Baked Orange Chicken

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. 

  1. 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.
  2. 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.
  3. 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). 
  4. Bake for 20-25 minutes, while the chicken is baking, make the sauce.
  5.  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. 
  6. 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
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