Baked Orange Chicken Recipe: Crispy, Tangy, and Healthier Than Takeout
Baked Orange Chicken brings all the bold, sweet-tangy flavor of your favorite takeout dish—without the deep frying. Tender chicken pieces are coated in a light, crispy breading, baked to golden perfection, then tossed in a glossy homemade orange sauce that’s bursting with citrusy goodness. It’s a family-friendly dinner that’s both lighter and just as satisfying as the restaurant version.
What Makes This Dish Special?
Unlike traditional fried versions, this orange chicken is baked, not fried—making it a healthier alternative with less mess. The sauce is made from fresh orange juice, soy sauce, garlic, ginger, and a touch of honey for the perfect balance of sweet, savory, and tangy. Pair it with rice, noodles, or steamed veggies for a full meal that’s as fresh as it is flavorful.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
Ingredients
For the Chicken:
- 1 ½ lbs boneless, skinless chicken breast or thighs, cut into 1-inch cubes
- ½ cup flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Salt and pepper, to taste
- Cooking spray or oil for baking
For the Orange Sauce:
- ¾ cup fresh orange juice
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 2 tbsp honey (or brown sugar)
- 1 tsp orange zest
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp red pepper flakes (optional)
Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly grease it.
2. Bread the Chicken
Season the chicken with salt and pepper. Dredge each piece in flour, dip into the beaten eggs, then coat in panko breadcrumbs. Place the coated pieces on the prepared baking sheet.
3. Bake
Lightly spray or drizzle the chicken with oil. Bake for 20–25 minutes, flipping halfway through, until golden and cooked through.
4. Make the Orange Sauce
While the chicken bakes, combine orange juice, soy sauce, vinegar, honey, orange zest, garlic, ginger, and red pepper flakes in a saucepan. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook until thickened, about 2–3 minutes.
5. Toss and Serve
Once the chicken is baked, transfer it to a large bowl. Pour the orange sauce over the chicken and toss until evenly coated. Serve immediately over rice or noodles.
Variations
- Spicy Kick: Add sriracha or extra red pepper flakes to the sauce.
- Low Carb: Skip the breading and bake the chicken plain, then coat with sauce.
- Vegetarian Swap: Use tofu or cauliflower florets instead of chicken.
- Sticky Sesame Style: Add a splash of sesame oil and a sprinkle of toasted sesame seeds.
Equipment You’ll Need
- Mixing bowls
- Baking sheet
- Parchment paper or foil
- Small saucepan
- Whisk or spatula
Nutritional Information (Approx. Per Serving)
- Calories: 390
- Protein: 30g
- Carbohydrates: 28g
- Fat: 16g
- Fiber: 1g
- Sugar: 12g
Storage Tips
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheat: Warm in the oven or air fryer to retain crispness.
- Freezing: Freeze the baked (unsauced) chicken for up to 2 months. Thaw and reheat before adding sauce.
My Cooking Experience
This baked orange chicken has become a go-to weeknight meal in my kitchen. It satisfies every craving for takeout, but I love that I can control the ingredients and avoid the grease. The sauce is a star on its own—it’s so bright and flavorful, I sometimes double it just to drizzle over rice. It’s a hit with both adults and picky eaters, and leftovers are even better the next day.
Conclusion
Baked Orange Chicken is a lighter, fresher twist on a beloved classic. With crispy chicken, tangy orange glaze, and zero deep-frying, this dish proves you can have all the flavor and none of the guilt. Whether you’re trying to eat a bit cleaner or just want an easy, flavorful dinner, this recipe delivers every time.
baked orange chicken
Ingredients
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly grease it.
- Season the chicken with salt and pepper. Dredge each piece in flour, dip into the beaten eggs, then coat in panko breadcrumbs. Place the coated pieces on the prepared baking sheet.
- Lightly spray or drizzle the chicken with oil. Bake for 20–25 minutes, flipping halfway through, until golden and cooked through.
- While the chicken bakes, combine orange juice, soy sauce, vinegar, honey, orange zest, garlic, ginger, and red pepper flakes in a saucepan. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook until thickened, about 2–3 minutes.
- Once the chicken is baked, transfer it to a large bowl. Pour the orange sauce over the chicken and toss until evenly coated. Serve immediately over rice or noodles.
Notes
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheat: Warm in the oven or air fryer to retain crispness.
