Sweet, tangy, and crispy—without the deep fryer.

Skip the delivery and enjoy a healthier take on a takeout favorite right at home. This Baked Orange Chicken combines juicy oven-baked chicken with a sticky, citrusy sauce made from real orange juice, fresh ginger, and just the right balance of sweetness and heat.

It’s fast enough for a weeknight dinner and impressive enough for guests. No deep fryer needed—just bold flavor, golden crispiness, and feel-good ingredients.

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⭐ Why You’ll Love It

• Crispy texture without frying

• Ready in about 30 minutes

• Family-approved (yes, even picky teens)

• Cheaper and healthier than takeout

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🛒 Ingredients

For the Chicken

• 2 lbs boneless skinless chicken thighs, cut into 1-inch chunks

• 1 cup panko breadcrumbs

• 2 large eggs, beaten

• ½ cup all-purpose flour

• Cooking spray or a little vegetable oil

For the Orange Sauce

• 1 tbsp vegetable oil

• 1½ tbsp fresh ginger, minced

• 2 tsp garlic, minced (about 2 cloves)

• ½ tsp crushed red pepper flakes (adjust to taste)

• 1 tbsp cornstarch

• 2 tbsp rice wine or dry white wine

• ¼ cup fresh orange juice (from 1 large orange)

• 1 tsp sesame oil

• 3 tbsp low-sodium soy sauce

• ⅔ cup granulated sugar

• ⅔ cup white vinegar

• Zest of 1 orange

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🍽 Step-by-Step Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment or a silicone mat.

2. Process breadcrumbs in a food processor until fine for better coating.

3. Set up breading station with four bowls: flour (with salt/pepper), beaten eggs, panko, and the chicken.

4. Dredge chicken: flour → egg → breadcrumbs. Place on baking sheet without overcrowding.

5. Spray lightly with oil and bake 20–25 minutes, flipping halfway. Chicken should be golden and reach 165°F internally.

6. Make the sauce: In a saucepan, heat oil. Add ginger, garlic, and red pepper flakes. Sauté 30 seconds.

7. Add remaining sauce ingredients. Whisk and bring to a boil. Simmer 2–3 minutes until thick enough to coat a spoon.

8. Toss hot baked chicken in warm sauce until evenly coated. Serve immediately.

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🍊 Tips for Success

• Don’t crowd the pan—airflow = crispiness

• Sauce thickens as it cools, so don’t overreduce

• Let chicken rest a few minutes before tossing for better texture

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🥗 What to Serve With

• Steamed white rice – classic and comforting

• Broccoli or bok choy – quick steamed greens balance the richness

• Store-bought egg rolls – reheat in the oven for that full takeout-at-home feel

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🧠 Kitchen Notes

• Make ahead: Sauce can be made a day early. Reheat before use.

• Store separately: Keep sauce and chicken separate for leftovers—reheat chicken in the oven to keep it crisp.

• Freeze: Breaded, uncooked chicken pieces freeze well. Bake straight from frozen, adding a few minutes to cook time.

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🔁 Variations

• Vegetarian: Sub tofu (pressed and cubed)

• Seafood: Use shrimp—bake only 10–12 minutes

• Citrus twist: Swap orange with lime or tangerine for a new flavor profile

• Adjust heat: Add more red pepper flakes or leave them out

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⏱ Quick Facts

• Prep Time: 10 mins

• Cook Time: 20 mins

• Total Time: 30 mins

• Servings: 6

• Cuisine: Chinese-American

• Diet: Dairy-Free

• Difficulty: Intermediate

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Baked Orange Chicken proves you can enjoy your favorite takeout flavors without the takeout guilt. It’s crispy, flavorful, and surprisingly easy—perfect for family dinners or treating yourself midweek.