Crispy Baked Orange Chicken

When you want that zesty orange chicken flavor without deep frying or a big cleanup, this oven-baked version is a kitchen savior. Crunchy panko covers tender chicken thighs, then every bite is coated in a fragrant, homemade orange glaze. You get sweet tangy sticky chicken without standing over hot oil, and the taste is always takeout-level or better. This recipe has won over friends and family at potlucks and weeknights—if you try it fresh, you’ll see why it is my go-to for fast comfort food.

The very first time I made this on a busy night, everyone ended up fighting for seconds. Now, it is the most-requested chicken in my household and powers us through every game night or family gathering.

Ingredients

• Orange zest: brings that unmistakable citrus brightness and fragrant hit Use a fresh orange and skip the white part under the peel to avoid bitterness
• White vinegar: adds sharpness and balances the sweetness Go for distilled for a clean taste
• Granulated sugar: sweetens up the sauce Cane sugar makes a subtle difference
• Low-sodium soy sauce: adds savory depth without being overly salty Pick naturally brewed for best flavor
• Sesame oil toasted: brings nutty aroma and richness The toasted variety tastes stronger
• Fresh orange juice: lights up the sauce with pure citrus Pick a heavy juicy orange for the most flavor
• Rice wine or dry white wine: deepens the glaze Choose something you’d actually drink for great taste
• Cornstarch: thickens things quickly Make sure it is lump free for a silky finish
• Crushed red pepper flakes: bring a gentle heat Adjust to your spice preference
• Garlic: adds punch to the glaze Plump cloves taste stronger
• Fresh ginger: gives heat and lively zing Smooth skin equals a fresh root
• Vegetable oil or cooking spray: helps the coating crisp up Choose a light neutral oil
• All-purpose flour: keeps the breading on the chicken and makes it light Unsifted or unbleached works well
• Large eggs: make the panko stick better Pasture raised eggs give nice color
• Panko breadcrumbs: create the crunchy shell Use a new bag for the best crunch
• Boneless skinless chicken thighs: bring loads of flavor and never dry out Air chilled or free-range works best

Step-by-Step Instructions

Set Up Your Breading Station:

Line up your bowls in order flour then eggs then panko so the breading is neat and sticks well Sprinkle a pinch of salt and pepper straight into the flour for even seasoning

Prep the Chicken:

Cut thighs into bite-sized chunks for quick even cooking and maximum juiciness This keeps every piece tender and makes the glaze stick everywhere

Coat the Chicken:

Roll each piece in flour then shake off extra Dip in beaten eggs so the breading will grab Next press firmly into panko to coat every part Lay out on a lined baking sheet with space between for air flow

Bake the Chicken:

Mist or brush the chicken pieces with oil for better crunch Bake in a 400 degree oven for 20 to 25 minutes Flip halfway so all sides get golden and crispy A thermometer should read 165 in the thickest part

Make the Orange Glaze:

While the chicken bakes heat a dash of oil in a pan Add pepper flakes garlic and ginger Stir half a minute until fragrant but not brown

Thicken the Sauce:

Add soy sauce sugar orange juice wine cornstarch vinegar sesame oil and zest Whisk out lumps Simmer on low heat until it bubbles and becomes thick enough to coat a spoon

Sauce and Serve:

Once the chicken is done move it to a large bowl Pour on hot orange glaze and toss gently with a spatula until each piece gleams Serve right away for the crispiest finish

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The orange zest is always my favorite part—I love how that first swipe of the zester fills the kitchen with sweet citrus. Some of my happiest memories are breading these chicken pieces with my kids while sneaking tastes before the glaze goes on.

Storing Leftovers

Let your chicken cool to room temp before storing or packing up leftovers. Keep them in a sealed container in the fridge and they’ll stay good for about three days. When you want to reheat them, either pop them in the oven at 350 degrees or use your air fryer for a few minutes. This keeps the panko crust nice and crispy and the chicken juicy even after a couple days. The sauce also locks in moisture, so leftovers do not feel dry at all.

Swaps That Work

If you need this dish gluten free, just use your favorite gluten free panko and flour blends. Chicken breast can be swapped in easily—just cut into similar sized chunks and keep a close eye so it stays juicy. No fresh oranges around? Good bottled orange juice and prepared zest will still create a killer sauce.

Ways to Serve

Pile these sticky chicken thigh pieces over a fluffy bed of jasmine or brown rice to soak up all the sauce. I also like serving the chicken in lettuce wraps if I want something lighter. A sprinkle of thin sliced green onions or sesame seeds finishes the dish off and adds a burst of color right before serving.

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Cultural Context

Orange chicken as most people know it in the West is a fun American twist on the sweet and sour flavors found in parts of Chinese cooking. The use of fresh oranges and panko breadcrumbs helps bring out a California-inspired brightness and texture that sets it apart from typical takeout versions. Homemade means you can tune the spice and sweetness to your exact liking—and skip the fryer completely.

Recipe FAQs

→ How is the chicken so crispy without deep-frying?

Panko breadcrumbs create a light, airy coating that crisps up nicely in the oven with a touch of oil, avoiding the need to deep-fry.

→ Can chicken breasts be used instead of thighs?

Yes, cutting breasts into pieces and baking works well, but watch closely to prevent drying out since breasts cook faster.

→ What makes the orange glaze stick to the chicken?

The sauce includes cornstarch which thickens it upon simmering, helping it cling smoothly to the hot, baked chicken pieces.

→ Is the glaze spicy or mild?

It has a gentle warmth from crushed red pepper flakes that can be adjusted to your preferred heat level.

→ Can this dish be prepared ahead of time?

It’s best enjoyed fresh out of the oven, but leftovers reheat well and the glaze can be refreshed when serving.