Baked Orange Chicken made with Panda Express Orange Chicken Copycat Sauce with an easy baked recipe that's easier and healthier than frying in 30 minutes!
Baked Orange Chicken takes the most difficult part of making my crazy popular orange chicken recipe out of the equation (that would be the deep frying). Most people don’t like deep frying because it can be dangerous, messy and it takes a lot of oil. This recipe is so much easier but uses the same delicious sauce you love and easy enough for dinner tonight.
Ingredients
- 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
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| Baked Orange Chicken |
Instructions
- Preheat the oven to 400 degrees and add the panko to a food processor and pulse until the crumbs are much smaller, like regular breadcrumbs.
- 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.
- 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).
- Bake for 20-25 minutes, while the chicken is baking, make the sauce.
- 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.
- 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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