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Effortless Orange Chicken Thighs

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Thigh pieces get rolled in panko and baked so they're extra crisp. Once out, they're finished in a lively orange glaze packed with fresh juice, ginger, and just a touch of spice. The breadcrumb layer turns crunchy in the oven, saving you from deep frying. The sauce brings together orange zest, garlic, soy, and vinegar – so you get that perfect hit of sweet-and-savory plus citrus. Easy steps deliver sticky, juicy chicken that's best grabbed hot. Have it fresh and you'll see – it's way better (and simpler) than takeout.

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A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Sat, 17 May 2025 19:57:26 GMT
Baked Orange Chicken Pin it
Baked Orange Chicken | myhomemaderecipe.com

Whenever I want that takeout vibe without all the grease, I whip up oven-baked orange chicken. The zippy, sweet sauce tossed on crunchy chicken always brings folks running for dinner.

The first time I surprised my friends with this on a hectic weeknight, everyone swore it topped their usual takeout. Now, it gets requested at every get-together.

Tasty Ingredients

  • Orange zest: For that big citrus punch Avoid the white stuff under the peel 'cause it's bitter
  • White vinegar: Brings sharpness to the sauce Grab distilled if you can
  • Granulated sugar: Sweetens up the sauce Try cane sugar if you've got it
  • Low-sodium soy sauce: Adds a deep savory kick without making things too salty Look for the naturally made ones
  • Sesame oil: Toasted is best for that deep, nutty smell
  • Fresh orange juice: Makes the sauce really pop Pick a juicy, heavy orange for max flavor
  • Rice wine or dry white wine: Adds a little zing and depth Use the kind you'd actually want to sip
  • Cornstarch: Thickens up the sauce fast Make sure it isn’t lumpy
  • Crushed red pepper flakes: Warmth and kick Adjust to however spicy you want
  • Garlic: Big flavor boost Pick plump cloves for more taste
  • Fresh ginger: Lively with some heat Get one with smooth skin
  • Vegetable oil or cooking spray: Helps your chicken get that oven crunch Go for something neutral
  • All-purpose flour: This keeps the breading from sliding off and helps keep things light Unbleached works a tad better
  • Large eggs: Breading sticks better with eggs Go pasture-raised if you can for nice color
  • Panko breadcrumbs: Big flakes stay extra crunchy Make sure it’s a fresh bag
  • Boneless skinless chicken thighs: These give you juiciness and lots of flavor Free-range or air-chilled taste even better

Simple How-To

Coat the Chicken:
Toss the chicken in flour first, shake off extra, dunk into eggs, then press firmly into panko flakes. Lay them out on a lined baking sheet with a bit of room so they cook evenly.
Baking Time:
Give every piece a spray or brush with oil for crunch, bake at 400°F for 20–25 minutes, tossing them over halfway. The inside should hit 165°F.
Set Up Your Breading Station:
Line up bowls for the chicken, then panko, eggs, and finally flour. Sprinkle salt and pepper straight into the flour.
Prep Your Chicken:
Cut each thigh into bite-sized chunks so they cook the same and stay moist
Cook Up the Sauce:
Heat oil in a saucepan, add in pepper flakes, garlic, and ginger. Stir for half a minute until they smell great but aren't brown.
Thicken and Simmer:
Toss in your soy sauce, sugar, orange juice, wine, cornstarch, vinegar, sesame oil, and zest. Whisk so there are no lumps, bring to bubbling then let it simmer on low a couple of minutes until it sticks to a spoon.
Toss Everything Together:
When the chicken's golden, move it to a big bowl, pour on hot sauce, and mix gently till every piece is shiny. Dig in quick while it's super crisp
A bowl of chicken with a slice of orange on top. Pin it
A bowl of chicken with a slice of orange on top. | myhomemaderecipe.com

My top moment’s always when I grab the zester—the smell instantly fills the kitchen and everyone knows dinner’s on the way. The kids still talk about breading chicken together and sneaking a piece before saucing everything up.

Storing Leftovers

Chill out your leftovers first, then stash them in something airtight. They'll be fine in the fridge for three days. For the crispiest reheat, try an air fryer or pop them in the oven at 350°F for a few minutes. The sauce stops everything from drying out, even a day or two later.

