Baked Orange Chicken (Air Fryer or Oven)

from 29 votes

Ditch the deep fryer in favor of a top-rated recipe for Baked Orange Chicken (made in an air fryer or the oven!) that’s light, crispy and tossed with the best homemade orange chicken sauce.

Baked Orange Chicken atop white rice in a bowl with chopsticks

Step aside, 30-Minute Mongolian Beef. Take a seat, Pad Thai with Chicken. And move on out, Chicken Pot Stickers. There is a new takeout-fakeout favorite in town and it goes by the name of Baked Orange Chicken. I repeat, Baked Orange Chicken, which can be whipped up in either an air fryer or the oven in just minutes.

As in, no deep-frying. No standing over a cauldron of hot oil. And best of all, no messy cleanup!

A top-down view of a plastic bag containing chicken nuggets and flour next to a bowl containing an egg wash and a shallow dish containing breadcrumbs

Baked Orange Chicken Recipe with Orange Marmalade

This easy orange chicken recipe stars homemade chicken nuggets that are air-fried or baked until golden brown and crispy, and then tossed in a DIY orange chicken sauce. The base of the sauce is a perfect sweet and savory balance of orange marmalade and hoisin sauce, with plenty of fresh garlic and ginger.

Chicken nuggets atop an aluminum foil-lined baking sheet

How Long to Cook Orange Chicken In an Air Fryer

If the air fryer is your cooking method of choice for this recipe, there’s only two simple numbers to remember: 400° for 15 minutes.

Homemade orange sauce being poured over baked chicken in a clear bowl

There are two essential air-frying tips for orange chicken success:

  • Flip the chicken nuggets once during the halfway mark 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.
A top-down view of air fryer orange chicken in a clear bowl

Now it’s time to pick your sides! Choose from fried rice, chow mein noodles or veggies for the ultimate takeout-inspired meal whipped up in the comfort of your own kitchen.

Chopsticks resting on the edge of a bowl that contains Air Fryer Orange Chicken and atop white rice

Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Main Course

Baked Orange Chicken (Air Fryer or Oven)

Ditch the deep fryer in favor of a top-rated recipe for Baked Orange Chicken (made in an air fryer or the oven!) that's light, crispy and tossed with the best homemade orange chicken sauce.
Author: Kelly Senyei
4.56 from 29 votes
Baked Orange Chicken atop white rice in a bowl with chopsticks
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4 servings


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)


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.


Calories: 834kcal, Carbohydrates: 145g, Protein: 38g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 195mg, Sodium: 1119mg, Potassium: 664mg, Fiber: 4g, Sugar: 79g, Vitamin A: 285IU, Vitamin C: 7.8mg, Calcium: 166mg, Iron: 5.1mg


Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

This post may contain affiliate links.

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.

Feeling social?

Share this recipe!


Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

This post may contain affiliate links.

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I am allergic to sesame oil and seeds, what other oil can I use? Thank you for your assistance.

    1. Hi Mildred! You can just use extra olive oil. The flavor of the sauce will be slightly different but still delicious!

  2. 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?

  3. 5 stars
    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!

      1. Updating this now, Kim! It’s the same as for the oven-baked version but I’ll make that more clear :)

  4. 5 stars
    OMG THIS RECIPE IS BEYONDDDDD I am crying bc it’s just that good. It’s even twice as good the next day when the marmalade has thickened up even more. Omg hands down fave ever thank you for sharing ! Xo

  5. 5 stars
    We were thrilled as we discovered a recipe for our favorite chinese take-out ‘Baked Orange Chicken’ on @justataste and today we tried to make it by ourselves. And what should I say? It was easy to make and tasted soooo gooood!!! There’s just one thing we would like to know: could you recommend a specific orange marmelade?

    1. Thanks so much and so glad you enjoyed the recipe! I don’t have a favorite brand but have made this recipe with both regular-priced and high-end marmalades!

  6. 5 stars
    I made this exactly as written and It was the bomb. I wouldn’t change a thing. The chicken was juicy and the sauce was to die for. Thank you for sharing this excellent recipe.

