Forget greasy takeout and enjoy a cleaner, homemade version of a classic favorite with this baked orange chicken recipe. It delivers tender chicken pieces coated in a crispy crust, then glazed in a sweet and tangy orange sauce, all without deep frying. Quick to prepare and packed with flavor, it’s a fantastic choice for any day of the week.
Whether you’re cooking for your family or just looking for something comforting and satisfying, this recipe hits all the right notes. The chicken is baked to a golden crunch, the sauce is made with real ingredients, and the whole meal comes together in just 30 minutes.
Table of Contents
Why You’ll Love This Recipe
This dish keeps things simple and light without compromising on texture or flavor. By baking instead of frying, you get crisp, juicy chicken with far less oil. The homemade orange sauce, made with fresh juice and pantry staples, brings a bright citrusy punch that’s balanced with a touch of savory depth.
This is also a great option for quick weeknight dinners. With just a few steps and minimal cleanup, you can have a delicious, healthier version of orange chicken ready in no time. It’s approachable, fresh, and satisfying.
Ingredients You’ll Need
Panko Breadcrumbs (2 cups or 200 g)
These breadcrumbs are lighter and flakier than regular ones, creating a crunchier texture when baked. Toasting them first boosts both flavor and color.
Chicken Breasts (3 medium or 475 g)
Boneless, skinless chicken breast is ideal here. Cut into uniform chunks to ensure even baking and consistent texture.
Garlic Powder (1 teaspoon)
This dry seasoning adds a mild, savory background flavor to the chicken coating.
Black Pepper (1/2 teaspoon)
A little pepper adds subtle heat and enhances the overall flavor.
Salt (1 teaspoon)
Necessary for seasoning both the chicken and the breading layers.
All-Purpose Flour (3/4 cup or 115 g)
Used to help the egg stick to the chicken and build a sturdy base for the breadcrumbs.
Eggs (2, whisked)
These act as the “glue” that binds the panko to the chicken pieces.
Olive Oil (1 tablespoon)
Used in the sauce to sauté the aromatics. You can substitute a neutral oil if needed.
Garlic (2 cloves, minced)
Adds a sharp, savory note to the sauce that pairs perfectly with the citrus elements.
Ginger (1 tablespoon, grated)
Provides warmth and a little zing, helping balance the sweet orange flavors.
Sesame Oil (1 teaspoon)
Adds a deep, nutty undertone. Use it sparingly to avoid overpowering the sauce.
Hoisin Sauce (2 tablespoons)
This thick, sweet-savory sauce gives body and umami depth to the glaze.
Fresh Orange Juice (1 cup or 250 ml)
Freshly squeezed is the best choice for flavor and natural sweetness. Avoid juices with added sugar.
Orange Marmalade (1/4 cup or 50 g)
This optional addition intensifies the orange flavor and adds a glossy finish to the sauce.
Ketchup (1 tablespoon)
Provides mild acidity and a hint of sweetness while contributing to the sauce’s deep color.
Light Soy Sauce (2 teaspoons)
Brings saltiness and complexity to the sauce, balancing its sweet components.
Honey (1 tablespoon)
Naturally sweetens and thickens the sauce.
Sesame Seeds (2 tablespoons)
Sprinkled on top for extra crunch and visual appeal.
Cooked Rice
A classic base for this dish. Jasmine or long-grain rice work beautifully.
How to Make Baked Orange Chicken
Start by toasting the breadcrumbs so they crisp up well in the oven. The chicken is breaded in three steps—flour, egg, and breadcrumbs—then baked until golden and juicy. While the chicken is in the oven, prepare the orange sauce by simmering fresh juice, aromatics, and seasoning until it thickens slightly. Once everything is ready, toss the chicken in the sauce and serve it hot over rice.
This process is efficient and straightforward, making it an easy favorite for home cooks.
Step-by-Step Instructions
Step 1: Prepare the Breadcrumbs
Preheat the oven to 350°F (180°C). Spread the panko evenly on a baking tray and lightly spray with oil. Bake for around 10 minutes or until golden. Set aside to cool.
Step 2: Season the Chicken
Cut the chicken breasts into 2-inch cubes. Toss them in a bowl with garlic powder, salt, and pepper until evenly coated.
Step 3: Coat the Chicken
Set up three shallow bowls: one with flour, one with beaten eggs, and one with toasted panko. Coat each chicken piece in flour, dip into the egg, then roll in breadcrumbs until well coated.
Step 4: Bake the Chicken
Arrange the coated chicken pieces on a parchment-lined baking tray. Spray lightly with oil and bake for 20 minutes or until fully cooked and crisp.
Step 5: Cook the Sauce
In a skillet over medium heat, warm the olive oil. Add garlic and ginger and sauté for about 30 seconds. Stir in sesame oil, hoisin sauce, orange juice, marmalade, ketchup, soy sauce, and honey. Let the mixture bubble, then lower the heat and simmer for 3 to 4 minutes until it thickens.
