Baked Orange Chicken
Baked orange chicken is sweet, tangy, and coated in the best sticky orange sauce. It has all the flavor of your favorite takeout, but it’s made right at home and baked until the chicken is perfectly tender.
Skip the Takeout, Make This Instead
Better Than Takeout: The orange sauce is bright, sweet, tangy, and clings to every bite of chicken.
Pan Fried First: A quick pan fry gives the chicken that golden, crispy coating before it bakes in the sticky orange sauce.
Family Dinner Win: Serve it over rice with broccoli or steamed veggies, and dinner is done!
A Reader’s Review
OMG this was delicious!!! My husband couldn’t stop thanking me for making this dish! So THANK YOU THANK YOU!!!! I also made the Kung Pao chicken – AMAZING as well!!!!
Baked Orange Chicken Ingredients
Chicken: Use boneless skinless chicken thighs if you prefer.
Oil: Canola or vegetable oil will work!
Eggs: Whisk the eggs well before dipping the coated chicken.
Orange Juice and Zest: The combination is a must for maximum orange flavor!
Sriracha Sauce: This is optional, and it doesn’t make the chicken spicy.
Cornstarch: Helps to thicken the sauce as it bakes!
How to Make Baked Orange Chicken
This baked orange chicken recipe is the perfect way to get that sweet, sticky, restaurant style flavor right at home. The fresh orange sauce really shines, and every bite tastes like your favorite takeout made even better.
Prep: Preheat the oven to 325°F and grease a 13 x 9 x 2-inch baking dish. Cut chicken breasts into bite sized pieces and season with saltand pepper.
Coat in Cornstarch: Add cornstarch to a large Ziploc bag, along with the cut chicken pieces, then toss and shake to coat the chicken well.
Dip in Egg: In a small bowl, whisk together 3 eggs. Dip each coated chicken piece into the beaten eggs to coat the chicken, then shake off any excess egg. Set aside on a plate while you coat the remaining chicken.
Pan Fry: Heat canola oil in a large skillet over medium high heat. Cook the chicken until browned. Place the chicken in the prepared baking dish.
Sauce Ingredients: In a medium bowl, whisk brown sugar, orange juice, low sodium soy sauce, sriracha, white vinegar, apple cider vinegar, garlic salt, grated orange peel, and cornstarch.
Bake: Pour the sauce over the chicken and bake for 1 hour, stirring the chicken every 15 minutes to coat it in the sauce. Serve baked orange chicken over rice and enjoy!
Must Have Tools For This Recipe
9×13 – inch Baking Dish: Gives the chicken room to bake evenly in the sticky orange sauce.
Mircoplane Zester: Makes it easy to get fresh, bright orange zest.
Ziplock Bag Storage Holder: Holds the bag open so coating the chicken is cleaner and easier.
Baked Orange Chicken
Ingredients
Chicken
3-4 boneless skinless chicken breasts about 2 poundssalt and pepper to taste1¼ cups cornstarch3 eggs beaten¼ cup canola oil
Orange Sauce
⅔ cup brown sugar⅔ cup orange juice¼ cup low-sodium soy sauce2 teaspoons sriracha optional3 tablespoons white vinegar3 tablespoons apple cider vinegar1 teaspoon garlic salt1 tablespoon grated orange peel1 tablespoon cornstarch
Instructions
Notes
Fridge: Store in an airtight container for up to 5 days.
Freezer: Store the baked and cooled orange chicken in a freezer-safe airtight container. Freeze up to 3 months! Thaw in the fridge overnight before rewarming.
Reheat: Reheat portions in the microwave for 1-2 minutes until warm.