I’m still chasing the ideal orange chicken recipe—if you have one, please share. A previous attempt fell flat, likely because it used far too few ingredients. This version tastes closer to the authentic takeout sauce, and I baked the chicken instead of frying to reduce excess oil.
I also increased the sauce so there’s more to coat the chicken and to drizzle over rice. The original made just enough to coat the pieces but not enough to serve on the side. With this adjustment, the meal felt complete and satisfying.
Baked Orange Chicken
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Ingredients
- 1 lb boneless skinless chicken breasts, (about 2 breasts, cut into 1-inch cubes)
- ¼ cup all-purpose flour
- ½ tsp garlic powder
- 1 tsp kosher salt
- ½ tsp pepper
- 1 large egg
- 2 Tbsp milk
- 1 ½ cups panko bread crumbs
- 2 oranges, zest from one, fresh-squeezed juice from both (about ¾–1 cup)
- water, (added to juice to make 1 ¾ cups liquid total)
- ¼ cup rice vinegar, plus 2 Tbsp
- 3 Tbsp low sodium soy sauce
- 1 cup brown sugar
- 1 tsp finely grated ginger
- 2 cloves garlic, minced
- 2 Tbsp cornstarch
- 2 Tbsp cold water
- chopped green onions
Instructions
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Preheat the oven to 425°F (220°C). Set up three shallow dishes: one with flour mixed with garlic powder, salt, and pepper; one with the egg whisked with milk; and one with the panko breadcrumbs.
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Dredge each chicken piece first in the flour mixture, then dip in the egg mixture, and finally coat with panko. Arrange the coated pieces on a well-greased baking sheet in a single layer.
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Bake for 10 minutes, then turn the pieces and bake another 10 minutes, or until the chicken is cooked through and the coating is golden and crisp.
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While the chicken bakes, combine the orange juice, orange zest, water, rice vinegar, and soy sauce in a saucepan over medium heat. Stir in the brown sugar, grated ginger, and minced garlic and bring the mixture to a simmer. Mix the cold water with cornstarch to form a slurry, then whisk it into the simmering sauce until it thickens. Keep warm.
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When the chicken is done, lightly spray a large skillet or wok and heat it over high. Add the baked chicken and toss briefly, then add the sauce gradually, tossing until each piece is glossy and well coated. The sauce should sizzle when it hits the pan. Reserve any extra sauce for serving.
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Serve the orange chicken over rice, garnish with chopped green onions, and offer the reserved sauce on the side for extra sauciness.
Notes
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