Easy Baked Orange Chicken
This baked orange chicken is a family-friendly dinner made with lightly crisp oven-baked chicken tossed in a glossy honey-orange glaze. It delivers sweet citrus flavor with savory depth and a gentle touch of heat, all in one casserole dish. Serve it over rice with broccoli for a complete meal that feels generous, comforting, and better than takeout.
Equipment
- 9x13 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.
