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- 1.5 pounds boneless, skinless chicken thighs - 1 cup all-purpose flour - 2 large eggs, beaten - 1 cup panko breadcrumbs - 1 teaspoon garlic powder - 1 teaspoon ginger powder - Salt and pepper to taste - 1/4 cup soy sauce - 1/4 cup fresh orange juice - 1/4 cup honey - Zest of 1 orange - 1 tablespoon cornstarch - 1 tablespoon sesame oil - Garnish: sliced green onions and sesame seeds I love using chicken thighs for this dish. They stay juicy and tender. Start with 1.5 pounds of boneless, skinless chicken thighs. Cut them into bite-sized pieces for even cooking. Next, you'll need the coating. Mix 1 cup of all-purpose flour with salt, pepper, 1 teaspoon of garlic powder, and 1 teaspoon of ginger powder. This mix adds great flavor to the chicken. For the crunch, use 1 cup of panko breadcrumbs. Panko gives a nice crispy finish. You will also need 2 large eggs, beaten, to help the breadcrumbs stick well. Now, let’s talk about the orange sauce. It brings everything together. You’ll need 1/4 cup of soy sauce and the same amount of fresh orange juice. Honey adds sweetness, and you’ll need 1/4 cup of it. Don't forget the zest of 1 orange. It adds a bright flavor. Also, include 1 tablespoon of cornstarch. This helps thicken the sauce. Lastly, use 1 tablespoon of sesame oil for a nutty taste. Garnish with sliced green onions and sesame seeds. They add color and a fresh touch. This mix of ingredients will make your dish shine. {{ingredient_image_1}} - First, preheat your oven to 400°F (200°C). This helps the chicken cook evenly. - Next, line a large sheet pan with parchment paper. This makes cleanup easier. - In a shallow bowl, mix 1 cup of all-purpose flour, 1 teaspoon of garlic powder, 1 teaspoon of ginger powder, and a pinch of salt and pepper. This mix adds flavor and helps the coating stick. - Cut 1.5 pounds of boneless, skinless chicken thighs into bite-sized pieces. - Dip each piece of chicken into the flour mix first. This helps the egg and breadcrumbs stick. - Next, dip the floured chicken into 2 beaten eggs, covering it well. - Finally, coat the chicken with 1 cup of panko breadcrumbs. Press gently so they stick. - Place the coated chicken on the prepared sheet pan in a single layer. This allows it to cook evenly. - In a medium bowl, whisk together 1/4 cup of soy sauce, 1/4 cup of fresh orange juice, and 1/4 cup of honey. - Add the zest of 1 orange, 1 tablespoon of cornstarch, and 1 tablespoon of sesame oil. - Mix until well combined. This sauce adds a tasty glaze to the chicken. - Pour the orange sauce evenly over the chicken on the sheet pan. Make sure each piece is coated. - Bake in the preheated oven for 25-30 minutes. The chicken should turn golden brown. - Turn the chicken halfway through the baking time. This helps it cook evenly and stay crispy. - Check the chicken’s internal temperature; it should reach 165°F (74°C) when done. To get that crispy texture, start with dry chicken. Pat the chicken pieces with paper towels. This helps the coating stick better. Use the three-step coating method: first, dip in flour, then eggs, and finally, panko breadcrumbs. When pressing the panko, use your fingers to gently press down. This ensures the breadcrumbs stick well. Don’t be shy about getting a nice layer of panko on each piece. You can add extra spices to boost flavor. Consider adding paprika or crushed red pepper for some heat. A little bit of black pepper adds a nice kick too. Balancing sweetness and saltiness is key. If you find it too sweet, add a bit more soy sauce. This will help balance the flavor and make it more savory. One common mistake is overbaking the chicken. Check for doneness at 25 minutes. The chicken should be golden brown and reach an internal temperature of 165°F. Another mistake is applying sauce incorrectly. Make sure to pour the sauce evenly over the chicken. This ensures every piece gets that tasty orange flavor. Pro Tips Marinate for Extra Flavor: Allow the chicken to marinate in the orange sauce for at least 30 minutes before baking. This will enhance the flavor and juiciness of the chicken. Use Fresh Ingredients: Freshly squeezed orange juice and zest will provide a brighter and more vibrant flavor compared to bottled juice. Achieve Maximum Crispiness: For extra crunch, you can briefly fry the breaded chicken pieces in hot oil before baking. This will give them an even crispier texture. Serve Immediately: For the best texture, serve the chicken immediately