Panko Orange Chicken

This fresh and vibrant sauce takes your crispy breaded cutlets to the next level

Prep Time 30

Cook Time 30

Course Main Course

Cuisine Chinese

In a large bowl combine all the marinade ingredients and mix it thoroughly. Add the chicken to marinate for at least 30 minutes.
½ tsp baking soda, 2 tbsp fresh orange juice, 1½ tbsp soy sauce, ½ tsp ground black pepper, 1 tbsp cornstarch, 1 tsp garlic, 1 tsp ginger, salt

Preheat the oven to 400 degrees
Add the panko to one bowl, the eggs in a second bowl, and the flour in a third bowl. Dip the chicken pieces into the flour, then egg, then panko and place on baking sheet, then spray with cooking spray (or brush lightly with oil).
1 cup panko breadcrumbs, 2 large eggs, ½ cup flour, 2 pounds chicken cutlets
Bake for 15-20 minutes, while the chicken is baking, make the sauce.

In a bowl combine orange juice, soy sauce, vinegar, cornstarch, orange zest, garlic, ginger, red chili flakes, brown sugar, and salt. Whisk it until the sugar dissolves and keep the sauce mixture aside.
⅓ cup fresh orange juice, 1 tbsp soy sauce, ¼ cup rice vinegar, ½ tbsp cornstarch, ½ orange, 3 clove fresh garlic, 1 tbsp fresh ginger, ½ tsp red pepper flakes, 3 tbsp brown sugar, salt
Heat a skillet to medium heat and add oil. Swirl oil to coat the pan and then add the sauce mixture. Cook uncovered for about 5 minutes stirring occasionally to prevent burning.
1 tbsp oil
As the sauce starts to thicken add sesame seeds and green onions.
1 tbsp sesame seeds, 2 tbsp green onions

Keyword asian, chicken, poultry