Baked Orange Chicken stars crispy, bite-sized chicken pieces coated in a simple homemade orange chicken that’s sweet, tangy and oh-so addicting. This recipe can be made with either chicken breasts or thighs, and I’ve included instructions for both oven-baking and air frying. Just whip up a side of rice while the chicken bakes, and dinner is done!
Table of Contents
Step aside, Black Pepper Chicken. Take a seat, General Tso’s. And move on out, Sesame Chicken. There’s a new takeout-fakeout favorite in town and it’s about to take over your weeknight dinner lineup: Baked Orange Chicken.
This is the orange chicken you love from your favorite takeout spot, but with a healthy twist. As in, no deep-frying. No standing over a cauldron of hot oil. No messy cleanup. Just golden, crispy chicken coated in a sweet and tangy copycat Panda Express orange sauce that will have you licking your plate clean.
- Boneless, skinless chicken breasts: You can also use chicken thighs for a juicier result.
- All-purpose flour: For that essential crispy coating.
- Eggs: Helps the breadcrumbs stick to the chicken.
- Panko breadcrumbs: The secret to a perfectly crunchy exterior.
- Cooking spray: To ensure your chicken gets that golden-brown finish.
- Orange sauce ingredients: Sesame oil, olive oil, fresh garlic and ginger, hoisin sauce, orange marmalade and low sodium soy sauce. If you like a hint of spice, add a pinch of crushed red pepper flakes (so good!).
See the recipe card for full information on ingredients and quantities.
Chicken Breasts vs. Chicken Thighs
While most orange chicken recipes often use chicken thighs for their rich flavor and juiciness, I developed this recipe with chicken breasts to keep it lean and light. Plus, they crisp up beautifully when baked or air-fried, making them perfect for this takeout-inspired dish.
Now, if you’re all about chicken thighs, go for it! Since most Chinese takeout dishes traditionally use dark meat, sticking with chicken thighs will give you a more authentic, tender and flavorful result. It all comes down to personal preference, so pick your favorite and let’s get cooking!
What I love about this orange chicken recipe is that it can be oven baked or made in the air fryer! The orange marmalade sauce comes together in less than 10 minutes, so I usually whip that up while the chicken bites are cooking.
IN THE OVEN:
- Preheat the oven. Set your oven to 450°F. Line a baking sheet with foil and lightly grease it with cooking spray to prevent sticking.
- Cut the chicken breasts into 1-inch pieces.
- Coat with flour. Here’s my favorite trick for coating chicken quickly: Add the flour to a sealable plastic bag, then add the chicken pieces. Seal the bag and give it a good shake. This will coat the chicken evenly and make cleanup a breeze!
- Dip in eggs and breadcrumbs. In one shallow dish, whisk the eggs until they’re well mixed. In another shallow dish, spread out the breadcrumbs. Take each piece of flour-coated chicken, dip it into the egg mixture, then roll it in the breadcrumbs. Make sure each piece is well-coated, then place them on your prepared baking sheet in a single layer.
Pro Tip: For a cleaner, more efficient coating process, designate one hand for handling the egg mixture and the other for the breadcrumbs. This technique, often called the “wet hand, dry hand” method, keeps your hands less messy and ensures a more even coating on your chicken pieces.
- Bake the chicken pieces for 20 to 25 minutes. Be sure to flip them once halfway through to ensure they’re evenly crispy and golden brown.
IN THE AIR FRYER:
- Preheat your air fryer to 400°F.
- Follow the same steps as above to cut the chicken into bite-sized pieces and coat it.
- Air fry. Arrange the Panko-coated chicken in a single layer in the air fryer basket, then lightly coat with cooking spray. Cook for 15 minutes, flipping the pieces halfway through, until they are crispy and cooked through. Depending on the size of your air fryer basket, you may need to cook in batches. This guarantees your air-fried chicken is perfectly crispy.
All that’s left to do is toss the chicken in the sauce and serve it alongside your choice of fried rice, lo mein or chow mein noodles, or Chinese garlic green beans for the ultimate takeout-inspired meal whipped up in the comfort of your own kitchen.
And for a fun and easy dessert, finish off with some fortune cookies or chocolate wonton pillows.
- Flip the chicken pieces once during baking to ensure they get a golden-brown crunch on all sides.
- A spritz of cooking spray at the start and at the halfway mark guarantees crispy perfection.
- Want to save time? Prep the chicken a few hours ahead. Simply coat the pieces, place them on a baking sheet, and refrigerate until you’re ready to cook.
- You can make the orange sauce up to a week in advance. Store it in an airtight container in the fridge, and just reheat it on the stove before tossing it with the chicken.
