Baked Orange Chicken Recipe

Baked Orange Chicken Recipe

How To Make Baked Orange Chicken

This orange chicken recipe is baked instead of fried, making it a healthier alternative to a Chinese takeaway favorite. Make it in less than 30 minutes.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 1cupPanko Breadcrumbs
  • 2lbschicken thighs,boneless skinless
  • 2largeeggs,beaten
  • ½cupflour
  • 1tbspvegetable oil,divided
  • tbspginger,minced
  • 2tspgarlic,minced
  • ½tspred pepper,crushed
  • 1tbspcornstarch
  • 2tbsprice wine,or white wine
  • ¼cuporange juice,fresh
  • 1tspsesame oil
  • 3tbspsoy sauce,low sodium
  • 10tbspsugar
  • 10tbspwhite vinegar
  • 1orange,zested


  1. Preheat the oven to 400 degrees F. Add the panko to a food processor and pulse until the crumbs are much smaller, like regular breadcrumbs.

  2. Add the panko to one bowl, the chicken (cut into small chunks) in a second bowl, the eggs in a third bowl, and the flour in a fourth bowl.

  3. Dip the chicken pieces into the flour, then egg, then breadcrumbs and place on baking sheet, then spray with cooking spray (or brush lightly with vegetable oil).

  4. Bake for 20 to 25 minutes. While the chicken is baking, make the sauce.

  5. Add the remaining tablespoon vegetable oil, ginger, garlic and crushed red peppers to a saucepan on medium heat and cook for 30 seconds until fragrant.

  6. Add the rest of the sauce ingredients, bring to a boil until it thickens then turn off the heat and wait for the chicken to finish baking, then toss the chicken with the sauce and serve.


  • Calories: 576.65kcal
  • Fat: 30.31g
  • Saturated Fat: 7.65g
  • Trans Fat: 0.15g
  • Monounsaturated Fat: 13.11g
  • Polyunsaturated Fat: 6.35g
  • Carbohydrates: 42.37g
  • Fiber: 1.28g
  • Sugar: 24.20g
  • Protein: 30.14g
  • Cholesterol: 210.17mg
  • Sodium: 601.47mg
  • Calcium: 57.01mg
  • Potassium: 450.25mg
  • Iron: 1.77mg
  • Vitamin A: 65.28µg
  • Vitamin C: 17.48mg
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