Preheat your oven to 400°F (200°C) and lightly grease a baking sheet.

Pulse the panko breadcrumbs in a food processor until they resemble finer crumbs.

Set up your dipping stations with bowls for flour, beaten eggs, and panko breadcrumbs.

Dredge each chicken thigh in flour, dip in egg, and coat with panko breadcrumbs.

Place the coated chicken on the greased baking sheet and bake for 20-25 minutes, flipping halfway through.

Heat vegetable oil in a saucepan over medium heat, add minced ginger, garlic, and crushed red pepper, and sauté for about 30 seconds.

In the same saucepan, combine orange juice, zest, cornstarch, soy sauce, sugar, vinegar, rice wine, and sesame oil, and heat to a gentle boil while stirring until the sauce thickens.

Once the chicken is baked, toss it in the warm orange sauce and serve immediately.