A healthy take on your favorite Chinese-American dish! The same taste and deliciousness, minus all the excess oil from deep frying.
1 lb. boneless skinless chicken thighs
1 cup flour
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon ground ginger
3 cups panko breadcrumbs
juice of 1 large orange
1/4 cup rice vinegar
2 tablespoons soy sauce
2 teaspoons cornstarch
Preheat oven to 450F. Line a large baking sheet with parchment paper.
On a large plate, combine flour, salt, pepper and ground ginger and mix well.
In a separate bowl, beat eggs with 2 tablespoons of water.
On another large plate, add the panko breadcrumbs.
Pat the chicken thighs dry with a paper towel. Then, cut into 1-inch bite-size pieces.
Working with a few pieces at a time, coat chicken bites with flour, dip into egg wash, and cover fully with breadcrumbs.
Place prepared chicken bites on the baking sheet. Make sure each piece of chicken is not touching each other.
Bake in the oven for 20-25 minutes, or until the chicken is golden brown.
About 15 minutes before the chicken has finished cooking, make the orange sauce. Combine orange juice, rice vinegar, soy sauce, and granulated sugar in a saucepan over medium-high heat. Stir continuously until the sugar fully dissolves. Bring to a simmer and reduce the heat to medium.
Combine 2 teaspoons of cornstarch with 2 teaspoons of water to make a cornstarch slurry. Add to saucepan and cook. Stir constantly until the sauce has thickened.
When chicken is finished baking, add to saucepan and make sure to coat every piece of chicken.
Garnish with orange zest and sesame seeds and serve immediately.