Description

This baked orange chicken recipe delivers all the vibrant, tangy-sweet flavors of your favorite takeout, but with a lighter, oven-baked twist. Tender chunks of chicken are coated in a delicate breading, baked until crisp, then tossed in a zesty homemade orange sauce. It’s a crowd-pleasing dinner that’s easy enough for a weeknight, yet impressive enough for guests.

Ingredients

Units Scale

For the Chicken

1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
2 large eggs, beaten
1 cup cornstarch
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil (for drizzling or spraying)

For the Orange Sauce

3/4 cup orange juice (preferably fresh)
1/3 cup granulated sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon orange zest
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 teaspoon crushed red pepper flakes (optional, for heat)
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

For Garnish

2 green onions, sliced
1 tablespoon sesame seeds

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven – Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
Prep the Chicken – In a shallow bowl, whisk together the cornstarch, flour, salt, and pepper. In another bowl, beat the eggs. Dip the chicken pieces first in the egg and then dredge them in the cornstarch-flour mixture, ensuring each piece is well coated. Place the coated chicken on the prepared baking sheet in a single layer.
Bake the Chicken – Drizzle or lightly spray the chicken pieces with olive oil. Bake for 20-25 minutes, turning once halfway through, until the chicken is golden and cooked through.
Make the Orange Sauce – While the chicken bakes, add the orange juice, sugar, soy sauce, rice vinegar, orange zest, garlic, ginger, and (optionally) red pepper flakes to a small saucepan. Bring to a gentle simmer over medium heat, stirring frequently until the sugar dissolves. Stir in the cornstarch slurry and cook for 2-3 minutes, or until the sauce thickens and becomes glossy.
Toss and Serve – Transfer the baked chicken to a large bowl. Pour the orange sauce over top and gently toss until every piece is well coated. Serve hot, garnished with sliced green onions and sesame seeds. Enjoy with steamed rice or stir-fried vegetables if desired.

Notes

For extra-crispy chicken, use a wire rack set over the baking sheet.
If you like it spicier, add more red pepper flakes to the sauce.
Chicken thighs can be substituted for breasts if you prefer juicier meat.
This recipe doubles easily for a crowd.
Leftovers keep well in the fridge for up to 3 days; reheat in the oven for best texture.

Nutrition

Serving Size: 1/4 of recipe
Calories: 390
Sugar: 18g
Sodium: 720mg
Fat: 7g
Saturated Fat: 1.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 1g
Protein: 32g
Cholesterol: 125mg