Easy Baked Orange Chicken Recipe (Sweet, Sticky & Better Than Takeout)
Takeout orange chicken has its place, but this easy baked orange chicken is what you make when you want that same sweet, citrusy glaze without deep frying or last-minute delivery. It has tender bites of chicken with a lightly crisp coating, tossed in a glossy orange sauce that balances sweetness with just a hint of heat. The result is classic crispy orange chicken right at home. This easy baked orange chicken comes together in one casserole dish and is great for a family dinner, a casual gathering, or a party tray.
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Why You Will Love This Easy Orange Chicken Recipe
- This baked orange chicken gives you a crispy texture without deep frying.
- The homemade orange glaze is fresh, bright, and perfectly balanced.
- It’s made in the oven for easier cleanup and less mess.
- Ready in about 40 minutes, making it perfect for weeknights.
- Family-friendly and customizable for spice level.
Ingredients
How To Make Baked Orange Chicken
Step 1: Place beaten egg in one shallow dish. Add cornstarch to a second dish and panko breadcrumbs to a third. Season each lightly with salt and pepper. Season chicken pieces as well. Dredge each piece in cornstarch, dip into egg, then coat with panko.
Step 2: Place the coated chicken in the prepared casserole dish and brush it with the remaining olive oil. Bake for 15 minutes until lightly golden.
Step 3: While the chicken bakes, whisk together honey, orange juice, sugar, soy sauce, rice vinegar, sesame oil, garlic, orange zest, and chili flakes. Season lightly with salt and pepper.
Step 4: Remove the chicken from the oven and pour the orange glaze over the top. Toss gently to coat.
Step 5: Return to oven and bake for another 20 minutes, stirring once halfway through, until chicken is cooked through and glossy. Serve hot over rice with steamed broccoli.
Expert Tips To Make Crispy Orange Chicken
- Cut the chicken into evenly sized pieces so everything bakes at the same rate.
- Lightly press the panko onto each piece to help the coating adhere while baking.
- Arrange the chicken in a single layer with a little space between pieces for better browning.
- Toss the chicken gently after adding the glaze so the coating stays intact.
- Let the dish rest for a few minutes after baking so the sauce thickens slightly before serving.
- For extra caramelization, broil for 1-2 minutes at the end (watch carefully).
Serving Ideas & Variations
- Serve baked orange chicken with rice, either white or brown, so the sauce soaks in. Create a takeout-style spread inspired by Chinese orange chicken with fried rice or lo mein.
- Turn it into a bowl with broccoli, snap peas, and carrots, because the crunch balances the sticky glaze.
- Make it a wrap using warm tortillas or lettuce cups, then top with sesame seeds and fresh cilantro.
- Add heat with red pepper flakes, chili crisp, or sriracha. Swap the citrus by mixing in a little lemon or lime zest.
- Try a different protein, use tofu, shrimp, or cauliflower florets, then coat and bake the same way.
Baked Orange Chicken FAQs
Yes. Bake the chicken first and add glaze when reheating for best texture.
Yes. Air fry breaded chicken at 375°F for 12-15 minutes, then toss with sauce.
Fresh juice is best for flavor, but bottled works in a pinch.
Store in an airtight container in the fridge for up to 3 days.
Yes. Freeze baked (unglazed) chicken for best texture, then reheat and glaze before serving.
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Easy Baked Orange Chicken
Equipment
- 9×13 inch casserole dish
- 3 Shallow bowls for dredging
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Cutting board and knife
- Pastry brush or spoon for oil
- Tongs or spatula
Ingredients
- 2 tablespoons olive oil divided
- 1 egg beaten
- ½ cup cornstarch
- ½ cup panko breadcrumbs
- 1 lb chicken breasts boneless, skinless, cut into bite-sized pieces
- ¼ cup honey preferably local
- ¼ cup fresh orange juice zest before juicing
- ¼ cup sugar
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 2 cloves garlic minced
- 2 tablespoons orange zest
- ½ teaspoon red chili flakes
- Sea salt and black pepper to taste
Instructions
- Preheat the oven to 350℉. Grease a large casserole dish with one tablespoon of olive oil.
- Crack egg into a shallow dish and lightly beat. In a 2nd shallow dish add cornstarch and to a 3rd shallow dish add the panko breadcrumbs.
- Lightly season each with salt and pepper. Also season the chicken pieces with salt and pepper, to taste.
- Dredge each chicken piece into the cornstarch, then the egg, and lastly into the panko crumbs. Transfer the coated chicken into the prepared casserole dish and brush with the remaining olive oil.
- In the meantime, in a medium bowl, whisk together the honey, orange juice, sugar, soy sauce, rice vinegar, sesame oil, garlic, orange zest, and red chili flakes. Season lightly with salt and pepper to taste.
- Remove the chicken from the oven and pour the orange glaze over it. Toss to coat the chicken and return into the oven until the chicken is cooked through and glossy, another 20 minutes, stirring once at the 10-minute mark.
- Serve the chicken alongside rice and broccoli and enjoy!
Notes
- Cut the chicken into evenly sized pieces so they bake at the same rate. Larger chunks will take longer and can dry out before the glaze thickens.
- Do not skip the cornstarch layer. It helps create that lightly crisp exterior that holds the orange sauce instead of turning soggy.
- For extra crispiness, place the coated chicken pieces slightly apart in the casserole dish so they are not touching too tightly.
- Zest the orange before juicing. It is much easier and ensures you get the bright citrus flavor that makes this baked orange chicken taste fresh.
- If the sauce looks thin after baking, allow it to rest for 5 minutes before serving. It will thicken slightly as it cools.
- You can use boneless skinless chicken thighs for a juicier result or chicken breasts for a leaner option. Both work well in this recipe.
- Adjust the red chili flakes based on preference. As written, the heat is mild and balanced by the honey and sugar.
- Leftovers reheat best in the oven or air fryer to help bring back texture. The microwave works, but it will soften the coating.
More Poultry Recipes
- This chicken fried rice is the kind of dinner that saves a weeknight. One hot pan, pantry staples, and that familiar homemade Chinese taste that feels better than takeout. It’s fast, filling, and exactly what you must cook when you need something reliable.
- This Chicken Cordon Bleu Pasta Bake is a comforting one-pan dinner that is perfect for busy weeknights. It bakes up creamy and familiar, with classic cordon bleu flavors in an easy, family-style meal. Simple, filling, and the kind of dinner that actually gets made again.
