Baked Orange Chicken (Printable)

Juicy chicken baked in a sweet, tangy homemade orange glaze — a lighter take on takeout.

# What You'll 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 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 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 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 5–7 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 most of the work so you get that crispy edges texture without deep frying.
  • That sauce reduces into something sticky and glossy that rivals any restaurant version.
  • It reheats beautifully the next day if you are lucky enough to have leftovers.
02 -
  • The cornstarch coating can burn if your oven runs hot so check at the fifteen minute mark on your first try.
  • Reducing the sauce too much will make it hard and candy like once it cools so pull it when it is still slightly runny.
03 -
  • Pat your chicken completely dry before seasoning because moisture prevents the cornstarch from adhering properly.
  • Let the sauce cool for two minutes before tossing with the chicken because it thickens as it sits and coats more evenly.

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