Crunchy Baked Orange Chicken with Tangy Sauce (Print version)

Panko-coated chicken bites baked until crisp, then tossed in a glossy orange sauce with ginger, garlic, soy, and rice vinegar.

# Ingredients:

For the chicken

01 - 1 1/2 lb (680 g) boneless skinless chicken breasts, cut into 1-inch pieces
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 3/4 cup (95 g) all-purpose flour
05 - 2 large eggs, beaten
06 - 2 1/2 cups (150 g) panko breadcrumbs
07 - Cooking spray or 1 tablespoon neutral oil for misting

For the tangy orange sauce

08 - 1 tablespoon neutral oil
09 - 3 cloves garlic, minced
10 - 1 tablespoon fresh ginger, grated
11 - 1/2 cup (120 ml) fresh orange juice
12 - 1 tablespoon orange zest
13 - 2/3 cup (215 g) orange marmalade
14 - 1/4 cup (60 ml) low-sodium soy sauce
15 - 2 tablespoons rice vinegar
16 - 1 tablespoon honey
17 - 1 teaspoon toasted sesame oil
18 - 1/4 teaspoon crushed red pepper flakes, optional
19 - 1 tablespoon cornstarch mixed with 2 tablespoons water

For serving

20 - 2 scallions, thinly sliced
21 - 1 tablespoon sesame seeds
22 - Cooked rice or steamed broccoli, optional

# Instructions:

01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper and lightly coat it with cooking spray.
02 - Season the chicken pieces with salt and pepper. Dredge each piece in flour, dip in beaten egg, then press into panko until well coated.
03 - Arrange the chicken in a single layer and mist the tops with cooking spray. Bake for 18-22 minutes, flipping once halfway through, until golden and the thickest pieces reach 165°F.
04 - While the chicken bakes, heat the neutral oil in a small saucepan over medium heat. Add garlic and ginger and cook for 30-45 seconds until fragrant.
05 - Stir in orange juice, orange zest, marmalade, soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes. Simmer for 3-4 minutes, then whisk in the cornstarch slurry and cook until glossy and thick enough to coat a spoon.
06 - Transfer the hot baked chicken to a large bowl. Add the sauce and toss quickly to coat. Sprinkle with scallions and sesame seeds, then serve immediately with rice or broccoli.

# Good to know:

01 - Best served immediately after tossing with sauce.
02 - For crunchier leftovers, store sauce and baked chicken separately.
03 - Use two sheet pans if the chicken pieces are crowded.

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