Baked Orange Chicken
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:
- Japanese Chicken Katsu Curry
- Easy Chicken Ramen
- Thai Chicken Satay Skewers with Peanut Sauce
- Baked Korean Chicken Wings
- Kung Pao Chicken
If you make this recipe, I would love to know how it turned out! Please let me know by leaving a comment below.
Ingredients:
-
For the Chicken
- 450g boneless chicken thighs cut into 1-inch pieces
- 2 cups bread crumbs
- 2 large eggs, beaten
- 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
For the Sauce
Instructions:
- Preheat oven to 200°C.
- Add the chicken pieces to one bowl, the beaten eggs in a second bowl, and the breadcrumbs in a third bowl.
- 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.
- 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.
- Add the rest of the sauce ingredients(except the cornstarch) and bring to a low boil.
- In a small bowl, dissolve cornstarch in 2 tablespoon water and then add to the sauce. Cook until the sauce thickens.
- Toss the chicken pieces in the sauce right before serving. Garnish with green onions and sesame seeds if desired.
Ummm... Looks delicious... 👌👌
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