Baked Orange Chicken

Bring the magic of takeout home with this Baked Orange Chicken recipe! Crispy oven-baked chicken is tossed in a sweet and tangy orange sauce that’s bursting with flavor. This healthier alternative to the deep-fried favorite is quick, easy, and perfect for weeknight dinners or family gatherings.

The first time I made this Baked Orange Chicken, my husband declared it better than our favorite Chinese takeout spot! The tangy orange sauce with a hint of spice reminded him of cozy Friday nights spent indulging in our favorite takeout meals. Now, this dish has become a staple in our household—my little ones love dipping the crispy chicken bites in extra sauce, and I love how it’s baked, not fried!

Why You’ll Love Baked Orange Chicken

•Healthier Alternative: Skip the fryer without sacrificing flavor or crispiness.

•Zesty Orange Sauce: Perfectly sweet, tangy, and slightly spicy for a burst of flavor.

•Kid-Friendly: A meal the whole family will enjoy!

•Quick and Easy: Simple steps and common pantry ingredients make this a go-to recipe.

Ingredients Notes For Baked Orange Chicken

•Chicken: Use boneless, skinless chicken breast or thighs for tender bites.

•Cornstarch & Flour: Helps create a crispy coating without frying.

•Orange Juice: Freshly squeezed for the best flavor, but bottled works too.

•Soy Sauce: Adds a savory depth to the orange sauce.

•Honey: Sweetens the sauce naturally.

•Ginger & Garlic: Enhance the savory and aromatic profile.

•Red Pepper Flakes: Optional, for a touch of heat.

Recipe Steps

1.Prepare the Chicken: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut the chicken into bite-sized pieces. Toss with a mixture of cornstarch, flour, salt, and pepper. Arrange the chicken on the baking sheet and spray lightly with cooking spray. Bake for 20-25 minutes, flipping halfway, until golden and crispy.

2.Make the Orange Sauce: In a saucepan, combine orange juice, soy sauce, honey, garlic, ginger, and red pepper flakes (if using). Bring to a simmer and cook until slightly thickened. If needed, mix cornstarch with water to create a slurry and stir it into the sauce for extra thickness.

3.Combine: Toss the baked chicken pieces in the orange sauce until fully coated.

4.Garnish and Serve: Sprinkle with sesame seeds and chopped green onions for garnish. Serve over steamed rice or alongside roasted vegetables.

Storage Options

•Refrigerate: Store leftovers in an airtight container for up to 3 days.

•Reheat: Heat in the oven or on the stovetop to maintain crispiness.

•Freeze: Freeze cooked chicken pieces (without sauce) for up to 2 months. Thaw and toss in sauce before serving.

Variations & Substitutions

•Vegetarian Option: Replace chicken with tofu or cauliflower.

•Extra Crispy: Use panko breadcrumbs in the coating for added crunch.

•Gluten-Free: Substitute flour with gluten-free flour or almond flour, and use tamari instead of soy sauce.

Frequently Asked Questions

Q: Can I use pre-cooked chicken for this recipe? Yes! Toss store-bought rotisserie chicken or cooked chicken tenders in the orange sauce for a quick meal.

Q: What can I serve with Baked Orange Chicken? Steamed rice, stir-fried vegetables, or even a light Asian-style salad pair beautifully with this dish.

Q: How can I make the sauce less sweet? Reduce the honey slightly and add a splash of rice vinegar or lime juice for more tang. Transform your weeknight dinners with this irresistible Baked Orange Chicken recipe—delicious, simple, and a guaranteed family favorite!

Baked Orange Chicken

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Course: Main Course

Kitchen: Asian-Inspired

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Ingredients

 

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• ▢ For the Chicken:
• ▢ 1.5 lbs boneless skinless chicken breasts or thighs, cut into bite-sized pieces
• ▢ 1/2 cup all-purpose flour
• ▢ 1/4 cup cornstarch
• ▢ 1 teaspoon salt
• ▢ 1/2 teaspoon black pepper
• ▢ 1/2 teaspoon garlic powder
• ▢ 2 large eggs beaten
• ▢ 1/4 cup vegetable oil for drizzling or spraying
• ▢ For the Orange Sauce:
• ▢ 1/2 cup orange juice freshly squeezed or store-bought
• ▢ Zest of 1 orange
• ▢ 1/3 cup honey
• ▢ 1/4 cup soy sauce
• ▢ 2 tablespoons rice vinegar
• ▢ 1 teaspoon sesame oil
• ▢ 2 cloves garlic minced
• ▢ 1 teaspoon ginger minced
• ▢ 1 tablespoon cornstarch mixed with 2 tablespoons water for thickening
• ▢ Garnishes:
• ▢ Sesame seeds
• ▢ Sliced green onions

Instructions

• Prepare the Chicken:
• Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a wire rack.
• Coat the Chicken: In a bowl, mix the flour, cornstarch, salt, pepper, and garlic powder. In a separate bowl, whisk the eggs. Dip each chicken piece into the flour mixture, then into the beaten eggs, and back into the flour mixture to coat well.
• Bake the Chicken: Place the coated chicken pieces on the prepared baking sheet. Lightly drizzle or spray with vegetable oil. Bake for 25-30 minutes, flipping halfway through, until the chicken is crispy and cooked through.
• Make the Orange Sauce:
• Mix Sauce Ingredients: In a medium saucepan, combine the orange juice, orange zest, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger. Heat over medium heat, stirring occasionally.
• Thicken the Sauce: Once the sauce is hot, stir in the cornstarch slurry. Simmer for 2-3 minutes until the sauce thickens.
• Combine and Serve:
• Coat the Chicken: Toss the baked chicken pieces in the orange sauce until evenly coated.
• Garnish and Serve: Transfer the orange chicken to a serving dish and garnish with sesame seeds and sliced green onions. Serve over steamed rice or with stir-fried vegetables.