Step 6: Glaze the Chicken
Add the baked chicken to the skillet and gently toss to coat each piece in the sauce.
Step 7: Serve
Spoon the chicken over warm rice. Garnish with sesame seeds and green onions or chives if desired.
Helpful Tips
Go for fresh juice
Freshly squeezed orange juice offers a cleaner, brighter taste compared to bottled juice, which often contains additives.
Toast the breadcrumbs first
Since panko doesn’t brown much on its own during baking, pre-toasting helps create that crispy golden texture.
Control the sesame oil
Its strong, nutty aroma can dominate the dish if overused. Stick to the recommended amount for balance.
Plan for leftovers
Store the chicken and sauce separately for the best texture. Reheat in the oven and toss with warm sauce just before serving.
Details
Flavor: Sweet, savory, and citrusy with hints of garlic and ginger
Texture: Crispy coating with tender chicken and a thick glaze
Best served for: Quick dinners, family meals, or healthy comfort food
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Notes
Feel free to adjust the sweetness of the sauce by reducing the honey or omitting the marmalade. If you enjoy a more intense orange flavor, a bit of orange zest can be added—but keep in mind it may bring some bitterness. Cutting the chicken into evenly sized pieces helps ensure everything bakes at the same pace. Using a wire rack for baking can also help keep the coating extra crisp.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 71 g |
| Protein | 11 g |
| Fat | 11 g |
| Saturated Fat | 2 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 5 g |
| Trans Fat | 1 g |
| Cholesterol | 82 mg |
| Sodium | 1177 mg |
| Potassium | 316 mg |
| Fiber | 3 g |
| Sugar | 27 g |
| Vitamin A | 275 IU |
| Vitamin C | 33 mg |
| Calcium | 132 mg |
| Iron | 4 mg |
Frequently Asked Questions (FAQ)
What helps baked orange chicken stay crispy without frying?
The trick is using panko breadcrumbs and toasting them beforehand. This adds crunch and color without any need for deep frying.
Can I prepare this recipe in advance?
Yes. Bake the chicken and store it in the fridge. Reheat and toss with freshly made sauce before serving.
What makes the orange sauce thicker?
Letting the sauce simmer gently allows it to reduce. The honey and marmalade naturally help it become thick and glossy.
Is this version of orange chicken better for you than traditional takeout?
Yes, it’s made with less oil, lower sugar, and no deep frying. That makes it a much healthier option with full flavor.
Baked Orange Chicken Recipe | Crispy, Flavorful & Healthier Twist
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Baked Orange Chicken recipe delivers crispy oven-baked chicken tossed in a sweet and tangy homemade orange sauce. It’s healthier than takeout, quick to prepare, and full of bold flavor.
Ingredients
2 cups (200 g) panko breadcrumbs
Oil spray
3 medium chicken breasts (475 g), cut into 2-inch cubes
1 tsp garlic powder
1/2 tsp cracked black pepper
1 tsp salt
3/4 cup (115 g) all-purpose flour
2 eggs, whisked
1 tbsp olive oil
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp sesame oil
2 tbsp hoisin sauce
1 cup (250 ml) fresh orange juice
1/4 cup (50 g) orange marmalade (optional)
1 tbsp ketchup
2 tsp light soy sauce
1 tbsp honey
2 tbsp sesame seeds
Steamed rice, for serving
Chopped chives or green onions for garnish
Instructions
1. Preheat the oven to 350°F (180°C). Spread panko on a baking tray, spray with oil, and toast for 10 minutes. Let cool.
2. Cut chicken into cubes. Season with garlic powder, pepper, and salt.
3. Set up breading bowls: flour, eggs, and toasted panko. Dredge each piece in flour, dip in egg, then coat in panko.
4. Place breaded chicken on a tray. Spray with oil and bake for 20 minutes.
5. Heat oil in a pan. Add garlic and ginger. Cook for 30 seconds.
6. Add sesame oil, hoisin, orange juice, marmalade, ketchup, soy sauce, and honey. Simmer 3–4 minutes.
7. Toss baked chicken in sauce to coat.
8. Serve over rice. Top with sesame seeds and chopped chives or green onions.
Notes
Use freshly squeezed orange juice for best flavor.
Toast breadcrumbs first for extra crunch and golden color.
Store leftovers in an airtight container for up to 3 days.
Reheat in the oven at 350°F (180°C) for 15–20 minutes.
Freeze for later use and reheat from frozen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 27
- Sodium: 1177
- Fat: 11
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 1
- Carbohydrates: 71
- Fiber: 3
- Protein: 11
- Cholesterol: 82
Conclusion
This baked orange chicken recipe is everything you love about the original, but made fresher, faster, and lighter. With its crispy texture, zesty glaze, and easy prep, it’s bound to become a go-to in your kitchen. Perfect for busy weeknights or when you’re craving comfort food without the guilt. Give it a try and enjoy a takeout favorite made right at home.