How To Make Baked Orange Chicken
This orange chicken recipe is baked instead of fried, making it a healthier alternative to a Chinese takeaway favorite. Make it in less than 30 minutes.
Serves:
Ingredients
- 1cupPanko Breadcrumbs
- 2lbschicken thighs,boneless skinless
- 2largeeggs,beaten
- ½cupflour
- 1tbspvegetable oil,divided
- 1½tbspginger,minced
- 2tspgarlic,minced
- ½tspred pepper,crushed
- 1tbspcornstarch
- 2tbsprice wine,or white wine
- ¼cuporange juice,fresh
- 1tspsesame oil
- 3tbspsoy sauce,low sodium
- 10tbspsugar
- 10tbspwhite vinegar
- 1orange,zested
Instructions
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Preheat the oven to 400 degrees F. Add the panko to a food processor and pulse until the crumbs are much smaller, like regular breadcrumbs.
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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 bowl.
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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).
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Bake for 20 to 25 minutes. While the chicken is baking, make the sauce.
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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.
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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.
Nutrition
- Calories: 576.65kcal
- Fat: 30.31g
- Saturated Fat: 7.65g
- Trans Fat: 0.15g
- Monounsaturated Fat: 13.11g
- Polyunsaturated Fat: 6.35g
- Carbohydrates: 42.37g
- Fiber: 1.28g
- Sugar: 24.20g
- Protein: 30.14g
- Cholesterol: 210.17mg
- Sodium: 601.47mg
- Calcium: 57.01mg
- Potassium: 450.25mg
- Iron: 1.77mg
- Vitamin A: 65.28µg
- Vitamin C: 17.48mg
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