Craving the sweet and tangy flavors of takeout orange chicken but want something a bit healthier? This Baked Orange Chicken delivers all the bright citrus flavor and crispy satisfaction without the deep fryer. The chicken bakes to golden perfection while a homemade orange sauce caramelizes to create that irresistible sticky glaze we all love.
Perfect for busy weeknights or weekend family dinners, this dish transforms ordinary chicken into something extraordinary with just a few simple ingredients. The vibrant orange flavor pairs beautifully with the tender chicken pieces, creating a meal that’s both comforting and impressive.
Why You’ll Love This
- Healthier than traditional fried versions but just as flavorful
- Simple ingredients you likely already have in your pantry
- Kid-friendly flavor that adults will equally enjoy
- Crispy exterior and juicy interior without deep frying
- Versatile recipe that works great for meal prep and leftovers
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 crispiness, lightly spray the breaded chicken with cooking oil before baking.
- Substitute chicken thighs for more tender, juicy results.
- Add broccoli, bell peppers, or snap peas to the baking sheet during the last 10 minutes for a complete meal.
- Make it spicier by doubling the red pepper flakes or adding a tablespoon of sriracha to the sauce.
- For a gluten-free version, use gluten-free flour and breadcrumbs.
- Prep ahead by cutting and breading the chicken earlier in the day, then refrigerate until ready to bake.
Serving Suggestions
Serve this Baked Orange Chicken over steamed white or brown rice to soak up all that delicious sauce. For a lower-carb option, cauliflower rice works beautifully too. A side of steamed or stir-fried vegetables like broccoli, snow peas, or bok choy completes the meal with color and nutrition.
For an impressive dinner party presentation, serve family-style on a large platter with the chicken centered on the rice, surrounded by vegetables and garnished generously with additional green onions, orange zest, and sesame seeds.
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.
- The sauce will thicken as it cools – thin with a splash of orange juice when reheating if needed.
- Chicken is done when it reaches an internal temperature of 165°F (74°C) and shows no pink in the center.
FAQs
Can I make this recipe ahead of time?
Yes! You can bread the chicken up to a day ahead and refrigerate. The sauce can also be made in advance and gently reheated when ready to use.
Can I use bottled orange juice instead of fresh?
While fresh juice provides the best flavor, bottled 100% orange juice works well too. Just be sure to include fresh orange zest for that authentic citrus punch.
How do I keep the chicken crispy when serving?
For maximum crispiness, only add the sauce to the chicken right before serving. Alternatively, serve some sauce on the side for dipping.
Can I freeze this dish?
Yes, but freeze the baked chicken and sauce separately. Reheat the chicken in the oven until crisp, then add freshly warmed sauce for best results.
[recipe_card]
