We love this recipe for Baked Orange Chicken, a Panda Express Orange Chicken copycat! Who doesn't love Panda Express Orange Chicken? And now you can make this delicious recipe at home. Plus this version is baked, with no deep-fryer needed...
I have made Baked Orange Chicken a couple of times now. Once with thigh meat and once with breast meat, and we loved it both times. We are slightly split on chicken meat preferences at our dinner table, but to be fair I wanted to make it with both types of chicken meat, to see if it was better one way or the other.
And you know what, it is not. There were no leftovers when I use the thigh meat and no leftovers when I use the breast meat. So I think it is fair to say, use the meat you prefer, when you make Baked Orange Chicken for you dinner!
Don't let the wet hand/dry hand instructions throw you...
I know when you read through the recipe for Baked Orange Chicken and see the instructions for dipping the chicken pieces, the note on using a wet hand and a dry hand, you may be tempted to just say, "let's go get take-out". But I hope you don't!
The actual dipping takes about 10 minutes at which point the chicken is popped into the oven to bake. Leaving you to make the sauce, which is easy, even thought it does have a few ingredients listed. But just know that the sauce is more delicious than you can imagine!
Once the chicken comes out of the oven and is placed into a serving bowl, you will know that the investment of time was a good thing indeed! Ladle the sauce over the chicken pieces, toss gently then present a delicious meal of Baked Orange Chicken to your family! Add some steamed brown rice on one side, and broccoli, steamed or oven roasted on the other side, and call the family to dinner...
Some additional thoughts on this recipe:
If you prep the broccoli ahead, you can put it in to roast while the chicken pieces are baking.
Whether you use dried bread crumbs or Panko, buzz them a bit in the food processor. The end result is worth the extra moment of prep time. The coating will be thinner and crunchier.
Ingredients needed for this recipe:
- fine dry breadcrumbs or Panko crumbs
- eggs
- flour, regular or whole wheat
- salt
- pepper
- chicken
- oil
- fresh ginger
- garlic
- crushed red pepper
- rice wine
- soy sauce
- sugar
- white vinegar
- toasted sesame oil
- a large fresh orange
- cornstarch
You will also need the following:
- 10X15 baking pan
- parchment paper
- three small bowls
- measuring spoons
- kitchen knife
- cutting board
- citrus zester
- citrus juicer or reamer
- small fork
- tongs
Now we ready to begin!
Baked Orange Chicken
inspired by dinner then dessert
400-degree oven
UPDATED: 03.07.2024
1 1/4 c fine dry bread crumbs or Panko breading crumbs
2 eggs
1 c flour - we used white whole wheat flour
1 t salt
1/4 t pepper
2 pounds chicken thighs
1 T oil - we used avocado oil
1 1/2 T minced fresh ginger
1/4 t crushed red pepper
2 cloves garlic, minced
2 T rice wine or dry white wine
3 T soy sauce
10 T (2/3 cup) sugar
10 T (2/3 cup) white vinegar
2 t toasted sesame oil
1 large orange, zest the rind and juice the fruit
2 T cornstarch
If using the Panko or coarse dry bread crumbs place them into a food processor, pulsing until the crumbs are reduced in size, and small in size like fine dry bread crumbs. Place the processed crumbs into a bowl, set them aside.
Place the flour, 1 t salt, and the pepper into a third small bowl, using the fork combine well. set aside.
Place the two eggs into a small bowl, beat well using the fork, set aside.
Cut the chicken thighs into 1-inch pieces. Prepare a baking pan (a jelly roll pan works great for this) with a parchment lining, set aside.
Breading the chicken: You will want to use the wet-hand and dry-hand methods. I used my left hand to dip the chicken pieces into the flour and then the egg, and placing the egg-coated pieces into the Panko crumbs. I used my right hand to dip and turn the chicken pieces into the Panko crumbs and place the coated chicken pieces onto the baking tray.
Step one, dip the chicken pieces into the flour, shake gently to remove excess.
Step two, dip the floured chicken into the beaten egg, turning over if needed, then remove the dipped chicken piece from the egg mixture allowing the excess to drain off.
Step three, dip the egg-coated chicken pieces into the Panko crumbs, turning over if needed. Then place on the parchment-lined baking pan.
Spritz or brush lightly with oil. Bake for 20 minutes.
While the chicken is baking, make the orange sauce. Zest the orange, then cut in half and ream the juice. Measure 1/3 cup orange juice, set aside for the orange sauce. Save the remaining juice (if any) for another use.
Place the 1 T oil in the bottom of a medium-sized saucepan. Gently warm the oil, add the minced ginger, crushed red pepper. and the garlic. Let the mixture warm over medium-low heat until fragrant.
Add the sugar, vinegar, soy sauce, rice wine. Bring to a boil. Stir the cornstarch into the reserved orange juice. Stir until smooth and no lumps remain. Stir into the saucepan and let the mixture come to a full boil, and thicken. Stir in the toasted sesame oil. Set cooked sauce aside.
When chicken is baked, using tongs, remove the chicken from the parchment paper and place it into a serving bowl. Spoon the sauce over the chicken, tossing if needed to make sure each piece is coated with the sauce, and serve.
Storage options for Baked Orange Chicken. Store covered in the refrigerator for up to three days. I do not recommend freezing this recipe, due to a loss in quality of texture. (but you won't have leftovers...)
UPDATE: For your convenience, a "copy and paste" version of Baked Orange Chicken has been included below.
