Crispy Baked Orange Chicken

This crispy baked orange chicken gives you all the flavor of the classic takeout dish with less oil and fuss. It’s perfect for those nights when you want something bright, tangy, and deeply satisfying but still on the lighter side. The crunchy panko coating bakes up golden and crisp, while the homemade orange sauce hits all the right notes of sweet, savory, and a little zing.

I first made this when craving orange chicken but wanting something less greasy. It quickly became a favorite for quick family dinners and impressing guests with minimal hassle.

Ingredients

• Chicken breast: cut into bite-sized pieces gives even cooking and finger food simplicity Choose fresh or thawed chicken with bright color and no odor
• Cornstarch: to make the coating crispy and to thicken the sauce, important for texture
• Eggs: help the breadcrumbs stick to the chicken ensuring a perfect crust
• Panko breadcrumbs: lend a crunchier and lighter coating than traditional breadcrumbs
• Salt pepper and garlic powder: build basic seasoning you can customize
• Fresh orange juice and zest: bring natural citrus brightness never use from concentrate for best flavor
• Low-sodium soy sauce: balances salty and savory without overpowering
• Honey: adds natural sweetness that pairs beautifully with citrus
• Rice vinegar: offers a mild acidity to balance flavors
• Sesame oil and ground ginger: give that classic Asian-inspired depth, choose toasted sesame oil if possible for extra aroma
• Red pepper flakes: are optional to tweak the heat level
• Fresh minced garlic: adds punchy savory notes

Instructions

Build The Coating:

Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or a wire rack to ensure airflow and crispiness. In separate bowls mix the cornstarch with salt pepper and garlic powder then beat eggs in another bowl and place panko in a third bowl.

Bread The Chicken:

Dip each chicken piece first into the seasoned cornstarch mixture coating it lightly then into the beaten eggs to help the breadcrumbs stick well and finally dredge in panko pressing gently so the pieces are fully coated. Arrange them spaced apart on the prepared baking sheet.

Bake To Crisp:

Lightly spray the chicken pieces with cooking spray or brush with a small amount of oil to help with browning. Bake for about 20 to 25 minutes flipping halfway through so both sides crisp evenly. The chicken is cooked through when internal temperature reaches 165 degrees Fahrenheit and coating turns golden brown.

Make The Orange Sauce:

While chicken bakes combine orange juice zest soy sauce honey rice vinegar sesame oil ground ginger red pepper flakes and minced garlic in a medium saucepan over medium heat. Bring to a simmer stirring occasionally. Mix the cornstarch with water to make a slurry then slowly stir into the sauce. Keep cooking until the sauce thickens roughly 2 to 3 minutes and becomes glossy.

Toss And Serve:

Transfer the baked chicken into a large bowl Pour the warm orange sauce over and gently toss to coat every piece fully with sauce so you get perfect flavor in every bite. Serve this over steamed white rice or cooked quinoa and add a side of stir-fried veggies or a fresh green salad. Garnish if you like with sesame seeds and sliced green onions.

I still remember my first bite of this chicken right at the dinner table when my kids declared it a new family favorite We even make it on special weekends now when they want something fun but not too heavy.

Storage Tips

Store leftover chicken with the sauce in an airtight container in the fridge for up to three days. To keep the coating crispy reheat the chicken separately on a wire rack in a hot oven and gently reheat the sauce on the stove then toss together before serving.

Ingredient Swaps

If you cannot find panko use crushed cornflakes or regular breadcrumbs but the texture will be less crisp Try maple syrup or agave as a substitute for honey if you want a different sweetener profile Lime zest and juice can replace orange for a sharper tang and different citrus twist

Serving Ideas

Serve orange chicken over jasmine rice for that classic pairing or try it over cauliflower rice for a low carb option Stir-fried broccoli carrots and snap peas go beautifully here and add color and crunch to your plate Add toasted sesame seeds and sliced scallions for that restaurant-style finish

Crispy baked orange chicken is a delightful way to enjoy the flavors of takeout at home while keeping things light and simple. The crispy texture combined with the zingy orange sauce makes it a true crowd-pleaser perfect for any day of the week.

Frequently Asked Recipe Questions

→ How can I ensure the chicken stays crispy after baking?

Using a wire rack on the baking sheet allows air to circulate around the chicken, which helps maintain a crisp exterior during baking. Avoid overcrowding pieces to keep them from steaming.

→ What is the best type of chicken to use here?

Boneless, skinless chicken breast cut into bite-sized pieces works well for even cooking and crispiness with panko coating.

→ Can I adjust the heat level of the sauce?

Yes, red pepper flakes are optional and can be added to taste for mild to moderate heat depending on your preference.

→ How do I thicken the orange sauce properly?

Mix cornstarch with cold water to make a slurry, then stir it into the simmering sauce. Cook for 2-3 minutes until the sauce thickens to a glossy glaze.

→ What sides pair well with this dish?

This orange-glazed chicken pairs beautifully with steamed rice, quinoa, or stir-fried vegetables to balance flavors and textures.