Baked Orange Chicken
This is a healthier version of our favorite takeout-style orange chicken and only takes around 30 minutes to make. Instead of frying the chicken, I like to coat it in breadcrumbs before baking it. This gives the chicken a crispy coating without all the oil.
Ingredients
- 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
Instructions
- 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.
Serving: 0.5of recipe, Calories: 565kcal, Carbohydrates: 98.7g, Protein: 27.4g, Fat: 7g, Saturated Fat: 1.9g, Sodium: 983mg, Fiber: 2.7g, Sugar: 33.6g, NET CARBS: 96
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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