Baked Orange Chicken (Printer-Friendly)

Juicy chicken baked in a sweet, tangy orange glaze with ginger and soy — a lighter takeout-inspired dinner.

# 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 tablespoons cornstarch

→ Orange Sauce

04 - 2/3 cup fresh orange juice
05 - 2 tablespoons orange zest
06 - 3 tablespoons soy sauce
07 - 2 tablespoons rice vinegar
08 - 3 tablespoons honey or brown sugar
09 - 2 garlic cloves, minced
10 - 1 tablespoon fresh ginger, grated
11 - 1 teaspoon sesame oil
12 - 1 teaspoon chili flakes (optional, for heat)

→ Garnishes

13 - 2 green onions, sliced
14 - 1 tablespoon sesame seeds
15 - Orange slices (optional)

# How to Make It:

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 to 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 to 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 Advice:

01 -
  • Baking instead of frying means you get all that caramelized, saucy goodness without the oil splatter covering your stove.
  • The orange sauce balances sweet, tangy, and savory so well that even people who claim they do not like Asian inspired dishes come back for seconds.
02 -
  • Do not crowd the chicken on the baking sheet because the pieces will steam instead of browning and you will lose that slight crunch entirely.
  • Let the sauce simmer until it visibly thickens because if it is too thin, it will slide right off the chicken during the final bake instead of forming that beautiful glaze.
03 -
  • Use chicken thighs instead of breasts if you plan to reheat later because they stay tender and juicy even after a second warming.
  • For extra caramelization, flip the sauced chicken cut side up during the final bake so the exposed edges catch the most heat and get beautifully sticky.

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