Baked Orange Chicken

A healthier twist on the Chinese takeout classic with crispy oven-baked chicken pieces tossed in a sweet, tangy orange sauce made with fresh ginger, garlic and orange zest.

Difficulty: Intermediate

Cuisine: Chinese-American

Yield: 6 Servings

Dietary: Dairy-Free

Ingredients

→ For the Chicken

01 2 pounds boneless skinless chicken thighs, cut into 1-inch chunks

02 1 cup panko breadcrumbs

03 2 large eggs, beaten

04 ½ cup all-purpose flour

05 Cooking spray or additional vegetable oil for brushing

→ For the Orange Sauce

06 1 tablespoon vegetable oil

07 1½ tablespoons fresh ginger, minced

08 2 teaspoons garlic, minced (about 2 cloves)

09 ½ teaspoon crushed red pepper flakes

10 1 tablespoon cornstarch

11 2 tablespoons rice wine (or dry white wine)

12 ¼ cup fresh orange juice (from 1 large orange)

13 1 teaspoon sesame oil

14 3 tablespoons low-sodium soy sauce

15 10 tablespoons granulated sugar (about ⅔ cup)

16 10 tablespoons white vinegar (about ⅔ cup)

17 Zest of 1 orange

Instructions:

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