🍕Madame Celeste🐺

Baked Orange Chicken Ingredients: - 2 pounds boneless skinless chicken thighs, cut into 1-inch chunks - 1 cup panko breadcrumbs - 2 large eggs, beaten - ½ cup all-purpose flour - Cooking spray or additional vegetable oil for brushing - 1 tablespoon vegetable oil - 1½ tablespoons fresh ginger, minced - 2 teaspoons garlic, minced (about 2 cloves) - ½ teaspoon crushed red pepper flakes - 1 tablespoon cornstarch - 2 tablespoons rice wine (or dry white wine) - ¼ cup fresh orange juice (from 1 large orange) - 1 teaspoon sesame oil - 3 tablespoons low-sodium soy sauce - 10 tablespoons granulated sugar (about ⅔ cup) - 10 tablespoons white vinegar (about ⅔ cup) - Zest of 1 orange Instructions: 1. Prepare the oven and panko: Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat. Place the panko breadcrumbs in a food processor and pulse several times until they reach a finer texture similar to regular breadcrumbs. This helps them adhere better to the chicken. 2. Set up the breading station: Arrange your breading station with four separate bowls: one with the flour, one with beaten eggs, one with the processed panko breadcrumbs, and one containing the chicken chunks. Season the flour with a pinch of salt and pepper if desired. 3. Bread the chicken: Working with a few pieces at a time, dredge the chicken first in the flour (shaking off excess), then dip into the beaten eggs, and finally coat in the panko breadcrumbs, pressing gently to ensure even coverage. Place the breaded chicken pieces on the prepared baking sheet, leaving a little space between each piece. 4. Bake the chicken: Spray the breaded chicken pieces lightly with cooking spray or brush with a small amount of vegetable oil to help them brown. Bake in the preheated oven for 20-25 minutes until golden brown and crispy, flipping halfway through. The internal temperature should reach 165°F. 5. Prepare the orange sauce: While the chicken is baking, make the sauce. In a medium saucepan, heat the tablespoon of vegetable oil over medium heat. Add the minced ginger, garlic, and crushed red pepper flakes. Cook for about 30 seconds until fragrant, stirring constantly to prevent burning. 6. Finish the sauce: Add the cornstarch, rice wine, orange juice, sesame oil, soy sauce, sugar, white vinegar, and orange zest to the saucepan. Whisk to combine and remove any lumps. Bring the mixture to a boil, then reduce the heat and simmer for 2-3 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat. 7. Combine and serve: When the chicken is done baking, transfer it to a large bowl. Pour the warm orange sauce over the chicken and gently toss until all pieces are evenly coated. Serve immediately while hot and crispy.