Tender chicken thighs coated in panko breadcrumbs, baked until crisp, and tossed in a sweet and tangy orange sauce with fresh ginger and garlic.
You know that moment when you’re staring at your phone, debating whether to spend $35 on takeout or whip something up yourself? That was me last Saturday night. And I’m not talking about a productive, “I’m inspired” kind of moment. I was tired. Kids were wild. My husband was on snack duty, offering things like crackers and cheese. Not a meal.
But I had a flashback to this little hole-in-the-wall Chinese spot we stumbled into during a road trip last summer. We ordered orange chicken. It was crispy, sticky, and had just enough heat to make me reach for another bite. I wanted that again—but without dragging everyone out of the house or dealing with greasy stovetop messes.
So, I tried something I hadn’t before: baked orange chicken. And folks, let me tell you, I wasn’t expecting much. But it turned out shockingly crispy, juicy, and the sauce? Chef’s kiss. My daughter called dibs on leftovers before we even finished dinner. That’s high praise around here.
Why You’ll Love This Baked Orange Chicken Recipe?
- Crispy without deep frying. I’m all for skipping the fryer, especially on weeknights.
- That sauce, though. Sweet, tangy, and zippy from fresh ginger. It clings to the chicken like it was meant to be there.
- Fast-ish. You’ll have dinner ready in about 30 minutes if you’re quick with the chopping.
- Healthier than takeout. Less oil, no mystery ingredients, and still super satisfying.
- Picky eater approved. My 7-year-old thought it was better than the place downtown. Not sure if I should be flattered or worried…
Ingredient Notes:
Before you head to the kitchen, here’s why I chose these ingredients—and what I’ve learned along the way.
- Chicken thighs: Juicier than breasts and less likely to dry out. If you only have breasts on hand, no biggie—just keep an eye on them so they don’t get overcooked.
- Panko breadcrumbs: Regular breadcrumbs work, but panko gives you that crunch. I like to pulse mine in the food processor to make them a little finer.
- Fresh ginger and garlic: This isn’t the time for powdered substitutes. Fresh makes all the difference—you’ll smell it and know.
- Orange juice & zest: Please, please go with fresh-squeezed if you can. It’s brighter and balances the sweet and tangy thing perfectly.
- Soy sauce, sesame oil, rice wine: These bring depth. You can swap rice wine with white wine (I did once when I was out—worked like a charm).
- Crushed red pepper: Optional but highly recommended if you like a little kick. I do. My kids… not so much.
- Sugar + vinegar: It’s orange chicken. It’s supposed to be sweet. I’ve tested cutting the sugar down, but it’s just not the same.
How To Make Baked Orange Chicken?
Step 1: Preheat the Oven
You’re going to want to crank it up to 400°F. This helps get the chicken nice and crispy without frying.
Step 2: Bread the Chicken
Set up your stations: flour in one bowl, beaten eggs in another, and panko in the third. Dip your chicken pieces in flour, then eggs, then panko. I give them a little press in the breadcrumbs to make sure they’re well coated. Then lay them out on a parchment-lined baking sheet. (Don’t skip the parchment. Less cleanup. You’ll thank me later.)
Step 3: Bake ‘Em Up
Give the chicken pieces a light spray or brush with oil. Pop them in the oven for about 20-25 minutes. I check them around 15 minutes and flip if they need it. They should be golden and crisp.
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Step 4: Make That Sauce
While the chicken’s baking, grab a saucepan and heat a little oil. Toss in your ginger, garlic, and red pepper flakes. Cook until fragrant (this is when the kitchen starts to smell amazing). Then add in the orange juice, soy sauce, vinegar, and the rest. Let it bubble until it thickens slightly—about 5-7 minutes.
Step 5: Toss and Serve
Once your chicken is done, gently toss it in the sauce. You can pour it over or serve it on the side. I’m a toss-it-all kind of gal—coated in that glossy orange glaze is the way to go.
Storage Options:
Store any leftover chicken in an airtight container in the fridge. It’ll keep for about 3 days, though it’s never lasted that long in my house. To reheat, use the oven or
Variations and Substitutions:
- Chicken breasts: Totally works if that’s what you’ve got.
- Shrimp: Swap the chicken for shrimp and cut the baking time in half. Fancy dinner in no time.
- Tamari instead of soy sauce: Great if you’re going gluten-free.
- Less sugar: You can cut back a bit, but remember, this is orange chicken—it’s meant to be sweet.
- Add veggies: Broccoli or snap peas would be great here. Toss them in towards the end of baking.
What to Serve with Baked Orange Chicken?
- Steamed rice: A classic. Jasmine is my go-to.
- Garlic green beans: Quick sauté, sprinkle of sesame seeds on top. Done.
- Egg rolls: Store-bought or homemade—no judgment.
- Cucumber salad: Something crisp and refreshing to balance the sweet sauce.
Frequently Asked Questions:
Can I make this ahead of time?
Totally. Bread and bake the chicken ahead. Store it in the fridge and toss it in the hot sauce when you’re ready to serve.
Can I freeze Baked Orange Chicken?
You can freeze the baked chicken (without the sauce). Reheat in the oven, then toss with freshly made sauce.
Is this recipe spicy?
Only if you want it to be! Leave out the red pepper flakes for zero heat or add extra if you like it spicy.
I hope you give this Baked Orange Chicken recipe a try! It’s an easy, healthier spin on the classic and makes dinner feel just a little more special—without much fuss. If you do make it, I’d love to hear about it! Did you tweak the sauce? Go all-in on the spice? Drop me a comment or shoot me a pic. We can swap notes!
Until then… happy cooking!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Baked Orange Chicken
Ingredients
- 1 c Panko Breadcrumbs
- 2 lb Chicken Thighs boneless skinless
- 2 Large Eggs beaten
- 1/2 c Flour
- 1 tbsp Vegetable Oil divided
- 1 1/2 tbsp Fresh Ginger minced
- 2 tsp Garlic minced
- 1/2 tsp Crushed Red Pepper
- 1 tbsp Cornstarch
- 2 tbsp Rice Wine white wine works too
- 1/4 c Orange Juice from the orange
- 1 tsp Sesame Oil
- 3 tbsp Low Sodium Soy Sauce
- 10 tbsp Sugar
- 10 tbsp White Vinegar
- Zest of 1 Orange
Instructions
- Preheat your oven to 400°F. Use a food processor to finely process the panko breadcrumbs.
- Prepare Coating Stations: Get four bowls, for the panko breadcrumbs, chicken chunks, beaten eggs and flour.
- Take each piece of chicken. Coat it first in flour then in beaten egg. Finally roll it in the panko breadcrumbs. Place the chicken on a baking sheet.
- Spray or brush some oil onto the chicken pieces. Put them in the oven. Bake for around 20 to 25 minutes.
- Prepare the Sauce: While the chicken is baking, heat a tablespoon of oil in a saucepan. Add ginger, garlic and red pepper to cook until they become fragrant. Then add all remaining sauce ingredients. Let it boil until it thickens.
- Once the chicken is baked to perfection toss it gently in the sauce. Serve your Baked Orange Chicken while it's still hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