after baking. Letting it sit too long can cause it to lose its crispiness. {{image_2}} You can swap chicken thighs for chicken breasts if you prefer. Chicken breasts are leaner, but thighs add more flavor. If you want a plant-based option, try tofu or tempeh. Press and cube the tofu for best results. For a gluten-free coating, use ground almonds or gluten-free breadcrumbs instead of all-purpose flour. Both options give a nice crunch. To add a sweet and spicy kick, mix sriracha or chili sauce into the orange sauce. This change brings a new layer of flavor. For citrus alternatives, you can use lime or grapefruit juice. Each will give a unique twist to the dish. Roasting vegetables alongside the chicken makes a complete meal. Try bell peppers, broccoli, or snap peas. They add color and nutrients. When adding vegetables, adjust the cooking time. Harder veggies like carrots need more time than soft ones like zucchini. Check them at the halfway point and stir for even cooking. To keep your orange chicken fresh, place it in the fridge. Use an airtight container for best results. Make sure the chicken cools down before sealing. This way, it won’t get soggy. Leftovers stay good for about three to four days. To reheat, use the oven for the best crispiness. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet. Heat for about 10-15 minutes. Check if it’s hot throughout. If you prefer, you can use a microwave. Just keep in mind, the chicken may not be as crispy. You can freeze the orange chicken before or after cooking. To freeze before cooking, coat the chicken and place it in a freezer bag. Remove as much air as possible. For after cooking, let the chicken cool. Then, wrap it tightly in foil or plastic wrap. Store it in a freezer-safe container. When ready to eat, thaw in the fridge overnight before reheating. This will help maintain the taste and texture. Yes, you can use chicken breasts. They are leaner than thighs. This means they cook faster and may dry out more easily. Chicken thighs give a juicier bite and richer flavor. If you use breasts, be careful not to overcook them. Bake the chicken for 25-30 minutes. Make sure the internal temperature reaches 165°F (74°C). Use a meat thermometer to check. This will help keep the chicken safe to eat and perfectly cooked. You can double the recipe. Just use a larger sheet pan. If your pan is crowded, cooking times may change. Check the chicken for doneness to ensure it cooks evenly. Serve it with steamed rice or sautéed vegetables. These sides balance the flavors well. You can also add a fresh salad for a light touch. Enjoy the bright taste of orange chicken with these options! This blog post covers how to make delicious sheet pan orange chicken. We explored the essential ingredients, from the chicken and coating to the sweet and tangy sauce. I shared step-by-step instructions to ensure perfect results, plus helpful tips and common mistakes to avoid. You can also customize your dish with substitutes or tasty sides. With proper storage and reheating methods, your leftovers will stay fresh and tasty. Enjoy this dish with loved ones and impress them with your cooking skills!

Crispy Orange Chicken Delight

A delicious and crispy chicken dish with a tangy orange sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • to taste salt and pepper
  • 1/4 cup soy sauce
  • 1/4 cup fresh orange juice
  • 1/4 cup honey
  • 1 zest of 1 orange
  • 1 tablespoon cornstarch
  • 1 tablespoon sesame oil
  • to taste sliced green onions and sesame seeds for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
  • In a shallow bowl, mix the flour, garlic powder, ginger powder, salt, and pepper.
  • Dip each piece of chicken first in the flour mixture, then in the beaten eggs, and finally coat with panko breadcrumbs, pressing gently to adhere. Place the coated chicken on the prepared sheet pan.
  • In a medium bowl, whisk together the soy sauce, fresh orange juice, honey, orange zest, cornstarch, and sesame oil until well combined.
  • Pour the orange sauce over the chicken evenly, ensuring all pieces are coated.
  • Bake in the preheated oven for 25-30 minutes, turning the chicken halfway through, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
  • Once done, remove from the oven and let rest for a few minutes. Sprinkle sliced green onions and sesame seeds on top for garnish before serving.

Notes

Serve with steamed rice or sautéed vegetables for a complete meal.
Keyword baked, chicken, crispy, orange