Orange chicken is made a little healthier while still retaining its crispy coating through baking. This is an easy weekday meal.
I’ve been on a quest to make some of Mr. K’s favorite dishes healthier. While I really liked the healthier orange chicken I made last time, Mr. K wasn’t as much of a fan. He missed the crunchy coating and complained that the dish tasted “too much like chicken.”
So I have been working on a baked crunchy version. The chicken is coated in bread crumbs and baked until crispy. Then it is drizzled with the orange glaze right before serving.
Be sure to try my Slow Cooker Orange Chicken for an easy and even healthier option!
Baked Orange Chicken
- 1/2 lb boneless chicken thighs cut into 1-inch pieces
- 1 cup panko bread crumbs
- 1 extra-large egg whisked
For the sauce:
- 2 tbsp water
- 1/4 cup + 2 tbsp orange juice
- 1/4 cup granulated white sugar
- 3 tbsp vinegar
- 1/8 cup light soy sauce
- 1 clove garlic minced
- 1/4 tsp ginger minced
- 1 tsp sriracha
- 2 tsp cornstarch + 1 tbsp water
- Preheat oven to 400°F. Dip chicken pieces in egg and then roll in bread crumbs until fully coated and place on a baking sheet lined with parchment paper. Repeat until all chicken is coated. Bake for 15-20 minutes until chicken coating is a light brown and is crunchy.
- While chicken is cooking, make the sauce on the stove. Add all sauce ingredients except the 1 tsp cornstarch + 1 tbsp water. Bring to a low boil. In a small bowl, dissolve cornstarch in water, then add to the mixture. Stir until sauce boils again and cook until sauce thickens. Toss chicken in sauce right before serving. Garnish with fresh chopped cilantro if desired.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.