Baked Orange Chicken

This easy Baked Orange Chicken delivers all the crispy, sticky, citrusy goodness of your favorite restaurant dish right from your own oven. Infused with a rich, sweet, and tangy orange glaze, this homemade Baked Orange Chicken recipe is the perfect weeknight dinner that the whole family will love. Enjoy guilt-free Baked Orange Chicken that tastes just like the classic Panda Express version!

The Ultimate Baked Orange Chicken (Panda Express Style!)

There is nothing quite like the craving for a mountain of crispy, sweet, and tangy orange chicken. It’s that perfect balance of a glossy, citrusy sauce clinging to bite-sized pieces of golden chicken. But let’s be honest—ordering takeout every time the craving strikes isn't great for the wallet or the waistline.

That is why I am so excited to share this incredible Baked Orange Chicken. By baking the chicken instead of deep-frying it, you get all that amazing crunch without the heavy grease. Tossed in a vibrant, homemade copycat sauce, this Baked Orange Chicken is guaranteed to satisfy your takeout cravings while keeping things a whole lot lighter.

Let's head into the kitchen and make some magic!

Prep time: 15 mins | Cook time: 25 mins | Servings: 4

Ingredients

For the Crispy Baked Chicken:

• 2 lbs chicken breasts or thighs, cut into bite-sized chunks

• 2 large eggs, beaten

• 1 cup cornstarch (this is the secret to that extra-crispy baked crunch!)

• 1/2 cup all-purpose flour

• 1 tsp garlic powder

• 1/2 tsp salt and black pepper

• 2 tbsp vegetable oil (for drizzling/spraying the pan)

For the Copycat Orange Sauce:

• 1 cup 100% orange juice (freshly squeezed is amazing, but store-bought works great too!)

• 1 tbsp orange zest (don't skip this—it adds that bright, punchy citrus aroma)

• 1/2 cup granulated sugar

• 2 tbsp brown sugar (packed)

• 1/4 cup rice vinegar (or white vinegar)

• 1/4 cup soy sauce (low sodium is best)

• 2 cloves garlic, finely minced

• 1 tsp fresh ginger, grated

• 1/2 tsp red pepper flakes (add a bit more if you like a kick!)

• 2 tbsp cornstarch dissolved in 2 tbsp cold water (your cornstarch slurry)

For Garnish (Optional but highly recommended):

• Sliced green onions

• Toasted sesame seeds

Step-by-Step Instructions

Step 1: Get Everything Ready

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper, or place a wire cooling rack over your baking sheet and spray it with non-stick cooking spray. (Using a wire rack helps the hot air circulate under the chicken, making it exceptionally crispy!).

Step 2: Bread the Chicken

Set up a simple assembly line with two shallow bowls. In the first bowl, whisk your eggs. In the second bowl, mix together the cornstarch, flour, garlic powder, salt, and pepper.

Pat your chicken pieces dry with a paper towel. Dip a few pieces at a time into the egg mixture, let the excess drip off, and then dredge them thoroughly in the flour-cornstarch mixture. Shake off any extra flour and place the chicken onto your prepared baking sheet or rack in a single layer. Make sure they aren't touching so they can crisp up beautifully!

Step 3: Bake to Golden Perfection

Lightly drizzle or spray the tops of the chicken pieces with oil. Pop them into the oven and bake for about 20 minutes, flipping them halfway through, until they are golden-brown and cooked through.

Step 4: Simmer the Gorgeous Orange Sauce

While your chicken is in the oven, let's make that iconic sauce. In a medium saucepan, combine the orange juice, orange zest, sugars, vinegar, soy sauce, garlic, ginger, and red pepper flakes. Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugars.

Once it's bubbling, give your cornstarch slurry a quick stir and slowly pour it into the saucepan. Lower the heat and let the sauce simmer for 3 to 5 minutes. It will transform into a thick, glossy, sticky glaze right before your eyes. Turn off the heat.

Step 5: Toss and Serve!

Transfer your hot, crispy baked chicken into a large mixing bowl. Pour that beautiful, warm orange sauce right over the top. Use a spatula to gently toss everything together until every single piece of chicken is gloriously coated in the sticky glaze.

Garnish with plenty of fresh green onions and sesame seeds. Serve immediately over a bed of steaming white rice, brown rice, or a side of stir-fried veggies.

Chef’s Tips for Success:

• Don't Overcrowd: Give the chicken pieces some breathing room on the pan. If they are crammed together, they will steam instead of baking up crispy.

• The Zest Matters: The orange juice provides the sweetness and liquid base, but the oils in the orange zest provide that deep, authentic citrus flavor that mimics the restaurant style perfectly.