Description
This Baked Orange Chicken recipe combines tender chicken thighs with a flavorful orange glaze for a delicious and easy-to-make dish.
Ingredients
Units
Scale
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Main Ingredients:
- 1 cup panko breadcrumbs
- 2 pounds chicken thighs, boneless skinless
- 2 large eggs, beaten
- 1/2 cup flour
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Orange Glaze:
- 1 tablespoon vegetable oil
- 1 1/2 tablespoons fresh ginger, minced
- 2 teaspoons garlic, minced
- 1/2 teaspoon crushed red pepper
- 1 tablespoon cornstarch
- 2 tablespoons rice wine or white wine
- 1/4 cup orange juice
- 1 teaspoon sesame oil
- 3 tablespoons low sodium soy sauce
- 10 tablespoons sugar
- 10 tablespoons white vinegar
- 1 orange, zested
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Bread the Chicken: In separate bowls, place flour, beaten eggs, and panko breadcrumbs. Dredge each chicken thigh in flour, then dip in beaten eggs, and coat with panko breadcrumbs.
- Bake the Chicken: Place breaded chicken thighs on the prepared baking sheet and bake for about 25-30 minutes until golden and cooked through.
- Make the Orange Glaze: In a saucepan, heat vegetable oil and sauté ginger, garlic, and crushed red pepper. Add cornstarch, rice wine, orange juice, sesame oil, soy sauce, sugar, vinegar, and orange zest. Cook until thickened.
- Glaze the Chicken: Once the chicken is baked, brush each thigh with the prepared orange glaze.
- Serve: Serve the Baked Orange Chicken hot with steamed rice or vegetables.
Notes
- You can adjust the sweetness or spiciness of the glaze according to your preference.
- For a crispy finish, broil the chicken for a few minutes after glazing.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 20 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg