Description
This baked orange chicken is what takeout dreams are made of, but without the guilt. Skip the delivery and grab your baking sheet instead.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 2 large eggs, beaten
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- Cooking spray
- 1 cup orange juice (freshly squeezed preferred)
- Zest of 1 orange
- ⅓ cup low-sodium soy sauce
- ¼ cup brown sugar, packed
- 2 tbsp rice vinegar
- 2 tbsp honey
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp cornstarch mixed with 2 tbsp water
- ½ tsp red pepper flakes (optional)
- 3 green onions, thinly sliced
- 1 tbsp sesame seeds
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Set up three bowls: one with seasoned flour, one with beaten eggs, and one with panko mixed with garlic and onion powder.
- Pat chicken pieces dry, then dredge in flour, dip in egg, and coat with breadcrumb mixture.
- Arrange chicken on baking sheet with space between pieces and spray lightly with cooking spray.
- Bake for 15 minutes, flip pieces, and bake another 10-15 minutes until golden and cooked through (165°F).
- While chicken bakes, combine orange juice, zest, soy sauce, brown sugar, vinegar, honey, garlic, ginger, and red pepper flakes in a saucepan over medium heat.
- Bring sauce to a simmer for 5 minutes, then whisk in cornstarch mixture and cook until thickened, about 2-3 minutes.
- Either toss the baked chicken with sauce just before serving or pour two-thirds of sauce over chicken and broil for 2-3 minutes.
- Garnish with green onions and sesame seeds before serving.
- Serve over rice with your favorite vegetables for a complete meal.