Name: Baked Orange Chicken Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup panko breadcrumbs: Tip: Pulse these in a food processor until fine for even coating.; 2 pounds boneless (skinless chicken thighs: Why thighs: They stay juicier and more tender than breasts.); 2 large eggs (beaten: Pro Tip: Be sure to whisk these thoroughly for uniform dipping.); ½ cup all-purpose flour: Tip: Lightly season this with salt for extra flavor.; 1 tablespoon vegetable oil (divided: Best practice: Use neutral oils like vegetable for sautéing.); 1½ tablespoons fresh ginger (minced); 2 teaspoons garlic (minced); ½ teaspoon crushed red pepper; 1 tablespoon cornstarch: Why: Helps give the sauce that perfect velvety texture.; 2 tablespoons rice wine or white wine; ¼ cup orange juice: Pro Tip: Fresh juice makes a world of difference in flavor.; 1 teaspoon sesame oil; 3 tablespoons low-sodium soy sauce; 10 tablespoons sugar; 10 tablespoons white vinegar; Zest of one orange

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I have to tell you, this baked orange chicken recipe is a game changer. It’s tender, packed with flavor, and has just the right balance of sweet and tangy. I love that it’s baked, not fried, which makes it a healthier option without sacrificing that crave-worthy crispiness.

The sauce? Oh, it’s a heavenly mix of orange zest, ginger, and soy sauce that drenches every bite in a burst of flavor. When I made it the first time, my family polished it off in no time—with no leftovers in sight. Let me walk you through how to whip up this delicious dish at home.

Ingredients

1 cup panko breadcrumbs
Tip: Pulse these in a food processor until fine for even coating.
2 pounds boneless, skinless chicken thighs
Why thighs: They stay juicier and more tender than breasts.
2 large eggs, beaten
Pro Tip: Be sure to whisk these thoroughly for uniform dipping.
½ cup all-purpose flour
Tip: Lightly season this with salt for extra flavor.
1 tablespoon vegetable oil, divided
Best practice: Use neutral oils like vegetable for sautéing.
1½ tablespoons fresh ginger, minced
2 teaspoons garlic, minced
½ teaspoon crushed red pepper
1 tablespoon cornstarch
Why: Helps give the sauce that perfect velvety texture.
2 tablespoons rice wine or white wine
¼ cup orange juice
Pro Tip: Fresh juice makes a world of difference in flavor.
1 teaspoon sesame oil
3 tablespoons low-sodium soy sauce
10 tablespoons sugar
10 tablespoons white vinegar
Zest of one orange

Note: Serves 4-6 depending on portions.

Variations

If you have dietary preferences or enjoy experimenting, here are some fun alternatives:

Low-Sugar Option: Replace half the sugar with a natural sweetener like honey or maple syrup.
Gluten-Free: Use gluten-free breadcrumbs and flour alternatives like rice or almond flour.
Spicy Twist: Add extra crushed red pepper or a splash of sriracha for more heat.
Citrus Swap: Try lemon juice and zest for a refreshing lemon chicken spin.

For a bold flavor pairing, consider trying Cajun Chicken with Garlic Lemon Butter Sauce as a side or alternative dish.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Equipment You Need

Food Processor: For pulsing breadcrumbs to a finer texture.
Mixing Bowls: To separate the coating stages (flour, eggs, breadcrumbs).
Baking Sheet: To bake chicken evenly.
Saucepan: For preparing the luscious orange sauce.
Whisk: Essential for getting the sauce to the perfect consistency.

How to Make Baked Orange Chicken?

Making this recipe is easy and fun. Organize your ingredients, follow the steps below, and you’ll have a delicious meal on your table in no time.

Step 1: Prepare Your Breadcrumbs

Preheat your oven to 400°F. Take the panko breadcrumbs and pulse them in a food processor until they resemble regular breadcrumbs. This makes the coating smooth and evenly crisp.

Step 2: Set Up Your Breading Station

Set up three separate bowls: one with the flour, one with the beaten eggs, and one with the breadcrumbs. Working one piece at a time, dip the chicken chunks first in the flour, then in the eggs, and finally in the breadcrumbs to coat them completely.

