This baked orange chicken starts with crisp panko-coated chicken and a homemade citrus sauce. Serve it over jasmine rice with vegetables, sesame seeds, and green onions.
A QUICK NOTE
The flour and panko amounts are generous starting points for dredging; add them to your bowls as needed. Honey should not be served to babies under 12 months. For them, serve the plain baked chicken with an age-appropriate sauce.
For a quicker sauce option, try my Baked Sweet Chili Chicken recipe.
BAKE TIME
About 18–20 minutes for the chicken, plus about 5 minutes for the sauce
INGREDIENTS
Up to 2 cups all-purpose flour, for dredging
2 large eggs, beaten
Up to 2 cups panko breadcrumbs, for dredging
1 pound boneless, skinless chicken breasts, cut into chunks
Kosher salt and freshly ground black pepper, to taste
Zest and juice of 2 oranges
⅓ cup low-sodium soy sauce
¼ cup honey
2 garlic cloves, minced
2 teaspoons freshly grated ginger
2 tablespoons cornstarch
2 cups cooked jasmine rice, for serving
Sesame seeds and sliced green onions, for garnish
DIRECTIONS
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Set out separate bowls of flour, beaten eggs, and panko. Coat the chicken pieces in flour, then egg, then panko. Season with salt and pepper, either directly or mixed into the panko. Add more flour or panko to the bowls as needed.
3. Arrange the chicken on the prepared baking sheet in a single layer. Bake for about 18–20 minutes, until the center reaches 165°F.
4. Meanwhile, make the sauce. In a small saucepan over medium heat, whisk together the orange juice, soy sauce, honey, garlic, ginger, and cornstarch. Cook, whisking, until thickened, about 5 minutes.
5. Serve the chicken over rice with the orange sauce drizzled on top. Finish with orange zest, sesame seeds, and green onions. Add vegetables to make it a bowl, if desired.
