Baked Orange Chicken - Bestrecipe005


  • 1 cup panko breadcrumbs
  • 2 pounds chicken thighs , boneless skinless
  • 2 large eggs , beaten
  • 1/2 cup flour
  • 1 tablespoon vegetable oil , divided
  • 1 1/2 tablespoons ginger , minced
  • 2 teaspoons garlic , minced
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon cornstarch
  • 2 tablespoons rice wine (white wine works too)
  • 1/4 cup orange juice , from the orange
  • 1 teaspoon sesame oil
  • 3 tablespoons low sodium soy sauce
  • 10 tablespoons sugar
  • 10 tablespoons white vinegar
  • 1 orange , zested

    Note: click on times in the instructions to start a kitchen
timer while cooking. 

  1. Preheat the oven to 400 degrees and add the panko to a food
    processor and pulse until the crumbs are much smaller, like regular
  2. Add the panko to one bowl, the chicken (cut into small
    chunks) in a second bowl, the eggs in a third bowl, and the flour in a fourth
  3. Dip the chicken pieces into the flour, then egg, then
    breadcrumbs and place on baking sheet, then spray with cooking spray (or brush
    lightly with vegetable oil). 
  4. Bake for 20-25 minutes, while the chicken is baking, make
    the sauce. 
  5. Add the remaining tablespoon vegetable oil, ginger, garlic
    and crushed red peppers to a saucepan on medium heat and cook for 30 seconds
    until fragrant. 
  6. Add the rest of the sauce ingredients, bring to a boil until
    it thickens then turn off the heat and wait for the chicken to finish baking,
    then toss the chicken with the sauce and serve.

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