Baked Orange Chicken is a lighter, more approachable version of the beloved takeout classic—delivering the same bold, citrusy sauce and irresistible crunch, without the deep frying. This streamlined twist lets home cooks enjoy that iconic flavor with added ease and fewer calories.
Why You’ll Love It
- Healthier, not less delicious: Baking replaces deep-frying, making cleanup easier and reducing excess oil.
- Simple prep with big rewards: Ready in just 30 minutes—10 minutes of prep and 20 minutes to bake.
- You get the real deal: Uses the same orange sauce you know and love, so you’re not sacrificing flavor.
Ingredients (Makes 6 Servings)
- 1 cup panko breadcrumbs
- 2 lbs boneless, skinless chicken thighs
- 2 large eggs, beaten
- ½ cup flour
- 1 tbsp vegetable oil (divided)
- 1½ tbsp fresh ginger, minced
- 2 tsp garlic, minced
- ½ tsp crushed red pepper flakes
- 1 tbsp cornstarch
- 2 tbsp rice wine (or white wine)
- ¼ cup fresh-squeezed orange juice
- 1 tsp sesame oil
- 3 tbsp low-sodium soy sauce
- 10 tbsp sugar
- 10 tbsp white vinegar
- Zest of 1 orange
Step-by-Step Instructions
- Prep and preheat: Preheat oven to 400 °F. Pulse the panko in a food processor until the crumbs resemble fine breadcrumbs.
- Set up your coating station: Arrange bowls for flour, beaten eggs, and processed panko. Cut chicken into small chunks.
- Coat the chicken: Dip each piece in flour, then egg, then panko. Place on a baking sheet and lightly coat with cooking spray or brush with oil.
- Bake: Cook for 20–25 minutes until crispy.
- Make the sauce: While chicken bakes, heat the remaining oil in a saucepan over medium heat. Sauté ginger, garlic, and red pepper flakes for 30 seconds. Add orange juice, zest, soy sauce, sugar, vinegar, rice wine, and sesame oil. Bring to a boil and thicken with cornstarch slurry.
- Toss and serve: Transfer baked chicken to a mixing bowl, pour over the sauce, and toss until each piece is coated and glossy. Garnish with green onions, sesame seeds, or red pepper flakes if desired.
Pro Tips & Variations
- Chicken thighs vs. breasts: Thighs stay tender and juicy when baked. Breasts are an option but may be less indulgent in texture.
- Pre-bread prep: You can freeze breaded chicken on a tray—just spray with oil before baking to avoid soggy coating.
- Perfect sides: Great with egg rolls, crab rangoon, potstickers, or even beef teriyaki. Classic sides like fried rice or chow mein make ideal pairings.
Nutrition (Per Serving)
- Calories: 388 kcal
- Carbohydrates: 33 g
- Protein: 33 g
- Fat: 11 g
- Saturated Fat: 4 g
- Cholesterol: 213 mg
- Sodium: 505 mg
- Sugar: 23 g
- Fiber: 1 g
Conclusion
Baked Orange Chicken lets you indulge in sweet, tangy, and zesty flavors—without the hassle of deep-frying. With simple prep, familiar ingredients, and a quick bake time, it’s a surefire win for weeknight dinners or casual entertaining. Try pairing it with fried rice or chow mein to complete the experience, and don’t forget to explore more Asian-inspired recipes to round out your homemade takeout night.