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Close up of Baked Orange Chicken in a frypan

Baked Orange Chicken Recipe

Serves 4

5 from 1 vote
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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Main Course
Cuisine: Asian

Ingredients

Crumbed Chicken

  • 2 cups panko breadcrumbs see notes
  • Oil spray
  • 3 475g chicken breasts cubed (or 3 medium sizes ones)
  • 1 tsp garlic powder
  • 1/2 tsp cracked pepper
  • 1 tsp salt
  • 3/4 cup all-purpose flour
  • 2 eggs

Orange Sauce

  • 1 tbsp olive oil see notes
  • 2 garlic cloves minced
  • 1 tbsp ginger finely grated
  • 1 tsp sesame oil see notes
  • 2 tbsp hoisin sauce
  • 1 cup orange juice see notes
  • 1/4 cup orange marmalade see notes
  • 1 tbsp ketchup
  • 2 tsp light soy sauce
  • 1 tbsp honey
  • 2 tbsp sesame seeds
  • Freshly cooked rice


Instructions

Crumbed Chicken

  • Preheat your oven to 180C / 350F. Add the panko breadcrumbs to a large baking tray and spread out. Spray with cooking oil spray. Bake for 10 minutes or until golden in color. Set aside to cool.
  • Cut the chicken breast into 2 inch cubes. Add to a large mixing bowl along with the garlic powder, pepper and salt and mix using a spoon. Add the flour and mix to coat.
  • Add the eggs into a flat bowl and whisk. Use tongs to shake the flour off each piece of chicken as you pick it up and transfer about 6 pieces into the egg. Mix to coat and then transfer into the panko breadcrumbs. Toss to coat.
  • Transfer to a baking tray and bake for 20 minutes.

Orange Sauce

  • While the chicken is cooking, you can cook your rice using he packet instructions. And you can also make the sauce. Heat a large frypan on medium high heat. Add the oil, garlic and ginger and stir until aromatic. Next, add the sesame oil, hoisin sauce, orange juice, orange marmalade, ketchup, soy sauce and honey and mix using a wooden spoon. Once the mixture begins to bubble, turn down to low heat and allow to cook for 3-4 minutes until it thickens slightly. Add the cooked chicken and toss to coat. Sprinkle with sesame seeds and chopped chives.
  • Add on top of a mound of rice, sprinkle with sesame seeds and chopped chives.

Notes

Storage
My Orange Chicken can be stored in an airtight container for up to three days. You can freeze it and re-heat it in the oven on 180C / 350F for 15-20 minutes.
Panko Breadcrumbs
The breadcrumbs I used are a Japanese bread crumb which are crunchy. We pop them in the oven for a little bit to help give them a gold color because once they go on the chicken and in the oven they don’t really Brown much. It also helps crisp them up a little more.
Olive oil
I used extra virgin olive oil. You can use any type of neutral oil like vegetable or sunflower oil.
Sesame oil
Don’t be tempted to use too much sesame oil. It’s a highly flavorful ingredient and can be overpowering.
Orange juice
I used freshly squeezed orange juice. In my opinion it’s the best option. I would stray away from using carton orange juice as it has sugar added to it. I would also not add orange zest as some recipes do because it makes the sauce a little bitter.
Orange marmalade
I used orange marmalade because it ads a little extra orange flavor and sweetness. If you don’t want a sauce that’s too sweet, you can leave this ingredient out.

Nutrition

Calories : 420kcal
Carbonhydrates: 71g
Protein: 11g
Fat: 11g
Saturated Fat: 2g
Polyunsaturated Fat: 3g
Monounsaturated Fat : 5g
Trans Fat : 1g
Cholesterol: 82mg
Sodium: 1177mg
Potassium : 316mg
Fiber: 3g
Sugar : 27g
Vitamin A: 275IU
Vitamin C: 33mg
Calcium: 132mg
Iron: 4mg
Nutrition Disclosure