Description
This Baked Orange Chicken recipe delivers crispy oven-baked chicken tossed in a sweet and tangy homemade orange sauce. It’s healthier than takeout, quick to prepare, and full of bold flavor.
Ingredients
2 cups (200 g) panko breadcrumbs
Oil spray
3 medium chicken breasts (475 g), cut into 2-inch cubes
1 tsp garlic powder
1/2 tsp cracked black pepper
1 tsp salt
3/4 cup (115 g) all-purpose flour
2 eggs, whisked
1 tbsp olive oil
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp sesame oil
2 tbsp hoisin sauce
1 cup (250 ml) fresh orange juice
1/4 cup (50 g) orange marmalade (optional)
1 tbsp ketchup
2 tsp light soy sauce
1 tbsp honey
2 tbsp sesame seeds
Steamed rice, for serving
Chopped chives or green onions for garnish
Instructions
1. Preheat the oven to 350°F (180°C). Spread panko on a baking tray, spray with oil, and toast for 10 minutes. Let cool.
2. Cut chicken into cubes. Season with garlic powder, pepper, and salt.
3. Set up breading bowls: flour, eggs, and toasted panko. Dredge each piece in flour, dip in egg, then coat in panko.
4. Place breaded chicken on a tray. Spray with oil and bake for 20 minutes.
5. Heat oil in a pan. Add garlic and ginger. Cook for 30 seconds.
6. Add sesame oil, hoisin, orange juice, marmalade, ketchup, soy sauce, and honey. Simmer 3–4 minutes.
7. Toss baked chicken in sauce to coat.
8. Serve over rice. Top with sesame seeds and chopped chives or green onions.
Notes
Use freshly squeezed orange juice for best flavor.
Toast breadcrumbs first for extra crunch and golden color.
Store leftovers in an airtight container for up to 3 days.
Reheat in the oven at 350°F (180°C) for 15–20 minutes.
Freeze for later use and reheat from frozen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 27
- Sodium: 1177
- Fat: 11
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 1
- Carbohydrates: 71
- Fiber: 3
- Protein: 11
- Cholesterol: 82