Baked Orange Chicken

Craving that sweet and tangy orange chicken from your favorite takeout spot, but want something a little healthier? This Baked Orange Chicken delivers all the flavor without the deep-frying. The chicken pieces bake to golden perfection while the homemade orange sauce caramelizes beautifully, creating that irresistible sticky-sweet coating we all love.

Ready in just 45 minutes, this family-friendly dish transforms ordinary chicken into something extraordinary with ingredients you likely already have in your pantry. It’s the perfect weeknight solution when you want something special without the fuss of ordering out.

Why You’ll Love This

• Healthier than traditional deep-fried versions but just as flavorful
• Simple pantry ingredients transform into a restaurant-quality meal
• Kid-friendly dish that even picky eaters will enjoy
• Make-ahead friendly – prepare components in advance for quick assembly
• Leftovers taste amazing the next day for lunch

Ingredients

• 2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
• 1 cup panko breadcrumbs
• 2 large eggs, beaten
• ½ cup all-purpose flour
• Cooking spray or additional vegetable oil for brushing
• 1 tablespoon vegetable oil
• 1½ tablespoons fresh ginger, minced
• 2 teaspoons garlic, minced (about 2 cloves)
• ½ teaspoon crushed red pepper flakes
• 1 tablespoon cornstarch
• 2 tablespoons rice wine (or dry white wine)
• ¼ cup fresh orange juice (from 1 large orange)
• 1 teaspoon sesame oil
• 3 tablespoons low-sodium soy sauce
• 10 tablespoons granulated sugar (about ⅔ cup)
• 10 tablespoons white vinegar (about ⅔ cup)
• Zest of 1 orange

Instructions

1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat. Place the panko breadcrumbs in a food processor and pulse several times until they reach a finer texture similar to regular breadcrumbs. This helps them adhere better to the chicken.
2. Arrange your breading station with four separate bowls: one with the flour, one with beaten eggs, one with the processed panko breadcrumbs, and one containing the chicken chunks. Season the flour with a pinch of salt and pepper if desired.
3. Working with a few pieces at a time, dredge the chicken first in the flour (shaking off excess), then dip into the beaten eggs, and finally coat in the panko breadcrumbs, pressing gently to ensure even coverage. Place the breaded chicken pieces on the prepared baking sheet, leaving a little space between each piece.
4. Spray the breaded chicken pieces lightly with cooking spray or brush with a small amount of vegetable oil to help them brown. Bake in the preheated oven for 20-25 minutes until golden brown and crispy, flipping halfway through. The internal temperature should reach 165°F.
5. While the chicken is baking, make the sauce. In a medium saucepan, heat the tablespoon of vegetable oil over medium heat. Add the minced ginger, garlic, and crushed red pepper flakes. Cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
6. Add the cornstarch, rice wine, orange juice, sesame oil, soy sauce, sugar, white vinegar, and orange zest to the saucepan. Whisk to combine and remove any lumps. Bring the mixture to a boil, then reduce the heat and simmer for 2-3 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat.
7. When the chicken is done baking, transfer it to a large bowl. Pour the warm orange sauce over the chicken and gently toss until all pieces are evenly coated. Serve immediately while hot and crispy.

Tips & Variations

• For extra crispy chicken, spray with cooking oil before baking and flip pieces halfway through cooking time
• Add 1/4 teaspoon of red pepper flakes to the sauce if you enjoy a spicy kick
• Substitute chicken thighs for breasts if you prefer darker, juicier meat
• For a gluten-free version, use gluten-free panko and tamari instead of soy sauce
• Make the sauce ahead of time and store in the refrigerator for up to 3 days
• Add steamed broccoli or bell peppers during the final bake for a complete one-pan meal

Serving Suggestions

This Baked Orange Chicken pairs perfectly with steamed jasmine rice or brown rice to soak up all that delicious sauce. For a lower-carb option, serve with cauliflower rice or alongside a simple cucumber salad dressed with rice vinegar and sesame oil.

