Ingredients1 cup panko breadcrumbs2 pounds chicken thighs , boneless skinless2 large eggs , beaten1/2 cup flour1 tablespoon vegetable oil , divided1 1/2 tablespoons ginger , minced2 teaspoons garlic , minced1/2 teaspoon crushed red pepper1 tablespoon cornstarch2 tablespoons rice wine (white wine works too)1/4 cup orange juice , from the orange1 teaspoon sesame oil3 tablespoons low sodium soy sauce10 tablespoons sugar10 tablespoons white vinegar1 orange , zestedInstructions Note: click on times in the instructions to start a kitchen timer while cooking.
- 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.
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Baked Orange Chicken