Baked Orange Chicken Recipe

If you’re craving a dish that’s bursting with vibrant flavors and crispy, juicy chicken, then you absolutely must try this Baked Orange Chicken. It’s a delightful twist on a takeout favorite that brings tangy orange zest, a hint of ginger, and a perfect balance of sweet and savory all baked to golden perfection. This recipe is not only incredibly flavorful but also a healthier way to enjoy that sticky, mouthwatering glaze without deep frying. Trust me, once you make it, Baked Orange Chicken will quickly become a beloved staple in your dinner rotation.

Ingredients You’ll Need

These ingredients are straightforward yet essential, each adding its own magic to the dish — from the crunch of panko to the bright orange flavor that wakes up every bite. Having these on hand will make the cooking process smooth and super satisfying.

• Panko breadcrumbs: Using panko creates a wonderfully crunchy coating that stays light and airy.
• Chicken thighs, boneless skinless: Thighs keep the chicken juicy and tender, perfect for baking.
• Large eggs, beaten: They help the coating stick to the chicken pieces perfectly.
• Flour: A simple base for the breading, helping the egg and panko adhere better.
• Vegetable oil: Divided for seasoning the chicken and frying the sauce base to release flavors.
• Fresh ginger, minced: Adds a lovely zest and warmth that pairs beautifully with the orange.
• Garlic, minced: Gives just the right punch of savory depth to the sauce.
• Crushed red pepper: A subtle kick that lifts the sweet glaze without overpowering it.
• Cornstarch: Thickens the sauce to luscious perfection with a glossy finish.
• Rice wine (or white wine): Adds complexity and balances the sweetness.
• Orange juice: The star of the show, fresh and vibrant for that true citrus tang.
• Sesame oil: Just a little goes a long way in imparting a nutty aroma.
• Low sodium soy sauce: Adds salty umami without overpowering the orange flavors.
• Sugar: Sweetens and caramelizes for that sticky orange glaze.
• White vinegar: Balances the sweetness with a mild tang to keep the sauce lively.
• Orange zest: Intensifies the citrus notes, making every bite zingier.

How to Make Baked Orange Chicken

Step 1: Prep the Panko and Chicken

Start by preheating your oven to 400 degrees Fahrenheit. To achieve that perfect golden crunch, pulse the panko breadcrumbs in a food processor until they become finer, resembling traditional breadcrumbs. Meanwhile, cut the chicken thighs into bite-sized chunks — this ensures each piece becomes crispy and flavorful when baked.

Step 2: Set Up Your Breading Stations

Create a simple but effective assembly line: one bowl with the flour, one with the beaten eggs, one with the pulsed panko, and the chicken pieces in another. This setup makes coating each piece super fast and evenly covered, so every bite crisps up beautifully.

Step 3: Coat and Arrange for Baking

Dip each chicken chunk first into the flour, then into the egg, and finally into the panko crumbs. Arrange the coated pieces on a baking sheet. For an extra golden finish, either spray them lightly with cooking spray or brush with a little vegetable oil before placing in the oven.

Step 4: Bake That Chicken

Bake the chicken for 20 to 25 minutes, allowing the coating to crisp up without drying the juicy interior. The oven magic does the work here, creating a healthier but equally delicious version of the fried classic. While the chicken is baking, get ready to whip up your luscious sauce.

Step 5: Cook the Orange Sauce

In a saucepan over medium heat, add the remaining tablespoon of vegetable oil. Toss in the minced ginger, garlic, and crushed red pepper and sauté for about 30 seconds until the aromas start to fill your kitchen. Then add all the remaining sauce ingredients: orange juice, sesame oil, soy sauce, sugar, white vinegar, orange zest, cornstarch, and rice wine. Bring the mixture to a boil and let it thicken until sticky and glossy. Once the chicken is done baking, combine it with this irresistible sauce.

How to Serve Baked Orange Chicken

Garnishes

To elevate your Baked Orange Chicken, sprinkle some thinly sliced green onions or toasted sesame seeds over the top. These touches add a fresh crunch and nutty extra flavor that make the dish look as incredible as it tastes.

Side Dishes

This dish pairs wonderfully with steamed jasmine rice or fluffy cauliflower rice to soak up every bit of the orange glaze. For some vibrant color and texture, add a side of stir-fried broccoli or snap peas seasoned lightly with garlic.

Creative Ways to Present

For a fun-looking plate, serve the chicken atop a bed of shredded cabbage or crisp lettuce leaves, turning it into a vibrant Asian-inspired salad. You can even stuff the chicken and sauce into warm tortillas for an inventive orange chicken taco twist.

Make Ahead and Storage

Storing Leftovers

Leftover Baked Orange Chicken keeps well in an airtight container in the refrigerator for up to 3 days. Make sure it cools completely before refrigerating to prevent sogginess, keeping the chicken delightfully crispy.

Freezing

If you want to freeze, separate the chicken and the sauce. Freeze the chicken pieces in a single layer on a baking sheet before transferring to a freezer bag. The sauce can be frozen in an airtight container. Both will keep well for about a month.

Reheating

To reheat, thaw overnight in the fridge if frozen. Warm the chicken on a baking sheet in a 350-degree oven for 10 minutes to crisp it back up, then gently heat the sauce on the stovetop and toss together just before serving. This helps maintain that fresh-out-of-the-oven texture and flavor.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! While chicken thighs stay juicier, chicken breasts can be used if you prefer a leaner option. Just be careful not to overbake, as breasts can dry out faster.

Is there a way to make this gluten-free?

Yes, swap out the panko breadcrumbs with gluten-free breadcrumbs and use a gluten-free flour alternative. Make sure your soy sauce is gluten-free too, and you’re good to go!

How spicy is this Baked Orange Chicken?

This recipe has just a gentle hint of heat from the crushed red pepper — nothing overwhelming. If you like more spice, feel free to add extra crushed red pepper or even a dash of chili flakes.

Can I prepare the sauce ahead of time?

You sure can! The sauce keeps well in the fridge for a couple of days and can be quickly reheated before tossing with freshly baked chicken for a speedy meal.

Is it necessary to pulse the panko breadcrumbs?

Pulsing the panko makes smaller, more even crumbs that crisp better and stick nicely to the chicken. If you don’t have a food processor, finely crush them by hand or use regular breadcrumbs instead.

Final Thoughts

You really can’t go wrong with this Baked Orange Chicken. It’s simple to make, packed full of bright and comforting flavors, and offers a satisfying crunch with every bite. Whether you’re cooking for your family or hosting friends, this recipe will impress and delight. Give it a try and I promise it will become one of your favorite weekday dinners in no time!

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