How to Make Orange Chicken
Learn how to make Orange Chicken for an easy dinner that's tasty than any takeout!
Servings: 4 servings
Equipment
Ingredients
- 1 pound boneless chicken breast cut into 1-inch pieces (thighs can be substituted if you prefer dark meat)
- 1 extra large egg whisked
- 1/2 cup organic unbleached flour
- 1 cup panko bread crumbs
Sauce:
- 2 Tablespoons water
- 1/2 cup orange juice preferably fresh squeezed
- 1/4 cup granulated organic sugar
- 3 Tablespoons rice wine vinegar
- 1/8 cup low sodium soy sauce or coconut aminos
- 1 clove garlic minced
- 1 teaspoon fresh ginger minced
- 1 teaspoon sriracha
- 2 teaspoons ketchup
- 2 teaspoons cornstarch + 1 tbsp water
- *optional: add crushed red pepper for added heat
Instructions
- Preheat oven to 400 degrees Fahrenheit. Spray a sheet tray with non-stick cooking spray.1 pound boneless chicken breast, 1/2 cup organic unbleached flour, 1 extra large egg, 1 cup panko bread crumbs
- Dip chicken pieces in egg, then roll in flour, and then roll in bread crumbs until fully coated. Place on a baking sheet.
- Bake for 15-20 minutes until chicken is cooked through and lightly browned.
- Add all sauce ingredients except the cornstarch and 1 tablespoon water. Bring to a low boil. In a small bowl, dissolve cornstarch in water, then add to the mixture. Stir until sauce boils again and cook just until thickens, reduce heat.2 Tablespoons water, 1/2 cup orange juice, 1/4 cup granulated organic sugar, 3 Tablespoons rice wine vinegar, 1/8 cup low sodium soy sauce or coconut aminos, 1 clove garlic, 1 teaspoon fresh ginger, 1 teaspoon sriracha, 2 teaspoons ketchup, 2 teaspoons cornstarch + 1 tbsp water, *optional: add crushed red pepper for added heat
- Add chicken to pan and coat in the sauce.
- Garnish with green onions, and enjoy!
Video
Notes
Storage:
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a pan or air fryer to help revive the crispiness.
- Freeze the cooked chicken on a baking sheet before transferring it to a freezer bag. Store the sauce separately in an airtight container. Both will last about 3 months. Reheat from frozen in the oven for the best texture.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a pan or air fryer to help revive the crispiness.
- Freeze the cooked chicken on a baking sheet before transferring it to a freezer bag. Store the sauce separately in an airtight container. Both will last about 3 months. Reheat from frozen in the oven for the best texture.
Nutrition
Serving: 1serving | Calories: 403kcal | Carbohydrates: 40g | Protein: 30g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 534mg | Potassium: 414mg | Fiber: 1g | Sugar: 17g | Vitamin A: 230IU | Vitamin C: 17mg | Calcium: 57mg | Iron: 2mg
