Baked Orange Chicken

Ingredients

• 454 g (1 lb)boneless, skinless chicken breasts, cut into 2.5 cm (1-inch) cubes
• 30 g (¼ cup)plain flour
• 2.5 ml (½ tsp)garlic powder
• 5 ml (1 tsp)kosher salt
• 2.5 ml (½ tsp)pepper
• 1 largeegg
• 30 ml (2 tbsp)milk
• 150 g (1½ cups)panko breadcrumbs
• 2oranges, zest from one and freshly squeezed juice from both (about 180–240 ml / ¾–1 cup)
• As needed, to make 415 ml (1¾ cups) liquid with the orange juicewater
• 90 ml (¼ cup plus 2 tbsp)rice vinegar
• 45 ml (3 tbsp)reduced-salt soy sauce
• 200 g (1 cup)brown sugar
• 5 ml (1 tsp)finely grated ginger
• 2 clovesgarlic, minced
• 16 g (2 tbsp)cornflour
• 30 ml (2 tbsp)cold water
• To tastechopped green onions

Instructions

1. 1

   Prepare the coatings

   Heat the oven to 220°C (425°F). Set out three separate dishes. Mix the flour, garlic powder, salt and pepper in the first; whisk the egg with the milk in the second; and put the panko in the third.

2. 2

   Coat the chicken

   Coat each chicken piece in the flour mixture, then dip it in the egg mixture and cover it with panko. Arrange the coated pieces on a thoroughly greased baking sheet.

3. 3

   Bake until crisp

   Bake the chicken for 10 minutes. Turn or stir the pieces, then bake for another 10 minutes, or until cooked through and crisp on the outside.

4. 4

   Make the orange sauce

   While the chicken bakes, heat the orange juice, zest, water, rice vinegar and soy sauce in a saucepan over medium heat for a few minutes. Stir in the brown sugar, ginger and garlic, and bring the sauce to a boil. Mix the cold water with the cornflour to make a slurry, then pour it into the boiling sauce and stir until thickened. Keep warm.

5. 5

   Coat the chicken

   When the chicken comes out of the oven, coat a large saucepan or wok with pan spray and heat it over high heat. Add the chicken and toss it briefly, then gradually add enough sauce to coat the pieces well; it should sizzle as it hits the pan. Reserve any leftover sauce.

6. 6

   Serve with rice

   Serve the chicken with rice, chopped green onions and the reserved sauce.

What is orange chicken?

Orange chicken is a Chinese-American takeaway-style dish: bite-sized chicken is coated in a sweet, tangy sauce flavoured with orange. This version oven-bakes the breaded chicken before briefly tossing it with the sauce in a hot pan.

Crisp panko and a freshly made sauce give the dish its contrasting textures. Rice and green onions round out the serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 680 calories, 43g protein, 107g carbs, 8g fat.

Chicken provides most of the protein, while the panko, flour, sugar and rice served alongside contribute much of the carbohydrate. The breading and cooking fat contribute most of the fat, and the soy sauce adds sodium. Serve with a generous portion of vegetables alongside the rice to balance the plate.

Build a crisp coating

Flour: the seasoned first coating gives the egg something to cling to. Shake off excess so the layers stay light.

Egg and milk: whisk them together until evenly combined, then dip the floured chicken pieces through the mixture.

Panko: press the breadcrumbs onto the chicken so they cover the surface. Space the pieces on a well-greased baking sheet to help them crisp.

Get the sauce texture right

Orange base: juice from both oranges gives the sauce its citrus flavour, while zest from one adds a more fragrant note. The water brings the combined liquid to the specified amount.

Cornflour slurry: stir the cornflour into cold water until smooth before adding it to the boiling sauce. Pour it in while stirring, and stop once the sauce thickens.

Check the chicken as it bakes

Turn the pieces after the first 10 minutes so they brown on more than one side. The method gives a further 10 minutes, but check that the thickest pieces are cooked through before serving.

The coating should look crisp before the chicken goes into the hot pan. Toss it with sauce only briefly, as prolonged contact can soften the panko.

Finish in a hot pan

High heat: heat the greased saucepan or wok before adding the baked chicken. The sauce should sizzle on contact, helping it coat the pieces quickly.

Gradual addition: add sauce a little at a time and stop when the chicken is evenly coated. Keep the remainder for serving rather than making the coating overly wet.

Serve with rice

Rice is a straightforward accompaniment that catches any extra sauce. Finish with chopped green onions for a fresh, savoury contrast.

Keep the reserved sauce on the side so everyone can add as much as they like.

Recipe notes & tips

• Cut the chicken into similarly sized cubes so the pieces cook at about the same rate.
• Use separate dishes for the flour, egg mixture and panko to keep the coating process orderly.
• Grease the baking sheet thoroughly to help the panko-coated chicken release.
• Mix the cornflour with cold water just before using it so the slurry is smooth.
• Add the sauce gradually in the hot pan, reserving any that is not needed to coat the chicken.

Variations

• Add chilli: stir chilli flakes into the sauce for a spicy edge.
• Use chicken thighs: cut boneless, skinless thighs into cubes for a juicier result.
• Add vegetables: serve with steamed broccoli or stir-fried vegetables alongside the rice.
• Use extra orange zest: add more zest for a stronger citrus aroma.
• Make it less sweet: reduce the brown sugar to suit your taste.

Common mistakes to avoid

• Crowding the baking sheet: the pieces may not crisp evenly, so leave space between them.
• Skipping the turn: turning the chicken after 10 minutes helps the coating crisp on more than one side.
• Adding dry cornflour: mix it with cold water first to prevent lumps in the sauce.
• Pouring in all the sauce: add it gradually so the coating does not become too wet.
• Leaving the chicken in the sauce pan too long: toss just until coated to help preserve the crisp exterior.

How to store

Refrigerate leftover chicken and sauce in separate airtight containers for up to 3 days. Reheat the chicken in an oven until hot, and warm the sauce gently in a saucepan; the coating may be softer after storage.

Frequently asked questions