Swaps That Work

Going gluten free? Use your fave gluten-free flour and panko instead of regular. Chicken breast's okay but dries out faster, so watch it near the end. If you're out of fresh oranges, a good bottled juice and jarred zest can save dinner

Ways to Serve

I love piling this on jasmine rice or with brown rice and some broccoli to catch all that sauce. It’s super fun in lettuce cups for something lighter. Toss on green onions or a sprinkle of sesame seeds to finish it off.

A bowl of chicken and rice. Pin it
A bowl of chicken and rice. | myhomemaderecipe.com

This one’s so foolproof you’ll never want takeout again. It’s bright, bold, and honestly easy to pull off anytime.

Frequently Asked Questions

→ How do those thighs get so crunchy?

Pulse your panko a bit to make it finer. You’ll get a lighter, crisp shell after baking.

→ Is it alright to swap in chicken breasts?

Absolutely. Slice the breasts into pieces and bake. Just check early so they don’t dry out.

→ What helps the glaze stick to the chicken?

The orange sauce thickens and grabs onto the hot, baked chicken giving each piece that glossy coat.

→ Will this heat level be too much?

There’s only a gentle kick from pepper flakes, but you can use more or less – your call.

→ Can I prep this ahead of time?

Best eaten right after it’s made, but you can always reheat the baked chicken and add fresh sauce at the end.

Effortless Orange Chicken Thighs

Oven-baked chicken gets golden and crunchy, then covered in homemade orange sauce for a punchy, easy meal.

Prep Time
25 Minutes
Cook Time
25 Minutes
Total Time
50 Minutes
By: Zaho

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Chinese American

Yield: 6 Servings (Yields about 40–45 pieces)

Dietary: Dairy-Free

Ingredients

→ Chicken

01 Cooking spray or a light coat of veggie oil
02 60 g everyday flour
03 120 g panko (crunchy style breadcrumbs)
04 2 large eggs, already whisked
05 900 g chicken thighs without skin or bones, chopped into 2.5 cm cubes

→ Orange Sauce

06 Zest from one big orange
07 133 ml white vinegar
08 133 g white sugar
09 45 ml soy sauce (lower sodium works great)
10 5 ml sesame oil
11 60 ml orange juice, freshly squeezed
12 30 ml rice wine or a splash of dry white wine
13 8 g cornstarch (to help thicken the sauce)
14 1 g crushed red chili flakes
15 6 g garlic, chopped tiny
16 22 g ginger, peeled and minced up
17 15 ml veggie oil

Instructions

Step 01

Toss hot chicken pieces in a roomy bowl with the warmed orange sauce. Mix everything gently so the pieces all get covered. Eat right away for the best flavor.

Step 02

Dump in soy sauce, rice wine, sugar, orange zest, vinegar, orange juice, sesame oil, and cornstarch. Whisk till it's all smooth. Get it bubbling, then let it quietly cook for a couple minutes so it thickens and sticks to a spoon. Take off the heat when you're happy with the thickness.

Step 03

While the chicken's baking, get a medium pot over medium heat and pour in the veggie oil. Add the ginger, garlic, and some chili flakes. Stir well for half a minute until your kitchen smells awesome.

Step 04

Spritz or brush the coated chicken with oil. Bake at 200°C for about 20–25 minutes. Flip each piece halfway so nothing sticks and the color's even. Chicken's ready when it's golden and reaches 74°C inside.

Step 05

Take a few chicken chunks at a time. Dip into flour, shake off what won’t stick. Dunk into the egg bowl. Roll 'em in panko crumbs so they're well covered. Lay them apart on your lined baking tray.

Step 06

Grab four bowls. Put flour (season with a bit of salt and pepper) in one. Second one gets eggs. Third is for the crushed panko. Last bowl is where your cut chicken goes.

Step 07

Switch on your oven to 200°C. Line your big baking pan with parchment or that nonstick mat. Pour panko into your food processor—let it run a few times so they're crushed up like regular crumbs.

Notes

  1. Space the chicken pieces out and coat them well with breadcrumbs for crispier bites.
  2. Whip up the orange sauce ahead of time if you want—just warm it gently before tossing with chicken.

Tools You'll Need

  • Food processor
  • Big baking tray
  • Parchment sheet or silicone mat
  • Medium pot
  • Whisk

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has soy, eggs, and gluten from wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 410
  • Total Fat: 14 g
  • Total Carbohydrate: 50 g
  • Protein: 23 g