Baked Orange Chicken (Printable Version)

Juicy chicken baked in a sweet, tangy orange glaze with ginger and soy for a lighter takeout-inspired meal.

# What You Need:

→ Chicken

01 - 1.75 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
02 - Salt and pepper, to taste
03 - 2 tbsp cornstarch

→ Orange Sauce

04 - 2/3 cup fresh orange juice
05 - 2 tbsp orange zest
06 - 3 tbsp soy sauce
07 - 2 tbsp rice vinegar
08 - 3 tbsp honey or brown sugar
09 - 2 garlic cloves, minced
10 - 1 tbsp fresh ginger, grated
11 - 1 tsp sesame oil
12 - 1 tsp chili flakes (optional, for heat)

→ Garnishes

13 - 2 green onions, sliced
14 - 1 tbsp sesame seeds
15 - Orange slices (optional)

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Season the chicken pieces with salt and pepper, then toss with cornstarch until evenly coated.
03 - Arrange the coated chicken in a single layer on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until golden and cooked through.
04 - While the chicken bakes, combine the orange juice, orange zest, soy sauce, rice vinegar, honey or brown sugar, minced garlic, grated ginger, sesame oil, and chili flakes in a saucepan. Bring to a simmer over medium heat and cook for 5 to 7 minutes, stirring frequently, until the sauce slightly thickens.
05 - Transfer the baked chicken to a large bowl. Pour the orange sauce over the chicken and toss to coat thoroughly.
06 - Return the sauced chicken to the oven for an additional 5 to 7 minutes until caramelized.
07 - Garnish with sliced green onions, sesame seeds, and orange slices if desired. Serve immediately with steamed rice or vegetables.

# Expert Tips:

01 -
  • The oven does the heavy lifting so you get that caramelized sticky glaze without deep frying.
  • It tastes remarkably close to your favorite takeout version but leaves you feeling lighter afterward.
  • The sauce comes together with pantry staples and fresh oranges in under ten minutes.
02 -
  • Do not skip flipping the chicken halfway through baking because one side will steam and turn soggy while the other dries out.
  • The sauce thickens as it cools so pull it from the heat when it is slightly thinner than you want the final consistency to be.
03 -
  • Broil the chicken for the final two minutes if you want those irresistible crispy charred edges that make people go back for thirds.
  • Let the sauce rest off the heat for two minutes before pouring it over the chicken because it thickens further and clings better that way.

Go Back