko breadcrumbs
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Orange juice
- 1 tbsp Orange zest
- 3 tbsp Soy sauce
- 2 tbsp Rice vinegar
- 3 tbsp Honey
- 2 cloves Garlic, minced
- 1 tsp Fresh ginger, grated
- 1 tbsp Sesame oil
- 0.5 cup Water
- 1 tbsp Cornstarch
- 2 tbsp Green onions, sliced (for garnish)
- 1 tbsp Sesame seeds (for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a lightly greased wire rack.
Cut the chicken thighs into bite-sized pieces and set aside.
Set up a breading station: In one bowl, mix the cornstarch and flour. In a second bowl, beat the eggs. In a third bowl, place the panko breadcrumbs combined with salt and black pepper.
Dredge each chicken piece in the cornstarch-flour mixture, then dip it into the beaten eggs, and finally coat it in the panko breadcrumbs. Place the coated pieces on the prepared baking sheet.
Bake the chicken for 20-25 minutes, flipping halfway through, until the coating is golden and crispy and the chicken is cooked through (internal temperature should reach 165°F).
While the chicken bakes, prepare the orange sauce: In a medium saucepan over medium heat, combine the orange juice, orange zest, soy sauce, rice vinegar, honey, garlic, ginger, and sesame oil. Stir and bring to a simmer.
In a small bowl, mix the water and 1 tablespoon of cornstarch to create a slurry. Slowly add the slurry to the simmering sauce, whisking constantly until it thickens, about 1-2 minutes. Remove the sauce from heat.
Once the chicken is done baking, transfer the pieces to a large mixing bowl. Pour the orange sauce over the chicken and gently toss to coat.
Serve the orange chicken immediately, garnished with sliced green onions and sesame seeds. Enjoy it over steamed rice or alongside your favorite vegetables!
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 939 mg | 313% | |
| Sodium | 4984 mg | 217% | |
| Total Carbohydrate | 197.9 g | 72% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 67.0 g | ||
| Protein | 152.2 g | 304% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 304 mg | 23% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1867 mg | 40% | |
*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.
