Baked Orange Chicken - If you’re craving that sweet, sticky, citrusy orange chicken from your favorite Chinese takeout but want a version that’s baked, not fried — this one’s for you. It's got crispy-edged oven-baked chicken tossed in a glossy homemade orange sauce that’s bursting with fresh ginger, garlic, and citrus.

Honestly, this is one of those recipes that makes you feel like a kitchen rockstar without a ton of effort. The sauce alone? I could eat it with a spoon. And since the chicken bakes in the oven, there's way less mess than frying — and no standing over a pot of oil.

It’s bright, bold, just a little spicy, and hits that perfect sweet-and-savory balance. Serve it over rice, sprinkle some sliced almonds on top for crunch, and you’ve got a dinner that everyone will be asking for again.

Why You’ll Love This Baked Orange Chicken :

No deep-frying – oven-baked chicken means less oil and less fuss
Fresh and zesty – made with real orange juice and zest
Saucy and satisfying – glossy, sticky, and packed with flavor
Great for weeknights – ready in about 30 minutes
Easily customizable – add veggies or adjust the spice

Ingredients For Baked Orange Chicken :

For the Chicken:

1½ pounds boneless chicken breasts or thighs, cut into 1-inch pieces
Salt and pepper, to taste
⅓ cup cornstarch
Non-stick spray or a drizzle of oil, for the baking sheet

For the Sauce:

½ cup low-sodium chicken broth
½ cup freshly squeezed orange juice (zest the orange first!)
¼ cup white wine vinegar
3 tablespoons soy sauce
⅓ cup packed dark brown sugar
2 teaspoons finely grated orange zest
3 cloves garlic, minced
1 tablespoon fresh grated or finely minced ginger
¼ teaspoon ground cayenne pepper (or more if you like it spicy)
1 tablespoon cornstarch + 2 tablespoons cold water (to thicken)

To Serve:

Cooked white rice (use instant rice for a shortcut)
A handful or two of sliced almonds

How to Make It :

Step 1: Cook the Rice
Get your rice going first so it’s ready when the chicken is. Follow the package instructions — I often use instant rice on busy nights.

Step 2: Bake the Chicken
Preheat your oven to 400°F (200°C). Lightly grease a large non-stick baking sheet.

Add the chicken pieces to a large bowl. Season with salt and pepper, then sprinkle in half the cornstarch. Toss, then add the rest and toss again until the chicken is coated.

Spread the chicken out on the baking sheet in a single layer, making sure the pieces aren’t touching. Bake for 8–10 minutes, or until the chicken is cooked through and starting to brown at the edges.

Step 3: Make the Sauce
While the chicken is baking, whisk together the broth, orange juice, vinegar, soy sauce, brown sugar, orange zest, garlic, ginger, and cayenne in a small pan. Bring to a simmer over medium-high heat.

Whisk the cornstarch with 2 tablespoons of water in a small bowl until smooth, then pour it into the simmering sauce. Stir constantly for 2–3 minutes until it thickens into a glossy glaze. Lower the heat to keep it warm.

Step 4: Combine and Serve
Add the baked chicken to the sauce and gently toss to coat all the pieces. Serve over hot rice and top with a generous handful of sliced almonds for crunch.

Tips for Success:

Zest before you juice your orange — it’s much easier that way.
Don’t crowd the baking sheet or the chicken won’t crisp. Use two pans if needed.
Double the sauce if you like it extra saucy (I always do).
Want it spicier? Add more cayenne or a squirt of sriracha.

Remember it later

Like this recipe! Pin it to your favorite board NOW!

📖 Recipe

BAKED CHINESE ORANGE CHICKEN

No ratings yet

Print Recipe Pin Recipe Save

Prep Time 30

Cook Time 15

Total Time 45

Servings - 5 servings

Ingredients

1 cup uncooked white rice use instant for a shortcut
1 + ½ pounds boneless chicken breasts or thighs cut into 1-inch pieces
salt and pepper
⅓ cup cornstarch

Sauce:

½ cup low-sodium chicken broth
½ cup freshly squeezed orange juice zest it first
¼ cup white wine vinegar
3 tablespoons soy sauce
⅓ cup packed brown sugar preferably dark
2 teaspoons finely grated orange zest just the top orange layer not the white pith
3 cloves garlic minced
1 tablespoon fresh grated or finely minced ginger
¼ teaspoon ground cayenne
1 tablespoon cornstarch
a handful or two of sliced almonds for serving

Instructions

Cook the rice according to package directions.
Preheat the oven to 400 degrees F. Grease a large, non-stick baking sheet.
Add the chicken to a large bowl and season well with salt and pepper. Sprinkle with half the cornstarch and toss, sprinkle with the remaining half and toss again.
Dump the chicken out onto the baking sheet and spread apart so the pieces aren't touching. Bake 8 - 10 minutes or until cooked through.
Meanwhile whisk the broth, orange juice, vinegar, soy sauce, brown sugar, orange zest, garlic, ginger and cayenne together.
Pour it into an 8-inch frying pan set over medium-high heat and bring to a simmer.
Whisk the cornstarch with 2 tablespoons water until dissolved. Whisk it into the simmering sauce and cook 2 to 3 minutes until thickened. Turn the heat down to low.
Scrape the chicken into the sauce and gently toss until all the pieces are well coated.
Serve over rice with a sprinkle of almonds.

Nutrition

Serving: 1grams

Tried this recipe?Let us know how it was!

Variations :

Swap the chicken for shrimp or crispy tofu for a vegetarian version
Stir in steamed broccoli, bell peppers, or snap peas for a veggie boost
Use honey in place of brown sugar for a slightly lighter sweetness
Try it with cauliflower rice if you’re going low-carb

Storing Leftovers :

Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the microwave until hot.

Rice and sauce can also be frozen separately and reheated later.