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Printable "copy and paste" version:
Baked Orange Chicken
inspired by dinner then dessert
400-degree oven
UPDATED: 03.07.2024
1 1/4 c fine dry bread crumbs or Panko breading crumbs
2 eggs
1 c flour - we used white whole wheat flour
1 t salt
1/4 t pepper
2 pounds chicken thighs
1 T oil - we used avocado oil
1 1/2 T minced fresh ginger
1/4 t crushed red pepper
2 cloves garlic, minced
2 T rice wine or dry white wine
3 T soy sauce
10 T (2/3 cup) sugar
10 T (2/3 cup) white vinegar
2 t toasted sesame oil
1 large orange, zest the rind and juice the fruit
2 T cornstarch
If using the Panko or coarse dry bread crumbs place them into a food processor, pulsing until the crumbs are reduced in size, and small in size like fine dry bread crumbs. Place the processed crumbs into a bowl, set them aside.
Place the flour, 1 t salt, and the pepper into a third small bowl, using the fork combine well. set aside.
Place the two eggs into a small bowl, beat well using the fork, set aside.
Cut the chicken thighs into 1-inch pieces. Prepare a baking pan (a jelly roll pan works great for this) with a parchment lining, set aside.
Breading the chicken: You will want to use the wet-hand and dry-hand method. I used my left hand to dip the chicken pieces into the flour and then the egg, and placing the egg-coated pieces into the Panko crumbs. I used my right hand to dip and turn the chicken pieces into the Panko crumbs and place the coated chicken pieces onto the baking tray.
Step one, dip the chicken pieces into the flour, shake gently to remove excess.
Step two, dip the floured chicken into the beaten egg, turning over if needed, then remove the dipped chicken piece from the egg mixture allowing the excess to drain off.
Step three, dip the egg-coated chicken pieces into the Panko crumbs, turning over if needed. Then place on the parchment-lined baking pan.
Spritz or brush lightly with oil. Bake for 20 minutes.
While the chicken is baking, make the orange sauce. Zest the orange, then cut in half and ream the juice. Measure 1/3 cup orange juice, set aside for the orange sauce. Save the remaining juice (if any) for another use.
Place the 1 T oil in the bottom of a medium-sized saucepan. Gently warm the oil, add the minced ginger, crushed red pepper. and the garlic. Let the mixture warm over medium-low heat until fragrant.
Add the sugar, vinegar, soy sauce, rice wine. Bring to a boil. Stir the cornstarch into the reserved orange juice. Stir until smooth and no lumps remain. Stir into the saucepan and let the mixture come to a full boil, and thicken. Stir in the toasted sesame oil. Set cooked sauce aside.
When chicken is baked, using tongs, remove the chicken from the parchment paper and place it into a serving bowl. Spoon the sauce over the chicken, tossing if needed to make sure each piece is coated with the sauce, and serve.
Storage options for Baked Orange Chicken. Store covered in the refrigerator for up to three days. I do not recommend freezing this recipe, due to a loss in quality of texture. (but you won't have leftovers...)
~~~~
I've never eaten at Panda Express (not sure there's one in my area), but I do like orange chicken. I like the idea of baking instead of frying. I wonder if this could be made in a air-fryer.
ReplyDeleteI think that would work just fine, let me know!
DeleteI’ve not had the Panda Express chicken but the orange chicken at Trader Joe’s is pretty amazing. Great knockoff recipe. Glad you shared it.
ReplyDeleteIronically I have never had the Trader Joe's brand! But this one is real close to Panda and real tasty! Thanks for stopping by.
DeleteWhen my son lived in the US for a couple of years he used to love this meal from Panda Express.
ReplyDeleteWhen we lived in WA state, we ate at Panda so it was great fun to come across this recipe! Their Orange Chicken was one of my favorites, and this recipe is really really close! I prefer this baked version however for many reasons, like calories! Thanks for stopping by.
DeleteThis looks and sounds delicious, I've had lemon chicken before but never orange chicken, will be trying this on my family for sure. #SundaysOnSilverado
ReplyDeleteI am sure, you will love it! I have made it with oranges and once with tangerine juice and zest, both were outstanding. I tend to cook with what I have, hence the tangerines!
DeleteOrange chicken is our favorite from Panda, the one from TJ's isn't bad but not the same. Love the idea of baking instead of frying. Thank you for bringing it to Fiesta Friday.
ReplyDeleteThank you, and thanks for hosting Fiesta Friday!
DeleteThis looks better than Panda's!! Thanks for sharing at the What's for Dinner party - Have a fabulous week.
ReplyDeleteThank you, it sure is good!
DeleteLooks good. Thanks so much for linking up with me at the Unlimited Link Party 25. Pinned!
ReplyDeleteYou're welcome, thanks for hosting The Unlimited Link Party.
DeleteI just made orange chicken for the first time for my family earlier this month and it was a huge hit but the recipe I used called for pan frying it (which meant lots and lots of batches for us)... which made it very time consuming. I think I'd like this recipe a whole lot more and it will be healthier too! We'll have to try this when I make up next month's menu and compare.
ReplyDeleteJoanne, we loved this baked version!
DeleteI can't wait to try this! I'll be featuring this at Thursday Favorite Things tomorrow. :)
ReplyDeletePam, thanks so much!
DeleteI love orange chicken, and I don't think I've ever made it before. I'd love to try this. I'll be featuring this post today at Thursday Favorite Things, starting at 10:00 am CST. So glad you shared it with us!
ReplyDeletePam, thank you!
DeleteLooking so incredibly good - wow. Will have to try this next time with Chicken
ReplyDeleteEsme, thank you! Orange Chicken is a favorite around here. I like this baked version very much.
Delete