- Reheat leftovers in the oven or air fryer to restore some of the crispiness. Avoid microwaving, as it can make the coating soggy.
- Use leftovers to make Orange Chicken Bowls! Add the chicken to a bowl with steamed coconut rice, top with your favorite veggies, and drizzle with any leftover sauce.
I’d love to know how your orange chicken turned out! Rate the recipe and leave a comment below. Enjoy your homemade takeout night!
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Ingredients
For the chicken:
- 4 medium boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 3 large eggs
- 3 cups Panko breadcrumbs
- Cooking spray
For the sauce:
- 1 teaspoon sesame oil
- 2 teaspoons olive oil
- 1 Tablespoon minced garlic
- 1 teaspoon grated fresh ginger
- 1/4 cup hoisin sauce
- 1 1/2 cups orange marmalade
- 2 Tablespoons low sodium soy sauce
- 1 teaspoon crushed red pepper flakes (optional)
Instructions
To cook the chicken in an air fryer:
- Preheat the air fryer to 400°F.
- Cut the chicken breasts into 1-inch pieces.
- Add the flour to a sealable plastic bag then add the chicken and seal the bag. Shake the bag until the chicken is coated all over.
- Add the eggs to a shallow dish and whisk them until combined. Add the breadcrumbs to a second shallow dish. Remove each piece of chicken from the bag, shake off any excess flour, then dip it in the eggs then breadcrumbs. Repeat the coating process with all of the chicken pieces.
- Arrange a portion of the chicken pieces in a single layer in the air fryer basket, then coat them with cooking spray.
- Cook the chicken for 15 minutes, flipping them once halfway through, until they are cooked through. Repeat the cooking process with the remaining chicken pieces.
To cook the chicken in the oven:
- Preheat the oven to 450°F. Line a baking sheet with foil and grease it with cooking spray.
- Cut the chicken breasts into 1-inch pieces.
- Add the flour to a sealable plastic bag then add the chicken and seal the bag. Shake the bag until the chicken is coated all over.
- Add the eggs to a shallow dish and whisk them until combined. Add the breadcrumbs to a second shallow dish. Remove each piece of chicken from the bag, shake off any excess flour, then dip it in the eggs then breadcrumbs and place it on the prepared baking sheet. Repeat the coating process with all of the chicken pieces and arrange them in a single layer on the prepared baking sheet.
- Bake the chicken pieces for 20 to 25 minutes, flipping them once halfway through, until they are golden brown and fully cooked.
Make the sauce:
- Add the sesame oil and olive oil to a small saucepot set over medium-low heat.
- Add the garlic and ginger and cook, stirring, for about 3 minutes until golden brown. Add the hoisin sauce, orange marmalade, soy sauce and crushed red pepper flakes (optional), and cook, stirring occasionally, for 5 minutes.
- Remove the chicken pieces from the oven or air fryer and transfer them to a large bowl. Add the sauce to the bowl and toss until combined. Serve immediately.
Nutrition
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Trying tonight, but I don’t care for Hoisin. Any suggestions?
Hi Barbara! It’s a key ingredient in this, but if you want to skip it, you can up the orange marmalade to 1 2/3 cups and up the soy sauce to 3 Tablespoons (and then omit the hoisin). The flavor won’t be the same but it’ll still taste great!
I made this last night and it was a hit. Absolutely delicious and so easy to make. Thank you for another great recipe!
So glad you enjoyed it, Erin!
This recipe was delicious! Definitely making it again!
So glad you enjoyed it, Shawna!
I haven’t yet tried this recipe but plan to once I shop for the ingredients. THANKYOU from Australia.
I hope you enjoy it, Robyn!
I am allergic to sesame oil and seeds, what other oil can I use? Thank you for your assistance.
Hi Mildred! You can just use extra olive oil. The flavor of the sauce will be slightly different but still delicious!
Delicious! A great dinner served with rice.
So glad you enjoyed it, Natalie!
Has anyone tried to make this recipe gluten free (or mostly gluten free – the small amounts in the soy sauce is fine) by using gluten free flour and gluten free bread crumbs?
That should work great, Deanna!
I used GF flour and GF panko and it came out wonderful.
Awesome! I’m so happy you enjoyed the recipe, Kim!
I Love this recipe! My whole family loves it to. To change things up. Instead of orange preserves. We use pineapple preserves. It is really Good! Thank you for posting this recipe!
You are so welcome, Amy! I’m thrilled your family has been enjoying the recipe!
It’s probably just me, but I don’t see where you put flour etc on chicken if air frying…
Updating this now, Kim! It’s the same as for the oven-baked version but I’ll make that more clear :)