A healthier twist on the Chinese takeout classic with crispy oven-baked chicken pieces tossed in a sweet, tangy orange sauce made with fresh ginger, garlic and orange zest.

Prep Time 10 Minutes
Cook Time 20 Minutes
Total Time 30 Minutes

Ingredients

For the Chicken
2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
1 cup panko breadcrumbs
2 large eggs, beaten
½ cup all-purpose flour
Cooking spray or additional vegetable oil for brushing
For the Orange Sauce
1 tablespoon vegetable oil
1½ tablespoons fresh ginger, minced
2 teaspoons garlic, minced (about 2 cloves)
½ teaspoon crushed red pepper flakes
1 tablespoon cornstarch
2 tablespoons rice wine (or dry white wine)
¼ cup fresh orange juice (from 1 large orange)
1 teaspoon sesame oil
3 tablespoons low-sodium soy sauce
10 tablespoons granulated sugar (about ⅔ cup)
10 tablespoons white vinegar (about ⅔ cup)
Zest of 1 orange

Instructions

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.
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.
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.
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.
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.
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.
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.

Notes
This healthier version uses baking instead of deep-frying, cutting down on oil and calories while maintaining a crispy texture.
For extra orange flavor, add some orange segments as garnish when serving.
The sauce can be made a day ahead and stored in the refrigerator; just reheat before tossing with the freshly baked chicken.
Processing the panko breadcrumbs makes them finer, helping them adhere better to the chicken and creating a more even coating.

Tools You’ll Need
Baking sheet
Parchment paper or silicone baking mat
Food processor
Four shallow bowls for breading station
Medium saucepan
Whisk

Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
Contains gluten (flour, panko breadcrumbs)
Contains eggs
Contains soy (soy sauce)
Contains sesame (sesame oil)

Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Calories: 388
Total Fat: 11 g
Total Carbohydrate: 33 g
Protein: 33 g