If you love the sweet, tangy flavors of orange chicken but want a healthier, oven-baked version, this Baked Orange Chicken recipe is perfect for you! It features crispy, golden-baked chicken coated in a zesty homemade orange sauce. Enjoy a lighter take on this takeout classic without sacrificing flavor!

Why You’ll Love This Recipe

Healthier Alternative – No deep-frying, just baked to crispy perfection.
Flavor-Packed Sauce – Made with fresh orange juice, zest, and a hint of spice.
Easy & Family-Friendly – A simple recipe that’s perfect for weeknight dinners.

Ingredients You’ll Need

For the Chicken:

2 lbs boneless, skinless chicken breasts (cut into bite-sized pieces)
1 cup all-purpose flour (or cornstarch for extra crispiness)
2 large eggs, beaten
1 cup panko breadcrumbs
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
2 tablespoons olive oil (for baking)

For the Orange Sauce:

1 cup fresh orange juice (about 2-3 oranges)
1 tablespoon orange zest
¼ cup honey or brown sugar
¼ cup low-sodium soy sauce
2 tablespoons rice vinegar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
½ teaspoon red pepper flakes (optional, for heat)
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Step-By-Step Instructions

Step 1: Prepare the Chicken

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it.

Set up three bowls: one with flour (or cornstarch), one with beaten eggs, and one with panko breadcrumbs mixed with salt, black pepper, and garlic powder.

Dip each piece of chicken into the flour, then the egg, and finally the breadcrumb mixture. Place them in a single layer on the prepared baking sheet.

Drizzle the olive oil over the chicken and bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

Step 2: Make the Orange Sauce

While the chicken is baking, prepare the sauce. In a saucepan over medium heat, combine orange juice, zest, honey (or brown sugar), soy sauce, rice vinegar, garlic, ginger, and red pepper flakes. Stir well and bring to a gentle simmer.

In a small bowl, mix cornstarch and water to create a slurry. Slowly add it to the sauce, stirring continuously until it thickens (about 2-3 minutes). Remove from heat.

Step 3: Coat the Chicken

Once the chicken is cooked, transfer it to a large bowl. Pour the orange sauce over the chicken and toss to coat evenly.

Step 4: Serve & Enjoy

Garnish with sesame seeds and sliced green onions, and serve with steamed rice or stir-fried vegetables for a complete meal!

Serving Suggestions

Serve over steamed jasmine or brown rice for a classic pairing.
Add a side of roasted broccoli or snap peas for extra greens.
Top with crushed red pepper for extra heat.

Tips & Variations

Air Fryer Option – Cook the coated chicken in an air fryer at 375°F (190°C) for 12-15 minutes, shaking halfway through.
Gluten-Free – Use cornstarch instead of flour and gluten-free soy sauce.
Extra Crispy – Double-coat the chicken in breadcrumbs for a crunchier texture.
Storage – Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or stovetop for best results.

Final Thoughts

This Baked Orange Chicken is a delicious, healthier alternative to takeout, offering all the classic flavors without the extra oil. Whether for a quick dinner or meal prep, this dish is sure to be a family favorite. Give it a try and enjoy every tangy, crispy bite!