Better-Than-Takeout Baked Orange Chicken

I'm always up for trying new Asian-inspired chicken dishes, especially ones that are baked. I really don't like to deep-fry anything so baked is totally the way to go. When I saw this recipe, I knew I wanted to try it right away and we were blown away with the results!

This was one of those meals where my husband and I kept commenting on how amazing it was. The flavor, the crispiness, the perfect amount of kick...This recipe honestly made me never want to order take-out Chinese food ever again. It takes a little bit of time to cut up and dip all of the chicken pieces into the cornstarch, egg whites and panko crumbs, but it is so worth it! We will definitely be making this again and again in our house and I'm getting excited just thinking about eating it again! 

Better-Than-Takeout Baked Orange Chicken

Adapted from Dash of Sanity

2 (about 1 1/2 lbs.) large boneless skinless chicken breasts, cut into 1-inch pieces

1/2 cup cornstarch

3/4 cup panko bread crumbs

3 egg whites, whisked

cooked white rice for serving

Orange Sauce

1/2 cup orange juice

1/2 cup brown sugar

1/8 cup white vinegar

1/8 cup apple cider vinegar

1/4 cup soy sauce

1/2 tsp. garlic, minced

1/2 Tbsp. Sriracha (more or less for heat preference)

1/2 Tbsp. cornstarch

1/4 tsp. ground ginger

1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper.

2. Place cornstarch, panko breadcrumbs and egg whites in 3 separate shallow bowls. Dip chicken breast into the cornstarch and completely coat. Shake off extra cornstarch, then dip into egg whites and then roll into the panko until fully coated and place on baking sheet. Repeat until all chicken is coated.

3. Bake for 20 minutes or until chicken is a light brown and crunchy.

4. While chicken is cooking make the orange sauce. In a large sauté pan add in all of the sauce ingredients, except for the cornstarch.

5. Over medium heat, whisk and cook sauce until it begins to boil. Once the sauce is boiling, whisk in the cornstarch and cook again until sauce boils and thickens. Set aside.

6. Once chicken is completely cooked, place the chicken in the sauté pan. Toss chicken in the sauce, making sure all of the pieces are covered. Serve over rice and enjoy!