Baked Orange Chicken

Name: Baked Orange Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1.5 lbs chicken breast (cut into bite-sized pieces); 0.5 cup orange juice (freshly squeezed); 2 tbsp soy sauce; 1 tbsp honey; 0.25 tsp ginger (grated)

Jump to Recipe Print Recipe

By: Maria
Posted: 01/11/2025

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.

Jump to Recipe Print Recipe

Thank you for reading this post, don't forget to subscribe!

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

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

In a shallow dish, mix the flour, cornstarch, garlic powder, salt, and black pepper.
Dip each chicken piece into the beaten eggs, then coat evenly in the flour mixture. Shake off any excess coating.
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

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

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.
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

Once the chicken is cooked, transfer it to a large bowl. Pour the orange sauce over the chicken and toss to coat evenly.
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!

Frequently Asked Questions

Can I make the Baked Orange Chicken ahead of time, and if so, how should I store it?

Yes, you can prepare parts of this recipe ahead of time. You can make the orange sauce up to 3 days in advance and store it in an airtight container in the refrigerator. You can also coat the chicken and store it uncooked in the refrigerator for up to 24 hours before baking. Cooked chicken and sauce can be stored separately in the refrigerator for up to 3 days; combine them just before serving for the best texture.

What are some good substitutions for ingredients in the Baked Orange Chicken recipe?

You can substitute chicken thighs for chicken breasts, maintaining the same weight. For the orange juice, you can use store-bought, but freshly squeezed will provide a superior flavor. If you don’t have rice vinegar, you can use apple cider vinegar, but reduce the amount slightly (e.g., 3 tablespoons). Honey can be replaced with maple syrup, using the same measurement. If you’re out of cornstarch, arrowroot powder can be used at a 1:1 ratio for thickening.

How do I know when the Baked Orange Chicken is perfectly cooked?

The chicken is perfectly cooked when it reaches an internal temperature of 165°F (74°C). Visually, the chicken should be golden brown and crispy on the outside. You can also check for doneness by cutting into a piece; the inside should be white, with no pink remaining. The chicken should also feel firm to the touch, not soft or squishy.

Can I double or triple this Baked Orange Chicken recipe to feed a larger group?

Yes, you can easily scale this recipe up. For doubling the recipe, use two baking sheets and bake the chicken in batches, or use a larger baking sheet if you have one. Adjust the cooking time slightly, possibly adding a few minutes, and ensure the chicken reaches an internal temperature of 165°F (74°C). When tripling the recipe, consider using multiple ovens or baking in several batches to ensure even cooking.

What are the main nutritional benefits of the Baked Orange Chicken recipe?

This Baked Orange Chicken recipe offers several nutritional benefits. Chicken provides lean protein, essential for muscle building and repair. The orange juice is a good source of Vitamin C, an antioxidant that supports the immune system. Garlic and ginger offer potential anti-inflammatory and antioxidant properties. The recipe avoids deep-frying, reducing the overall fat content compared to traditional takeout versions.