Baked Orange Chicken

This recipe features crispy, tender chicken pieces coated in a sweet and tangy orange glaze, offering a perfect balance of citrusy brightness and savory richness.

Chicken:

1 1/2 pounds chicken

1 cup panko breadcrumbs

1/2 cup flour

2 large eggs

1 tsp salt

Sauce:

Juice from 1 Kings River Navel Orange

1 tbsp vegetable oil

1 tbsp fresh ginger grated or minced

2 cloves garlic

1/4 cup soy sauce

1/4 cup honey or maple syrup

Garnish:

1 to 2 tbsp sesame seeds

2 to 3 stalks green onion

Preheat oven to 400 degrees. Pulse panko breadcrumbs in a food processor until smaller. Pour breadcrumbs into a bowl; in separate bowls, place flour and eggs, and season with both breadcrumbs and flour with salt.
Dip chicken pieces in flour, then egg, and finally breadcrumbs. Place coated chicken on a greased sheet tray, spray with cooking spray and bake for 20 to 25 minutes.
While baking, heat 1 tbsp vegetable oil in a pot over medium heat for the sauce. Cook ginger and garlic for 30 seconds, then add remaining sauce ingredients, whisk, and boil until thickened. Remove from heat.
Toss baked chicken in sauce and serve with rice, garnished with sesame seeds and green onion if desired.