Print

Crispy Baked Orange Chicken: Better Than Takeout in 30 Minutes

A pile of crispy, glazed pieces of orange chicken recipe garnished with fresh green onions.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make restaurant-style orange chicken at home. This recipe delivers crispy chicken coated in a sweet and tangy orange glaze, ready in about 30 minutes using an oven for crispiness.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 large egg
  • 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray or 1 tablespoon oil for baking
  • 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
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Zest of 1 orange
  • Cooked white rice, for serving
  • Sliced green onions, for garnish

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with cooking spray or oil.
  2. In a medium bowl, whisk the egg. In a separate shallow dish, combine the flour, 1/4 cup cornstarch, salt, and pepper.
  3. Dip each piece of chicken first into the egg, letting excess drip off, then dredge thoroughly in the flour mixture, shaking off any loose coating.
  4. Arrange the coated chicken pieces in a single layer on the prepared baking sheet. Spray the tops lightly with cooking spray.
  5. Bake for 15-20 minutes, flipping halfway through, until the chicken is golden brown and cooked through.
  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 red pepper flakes.
  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 again and slowly pour it into the simmering sauce while stirring constantly. Continue to cook until the sauce thickens enough to coat the back of a spoon, about 1-2 minutes. Remove from heat and stir in the orange zest.
  9. Place the baked crispy chicken pieces into a large bowl. Pour the thickened orange sauce over the chicken and toss gently until every piece is evenly coated in the sticky glaze.
  10. Serve the orange chicken immediately over cooked white rice and garnish with sliced green onions.

Notes

  • For extra crispiness without frying, you can use an air fryer set to 400°F (200°C) for 10-12 minutes, shaking the basket halfway through.
  • If you prefer a less sweet glaze, reduce the granulated sugar in the sauce by 1-2 tablespoons.
  • Use fresh orange juice for the best flavor in your sweet and tangy chicken glaze.

Nutrition

Find it online: https://kitchenslang.com/easy-orange-chicken-recipe-crispy-baked/