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baked orange chicken inspired by panda express freshly made
Molly LaFontaine

Baked Orange Chicken (Inspired by Panda Express!)

5 from 1 vote
My oven-baked orange chicken is made with simple, wholesome ingredients you probably already have in your kitchen! No hoisin sauce or oyster sauce here. My husband and I love Panda Express orange chicken, so I've been making my own from-scratch version at home for years! Now I finally have my recipe written, so I can share it with you! We always enjoy it over a bowl of brown rice. I hope you love this better-for-you version as much as we do. It really does take away that craving for takeout!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Step-By-Step Mode

Ingredients
  

For the Chicken
  • 1 large boneless, skinless chicken breast (or 2 small)
  • 1 cup all-purpose flour
  • 1 cup breadcrumbs (I use homemade sourdough breadcrumbs)
  • 1 cup milk (I use whole milk)
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
For the Sauce
  • 1 large navel orange
  • 1 large fresh garlic cloves
  • 1/4 tsp fresh ginger
  • 1 Tbsp water
  • 1/4 cup soy sauce (I like to use organic)
  • 1 Tbsp distilled white vinegar (I like to use organic)
  • 1/4 cup raw honey
  • 1/4 tsp red pepper flakes
  • 1/4 tsp garlic powder
  • cornstarch slurry: 2 Tbsp cornstarch + 2 Tbsp water
  • 1/4 tsp orange zest

Instructions

  1. NOTE: You can double this recipe as many times as you'd like.
Make the Oven-Baked Fried Chicken
  1. Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Slice chicken breast into small bite sized pieces about 1-2 inches in size. You should get a good amount of them. Set aside.
  3. In a small bowl combine flour, 1/2 tsp salt, and 1/4 tsp pepper. Mix to combine and set aside.
  4. In a second bowl, whisk together milk, 1/4 tsp salt, and 1/8 tsp pepper. Set aside.
  5. In a third bowl, add breadcrumbs, 1/4 tsp salt, and 1/8 tsp pepper into another small bowl. Mix to combine. Set aside.
  6. Place bowls of chicken, flour, milk, breadcrumbs, and sheet pan in a line, in that order, so everything is set up.
  7. Dredge each piece of chicken by dipping it in the flour mixture, shaking excess off. Then dip it into the wet mixture ensuring all sides are coated. Let excess drip off. Finally, dip it in the breadcrumbs ensuring it is completely coated. Place breaded piece of chicken on the sheet pan.
  8. Repeat until all pieces are breaded. Make sure they aren’t touching on the pan.
  9. Bake at 425 degrees Fahrenheit for 20-25 minutes, until fully baked and crunchy. No need to flip while baking!
Make the Orange Chicken Sauce From Scratch
  1. While chicken cooks, juice orange into the saucepan over a fine mesh strainer to catch any pulp. You should get 1/4-1/3 cups of juice.
  2. Grate or finely chop garlic cloves and fresh ginger so they’re minced into the saucepan.
  3. Add water, soy sauce, white vinegar, raw honey, red pepper flakes, and garlic powder to the pan. Stir to combine.
  4. Heat over medium heat on stovetop. Stirring occasionally until it begins to simmer.
  5. Combine cornstarch and water in a small bowl until no clumps are left. Then add cornstarch slurry to sauce to thicken. Whisking frequently.
  6. When bubbles just begin (1-2 minutes) take off heat and set aside until chicken is cooked. Don't let it get to a rolling boil.
  7. Take off heat, add orange zest, stir to combine, and set aside for now.
Toss Chicken in Sauce
  1. Once chicken is cooked, add to a heat-safe mixing bowl along with all the sauce. Toss until all pieces are fully coated.
  2. Serve over a bowl of rice or with your favorite side, topped with green onions if desired. Enjoy!

Video

Notes

Please see blog post for all kinds of helpful tips and storage information. You can double this recipe as many times as you’d like.
 
 
Did you make this recipe? - Please leave a comment below or share a photo on social media! If you share a photo be sure to tag me @plumbranchhome
 
 
My recipe is inspired by the dish served at Panda Express but it's not affiliated with or endorsed by the restaurant. This recipe was developed from scratch in my kitchen by me, Molly LaFontaine, and tested many times by my husband and me to ensure success. Just like all of my recipes on Plum Branch Home. They’re created with purpose, cherished in our own home, and developed with my experiences, trial and error, and skills. NEVER AI (artificial intelligence). Here at Plum Branch Home, we’re loving our families and serving God one recipe at a time!
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