Baked Orange Chicken (Printable version)
Juicy chicken baked in a sweet, tangy orange sauce — a lighter take on the beloved takeout classic.
# What you need:
→ Chicken
01 - 1.75 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
02 - Salt and pepper, to taste
03 - 2 tbsp cornstarch
→ Orange Sauce
04 - 2/3 cup fresh orange juice
05 - 2 tbsp orange zest
06 - 3 tbsp soy sauce
07 - 2 tbsp rice vinegar
08 - 3 tbsp honey or brown sugar
09 - 2 garlic cloves, minced
10 - 1 tbsp fresh ginger, grated
11 - 1 tsp sesame oil
12 - 1 tsp chili flakes (optional, for heat)
→ Garnishes
13 - 2 green onions, sliced
14 - 1 tbsp sesame seeds
15 - Orange slices (optional)
# How To:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Season chicken pieces with salt and pepper, then toss with cornstarch until evenly coated.
03 - Arrange coated chicken in a single layer on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until golden and cooked through.
04 - While the chicken bakes, combine orange juice, orange zest, soy sauce, rice vinegar, honey (or brown sugar), garlic, ginger, sesame oil, and chili flakes in a saucepan. Bring to a simmer over medium heat and cook for 5–7 minutes, stirring frequently, until slightly thickened.
05 - Transfer baked chicken to a large bowl. Pour the orange sauce over and toss to coat thoroughly.
06 - Return the sauced chicken to the oven for an additional 5–7 minutes until caramelized.
07 - Garnish with sliced green onions, sesame seeds, and orange slices if desired. Serve immediately with steamed rice or vegetables.
# Expert Advice:
01 -
- The baked method means you get that caramelized, sticky coating without deep frying or standing over a wok.
- That orange sauce is a five minute pantry situation that tastes like you spent an hour on it.
- Leftovers reheat beautifully and honestly might be better the next day over cold rice.
02 -
- Do not crowd the baking sheet or the chicken will steam instead of crisping and you will lose that wonderful texture.
- The sauce will look thin at first but it thickens quickly once it simmers so watch it closely in those final minutes.
- Broiling for the last 2 minutes changes everything and gives you those charred sticky edges that make this dish unforgettable.
03 -
- Use chicken thighs instead of breasts if you want juicier results that are more forgiving if you accidentally overcook them.
- Let the sauce simmer until it coats a spoon like syrup because that viscosity is what makes it cling to every bite instead of pooling at the bottom.