Introduction

This baked orange chicken recipe offers a crispy, flavorful twist on a takeout favorite without the deep frying. Tender chicken thighs are coated in crunchy panko breadcrumbs and tossed in a tangy, sweet homemade orange sauce. It’s a delicious, healthier way to enjoy this classic dish at home.

This image shows a close-up of golden brown crispy chicken pieces covered in a thick, glossy reddish-orange sauce. The chicken pieces are irregular in shape and appear juicy and well-coated with the sticky sauce that gives a shiny and slightly textured look. These sauced chicken pieces pile up inside a white plate with a thin black rim, occupying most of the visible space. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup panko breadcrumbs
2 pounds chicken thighs, boneless, skinless
2 large eggs, beaten
1/2 cup flour
1 tablespoon vegetable oil, divided
1 1/2 tablespoons fresh ginger, minced
2 teaspoons garlic, minced
1/2 teaspoon crushed red pepper
1 tablespoon cornstarch
2 tablespoons rice wine (white wine works too)
1/4 cup orange juice, fresh after zesting orange
1 teaspoon sesame oil
3 tablespoons low sodium soy sauce
10 tablespoons sugar
10 tablespoons white vinegar
1 orange, zested

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit. Add the panko breadcrumbs to a food processor and pulse until the crumbs are much smaller, resembling regular breadcrumbs.
Step 2: Set up a breading station with the processed panko in one bowl, chicken cut into small chunks in a second bowl, beaten eggs in a third bowl, and flour in a fourth bowl.
Step 3: Dip each chicken piece first into the flour, then the egg, and finally coat thoroughly with the panko breadcrumbs. Arrange the coated chicken pieces on a baking sheet and lightly spray with cooking spray or brush with a little vegetable oil.
Step 4: Bake the chicken for 20 to 25 minutes until golden brown and cooked through. While the chicken bakes, prepare the sauce.
Step 5: In a saucepan over medium heat, add the remaining tablespoon of vegetable oil, minced ginger, garlic, and crushed red pepper. Cook for about 30 seconds until fragrant.
Step 6: Stir in the cornstarch, rice wine, orange juice, sesame oil, soy sauce, sugar, white vinegar, and orange zest. Bring the mixture to a boil and cook until the sauce thickens. Turn off the heat and wait for the chicken to finish baking.
Step 7: Once the chicken is done, toss it in the orange sauce until well coated. Serve immediately for the best flavor and texture.

Tips & Variations

For extra crispiness, let the breaded chicken rest in the refrigerator for 10 minutes before baking.
Substitute boneless, skinless chicken breasts if preferred—adjust baking time to prevent drying out.
Add chopped scallions or toasted sesame seeds on top before serving for garnish and additional flavor.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 350 degrees Fahrenheit for 10 minutes to keep the coating crisp. Avoid microwaving, which can make the breading soggy.

How to Serve

A close-up view of a white bowl with a black rim filled with many pieces of golden-brown fried chicken coated in a shiny, sticky orange sauce with red chili flakes scattered throughout. The chicken pieces are piled up unevenly, showing their crispy texture beneath the glossy sauce. On the left side of the bowl, part of a white marbled surface is visible along with a bright orange fruit. The edge of a white cloth is on the left beside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken thighs to ensure even cooking and proper breading adhesion.

Is the sauce very sweet?

The sauce balances sweetness with tangy vinegar and fresh orange zest, giving it a bright, flavorful profile rather than overly sweet.