Crispy Baked Orange Chicken (Printable Version)
Tender chicken coated in crispy panko, baked and tossed in a bright orange glaze.
# Ingredients Required:
→ Chicken Coating
01 -
900 grams boneless, skinless chicken breast, cut into bite-sized pieces
02 -
120 grams cornstarch
03 -
2 large eggs, beaten
04 -
150 grams panko breadcrumbs
05 -
1 teaspoon salt
06 -
0.5 teaspoon black pepper
07 -
0.5 teaspoon garlic powder
08 -
Cooking spray or oil for baking
→ Orange Sauce
09 -
240 milliliters fresh orange juice
10 -
1 tablespoon orange zest
11 -
60 milliliters low-sodium soy sauce
12 -
110 grams honey
13 -
2 tablespoons rice vinegar
14 -
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
15 -
1 teaspoon sesame oil
16 -
0.5 teaspoon ground ginger
17 -
0.5 teaspoon red pepper flakes (optional)
18 -
2 cloves garlic, minced
# Guide to Cooking:
01 -
Preheat oven to 200°C and line a baking sheet with parchment paper or place a wire rack on top.
02 -
Place cornstarch, salt, pepper, and garlic powder in one bowl; beaten eggs in another; and panko breadcrumbs in a third bowl.
03 -
Dredge chicken pieces first in the cornstarch mixture, then dip into the beaten eggs, and finally coat evenly with panko breadcrumbs. Arrange on the prepared baking sheet with space between pieces.
04 -
Lightly spray coated chicken with cooking spray and bake for 20-25 minutes, turning halfway through until golden brown and internal temperature reaches 75°C.
05 -
While chicken bakes, combine orange juice, orange zest, soy sauce, honey, rice vinegar, sesame oil, ground ginger, red pepper flakes, and minced garlic in a saucepan over medium heat.
06 -
Stir in cornstarch slurry and cook for 2-3 minutes until sauce thickens.
07 -
Transfer baked chicken to a large bowl, pour warm orange sauce over it, and toss to coat evenly.
08 -
Serve immediately over rice, quinoa, or stir-fried vegetables and garnish with sesame seeds and sliced green onions.
# Extra Suggestions:
01 -
For extra crispiness, use a wire rack on the baking sheet. Adjust red pepper flakes to taste. Ensure chicken reaches an internal temperature of 75°C for safe consumption.