Complete your homemade takeout experience by adding steamed or stir-fried vegetables like broccoli, snap peas, or bell peppers. A sprinkle of extra orange zest over the finished dish adds a beautiful pop of color and enhances the citrus flavor.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days
• Reheat in a 350°F oven for 10 minutes to maintain crispiness, or microwave for 1-2 minutes for a quicker option
• The sauce will continue to thicken as it cools – thin with a splash of orange juice if needed when reheating
• Chicken is done when it reaches an internal temperature of 165°F and shows no pink when cut

FAQs

Can I make this recipe with chicken thighs?
Yes! Boneless, skinless chicken thighs work wonderfully and often result in juicier pieces. The cooking time remains about the same.

How can I make this dish spicier?
Add red pepper flakes or a tablespoon of sriracha to the orange sauce for heat. You can also include a thinly sliced fresh chili when garnishing.

Can I prepare this dish in advance for a party?
Yes! Bread the chicken and make the sauce up to a day ahead. Store separately in the refrigerator, then bake the chicken and finish with the sauce just before serving.

Is there a way to make this without breadcrumbs?
For a lower-carb version, try coating the chicken in almond flour or crushed pork rinds instead of panko. The texture will be different but still delicious.

Baked Orange Chicken

Recipe by Feel Tasty

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Craving that sweet and tangy orange chicken from your favorite takeout spot, but want something a little healthier? This Baked Orange Chicken delivers all the flavor without the deep-frying. The…

Servings6

Prep10 min

Cook20 min

Calories388 kcal

Ingredients

• 2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
• 1 cup panko breadcrumbs
• 2 large eggs, beaten
• ½ cup all-purpose flour
• Cooking spray or additional vegetable oil for brushing
• 1 tablespoon vegetable oil
• 1½ tablespoons fresh ginger, minced
• 2 teaspoons garlic, minced (about 2 cloves)
• ½ teaspoon crushed red pepper flakes
• 1 tablespoon cornstarch
• 2 tablespoons rice wine (or dry white wine)
• ¼ cup fresh orange juice (from 1 large orange)
• 1 teaspoon sesame oil
• 3 tablespoons low-sodium soy sauce
• 10 tablespoons granulated sugar (about ⅔ cup)
• 10 tablespoons white vinegar (about ⅔ cup)
• Zest of 1 orange

Steps

1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat. Place the panko breadcrumbs in a food processor and pulse several times until they reach a finer texture similar to regular breadcrumbs. This helps them adhere better to the chicken.
2. Arrange your breading station with four separate bowls: one with the flour, one with beaten eggs, one with the processed panko breadcrumbs, and one containing the chicken chunks. Season the flour with a pinch of salt and pepper if desired.
3. Working with a few pieces at a time, dredge the chicken first in the flour (shaking off excess), then dip into the beaten eggs, and finally coat in the panko breadcrumbs, pressing gently to ensure even coverage. Place the breaded chicken pieces on the prepared baking sheet, leaving a little space between each piece.
4. Spray the breaded chicken pieces lightly with cooking spray or brush with a small amount of vegetable oil to help them brown. Bake in the preheated oven for 20-25 minutes until golden brown and crispy, flipping halfway through. The internal temperature should reach 165°F.
5. While the chicken is baking, make the sauce. In a medium saucepan, heat the tablespoon of vegetable oil over medium heat. Add the minced ginger, garlic, and crushed red pepper flakes. Cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
6. Add the cornstarch, rice wine, orange juice, sesame oil, soy sauce, sugar, white vinegar, and orange zest to the saucepan. Whisk to combine and remove any lumps. Bring the mixture to a boil, then reduce the heat and simmer for 2-3 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat.
7. When the chicken is done baking, transfer it to a large bowl. Pour the warm orange sauce over the chicken and gently toss until all pieces are evenly coated. Serve immediately while hot and crispy.

Nutrition (per serving)

• Calories: 388 kcal

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days
• Reheat in a 350°F oven for 10 minutes to maintain crispiness, or microwave for 1-2 minutes for a quicker option
• The sauce will continue to thicken as it cools – thin with a splash of orange juice if needed when reheating
• Chicken is done when it reaches an internal temperature of 165°F and shows no pink when cut