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!!!!

Lauran

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.

Overhead shot of labeled sauce ingredients.

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!

Chicken breast cut up and seasoned in a bowl.

Chicken pieces coated in cornstarch in a zip lock bag.

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.

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This baked orange chicken is crispy, tender, and coated in a sticky sweet orange sauce that tastes even better than takeout.

Course Dinner, Main Course

Cuisine Asian American

Keyword baked orange chicken, orange chicken recipes

Prep Time 30

Cook Time 1

Total Time 1 30

Servings Servings

Calories 401kcal

Author Alyssa Rivers

Ingredients

Chicken

3-4 boneless skinless chicken breasts about 2 pounds
salt and pepper to taste
1¼ cups cornstarch
3 eggs beaten
¼ cup canola oil

Orange Sauce

⅔ cup brown sugar
⅔ cup orange juice
¼ cup low-sodium soy sauce
2 teaspoons sriracha optional
3 tablespoons white vinegar
3 tablespoons apple cider vinegar
1 teaspoon garlic salt
1 tablespoon grated orange peel
1 tablespoon cornstarch

Instructions

Preheat the oven to 325 degrees Fahrenheit and grease a 13 x 9 x 2-inch baking dish. Cut 3-4 boneless skinless chicken breasts into bite-sized pieces and season with salt and pepper.
Add 1¼ cups cornstarch to a large Ziploc bag, along with the cut chicken pieces. Close the bag and shake to coat the chicken well.
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.
Heat ¼ cup canola oil in a large skillet over medium-high heat. Cook the chicken until browned. Place the chicken in the prepared baking dish.
In a medium bowl, whisk ⅔ cup brown sugar, ⅔ cup orange juice, ¼ cup low-sodium soy sauce, 2 teaspoons sriracha, 3 tablespoons white vinegar, 3 tablespoons apple cider vinegar, 1 teaspoon garlic salt, 1 tablespoon grated orange peel, and 1 tablespoon cornstarch.
Pour the sauce over the chicken and bake for 1 hour, stirring the chicken every 15 minutes to coat the chicken in the sauce. Serve over rice and enjoy!

Notes

Leftover Instructions

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.