Restaurant Style Orange Chicken

Ingredients

• 1 cup Panko Breadcrumbs (processed in food processor to finer texture)
• 2 Eggs (large, room temperature)
• 0.5 cup All-Purpose Flour (sifted)
• 2 tablespoons Cold Water (add gradually to thin batter)
• 1.5 pounds Boneless Skinless Chicken Thighs (cut into 1‑inch cubes; thighs stay juicier than breasts)
• 3 tablespoons Olive Oil (divided: some for pan, some for sauce)
• 6 cloves Garlic (minced)
• 2 inch piece Fresh Ginger (finely chopped or grated)
• 0.5 teaspoon Crushed Red Pepper Flakes (optional for heat)
• 2 tablespoons Rice Wine Vinegar
• 0.25 cup Orange Juice (freshly squeezed if possible)
• 1 teaspoon Sesame Oil (adds nutty aroma)
• 3 tablespoons Soy Sauce (low‑sodium preferred)
• 0.25 cup White Sugar
• 0.25 cup White Vinegar
• 1 tablespoon Cornstarch (mixed with white vinegar before adding to sauce)
• 1 Orange (zest only)
• 1 tablespoon Toasted Sesame Seeds (optional garnish)
• 1 cup Broccoli Florets (steamed for serving)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the chicken.

   Time: PT5M

   Temperature: 400°F

2. Fine‑Pulse Panko

   Place 1 cup of panko breadcrumbs in a food processor and pulse until the crumbs are finer, resembling traditional Italian breadcrumbs.

   Time: PT3M

3. Make the Batter

   In a mixing bowl whisk together 2 eggs, ½ cup flour, and 2 Tbsp cold water until smooth. Adjust with a splash more water if the batter is too thick; it should coat a spoon and drip off slowly.

   Time: PT5M

4. Cube the Chicken

   Trim any excess fat from the chicken thighs and cut into roughly 1‑inch cubes.

   Time: PT5M

5. Oil the Sheet Pan

   Brush the sheet pan lightly with olive oil to prevent sticking.

   Time: PT2M

6. Bread the Chicken

   Working one piece at a time, dip each chicken cube into the batter, letting excess drip off, then roll it in the processed panko until fully coated. Place coated pieces on the prepared pan in a single layer.

   Time: PT10M

7. Bake the Chicken

   Bake the coated chicken in the preheated oven for 20‑25 minutes, turning halfway through, until the coating is golden‑brown and the chicken reaches an internal temperature of 165°F (74°C).

   Time: PT25M

   Temperature: 400°F

8. Prepare the Orange‑Ginger Sauce

   While the chicken bakes, heat 1 Tbsp olive oil in a large skillet over medium heat. Add minced garlic, chopped ginger, and red pepper flakes; sauté for about 30 seconds until fragrant. Add 2 Tbsp rice wine vinegar, ¼ cup orange juice, 1 tsp sesame oil, 3 Tbsp soy sauce, ¼ cup white sugar, and ¼ cup white vinegar; stir to combine. In a small bowl whisk together 1 Tbsp cornstarch with the ¼ cup white vinegar (used earlier) until smooth, then pour into the skillet. Cook, stirring, until the sauce thickens, about 3‑4 minutes. Finally, stir in the zest of one orange.

   Time: PT7M

9. Combine Chicken and Sauce

   When the sauce has reached a glossy, thick consistency, turn off the heat. Transfer the baked chicken pieces to the skillet and toss gently until every piece is evenly coated.

   Time: PT3M

10. Finish and Serve

    Sprinkle toasted sesame seeds over the chicken (optional) and serve immediately with steamed broccoli on the side.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g