Baked Orange Chicken
- Takeout gets a "bakeover" at home. By baking instead of frying, and using a few ingredient swaps, this dish helps you feel good about enjoying one of your favorites.
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 3/4 cup + 2 Tbsp cornstarch
- 4 egg whites, beaten
- 2 cups panko breadcrumbs
- 2 lbs boneless skinless chicken breast, cut into 1" pieces
- 1 cup fresh squeezed orange juice, divided
- 1/2 cup light brown sugar
- 1/2 cup rice wine vinegar
- 1/2 cup soy sauce
- 1 tsp minced ginger
- 1/2 tsp minced garlic
- 1/2 tsp sesame oil
- Pinch of crushed red pepper
- 1/2 cup sliced scallions
- Cooked brown rice (for serving)
- Preheat the oven to 400°F.
- Spray a baking sheet with cooking spray and set aside.
- Using three shallow bowls, put 3/4 cup cornstarch in the first, egg whites in the second, and panko in the third. For each piece of chicken, coat in the cornstarch, dip in the egg whites, and then coat with the panko. Place all of the coated chicken on the baking sheet.
Bake in the oven for 15–20 minutes.
- While the chicken is cooking, prepare the sauce in a medium saucepan. Add 3/4 cup of orange juice, brown sugar, rice wine vinegar, soy sauce, ginger, garlic, sesame oil, and red pepper. Bring to a simmer on medium heat.
- In a bowl, take the remaining orange juice and whisk in 2 Tbsp of cornstarch with a fork until there are no lumps. Stir the mixture into the saucepan. Continue simmering the liquid until it thickens, then remove from the heat.
- When the chicken has finished baking, carefully put into a bowl and pour the sauce over the hot chicken. Toss to coat. Sprinkle on the scallions and serve with brown rice.