Step 3: Bake the Chicken

Place the breaded chicken pieces on a baking sheet and lightly spray or brush them with vegetable oil. Bake for 20-25 minutes until golden and crisp.

Step 4: Start the Sauce

While the chicken bakes, heat 1 tablespoon of vegetable oil over medium heat in a saucepan. Add the garlic, ginger, and crushed red pepper, and sauté them for 30 seconds until fragrant.

Step 5: Build the Orange Sauce

Add the cornstarch, soy sauce, sugar, orange zest, vinegar, orange juice, and rice wine into the saucepan. Whisk everything together and bring the mixture to a boil. Simmer the sauce until it thickens slightly, then remove it from the heat.

Step 6: Combine and Serve

Once the chicken is baked to crispy perfection, toss it in the orange sauce, ensuring every piece is coated. Garnish with sesame seeds or chopped green onions if desired. Serve fresh!

Additional Tips for Making This Recipe Better

Having made this recipe myself, here are a few tips that can make it even more delicious:

Use fresh garlic and ginger for a more vibrant flavor.
If your breadcrumbs feel sticky while breading, refrigerate the chicken pieces for 10 minutes before baking.
For extra-crispy chicken, bake on a wire rack instead of a flat sheet.
Double the sauce if you like your chicken extra saucy or want some for drizzling over rice.

For a twist, you might enjoy this Southwest Chicken Alfredo Recipe, which offers a creamy and zesty variation.

How to Serve Baked Orange Chicken?

Serve this vibrant dish over steamed jasmine rice for a classic pairing. For an extra pop of color, sprinkle it with finely chopped scallions or toasted sesame seeds. To impress guests, arrange the chicken in a shallow, wide dish with lightly sautéed vegetables like broccoli or snap peas surrounding it. A fresh orange slice on the side never hurts!

Nutritional Information

Here’s a quick overview of the nutritional breakdown per serving:

Calories: 388
Protein: 33g
Carbohydrates: 33g
Fat: 11g

Make Ahead and Storage

Make Ahead

You can bread the chicken and refrigerate it up to 24 hours before baking. Keep it covered in an airtight container until ready to cook.

Storage

Store any leftovers in the fridge in an airtight container for up to 3 days.

Freezing

Freeze the breaded chicken (uncooked) on a baking sheet, then transfer to a sealed bag. Bake directly from frozen, adding 5 extra minutes to the cooking time.

Reheating

Reheat the baked chicken in the oven at 375°F for 10 minutes to restore its crispiness.

Why You’ll Love This Recipe?

There are so many reasons this recipe deserves a spot in your weeknight dinner rotation!

Healthier Option: Baked instead of fried, making it light but still satisfying.
Quick and Easy: Perfect for busy evenings with a short cooking time.
Customizable: Easily adaptable for different dietary needs.
Kid-Friendly: The sweet sauce is a hit with children.
Elegant Yet Simple: Impressive enough for guests but easy to prepare.

Common Mistakes to Avoid for Better Results

Avoiding these small missteps can ensure your baked orange chicken turns out perfectly.

Skimping on Breadcrumb Prep
Don’t skip pulsing your breadcrumbs; it’s the key to achieving a smooth coating.
Overcrowding the Baking Sheet
Make sure there’s enough space between chicken pieces to bake evenly and crisp up.
Not Thickening the Sauce Enough
Cook the sauce until it reaches a glaze-like consistency. If it’s too thin, it won’t stick well to the chicken.
Using Cold Chicken
Bring the chicken to room temperature before breading to cook it evenly.
Skipping the Oil Spritz
Lightly spritzing or brushing the chicken with oil ensures that it crisps up in the oven.

This baked orange chicken is proof that homemade meals can be just as good—if not better—than takeout. Whether you’re cooking for your family or entertaining friends, this recipe is sure to impress! Enjoy! You can also enjoy similar chicken recipes for more inspiration.

Ash Tyrrell