Baked Orange Chicken
That craving for sticky, sweet, and tangy orange chicken hits hard, right? You think about ordering takeout, but then you remember the last time. It was a little greasy, maybe a bit too sweet, and who knows what was really in that sauce.
What if you could make a better version right in your own oven? This baked orange chicken is the answer. It’s got all the flavor you love, but it’s lighter, fresher, and so easy to make you’ll wonder why you ever ordered out.
What You’ll Need
This recipe uses simple stuff you might already have. Don’t worry if you don’t have everything, we’ll talk about swaps later on.
| For the Chicken | Amount | For the Orange Sauce | Amount |
|---|---|---|---|
| Boneless, Skinless Chicken Breasts | 1.5 lbs | Orange Juice (fresh is best!) | 1 cup |
| Cornstarch | 1/2 cup | Soy Sauce (low sodium) | 1/4 cup |
| Large Eggs | 2 | Rice Vinegar | 2 tbsp |
| Salt | 1 tsp | Brown Sugar | 2 tbsp |
| Black Pepper | 1/2 tsp | Sesame Oil | 1 tsp |
| Avocado or Vegetable Oil | 2 tbsp | Grated Ginger | 1 tsp |
| Minced Garlic | 2 cloves | ||
| Cornstarch Slurry (1 tbsp cornstarch + 2 tbsp water) |
Tools You’ll Use
- Baking Sheet
- Large Bowl
- Medium Bowl
- Small Saucepan
- Whisk
- Tongs
How to Make Baked Orange Chicken
This is the fun part. Just follow these simple steps, and you’ll have dinner ready in no time.
Step 1: Get your oven hot and ready at 400°F (200°C). Line a big baking sheet with parchment paper so nothing sticks.
Step 2: Cut the chicken into bite-sized chunks, about 1-inch pieces. Try to make them all about the same size so they cook evenly.
Step 3: Set up your breading station. In one bowl, whisk the eggs. In another bowl, mix the cornstarch, salt, and pepper.
Step 4: Dip each piece of chicken into the egg, let any extra drip off, then toss it in the cornstarch mix until it’s fully coated.
Step 5: Place the coated chicken on your baking sheet in a single layer. Make sure the pieces aren’t touching each other. Drizzle the oil over the chicken.
Step 6: Bake for 15-20 minutes, flipping the chicken halfway through. You want it to be golden brown and cooked through.
Step 7: While the chicken bakes, make the sauce. Add the orange juice, soy sauce, rice vinegar, brown sugar, sesame oil, ginger, and garlic to a small saucepan.
Step 8: Bring the sauce to a simmer over medium heat. Once it’s simmering, slowly whisk in the cornstarch slurry. Keep stirring until the sauce thickens up, which only takes a minute or two.
Step 9: Once the chicken is done, put it in a large bowl. Pour that beautiful, thick orange sauce all over it and toss gently to coat every piece.
Step 10: Serve it right away over rice with some steamed broccoli. Garnish with sesame seeds or green onions if you’re feeling fancy.
Pro Tips
After making this dish hundreds of times, I’ve learned a few things. These little tricks make a big difference.
- Don’t Crowd the Pan: Give the chicken pieces space on the baking sheet. If they are too close together, they will steam instead of getting crispy. Use two pans if you need to.
- Fresh Juice is Key: You can use bottled orange juice, but fresh-squeezed juice has a much brighter, better flavor. It really makes the sauce pop.
- Check for Doneness: The best way to know if chicken is cooked is with a meat thermometer. It should read 165°F (74°C). This way, you get perfectly cooked, juicy chicken every time.
- Get the Sauce Right: When you add the cornstarch slurry, pour it in slowly while whisking. This prevents clumps and gives you a super smooth sauce.
Substitutions and Variations
Don’t have something on the list? No problem. Cooking should be flexible.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Chicken Breasts | Chicken Thighs, Tofu, or Shrimp | Thighs are juicier. For tofu, press it first. Shrimp cooks much faster. |
| Cornstarch | Arrowroot Powder or Flour | Arrowroot works just like cornstarch. Flour can make the coating a bit heavier. |
| Soy Sauce | Tamari or Coconut Aminos | Tamari makes it gluten-free. Coconut aminos are a soy-free option. |
| Brown Sugar | Honey or Maple Syrup | These add a slightly different but delicious sweetness to the sauce. |
Want to change things up?
- Make it Spicy: Add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce.
- Add Veggies: Toss in some bell pepper chunks or broccoli florets with the chicken for the last 10 minutes of baking.
Make-Ahead and Storage Tips
Life gets busy, I get it. Here’s how you can prep ahead.
You can mix the sauce ingredients (except the cornstarch slurry) and store it in the fridge for up to 3 days. You can also chop the chicken and keep it in an airtight container in the fridge for a day.
Got leftovers? Store them in an airtight container in the fridge for up to 3 days. The coating will soften a bit, but it still tastes great.
To reheat, the oven or an air fryer is your best bet to get some crispiness back. Pop it in at 350°F (175°C) for about 10 minutes. Microwaving works too, but it will be softer.
FAQs
Q1. Can I make this in an air fryer?
Ans: Yes! Air fry the coated chicken at 400°F (200°C) for about 10-12 minutes, shaking the basket halfway through. Then toss it with the sauce.
Q2. My sauce is too thin. What did I do wrong?
Ans: No worries! Just let it simmer for a few more minutes to reduce and thicken. If it’s still not thick enough, you can add a tiny bit more of the cornstarch slurry.
Q3. Is this recipe good for kids?
Ans: Absolutely. It’s sweet, savory, and not spicy (unless you add heat). Most kids love the flavor, and it’s a great way to enjoy a takeout favorite at home.
Wrapping Up
See? Making amazing orange chicken at home is totally doable. It’s healthier, tastier, and you get to brag that you made it from scratch.
Now it’s your turn. Give this recipe a try and let me know how it goes in the comments below. I’d love to hear if you made any changes or have any questions
