Baked Orange Chicken Recipe

The irresistible combination of crispy, tender chicken pieces enveloped in a sticky, sweet-tangy orange glaze makes this Baked Orange Chicken Recipe an absolute crowd-pleaser. Unlike traditional takeout versions that are deep-fried, this healthier baked alternative delivers all the flavor without the excess oil. The aromatic citrus notes and caramelized edges create a mouthwatering dish that rivals any restaurant version. You’ll learn how to achieve that perfect balance of crispy exterior and juicy interior while creating a glossy orange sauce that clings beautifully to each piece of chicken.

Why You’ll Love This Recipe

This Baked Orange Chicken Recipe transforms a beloved takeout classic into a healthier homemade version without sacrificing an ounce of flavor. The contrast between the crispy baked chicken and the sticky-sweet orange sauce creates a textural symphony that’s utterly satisfying.

What makes this recipe special is its accessibility—using simple pantry ingredients to create complex flavors. The chicken bakes to golden perfection while you prepare the sauce, making the cooking process efficient and relatively hands-off.

The bright citrus notes cut through the richness, creating a perfectly balanced dish that’s neither too sweet nor too tangy. Even better, this recipe can be prepared ahead of time and reheats beautifully, making it perfect for meal prep or busy weeknight dinners. Your family will request this orange chicken bake regularly once they’ve experienced its homemade goodness.

Ingredients

For the Chicken:

• 2 lbs (900g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 2 large eggs, beaten
• 1 cup (120g) all-purpose flour
• 1 cup (100g) panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• Cooking spray

For the Orange Sauce:

• 1 cup (240ml) orange juice (freshly squeezed provides the best flavor)
• Zest of 1 orange
• ⅓ cup (80ml) low-sodium soy sauce
• ¼ cup (50g) brown sugar, packed
• 2 tbsp rice vinegar
• 2 tbsp honey
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp cornstarch mixed with 2 tbsp water
• ½ tsp red pepper flakes (optional, for heat)

For Garnish:

• 3 green onions, thinly sliced
• 1 tbsp sesame seeds
• Extra orange zest

Pro Tips

Achieving restaurant-quality baked orange chicken at home comes down to a few critical techniques:

First, don’t skip the dredging process. The flour-egg-breadcrumb coating creates that crucial crispy exterior that stands up to the sauce. For even crispier chicken, lightly spray the breaded pieces with cooking spray before baking. This helps achieve that golden-brown color and texture without deep-frying.

Second, the key to a perfect orange sauce is balance. Taste as you go—if it’s too sweet, add a splash more vinegar; if it’s too tangy, a little more honey or brown sugar will help. Reducing the sauce properly is crucial—it should coat the back of a spoon and have a glossy appearance when ready.

Finally, timing is everything. Add the sauce to the chicken just before serving to maintain that delightful textural contrast. If you’re meal prepping, store the chicken and sauce separately until ready to eat, then combine and briefly reheat. This prevents the chicken from becoming soggy while maintaining that freshly-made taste.

Instructions

Step 1: Prepare the Chicken

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or a silicone baking mat. Set up your dredging station with three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with panko breadcrumbs mixed with garlic and onion powder. Pat the chicken pieces dry with paper towels—this ensures the coating sticks properly and creates a crispier result.

Step 2: Bread the Chicken

Working in batches, dredge the chicken pieces first in the seasoned flour, shaking off any excess. Next, dip into the beaten eggs, allowing any excess to drip off. Finally, coat thoroughly in the seasoned breadcrumb mixture, pressing gently to adhere. Arrange the breaded chicken pieces on the prepared baking sheet, leaving space between each piece to ensure even cooking and maximum crispiness.

Step 3: Bake the Chicken

Lightly spray the breaded chicken pieces with cooking spray to help them brown evenly. Bake in the preheated oven for 15 minutes, then flip each piece and continue baking for another 10-15 minutes until the coating is golden brown and the chicken is cooked through (internal temperature should reach 165°F/74°C). This two-step baking process ensures even cooking and crispiness on all sides.

