Baked Orange Chicken is a healthier twist on the classic takeout dish, featuring tender chicken pieces coated in a zesty, sweet, and tangy orange sauce. This recipe skips the deep-frying, opting instead for oven-baking to achieve crispy, flavorful chicken without the extra oil. Perfect for weeknight dinners or meal prep, this dish pairs beautifully with steamed rice and stir-fried vegetables.

Ingredients

For the Chicken

• 1.5 lbs (680 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1/2 cup (65 g) all-purpose flour
• 1/4 cup (30 g) cornstarch
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs, beaten
• Non-stick cooking spray

For the Orange Sauce

• 1/2 cup (120 ml) orange juice (freshly squeezed preferred)
• 1/4 cup (60 ml) soy sauce
• 1/4 cup (60 ml) rice vinegar
• 1/4 cup (50 g) brown sugar
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp red chili flakes (optional)
• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

For Garnish

• Sesame seeds
• Sliced green onions

Directions

Step 1: Preheat the Oven

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Prepare the Chicken

2. In a shallow dish, mix the flour, cornstarch, garlic powder, salt, and black pepper.
3. Dip each chicken piece into the beaten eggs, then coat evenly in the flour mixture. Shake off any excess coating.
4. Place the coated chicken pieces on the prepared baking sheet, leaving space between them. Lightly spray the tops with non-stick cooking spray.

Step 3: Bake the Chicken

5. Bake the chicken for 20-25 minutes, flipping halfway through, until golden brown and cooked through (internal temperature of 165°F or 74°C).

Step 4: Make the Orange Sauce

6. While the chicken bakes, combine the orange juice, soy sauce, rice vinegar, brown sugar, honey, garlic, ginger, and chili flakes (if using) in a saucepan. Bring to a simmer over medium heat.
7. Stir in the cornstarch-water mixture and cook for 2-3 minutes, stirring constantly, until the sauce thickens. Remove from heat.

Step 5: Combine and Serve

8. Once the chicken is cooked, transfer it to a large bowl. Pour the orange sauce over the chicken and toss to coat evenly.
9. Garnish with sesame seeds and sliced green onions. Serve hot with steamed rice or noodles.

Notes

• Orange juice: Use freshly squeezed orange juice for the best flavor, but store-bought works too.
• Make it spicy: Add extra chili flakes or a dash of sriracha for a spicy kick.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop for best results.

Why This Recipe Works

Baking the chicken keeps it light and crispy while the homemade orange sauce delivers a fresh, tangy flavor without any artificial ingredients. By skipping the deep-frying, this recipe offers a healthier alternative without compromising on taste or texture.

Conclusion

Baked Orange Chicken is a delicious, healthier version of a takeout classic that’s easy to make and full of flavor. Perfect for busy weeknights or family dinners, this dish will quickly become a favorite in your meal rotation. Try it today and enjoy a lighter, homemade version of this zesty dish!