Easy Baked Orange Chicken – Sweet, Tangy & Better Than Takeout
Tender bite-sized chicken pieces are baked until crisp, then coated in a sticky-sweet orange glaze. This lighter, oven-baked twist on the takeout favorite is perfect for weeknight dinners. Serve with rice and broccoli for a complete meal.
Equipment
- Casserole dish
- 3 shallow dishes for dredging
- Whisk
- Mixing bowl
Ingredients
- 2 tablespoons olive oil, divided
- 1 large egg, beaten
- ½ cup cornstarch
- ½ cup panko breadcrumbs
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- ¼ cup honey (preferably local)
- ¼ cup fresh orange juice (zest before juicing)
- ¼ cup granulated sugar
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 2 garlic cloves, minced
- 2 tablespoons orange zest
- ½ teaspoon red chili flakes
- Sea salt and freshly ground black pepper, to taste
- Cooked rice and steamed broccoli, for serving
Instructions
- Preheat oven: Set oven to 350°F (175°C) and grease a large casserole dish with 1 tablespoon olive oil.
- Set up breading station: Place beaten egg in one shallow dish, cornstarch in another, and panko in a third. Season each lightly with salt and pepper. Also season the chicken pieces.
- Coat the chicken: Dredge each piece in cornstarch, dip in egg, then coat in panko. Arrange in the prepared casserole dish and brush the tops with the remaining olive oil.
- Bake initial layer: Place chicken in the oven for 15 minutes.
- Prepare the glaze: While chicken bakes, whisk together honey, orange juice, sugar, soy sauce, rice vinegar, sesame oil, garlic, orange zest, and red chili flakes. Adjust seasoning with salt and pepper if needed.
- Glaze and finish baking: Remove chicken from the oven, pour glaze over the top, and toss to coat. Return to the oven for another 20 minutes, stirring once halfway through, until chicken is cooked through and the sauce is thick and glossy.
- Serve: Enjoy hot with steamed rice and broccoli.
Notes
Pro Tips & Variations:
- Extra crispy: Bake chicken on a wire rack over a baking sheet to allow air circulation around each piece.
- Spicier glaze: Increase red chili flakes or add a teaspoon of sriracha to the sauce.
- Citrus swap: Try mandarin or blood orange juice for a twist.
- Meal prep friendly: Bake the chicken and store sauce separately; toss and reheat just before serving.
- Gluten-free option: Use gluten-free panko and tamari instead of soy sauce.