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30-Minute Crispy Baked Orange Chicken: Better Than Takeout

Close-up of crispy, glazed pieces of orange chicken recipe tossed in a sticky, sweet sauce and sprinkled with sesame seeds.
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Create restaurant-quality Orange Chicken at home in just 30 minutes. This recipe delivers tender, crispy chicken coated in a perfectly balanced sweet and tangy orange glaze, making it a family favorite weeknight dinner.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, lightly beaten
  • 1/2 cup fresh orange juice
  • 1/4 cup granulated sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon vegetable oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Orange zest from 1 orange
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the flour, 1/4 cup cornstarch, salt, and pepper. This creates your dry coating.
  3. In a separate shallow bowl, whisk the egg. Dip the chicken pieces first into the egg, letting excess drip off, then dredge thoroughly in the dry coating mixture. Press the coating onto the chicken to help it adhere.
  4. Place the coated chicken pieces on the prepared baking sheet in a single layer. Drizzle lightly with 1 tablespoon of vegetable oil.
  5. Bake for 15 to 18 minutes, flipping halfway through, until the chicken is golden brown and cooked through.
  6. While the chicken bakes, prepare the sauce. In a small saucepan, combine the orange juice, sugar, soy sauce, rice vinegar, ginger, garlic, sesame oil, and red pepper flakes (if using).
  7. Bring the sauce mixture to a simmer over medium heat, stirring until the sugar dissolves.
  8. Whisk the cornstarch slurry and slowly pour it into the simmering sauce while stirring constantly. Continue to cook for 1 to 2 minutes until the sauce thickens to a glossy glaze consistency. Remove from heat and stir in the orange zest.
  9. Once the chicken is baked, transfer the crispy pieces to a large bowl. Pour the warm orange sauce over the chicken and toss gently until every piece is evenly coated in the sticky orange glaze.
  10. Serve immediately over steamed rice, garnished with sesame seeds and sliced green onions.

Notes

  • For extra crispiness, you can shallow fry the coated chicken instead of baking, cooking in batches until golden brown and cooked through.
  • If you want a deeper citrus flavor, use only fresh orange juice; bottled juice may alter the tanginess.
  • This dish pairs well with a crisp Sauvignon Blanc or a light Pinot Grigio.

Nutrition

Find it online: https://www.unfoldrecipes.com/orange-chicken-recipe/