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baked orange chicken
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baked orange chicken

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: dinner
Calories: 390
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly grease it.
  2. 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. Lightly spray or drizzle the chicken with oil. Bake for 20–25 minutes, flipping halfway through, until golden and cooked through.
  4. 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. 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.
Freezing: Freeze the baked (unsauced) chicken for up to 2 months. Thaw and reheat before adding sauce.