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Crispy Baked Orange Chicken: Better Than Takeout Flavor

Close-up of crispy, glazed pieces of orange chicken recipe piled on a white plate, glistening with sauce and sesame seeds.
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Make this crispy and tangy Baked Orange Chicken at home. This recipe delivers the bold flavor of takeout without excess oil, creating a sticky, sweet, and satisfying weeknight dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 1 cup fresh orange juice
  • 1/2 cup granulated sugar
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • Zest of 1 large orange
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Cooking spray
  • Sesame seeds and sliced green onions, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
  2. In a medium bowl, whisk together the flour, 1/2 cup cornstarch, salt, and pepper for the dry coating.
  3. Dip each piece of chicken first into the beaten eggs, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to coat.
  4. Place the coated chicken pieces on the prepared baking sheet in a single layer. Lightly spray the tops of the chicken with cooking spray to help with crisping.
  5. Bake for 18-20 minutes, flipping the chicken halfway through, until the chicken is cooked through and golden brown.
  6. While the chicken bakes, prepare the sauce. In a small saucepan, combine the orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, sesame oil, and orange zest.
  7. Bring the sauce mixture to a simmer over medium heat, stirring until the sugar dissolves. Let it simmer for 3 minutes.
  8. Whisk the cornstarch slurry and slowly pour it into the simmering sauce while whisking constantly. Continue to cook until the sauce thickens enough to coat the back of a spoon, about 1 minute. Remove from heat.
  9. In a large bowl, toss the hot, crispy baked chicken pieces with enough orange sauce to coat them well.
  10. Serve immediately over steamed rice, garnished with sesame seeds and sliced green onions.

Notes

  • For extra crispiness, toss the coated chicken with 1 tablespoon of oil before baking.
  • If you prefer a thicker glaze, increase the cornstarch in the slurry to 1.5 tablespoons.
  • This recipe makes a great healthy orange chicken alternative to deep-fried versions.

Nutrition

Find it online: https://gourmetgaze.com/orange-chicken-recipe-crispy-baked-takeout/