Baked Orange Chicken (Printable Version)

Juicy chicken baked in sweet tangy orange sauce, a lighter takeout-inspired main dish ready in 45 minutes.

# What You'll Need:

→ Chicken

01 - 1.75 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
02 - Salt and pepper, to taste
03 - 2 tbsp cornstarch

→ Orange Sauce

04 - 2/3 cup fresh orange juice
05 - 2 tbsp orange zest
06 - 3 tbsp soy sauce
07 - 2 tbsp rice vinegar
08 - 3 tbsp honey or brown sugar
09 - 2 garlic cloves, minced
10 - 1 tbsp fresh ginger, grated
11 - 1 tsp sesame oil
12 - 1 tsp chili flakes (optional, for heat)

→ Garnishes

13 - 2 green onions, sliced
14 - 1 tbsp sesame seeds
15 - Orange slices (optional)

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Season chicken pieces with salt and pepper, then toss with cornstarch to coat evenly.
03 - Arrange coated chicken in a single layer on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until golden and cooked through.
04 - While the chicken bakes, combine orange juice, orange zest, soy sauce, rice vinegar, honey (or brown sugar), garlic, ginger, sesame oil, and chili flakes in a saucepan. Bring to a simmer over medium heat and cook for 5–7 minutes, stirring frequently, until slightly thickened.
05 - Transfer baked chicken to a large bowl. Pour the orange sauce over and toss to coat thoroughly.
06 - Return the sauced chicken to the oven for an additional 5–7 minutes until caramelized.
07 - Garnish with sliced green onions, sesame seeds, and orange slices if desired. Serve immediately with steamed rice or vegetables.

# Expert Hints:

01 -
  • The oven does almost all the work while you casually stir a saucepan of the most fragrant orange glaze you have ever smelled.
  • It satisfies every takeout craving but leaves you feeling light and smug about your life choices.
02 -
  • The sauce will look thin at first but thickens fast in that last oven pass, so trust the process and do not over reduce it on the stove.
  • Broiling for the last 2 minutes changes everything if you want that deeply caramelized, almost blackened edge that makes people close their eyes when they bite into it.
03 -
  • Zest your oranges before juicing them because trying to zest a deflated orange half is a frustrating exercise in patience nobody needs.
  • Let the finished chicken rest for two minutes before serving so the glaze settles and thickens onto each piece instead of pooling on the plate.

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