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Tasty Baked Orange Chicken

Featured in: Easy Dinner Recipes

This Baked Orange Chicken turns a favorite takeout meal into a lighter homemade option without losing any taste or crunch. The chicken bits get a simple coating and bake until perfectly crispy, so you won't miss deep frying at all. What makes this dish special is its complex orange sauce, mixing sweet marmalade, fresh citrus, and Asian seasonings for the ideal blend of sweet, tangy and savory notes. Done in just 35 minutes, this dish shows that healthier cooking can taste just as good as the original version.
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punchofyummy
Updated on Tue, 01 Apr 2025 00:12:33 GMT
Crispy baked orange chicken coated in a sweet and tangy orange glaze. Pin it
Crispy baked orange chicken coated in a sweet and tangy orange glaze. | pinchofyummy.com

Make your own takeout favorite at home with this Simple Orange Chicken. It's a baked version that's better for you, giving you crunchy chicken bites smothered in a shiny, sweet-tangy orange glaze. Great for busy nights, you can have this on the table in just 30 minutes—quicker than waiting for delivery—and it's made with simple, good-for-you stuff.

I came up with this dish when I was hungry for takeout but wanted something healthier. The secret? I use a hot baking sheet to get the chicken crispy, and I've worked out the perfect balance of tangy and sweet in the orange sauce.

Key Components and Suggestions

  • Chicken: Go with thighs for moisture or breasts if you want it lighter.
  • Orange Marmalade: Brings natural sweetness and orange taste.
  • Hoisin Sauce: Gives rich flavor and umami notes.
  • Orange Juice: Squeeze it yourself for the best zingy taste.
  • Cornstarch: Makes your sauce thick and shiny.
  • Soy Sauce: Pick low-sodium to keep salt in check.

Cooking Method Breakdown

Step 1: Getting Chicken Ready
Dry chicken pieces with paper towels then dip in egg and roll in seasoned breadcrumbs. Do small batches to keep them from sticking together.
Step 2: Cooking the Chicken
Heat up a baking sheet in your 425°F (220°C) oven. Lay chicken pieces on the hot sheet with space between them. Cook for 20 minutes, turning once. Broil a couple minutes to make them extra crispy.
Step 3: Whipping Up the Sauce
Mix orange juice, marmalade, hoisin, soy sauce, and garlic in a pot. Let it bubble then simmer 3-5 minutes. Add cornstarch mixed with water to thicken it up.
Step 4: Mixing and Dishing Up
Toss the crispy chicken into your sauce carefully. Serve right away with hot rice and your favorite toppings.
Juicy chicken baked until crisp and covered with a tangy orange glaze. Pin it
Juicy chicken baked until crisp and covered with a tangy orange glaze. | pinchofyummy.com
Crunchy coated orange chicken drizzled with a bright citrus sauce. Pin it
Crunchy coated orange chicken drizzled with a bright citrus sauce. | pinchofyummy.com

Pair this Simple Orange Chicken with some sesame broccoli, quick cucumber pickles, or stir-fried veggies for a full, healthy dinner. Sprinkle some green onions and sesame seeds on top for extra color and taste.

Frequently Asked Questions

→ Why bake instead of fry the chicken?
Baking cuts down on calories, creates less kitchen mess, and still gives you that nice crunch when you finish with a quick broil at the end.
→ Can I make this ahead of time?
You can, but keep the chicken and sauce in different containers to maintain the crunch. Only mix them together right when you're ready to eat.
→ What's the difference between sweet and regular orange marmalade?
Sweet marmalade comes from Valencia or navel oranges for a gentler flavor, while standard marmalade tends to have more bitter notes.
→ Why do you heat the baking sheet first?
A hot baking sheet helps the bottom of your chicken pieces get crunchier as they cook.
→ How do I keep the chicken from getting soggy?
Eat it right after adding the sauce, and make sure your chicken pieces aren't touching each other during baking.

Orange Chicken Crispy Bake

A smarter spin on traditional orange chicken that's oven-baked not fried, smothered in an addictive tangy-sweet orange glaze.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: Amelia


Difficulty: Intermediate

Cuisine: East-West blend

Yield: 6 Servings

Dietary: Dairy-Free

Ingredients

→ Coating for Chicken

01 1½ pounds chicken thighs or breasts without skin and bones, chopped into 1-inch chunks
02 1¼ cups all-purpose flour
03 ½ teaspoon table salt
04 ¼ teaspoon black pepper
05 2 beaten eggs

→ Tangy Citrus Glaze

06 ¾ cup fresh orange juice
07 ¼ cup sweet orange jam
08 ¼ cup white sugar, add more if you like it sweeter
09 2 tablespoons fresh lemon juice
10 2 tablespoons red wine vinegar
11 2 tablespoons premium hoisin sauce
12 1 tablespoon light soy sauce
13 ½ teaspoon spicy Asian chili sauce (skip if you don't like heat)
14 ½ teaspoon each: table salt, powdered garlic, ground ginger, dried onion powder
15 1½ tablespoons cornstarch

Instructions

Step 01

Warm up your oven to 375°F. Put a non-stick mat or some foil on a baking tray, give it a quick spray with cooking oil, then put the tray in the oven to get hot.

Step 02

Dump flour with salt and pepper in a freezer bag and shake it up. Beat eggs in another bag. First dunk chicken in the egg mixture, then move it to the flour bag in small batches and shake until each piece is well covered.

Step 03

Lay the coated chicken on your hot baking sheet and spray with a bit of cooking oil. Cook for 10 minutes, then switch to broil and flip the pieces every 2-4 minutes until they're golden and crunchy. Keep an eye on them so they don't burn.

Step 04

While your chicken's in the oven, mix all your sauce stuff in a pot. Let it come to a boil as you stir it non-stop, then turn down the heat and let it bubble gently until it gets nice and thick.

Step 05

Throw your crunchy chicken into the sauce and stir it around. Serve it right away on top of some rice, and throw on some chopped green onions if you want.

Notes

  1. Sweet orange jam makes this dish pop, but if you've only got regular jam, just add extra sugar
  2. Keep your chicken bits around 1-inch big so they cook all the way through without drying out
  3. Don't crowd your chicken pieces on the pan or they won't get that nice crunch
  4. Best eaten right away before the chicken gets soft in the sauce

Tools You'll Need

  • Cookie sheet
  • Silicone mat or aluminum foil
  • Plastic freezer bags for coating
  • Regular saucepan
  • Mixing tool

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Egg warning
  • Flour has gluten
  • Soy in both the sauce and hoisin