Instructions:

Step 01

Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat. Place the panko breadcrumbs in a food processor and pulse several times until they reach a finer texture similar to regular breadcrumbs. This helps them adhere better to the chicken.

Step 02

Arrange your breading station with four separate bowls: one with the flour, one with beaten eggs, one with the processed panko breadcrumbs, and one containing the chicken chunks. Season the flour with a pinch of salt and pepper if desired.

Step 03

Working with a few pieces at a time, dredge the chicken first in the flour (shaking off excess), then dip into the beaten eggs, and finally coat in the panko breadcrumbs, pressing gently to ensure even coverage. Place the breaded chicken pieces on the prepared baking sheet, leaving a little space between each piece.

Step 04

Spray the breaded chicken pieces lightly with cooking spray or brush with a small amount of vegetable oil to help them brown. Bake in the preheated oven for 20-25 minutes until golden brown and crispy, flipping halfway through. The internal temperature should reach 165°F.

Step 05

While the chicken is baking, make the sauce. In a medium saucepan, heat the tablespoon of vegetable oil over medium heat. Add the minced ginger, garlic, and crushed red pepper flakes. Cook for about 30 seconds until fragrant, stirring constantly to prevent burning.

Step 06

Add the cornstarch, rice wine, orange juice, sesame oil, soy sauce, sugar, white vinegar, and orange zest to the saucepan. Whisk to combine and remove any lumps. Bring the mixture to a boil, then reduce the heat and simmer for 2-3 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat.

Step 07

When the chicken is done baking, transfer it to a large bowl. Pour the warm orange sauce over the chicken and gently toss until all pieces are evenly coated. Serve immediately while hot and crispy.