Baked Orange Chicken

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It has been almost a month in our new home and we are still surrounded by towering walls of moving boxes. Daunted by the tasks of unpacking, cleaning, and organizing, I feel physically and emotionally spent and have to keep reminding myself to pause and breathe. Sorry to sound like a whiner, but I think I am not the only one who is going through this phase.

I am a very impatient person in life, and as the impatient decorator rises within me, I feel the urge to get the whole house decorated right away. Sounds so unrealistic, isn't it? In reality, a home isn't crafted in a day, and just like the people living inside, it evolves over time. I think the care we put into a home over time makes it all the more beautiful and memorable!

This week I have a created a healthier version of the Panda Express Orange Chicken that is a favorite among everyone. You can now savor the flavor of your favorite dish without all the extra calories and the mess of deep-frying the chicken pieces.
Bite-sized chicken pieces are baked to perfection and tossed in an irresistible homemade sticky, sweet, and tangy orange sauce.
If you’re a big fan of Asian Cuisine, you’ll also love these recipes: No need to order from your favorite Chinese takeaway -my version tastes just as good, and best of all it is ready in just 30 minutes. Your family is going to wait at the table, ready to devour it in few minutes!

If you make this recipe, I would love to know how it turned out! Please let me know by leaving a comment below.



Baked Orange Chicken Baked Orange Chicken
Author: Happily Cooking
Preparation Time:
Cooking time:
Yields: 4 servings
Calories per serving: 388kcal




Ingredients:
    For the Chicken
  • 450g boneless chicken thighs cut into 1-inch pieces
  • 2 cups bread crumbs
  • 2 large eggs, beaten

    • For the Sauce
  • 4 tbsp water
  • 1/2 cup orange juice
  • 1/2 cup brown sugar
  • 4 tbsp vinegar
  • 1/4 cup light soy sauce
  • 4 cloves garlic,minced
  • 1 tsp ginger, minced
  • 2 tsp sriracha/hot sauce
  • Zest of 1 orange
  • 3 tsp cornstarch
  • 1 tbsp vegetable oil
  • Green onions, for garnishing
  • Sesame seeds, for garnishing

Instructions:
  1. Preheat oven to 200°C.
  2. Add the chicken pieces to one bowl, the beaten eggs in a second bowl, and the breadcrumbs in a third bowl.
  3. Dip the chicken pieces into the egg, and then roll in the breadcrumbs until fully coated and place on baking sheet lined with parchment paper. Bake for 15-20 minutes until crispy.
  4. While the chicken is cooking, we will make the sauce. Add 1 tablespoon of vegetable oil to a pan, then add the minced ginger and garlic and cook for 30 seconds until fragrant.
  5. Add the rest of the sauce ingredients(except the cornstarch) and bring to a low boil.
  6. In a small bowl, dissolve cornstarch in 2 tablespoon water and then add to the sauce. Cook until the sauce thickens.
  7. Toss the chicken pieces in the sauce right before serving. Garnish with green onions and sesame seeds if desired.

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