Love Chinese takeout, but trying to eat on the healthier side? If so, this recipe is for you! It has all the crispness of fried Chinese takeout chicken, without the fat from frying. We liked this so much that I’m planning to try this same approach with my Sesame Chicken and Sweet and Sour Pork. The sugar is also reduced, as opposed to the takeout version, and you could even use honey instead, if that suits your tastes. If you skip the sauce altogether you end up with healthier chicken nuggets, which my kids loved. I like to serve this over jasmine rice, with steamed broccoli on the side.
Baked Chicken
-3 boneless skinless chicken breasts, cut into 1-inch pieces
-¾ cup cornstarch
-2 cups panko bread crumbs
-4 eggs, whisked
Orange Sauce
-2 cups Orange Juice
-1/4 cup Soy Sauce
-1/3 cup Brown Sugar
-1/4 cup Rice Vinegar
-1 teaspoon Sesame Oil
-1/2 teaspoon Red Pepper Flakes
-4 cloves Garlic, minced
-1″ knob Ginger, peeled and minced
-2 Tbsp Cornstarch
-Zest Of 1 Orange
For Serving
-cooked rice
-sliced scallions
-sesame seeds
Line baking sheet with parchment paper.
Place cornstarch in a plastic bag, add chicken, shake to coat. Shake off extra cornstarch, then dip chicken into whisked eggs, and then roll into the panko until fully coated and place on baking sheet. Repeat until all chicken is coated. Bake at 400 for 15-20 minutes and chicken is a light brown and crunchy, flipping halfway through.
While chicken is cooking make the orange sauce. In a small pot, whisk together all ingredients. Place pot over medium heat and bring to a boil, whisking intermittently. Reduce heat and simmer until sauce thickens, about 5 minutes.
Once chicken is completely cooked, toss it in some of the sauce until it is coated to your liking. Serve over rice and garnish with sliced scallions and/ or sesame seeds.
