Crispy, sticky, saucy, and packed with bold citrus flavor—this Baked Orange Chicken recipe is everything you crave from your favorite takeout joint, but made right in your oven. No deep frying, no greasy cleanup, and definitely no sacrificing flavor. It’s a lighter, faster, and dare I say, better version of the classic, ready in under an hour. Perfect for busy weeknights when you want something extra satisfying without the takeout bill or the oil splatter!

Why You’ll Love This Recipe

Crispy Without Frying: Thanks to a clever baking technique, you get that irresistible crunch without standing over hot oil.
Bold, Tangy Sauce: The homemade orange sauce is a dream—sweet, slightly spicy, and bursting with real orange flavor.
Weeknight Friendly: It’s quick, easy to prep, and bakes while you whip up rice or steam some veggies.
Healthier Takeout Alternative: All the deliciousness of your favorite Chinese takeout, but baked, not fried—way lighter and less greasy.

Ingredients You’ll Need

Here’s what you’ll need to bring this baked orange chicken to life:

Boneless Skinless Chicken Thighs: Juicy, flavorful, and they hold up better than breasts in the oven without drying out.
Cornstarch: Essential for that light, crispy coating. It’s what gives the chicken its signature crunch.
Eggs: Helps the coating stick to the chicken pieces.
Salt and Pepper: A must for seasoning the chicken before it bakes.
Garlic: Fresh minced garlic gives the sauce a punchy depth.
Ginger: Adds warmth and a zing that balances the sweetness of the sauce.
Orange Juice: Freshly squeezed if possible—it’s the base of that sweet-tart sauce.
Orange Zest: Intensifies the citrus flavor and really makes the sauce pop.
Soy Sauce: Adds saltiness and depth to balance the sweet orange.
Rice Vinegar: For tanginess—it brightens the whole dish.
Brown Sugar: Sweetens the sauce while giving it that rich, caramelized flavor.
Red Pepper Flakes: Just a pinch for a little heat. Totally optional, but so good.
Cornstarch Slurry (cornstarch + water): Thickens the sauce to that glossy, sticky perfection.

Variations

Want to tweak this dish to your taste or dietary needs? Totally doable:

Chicken Breast Option: Works well too, just keep a close eye so they don’t dry out.
Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
Extra Spicy: Add more red pepper flakes or a splash of sriracha to the sauce.
Vegetarian Version: Try crispy baked cauliflower or tofu instead of chicken.
No Refined Sugar? Use honey or maple syrup instead of brown sugar, but reduce the quantity slightly.

How to Make Baked Orange Chicken

Step 1: Prep the Chicken

Preheat your oven to 400°F and line a baking sheet with parchment or foil. In a large bowl, season the chicken pieces with salt and pepper. Dip each piece into beaten eggs, then coat thoroughly with cornstarch. Arrange them in a single layer on the baking sheet.

Step 2: Bake Until Golden

Bake the chicken for 25–30 minutes, flipping once halfway through, until it’s golden and crispy on the outside and fully cooked inside.

Step 3: Make the Sauce

While the chicken bakes, combine orange juice, zest, soy sauce, brown sugar, garlic, ginger, rice vinegar, and red pepper flakes in a saucepan. Bring it to a simmer over medium heat. Stir in the cornstarch slurry and let it cook for a few minutes until it thickens into a glossy sauce.

Step 4: Toss and Coat

Once the chicken is done, transfer it to a large bowl and pour the hot orange sauce over the top. Gently toss to coat every piece in that sticky, citrusy glaze.

Step 5: Serve Immediately

Serve hot over rice, noodles, or even a bed of steamed broccoli for a low-carb option.

Pro Tips for Making the Recipe

Don’t Overcrowd the Pan: Use two baking sheets if needed. Overcrowding can steam the chicken instead of crisping it.
Use Fresh Orange Juice: Bottled juice just can’t compete with the flavor of freshly squeezed.
Flip the Chicken: Turning it halfway through baking helps it crisp evenly.
Thicken Sauce to Taste: If your sauce isn’t thick enough, cook it a little longer after adding the slurry.

How to Serve

Over Rice:

White rice, jasmine, or brown rice all soak up that sauce beautifully.

With Noodles:

Try lo mein or soba noodles for a fun twist.

On a Salad:

For a lighter option, pile the chicken on top of a bed of greens with some sesame seeds and cucumber.

With Veggies:

Serve alongside steamed broccoli, snap peas, or sautéed bok choy for a full meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken in an airtight container in the fridge for up to 3 days.

Freezing

Freeze cooled chicken and sauce separately in freezer-safe bags for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in a skillet over medium heat or in the oven at 350°F until warmed through. Microwave works in a pinch but may soften the crispy texture.

FAQs

Can I make this dish ahead of time?
Yes! You can bake the chicken ahead and store it separately from the sauce. Reheat both and toss together right before serving to maintain the crispiness.

What’s the best substitute for rice vinegar?
If you don’t have rice vinegar, use apple cider vinegar or white vinegar with a pinch of sugar to mimic the sweetness.

Can I use bottled orange juice instead of fresh?
Technically, yes—but fresh orange juice and zest bring out a much brighter, more natural flavor. Highly recommended!

How do I keep the chicken crispy after tossing it in sauce?
Serve immediately after tossing in the sauce, or serve the sauce on the side for dipping if you’re prepping in advance.

Final Thoughts

This Baked Orange Chicken is everything you love about takeout, but better—crispy, tangy, and homemade with no frying fuss. It’s easy, packed with flavor, and a total crowd-pleaser. So grab some oranges, fire up that oven, and treat yourself to a healthier twist on a comfort food favorite. You’re going to love every bite!

Baked Orange Chicken Recipe