Step 4: Prepare the Orange Sauce

While the chicken bakes, make your sauce. In a medium saucepan over medium heat, combine orange juice, orange zest, soy sauce, brown sugar, rice vinegar, honey, minced garlic, grated ginger, and red pepper flakes if using. Bring to a gentle simmer, stirring occasionally. Let the sauce simmer for about 5 minutes to allow the flavors to meld and slightly reduce.

Step 5: Thicken the Sauce

When the sauce has reduced slightly, give your cornstarch-water mixture a quick stir and slowly pour it into the simmering sauce while whisking constantly. Continue to cook, stirring frequently, until the sauce thickens to a glossy consistency that coats the back of a spoon, about 2-3 minutes. Remove from heat and set aside.

Step 6: Combine and Serve

Once the chicken is baked to crispy perfection, you have two options. For maximum crispiness, toss the chicken with the sauce just before serving. Alternatively, return the chicken to the baking sheet, pour two-thirds of the sauce over it, and broil for 2-3 minutes until caramelized and bubbling. Transfer to a serving dish, drizzle with remaining sauce, and garnish with sliced green onions, sesame seeds, and additional orange zest.

Variations

Transform this Baked Orange Chicken Recipe to suit different dietary needs or taste preferences with these popular variations:

For a spicier kick, double the red pepper flakes or add 1-2 tablespoons of sriracha to the orange sauce. The heat beautifully complements the sweet-tangy profile, creating a more complex flavor experience.

Make it gluten-free by substituting the all-purpose flour with rice flour or cornstarch and using gluten-free panko breadcrumbs. Be sure to replace the soy sauce with tamari or coconut aminos for a completely gluten-free dish that doesn’t sacrifice flavor.

For a lower-carb option, skip the breading entirely and simply season the chicken with salt, pepper, and garlic powder before baking. The orange sauce will still deliver that signature flavor, and you’ll cut down significantly on carbohydrates while maintaining the essence of the dish.

Storage and Serving

This baked orange chicken keeps well in an airtight container in the refrigerator for up to 3 days. For best results, store the chicken and any unused sauce separately to prevent the coating from becoming soggy. When reheating, use an oven or air fryer at 350°F (175°C) for about 10 minutes to restore some crispiness, then add the warmed sauce.

Serve this vibrant orange chicken over steamed jasmine rice, which perfectly absorbs the delicious sauce. For a lower-carb alternative, cauliflower rice works beautifully. Add steamed broccoli or sugar snap peas on the side for a complete meal with a refreshing crunch that balances the rich chicken.

For an impressive dinner party presentation, serve the Baked Orange Chicken in hollowed-out orange halves with a sprinkle of sesame seeds and green onions. This not only looks stunning but also enhances the citrus aroma as guests dig in.

FAQs

Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs actually work wonderfully in this Baked Orange Chicken Recipe as they stay juicier during baking. Just ensure they reach the safe internal temperature of 165°F (74°C).

How can I make this recipe ahead of time?
Prepare and bake the chicken and make the sauce up to 2 days ahead, storing them separately in the refrigerator. When ready to serve, reheat the chicken in a 350°F (175°C) oven until crisp and warm the sauce on the stovetop before combining.

Can I freeze this orange chicken?
Yes! Freeze the baked chicken pieces (without sauce) on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. The sauce can be frozen separately. Thaw overnight in the refrigerator before reheating.

Is there a way to make this recipe without refined sugar?
Substitute the brown sugar with coconut sugar or maple syrup. You can also use orange juice concentrate to intensify the orange flavor while reducing the need for added sweeteners.

What’s the best way to zest an orange for this recipe?
Use a microplane or the fine side of a box grater, and only grate the orange part of the peel (avoiding the bitter white pith). Zest the orange before juicing it for the easiest handling.

Conclusion

This Baked Orange Chicken Recipe is comfort food at its finest — a perfect balance of crispy, tender chicken and glossy, tangy-sweet orange sauce that brings restaurant quality to your home kitchen. It’s the kind of dish that transforms an ordinary weeknight into a special occasion, satisfying cravings while offering a healthier alternative to takeout. Whether you’re cooking for picky eaters or culinary enthusiasts, this orange chicken delivers that perfect harmony of familiar flavors with an impressive homemade touch that will have everyone reaching for seconds.

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