Baked Orange Chicken

6 servings


10 minutes

active time

30 minutes

total time


1 cup panko breadcrumbs

2 pounds chicken thighs (, boneless skinless)

2 large eggs (, beaten)

1/2 cup flour

1 tablespoon vegetable oil (, divided)

1 1/2 tablespoons fresh ginger (, minced)

2 teaspoons garlic (, minced)

1/2 teaspoon crushed red pepper

1 tablespoon cornstarch

2 tablespoons rice wine ((white wine works too))

1/4 cup orange juice (, from the orange)

1 teaspoon sesame oil

3 tablespoons low sodium soy sauce

10 tablespoons sugar

10 tablespoons white vinegar

1 orange (, zested)


Preheat the oven to 400 degrees and add the panko to a food processor and pulse until the crumbs are much smaller, like regular breadcrumbs.

Add the panko to one bowl, the chicken (cut into small chunks) in a second bowl, the eggs in a third bowl, and the flour in a fourth bowl.

Dip the chicken pieces into the flour, then egg, then breadcrumbs and place on baking sheet, then spray with cooking spray (or brush lightly with vegetable oil).

Bake for 20-25 minutes, while the chicken is baking, make the sauce.

Add the remaining tablespoon vegetable oil, ginger, garlic and crushed red peppers to a saucepan on medium heat and cook for 30 seconds until fragrant.

Add the rest of the sauce ingredients, bring to a boil until it thickens then turn off the heat and wait for the chicken to finish baking, then toss the chicken with the sauce and serve.


Serving Size



388 kcal

Total Fat

11 g

Saturated Fat

4 g

Unsaturated Fat


Trans Fat



213 mg


505 mg

Total Carbohydrate

33 g

Dietary Fiber

1 g

Total Sugars

23 g


33 g

6 servings


10 minutes

active time

30 minutes

total time
Start Cooking