This chicken is delicious and tastes like the kind you can order from Chinese food restaurants. Its healthier too since its baked, and not fried and the sauce is home made without large amounts of sodium and other additives.
- 3-4 boneless skinless chicken thighs, cut into 1 inch pieces
- ¾ cup cornstarch
- 1 cup panko bread crumbs
- 3 eggs whisked
- 1 cup orange juice (or you can squeeze the juice of about 2 oranges to make it fresher)
- 1 cup brown sugar
- 1/4 cup apple cider vinegar
- 1/2 cup soy sauce (low sodium if you have it)
- 1 clove garlic, minced
- 1 tablespoon Sriracha
- 1/2 tsp minced ginger
- 1 tablespoon cornstarch mixed with 1 tbsp cold water
- Preheat oven to 400F. Line baking sheet with parchment paper or spray with pam if you don’t have parchment paper
- Take out 3 bowls: place corn starch in one, whisked eggs in the next one, and park bread crumbs in the 3rd
- Dip chicken breast into the cornstarch and completely coat.
- Shake off extra cornstarch, then dip into the egg mixture and then roll into the panko until fully coated and place on a baking sheet. Repeat until all chicken is coated.
- Bake for 20 minutes until chicken is cooked through and crunchy
- While chicken is cooking prepare the orange sauce
- In a small pot combine all sauce ingredients, except the cornstarch and water
- Cook over medium heat and bring to a boil. Once the sauce is boiling add in the cornstarch mixed with cold water and stir, cook again until sauce begins to boil, then turn the heat to low and stir until thickened. Set aside.
- Once chicken is ready, place the chicken in a large non-stick sauté pan and turn heat to medium.
- Add sauce to chicken and mix it so the sauce covers all the chicken
- Allow it to cook together for 1-2 minutes
- Service with rice or side of your choice