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Chinese Orange Chicken


  • 1 1/2 lbs. boneless skinless chicken breast, cut into 1" pieces
  • 2 large eggs beaten
  • 1 c. Panko breadcrumbs
  • 1/2 tsp. sesame seeds for garnish
  • 1 green onion thinly sliced for garnish

For Sauce

  • 1/3 cup freshly squeezed orange juice
  • zest of the orange
  • 1/3 c. honey or use less or coconut sugar
  • 4 Tbsp. distilled white vinegar
  • 1 Tbsp. soy sauce
  • 4 cloves garlic minced
  • 1 tablespoon orange zest
  • 1 Tbsp. cornstarch
  • 1 teaspoon Sriracha or more, to taste
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon black pepper


  1. Preheat oven to 400°. Lightly oil a 9x13 baking dish with cooking spray.
  2. To make the sauce, whisk together the 1/3 cup orange juice, honey, vinegar, soy sauce, garlic, orange zest, Srirach, ginger and pepper in a large bowl.
  3. Heat sauce ingredients in a medium saucepan over medium heat. Bring to a boil and stir in 1 tablespoons cornstarch combined with 1 tablespoons water. Cook, whisking until thickened about 1-2 minutes; keep warm.
  4. Working with one chicken piece at a time, dip the chicken into the eggs, then dredge in panic breadcrumbs and place on baking sheet.
  5. Bake chicken nuggets in 400° oven for 15-20 minutes. When chicken is brown and crisp, toss with the thickened sauce and serve over rice (or cauliflower rice). Garnish with sesame seeds and green onions, if desired.

Recipe Notes

Adapted from www.damdelicious.net