Description
Make delicious homemade Baked Orange Chicken with this easy copycat Panda Express sauce recipe. A healthier alternative to takeout! Tender chicken baked to golden perfection and coated in a sweet and tangy orange glaze. Serve with rice and your favorite sides. Perfect for weeknights!
Ingredients
Scale
- For the Chicken:
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- For the Orange Sauce:
- 2 tablespoons vegetable oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/4 cup soy sauce (low sodium recommended)
- 2 tablespoons rice vinegar
- 1/2 cup orange juice
- 1/4 cup packed brown sugar
- 2 tablespoons ketchup
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/4 teaspoon red pepper flakes (optional)
- For Garnish (Optional):
- 1/4 cup finely chopped green onions
- Toasted sesame seeds
Instructions
- 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. In a shallow dish, whisk together the flour, salt, and pepper. In another shallow dish, whisk the egg. Dredge each piece of marinated chicken first in the flour mixture, shaking off excess, then dip into the beaten egg, and finally dredge again in the flour mixture. Place the coated chicken pieces on a plate or baking sheet.
- 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. Arrange the coated chicken pieces in a single layer on the prepared baking sheet.
- 3. Bake the chicken: Bake for 18-20 minutes, or until the chicken is cooked through and the coating is golden brown and slightly crispy.
- 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.
- 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. Stir in optional red pepper flakes.
- 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.
- 8. Serve: Transfer the coated orange chicken to a serving platter. Garnish with chopped green onions and toasted sesame seeds, if desired. Serve immediately.
Notes
Store leftover baked orange chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat in an oven at 350°F (175°C) for 8-10 minutes for crispier results, or reheat on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350-400 (varies by ingredients)
- Sugar: Approx. 20-25g
- Sodium: Approx. 800-1200mg (varies by soy sauce)
- Fat: Approx. 15-20g
- Carbohydrates: Approx. 30-40g
- Fiber: Approx. 1-2g
- Protein: Approx. 25-30g