Baked Orange Chicken made with Panda Express Orange Chicken Copycat Sauce with an easy baked recipe

This Baked Orange Chicken recipe, complete with a copycat Panda Express sauce, delivers all the flavor without the deep-fryer fuss. It’s been a go-to in my kitchen when that craving hits, proving that delicious meals can also be more approachable for weeknight cooking.

Why This Baked Orange Chicken Works

This recipe stands out because it achieves that familiar orange chicken taste and texture with a baking method, making it simpler and less messy.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 1/4 cup soy sauce (low sodium recommended)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1/2 cup orange juice (freshly squeezed is best, but not essential)
• 1/4 cup packed brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
• 2 tablespoons vegetable oil (or other neutral oil for sautéing aromatics)
• 1/4 cup finely chopped green onions, for garnish
• Toasted sesame seeds, for garnish (optional)

For the chicken coating:

• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg, beaten

With all your ingredients prepped and ready beside you, the cooking process becomes much smoother.

A recipe worth trying: Sheet Pan Lemon Herb Chicken & Veggies

How to Make It

1. Prepare the Chicken: In a medium bowl, toss the chicken pieces with 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, and the sesame oil. Let it marinate for at least 15 minutes while you prepare the sauce. For the coating, in a shallow dish, whisk together the flour, salt, and pepper.
2. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper. This prevents sticking and makes cleanup easier.
3. Bake the Chicken: Arrange the coated chicken pieces in a single layer on the prepared baking sheet. Bake for 18-20 minutes, or until the chicken is cooked through and the coating is golden brown and slightly crispy. The exact time will depend on the size of your chicken pieces and your oven.
4. Make the Orange Sauce: While the chicken bakes, prepare the sauce. In a medium saucepan, heat the vegetable oil over medium heat. Add the grated ginger and minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
5. Add Sauce Ingredients: Pour in the remaining soy sauce, rice vinegar, orange juice, brown sugar, and ketchup. Stir to combine and bring the mixture to a gentle simmer.
6. Thicken the Sauce: In a small bowl or cup, whisk together the cornstarch and water until smooth to create a slurry. Gradually whisk the cornstarch slurry into the simmering sauce. Continue to cook, stirring constantly, for 1-2 minutes, or until the sauce has thickened to your desired consistency. If you like a bit of heat, stir in the red pepper flakes at this stage. The sauce should be thick enough to coat the back of a spoon.
7. Combine Chicken and Sauce: Once the chicken is baked and the sauce is thickened, add the baked chicken pieces to the saucepan with the orange sauce. Gently toss the chicken to coat each piece evenly. Be careful not to over-stir, which can break down the coating on the chicken.
8. Serve: Transfer the coated orange chicken to a serving platter. Garnish with chopped green onions and toasted sesame seeds, if desired. Serve immediately.

This process, from start to finish, should take about 40-50 minutes, making it a feasible option for a weeknight meal.

Nutrition at a Glance

• Calories: Generally lower than traditional fried versions due to the baking method.
• Protein: A good source from the chicken.
• Fat: Reduced compared to deep-fried options.
• Carbohydrates: Primarily from the orange juice, sugar, and coating.
• Sodium: Can be managed by using low-sodium soy sauce.
• Sugar: Present from the orange juice and brown sugar, contributing to the signature sweetness.

How to Serve It

• Steamed White or Brown Rice: A classic pairing that soaks up the delicious sauce.
• Quinoa: For a boost of protein and fiber, quinoa makes an excellent alternative to rice.
• Cauliflower Rice: A low-carbohydrate option that still offers a satisfying base.
• Steamed Broccoli or Green Beans: Adds a fresh, crisp element and extra vegetables to your plate.
• Mixed Greens Salad: A light and refreshing side to balance the richness of the chicken.
• Lo Mein or Stir-Fried Noodles: For a heartier meal, serve alongside your favorite noodles.

The key is to create a balanced plate that complements the sweet and savory flavors of the orange chicken.

Common Mistakes

• Overcrowding the Baking Sheet: When baking the chicken, ensure pieces are in a single layer with space between them. Overcrowding will steam the chicken instead of baking it, resulting in a less crispy coating.
• Not Pre-Tossing the Chicken: The initial marination in soy sauce, rice vinegar, and sesame oil helps to infuse flavor into the chicken itself before it’s coated and baked. Skipping this step can lead to blander chicken.
• Sauce Too Thin or Too Thick: The cornstarch slurry is crucial for thickening. If your sauce is too thin, add more slurry gradually. If it’s too thick, stir in a little more liquid (water, orange juice, or chicken broth).
• Burning the Aromatics: Ginger and garlic cook very quickly. Sautéing them for too long or at too high a heat can turn them bitter, affecting the overall flavor of the sauce.
• Adding Chicken to the Sauce Too Early: The chicken coating can become mushy if it sits in the sauce for too long before serving. Gently toss the baked chicken with the sauce just before plating.
• Using Bottled Orange Juice with Pulp: While not a deal-breaker, a clear orange juice can result in a smoother sauce. If you can’t get fresh, opt for pulp-free.
• Underbaking the Chicken: Ensure chicken is cooked through to a safe internal temperature. Undercooked chicken poses a food safety risk.

Avoiding these common missteps will help you achieve a flavorful and well-textured Baked Orange Chicken.

Storage and Reheating

• Storage: Once cooled to room temperature, store the baked orange chicken in an airtight container in the refrigerator for up to 3-4 days. It’s best to store the chicken separately from any uncooked rice or vegetables if you plan to reheat them differently.
• Reheating (Oven/Toaster Oven): For the crispiest results, gently reheat the chicken in a preheated oven or toaster oven at around 350°F (175°C) for 8-10 minutes, or until warmed through and the coating has regained some crispness. You may want to gently toss with a little extra sauce if it seems dry.
• Reheating (Stovetop): You can also reheat the chicken in a skillet over medium heat. Add a tablespoon of oil or a splash of water to prevent sticking and coat the chicken with sauce as it warms. Stir frequently until heated through. This method can help revive some crispness.
• Reheating (Microwave): This is the fastest method, but usually results in a softer texture. Place chicken on a microwave-safe plate and heat in 30-second intervals until warm. Covering loosely with a paper towel can help prevent splattering.

Following these guidelines will help maintain the quality of your leftovers.

Leftover Ideas

• Orange Chicken Fried Rice: Chop the leftover chicken and stir-fry it with cooked rice, scrambled eggs, frozen peas and carrots, and a splash of soy sauce.
• Orange Chicken Wraps or Lettuce Cups: Shred or chop the chicken and serve in whole wheat wraps or crisp lettuce cups with shredded carrots and a drizzle of extra sauce.
• Orange Chicken Salad Sandwiches: Dice the chicken and mix it with a little mayonnaise, chopped celery, and a touch of the orange sauce for a flavorful sandwich filling.
• Orange Chicken Stir-Fry Base: Add the warmed chicken to a quick stir-fry with your favorite vegetables (like bell peppers, onions, and snap peas) and a bit more sauce for a more substantial meal.
• Orange Chicken Noodle Bowls: Toss the warmed chicken with cooked noodles (like ramen or udon) and a handful of baby spinach or shredded cabbage for a quick and satisfying bowl.

These ideas help ensure that no delicious portion of your meal goes to waste, offering new ways to enjoy the familiar flavors.

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