Baked Orange Chicken (Print View)
Juicy glazed chicken in sweet tangy orange sauce, a lighter takeout-inspired dinner ready in 45 minutes.
# 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)
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Season chicken pieces with salt and pepper, then toss with cornstarch to coat evenly.
03 - Arrange 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 orange juice, orange zest, soy sauce, rice vinegar, honey (or brown sugar), garlic, ginger, sesame oil, and chili flakes in a saucepan. Bring to a simmer over medium heat and cook for 5–7 minutes, stirring frequently, until slightly thickened.
05 - Transfer baked chicken to a large bowl. Pour the orange sauce over and toss to coat thoroughly.
06 - Return the sauced chicken to the oven for an additional 5–7 minutes until caramelized.
07 - Garnish with sliced green onions, sesame seeds, and orange slices if desired. Serve immediately with steamed rice or vegetables.
# Expert Hints:
01 -
- The cornstarch coating creates a crispy exterior without any deep frying, which means less mess and less guilt.
- You probably have most of the sauce ingredients in your pantry right now, making this an easy weeknight win.
02 -
- If you crowd the chicken on the baking sheet it will steam instead of bake and you will lose that satisfying crispy edge.
- The sauce thickens as it cools so pull it from the heat when it looks slightly thinner than you want it.
03 -
- For an extra crispy finish, switch the oven to broil for the last 2 minutes and watch it like a hawk because it goes from caramelized to burnt very quickly.
- Grating the ginger directly into the saucepan saves time and catches all the flavorful juices that would otherwise stay on your cutting board.