Baked Orange Chicken Thighs

Baked orange chicken has become my go-to dish whenever I crave takeout flavors but want something lighter and homemade. The bright citrusy glaze over crispy baked chicken pieces always draws everyone to the table.

When I first made this for friends on a busy weeknight everyone commented it tasted even better than their favorite takeout place. Now it is requested for every game night.

Ingredients

• Boneless skinless chicken thighs: Tender and flavorful with the right juiciness Choose organic or air-chilled for best quality
• Panko breadcrumbs: Give an extra crispy texture over traditional breadcrumbs Look for a fresh bag with large flakes
• Large eggs: Help the breading adhere well to the chicken Use pasture-raised eggs if possible for richer color
• All-purpose flour: Helps secure the breadcrumbs and keeps the coating light Unbleached flour creates slightly better texture
• Vegetable oil or cooking spray: Ensures the chicken gets crisp in the oven Choose a neutral-flavored oil for best results
• Fresh ginger: Brightens the sauce with a bit of heat Pick firm skin and avoid any wrinkling
• Garlic: Adds savory depth to the sauce Choose large plump cloves for best flavor
• Crushed red pepper flakes: Bring in a gentle warmth Adjust amount to taste preference
• Cornstarch: Helps thicken the sauce quickly Make sure it is fresh without clumps
• Rice wine or dry white wine: Lends a hint of acidity and complexity Go for a decent drinking wine if possible
• Fresh orange juice: Key to the signature tang Choose a heavy orange with fragrant peel for juiciness
• Sesame oil: Adds nutty aroma and depth Pick a toasted version for more robust flavor
• Low-sodium soy sauce: Deepens umami without being too salty Check label for naturally brewed sauces
• Granulated sugar: Balances the acidity Use cane sugar if possible for clean sweetness
• White vinegar: Brightens the sauce with sharpness Choose distilled if available
• Orange zest: Intensifies the orange aroma Avoid scraping any pith which can taste bitter

Step-by-Step Instructions

Prep the Chicken:

Cut the chicken thighs into even inch-sized pieces for uniform baking and juiciness

Prepare the Breading Station:

Set up bowls for flour eggs panko and a separate bowl for the chicken Add a sprinkle of salt and pepper to the flour for seasoning

Dredge and Bread:

Coat the chicken pieces first in flour shaking off any excess then dip into the beaten eggs then press into the processed panko until well covered Place each piece on the lined baking sheet with space between them for even cooking

Bake the Chicken:

Spray or brush each piece with oil This helps the exterior crisp evenly Bake at four hundred degrees Fahrenheit for about twenty to twenty five minutes flipping each piece halfway through The final internal temperature should be one hundred sixty five degrees Fahrenheit

Make the Orange Sauce:

In a saucepan heat oil over medium then add ginger garlic and pepper flakes Stir for thirty seconds until fragrant but not browned

Combine and Simmer the Sauce:

Whisk in cornstarch rice wine orange juice sesame oil soy sauce sugar vinegar and orange zest Stir out lumps Bring to a boil then reduce to low and simmer for two to three minutes until sauce thickens to coat a spoon

Coat the Chicken:

Once chicken is baked golden brown combine in a large bowl Pour over the hot orange sauce and gently toss until each piece is glossy and evenly coated Serve immediately while the crust is still crispy

My favorite part is always zesting the orange You get a waft of citrus right away that tells you this will be something special My kids still remember helping me bread the chicken together and sneaking bites before the sauce even hit the table

Storage Tips

Let leftovers cool before placing in an airtight container Store in the fridge for up to three days To reheat use an oven or air fryer at three hundred fifty degrees Fahrenheit for a few minutes to restore crispiness The sauce will help keep the chicken moist even after a day or two

Ingredient Substitutions

If you want a gluten free option swap the all purpose flour and panko for your favorite gluten free versions Chicken breast works but can dry out if slightly overbaked so keep a close eye during the last few minutes No fresh oranges Use a high quality bottled juice and jarred zest in a pinch

Serving Suggestions

Serve this over steamed jasmine rice or with a bowl of brown rice and steamed broccoli to soak up the sauce I also love making lettuce wraps for a lighter touch Add a sprinkle of green onions and toasted sesame seeds for extra flavor

This recipe ensures you’ll never crave takeout orange chicken again. It’s fresh, bold, and surprisingly simple to make!

Recipe FAQs

→ What makes the chicken so crispy?

Panko breadcrumbs are pulsed for a finer texture, creating a light, crispy crust when baked.

→ Can chicken breasts be substituted for thighs?

Yes, chicken breasts work well if cut into chunks; adjust bake time to avoid overcooking.

→ How do you get the sauce to stick?

The thickened orange sauce coats the hot, baked chicken evenly for a glossy, flavorful finish.

→ Is this dish spicy?

It has mild heat from red pepper flakes, but you can adjust the amount for your spice preference.

→ Can this be made ahead?

It's best served immediately, but you can bake the chicken and reheat before tossing in fresh sauce.