Pecan Crusted Orange Chicken
Crispy pecan crusted chicken tossed in a sticky homemade orange sauce that tastes even better than takeout. The buttery pecans add the BEST crunch and make this cozy comfort food feel extra special — while still being easy enough for a weeknight dinner.
Print Recipe
Ingredients
Chicken
- 1 –1.5 lbs boneless chicken breast
- 2 eggs
- 1 cup panko breadcrumbs
- ¼ lb pecans very finely chopped (about 1 cup chopped)
- cooking oil
Orange Sauce
- Avocado oil
- ½ teaspoon ginger minced
- 1 tablespoon garlic minced
- ¼ teaspoon chili flakes optional
- ¼ cup brown sugar
- ¼ cup orange juice
- ¼ cup sugar
- ¼ cup distilled white vinegar
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Cut the chicken breasts in half horizontally and pound thin. In one bowl whisk the eggs. In another bowl combine the panko breadcrumbs and very finely chopped pecans. (Too big of pieces will burn! I use a blender or food processor)
- Dip each piece of chicken into the egg mixture, then coat well in the pecan and panko mixture, pressing lightly so the coating sticks.
- Add cooking oil to a large skillet over medium heat. Once hot, cook the chicken in batches until golden brown, crispy, and cooked through, about 4–5 minutes per side depending on size. Transfer to a plate or wire rack. Keep warm in the oven.
- In a separate skillet or saucepan, heat the oil over medium heat. Add the ginger, garlic, and chili flakes if using. Cook for about 30 seconds until fragrant. Careful not to burn!
- Add the brown sugar, orange juice, sugar, vinegar, and soy sauce. Stir and bring to a gentle simmer.
- In a small bowl whisk together the cornstarch and water until smooth. Pour into the sauce and stir until thickened and glossy.
- Add the crispy chicken to the sauce and toss until coated.
- Serve immediately while the chicken is still crispy and saucy.
Notes
Can I use pre-chopped pecans?
Yes, but I still recommend chopping them a bit finer so they adhere better to the coating and not burn. Do pecans burn easily?
They can if the heat is too high. Medium heat works best so the coating gets golden without scorching. If you find them browning too quickly, you can always brown them in the skillet, then finish cooking on a wire rack in a 350 degree oven. Is this super sweet?
It has that classic sweet orange chicken flavor, but the vinegar and soy sauce help balance everything out. Can I make this less spicy?
Absolutely. Just skip the chili flakes. Why combine pecans with panko?
The panko keeps the coating light and crispy while the pecans add rich buttery flavor and crunch.
Yes, but I still recommend chopping them a bit finer so they adhere better to the coating and not burn. Do pecans burn easily?
They can if the heat is too high. Medium heat works best so the coating gets golden without scorching. If you find them browning too quickly, you can always brown them in the skillet, then finish cooking on a wire rack in a 350 degree oven. Is this super sweet?
It has that classic sweet orange chicken flavor, but the vinegar and soy sauce help balance everything out. Can I make this less spicy?
Absolutely. Just skip the chili flakes. Why combine pecans with panko?
The panko keeps the coating light and crispy while the pecans add rich buttery flavor and crunch.
Servings: 4