Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 servings
Easily make the popular Panda express orange chicken at home with this baked orange chicken recipe. A copycat version that is healthier, but with the same superb goodness. Pair this up with Chinese steamed rice or your other top picks Chinese dishes for a simple and filling meal that your entire family will surely ask for again and again!
Ingredients
2 lbs chicken thighs, boneles, skinless
1 c. panko breadcrumbs
1 tbsp vegetable oil, divided
2 large eggs, beaten
1/2 c. flour
1 1/2 tbsp ginger, minced
2 tsp garlic, minced
1/2 tsp crushed red pepper
2 tbsp rice wine (white wine works too)
1/4 c. orange juice, from the orange
1 tsp sesame oil
10 tbsp white vinegar
3 tbsp low sodium soy sauce
10 tbsp sugar
1 orange, zested
1 tbsp cornstarch
How to make Baked Orange Chicken
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: In a food processor, add the Panko and pulse until the crumbs are smaller. Transfer the panko to a bowl. In another bowl, add the smaller chunks of chicken. In the third bowl, whisk the eggs and place the flour in a different bowl.
Step 3: Into the flour, dip the pieces of chicken, then coat in the egg and breadcrumbs. On a greased baking sheet, place the breaded chicken pieces. Pop in the preheated oven and bake for about 20 to 25 minutes.
Step 4: To make the sauce, add the rest of the vegetable oil to a saucepan along with the ginger, garlic, and crushed red peppers. Heat for 30 seconds over medium heat until aromatic.
Step 5: To the pan, add the remaining sauce ingredients. Bring everything to a boil until the sauce has thickened. Turn the heat off. When the chicken is done baking, toss them into the sauce.
Step 6: Serve and enjoy!
Nutrition Facts:
Calories: 388 kcal | Carbohydrates: 33g | Protein: 33g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 213mg | Sodium: 505mg | Potassium: 497mg | Fiber: 1g | Sugar: 23g | Vitamin A: 260IU | Vitamin C: 17.1mg | Calcium: 53mg | Iron: 2.2mg
Ingredients
- 2 lbs chicken thighs, boneles, skinless
- 1 c. panko breadcrumbs
- 1 tbsp vegetable oil, divided
- 2 large eggs, beaten
- 1/2 c. flour
- 1 1/2 tbsp ginger, minced
- 2 tsp garlic, minced
- 1/2 tsp crushed red pepper
- 2 tbsp rice wine (white wine works too)
- 1/4 c. orange juice, from the orange
- 1 tsp sesame oil
- 10 tbsp white vinegar
- 3 tbsp low sodium soy sauce
- 10 tbsp sugar
- 1 orange, zested
- 1 tbsp cornstarch
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: In a food processor, add the Panko and pulse until the crumbs are smaller. Transfer the panko to a bowl. In another bowl, add the smaller chunks of chicken. In the third bowl, whisk the eggs and place the flour in a different bowl.
Step 3: Into the flour, dip the pieces of chicken, then coat in the egg and breadcrumbs. On a greased baking sheet, place the breaded chicken pieces. Pop in the preheated oven and bake for about 20 to 25 minutes.
Step 4: To make the sauce, add the rest of the vegetable oil to a saucepan along with the ginger, garlic, and crushed red peppers. Heat for 30 seconds over medium heat until aromatic.
Step 5: To the pan, add the remaining sauce ingredients. Bring everything to a boil until the sauce has thickened. Turn the heat off. When the chicken is done baking, toss them into the sauce.
Step 6: Serve and enjoy!
