Dinner – Crispy Citrus-Glazed Chicken¶
A quick, crunchy, and flavor-packed citrus-glazed chicken you can make in the air fryer, oven, or shallow fry! Sweet, tangy, and bursting with umami, this recipe features a sticky orange glaze and crispy panko-coated chicken.
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🍊 Citrus Glaze Ingredients¶
| Ingredient | Imperial | Metric |
|---|---|---|
| Orange zest | From 1 orange | From 1 orange |
| Orange juice | From 1 orange | ~60 mL |
| Orange marmalade | ½ cup | 160 g |
| Rice vinegar | 3 tablespoons | 45 mL |
| Soy sauce | 3 tablespoons | 45 mL |
| Grated fresh ginger | 1 teaspoon | 5 g |
| Garlic, minced or crushed | 2–3 cloves | ~9 g |
| Red pepper flakes (optional) | ¼ teaspoon | ~0.5 g |
| Toasted sesame oil | 1 teaspoon | 5 mL |
🍗 Chicken + Coating¶
| Ingredient | Imperial | Metric |
|---|---|---|
| Boneless skinless chicken breasts | 2 large | ~600 g |
| Cornstarch | ½ cup | 60 g |
| Large eggs | 2 | 2 |
| Salt | 1 teaspoon | 5 g |
| Panko breadcrumbs | 2 cups | 100 g |
| Vegetable oil (for panko) | 4 teaspoons | 20 mL |
| Spray oil | As needed | As needed |
🧑🍳 Instructions¶
1. Make the Sauce (Can Be Prepped Ahead)¶
In a large skillet or saucepan:
- Add zest of 1 orange, juice of 1 orange (~60mL), ½ cup (160g) orange marmalade, 3 tbsp (45mL) rice vinegar, and 3 tbsp (45mL) soy sauce.
- Stir in 1 tsp grated fresh ginger (or ½ tsp ground ginger) and 2–3 cloves of garlic, minced.
- Optional: Add ¼ tsp red pepper flakes for heat.
- Whisk everything together to break up the marmalade.
- Set aside (or bring to simmer over medium heat, reduce slightly until syrupy, then remove from heat and finish with 1 tsp (5mL) sesame oil after cooking).
2. Prep the Chicken¶
- Slice 2 chicken breasts (~600g) into strips or bite-size pieces.
- Place in a Ziploc bag with ½ cup (60g) cornstarch. Shake to coat thoroughly.
3. Prepare the Breading Station¶
In 2 separate bowls:
- Bowl 1: Crack in 2 eggs, add 1 tsp salt, and beat until combined.
- Bowl 2: Add 2 cups (100g) panko breadcrumbs and mix in 4 tsp (20mL) vegetable oil until the texture is like wet sand.
4. Bread the Chicken¶
For each piece of chicken:
- Shake off excess cornstarch.
- Dip into egg mixture and coat evenly.
- Toss in the oily panko mixture, pressing gently to adhere.
- Place on a parchment-lined baking sheet or plate.
5. Cook the Chicken (Pick Your Method)¶
🔌 Air Fryer Method (Preferred)¶
- Preheat air fryer to 400°F / 200°C (optional).
- Spray basket and top of breaded chicken with oil.
- Air fry for 5 minutes, flip, then cook 3–5 more minutes until golden and cooked through (internal temp should be 165°F / 74°C).
🔥 Oven Method¶
- Preheat oven to 425°F / 220°C.
- Place chicken on a sprayed baking sheet.
- Spray tops with oil.
- Bake for 10 minutes, flip, then bake 5 more minutes until golden and cooked through.
🍳 Shallow Fry Method¶
- Heat about ½ inch (1.25 cm) oil in a pan over medium to medium-high heat.
- Fry chicken in batches until golden and cooked through.
- Drain on paper towels.
6. Glaze the Chicken¶
- Reheat sauce gently if cooled.
- Add cooked chicken to the pan and toss to coat evenly in the citrus glaze.
7. Garnish and Serve¶
- Sprinkle with chopped scallions and sesame seeds.
- Serve hot over rice or with stir-fried veggies.
📝 Notes¶
- This recipe is easily scalable.
- You can prep the sauce ahead and store it in the fridge for 2–3 days.
- Works great for meal prep — just reheat gently to keep the coating crisp.
Enjoy your sticky, crispy citrus-glazed chicken!