This Baked Orange Chicken recipe is incredibly easy to make and features a homemade orange chicken sauce. Perfect with steamed rice and veggies!
I’ve never been big on Chinese food; growing up we just never ate it. In my past corporate life, it seemed like people always wanted to go for Chinese during lunch and I dreaded finding something I would like every single time.
It really wasn’t until years after marrying my husband that I found out I’m a closet Chinese food lover. He ordered orange chicken from one of his favorite take-out places, and after bravely stealing a few bites, I’ve been hooked ever since!
This version of Chinese orange chicken is baked, and the flavor is spot on! I’ve tried making it once before and it was way too sweet and the orange flavor was all wrong.
What’s in This Baked Orange Chicken?
To make this easy orange chicken (including the delicious orange chicken sauce!), you’ll need the following:
- Chicken breasts
- Salt and pepper
- Canola oil or olive oil
- Brown sugar
- Orange juice
- Soy sauce
- White vinegar
- Apple cider vinegar
- Garlic salt
- Grated orange peel
How to Make Homemade Orange Chicken
- Cut the chicken into bite-sized pieces and season with salt and pepper.
- Dredge the chicken first in cornstarch, then in slightly beaten eggs.
- Brown the chicken in a lightly oiled skillet.
- Transfer the browned chicken to a 9×13-inch baking dish.
- Pour orange chicken sauce over the browned chicken pieces.
- Bake for 1 hour, stirring every 15 minutes.
How to Reheat Orange Chicken
If you wind up with leftover baked orange chicken, I recommend reheating it in a lightly oiled skillet over medium-low heat. In a rush, you can certainly use the microwave but that may result in rubbery chicken.
Tips for Making Baked Orange Chicken
If you’re sensitive to salt, you may want to use low-sodium soy sauce to make the orange chicken sauce.
Don’t omit the cornstarch from the sauce, though. Without it, the orange chicken sauce will be far too runny.
I love a little bit of kick, this recipe has a subtle heat to it but you could definitely amp it up some if you prefer. I actually sprinkle crushed red peppers flakes instead of sesame seeds on top of mine.
More Easy Chicken Dinners:
- Italian Chicken, Green Beans, and Potatoes
- Sheet Pan Lemon Chicken and Broccoli
- Cajun Chicken Pasta
- Best Ever Chicken and Rice
- 4-Ingredient Chicken Rigatoni
- 3-4 boneless skinless chicken breasts
- Salt and pepper
- 1½ cup cornstarch , to taste
- 3 eggs , beaten
- ¼ cup canola oil (or olive oil)
Orange Chicken Sauce:
- ⅔ cup brown sugar
- ⅔ cup orange juice
- ¼ cup soy sauce
- 2 tsp sriracha
- 3 tbsp white vinegar
- 3 tbsp apple cider vinegar
- 1 tsp garlic salt
- 1 tbsp grated orange peel
- 1 tsp cornstarch
- Preheat oven to 325 degrees F, grease a 9×13-inch baking dish and set aside.
- Cut chicken breasts into bite-sized pieces and season with salt and pepper.
- Place cornstarch and slightly beaten eggs in separate bowls.
- Dip the chicken into cornstarch first and then coat in the egg mixture.
- Heat oil in a large skillet over medium-high heat and cook chicken until browned.
- Place the chicken in the baking dish.
- In a medium bowl, whisk together brown sugar, orange juice, sriracha, apple cider vinegar, grated orange peel, white vinegar, soy sauce, garlic salt, and cornstarch.
- Pour over chicken and bake for 1 hour. Stir the chicken every 15 minutes to fully coat.
- Cool a few minutes in the pan before plating to allow the sauce to thicken.