  7. 4 stars
    Made this tonight. My son loved it (which is miraculous because he’s super picky)! My husband thought the chicken was great but felt the sauce wasn’t quite right. I think it had to do with the marmalade? I also think the sauce will be yummier on the 2nd day and I made lots of chicken so will try it al lunch tomorrow. I steamed some broccoli and tossed with the sauce as well. Yum!

  8. 5 stars
    My family loves this recipe. Second time I made it in 2 weeks. I make it with cauliflower for me (vegetarian) and chicken for everyone else. My oven is broken so I have been using my air fryer and convection feature of the microwave. The second time I made this recipe I doubled the sauce recipe to cover both veg and chicken. I love all of your recipes. Thanks for explaining the steps so well. I know I can work a whole day and come home to make a dinner with very few steps and ingredients and all of it delicious!

  9. 5 stars
    I made this for Sunday supper. Absolutely delish. I held back, slightly, on the marmalade and tasted the sauce…added more to my taste. I also kicked up the ginger a bit. And speaking of marmalade…check the first two ingredients. If it says high fructose corn syrup and the second ingredient is corn syrup..look for another brand. Loved it.

  10. I have this in mind for next week. Think I am going to use Trader Joe’s marmalade as it is made with Seville oranges which are a more intense orange and not as sweet… will report back. Hoisin sauce is an excellent product though..for sure. It sounds delicious.

  11. 2 stars
    I tried this last night. I checked ingredients again this morning to make sure I did not mess something up. It could have been the brand of marmalade I used, but the sauce ended up tasting like straight up, out of the jar marmalade. The hoisin and soy sauce did not cut the flavor of the marmalade enough. It didn’t have that umami to it.

    1. Hi Carol! The sauce definitely shouldn’t taste like marmalade since the hoisin has a very strong flavor that will balance with the marmalade. Let me know if you try another brand!

  12. Thank you for this recipe. I’m going to try it. But the hoisni sauce is not available where I live . Can i substitute it with something else?

    1. Hi there! I’ve never tried this, but I’ve read you can use equal amounts of ketchup and molasses as a substitute for hoisin sauce. Let me know if you give it a shot!

  13. Whoa, that’s a lot of orange marmalade. Any substitute I can use? Maybe apricot jam with fresh orange juice?

    1. Hi Brooke! Sure! Feel free to try that swap. The flavor will be different of course but the texture should still work.

    1. Hi Sandy – Hoisin sauce is a thick, fragrant sauce commonly used in Chinese cuisine. It can be found in most major grocery stores in the international aisle.

  14. 5 stars
    This is one of the best dishes I have ever made. I love to cook but can’t handle MSG. This is authentic tasting and very good. The chicken nuggets are crispy and the sauce is perfect. I will make this many times again. Thank you for sharing your cooking talents and this amazing recipe.

  15. Hi! I really want to try this recipe but I don’t have fresh ginger. Can I use ground ginger? If so, how much ground ginger do you recommend using? Thanks!

    1. Hi Diana – Yes! While it won’t have the exact same taste, you can substitute 1/8 teaspoon dry ginger for every 1 tablespoon fresh. :)

  16. 4 stars
    This was very good. The breading was great and I loved that it was a baked recipe. The Orange Marmalade was just too Orange and too sweet; has anyone done anything to tone down the strong flavor of the Marmalade? Please let me know so I can retry the recipe. Thanks

  17. 4 stars
    I just made this, and it was pretty good. The baked chicken was even crispier than normal fried chicken, and the saice was rangy and sweet. One note: I used four eggs instead of 3, as I found 3 was not enough to coat the chicken

  18. I am a little confused. The last instruction says to coat the sauce on the chicken and then serve immediately. Do you not bake the chicken at all with the sauce to caramelize it?

  19. 5 stars
    Love love love this recipe!!! Hand down the best orange chicken that I have had and now I can make it when ever. The best part is that it easy to make and you get to control the quality of ingredients you use. Thanks you so very much for this wonderful recipe.

  20. Hello, I just made this for dinner and it was so good HOWEVER; my three children ages 11, 13 and 15 didnt’ like the orange marmalade from Bonne Maman brand and that is the main flavor. :( What can I sub for this next time?

    Best, Mary

  21. 5 stars
    We’ve made this twice now. So good!! We even did it with sliced London broil. My husband said this is now in permanent rotation. Thank you!

  22. 5 stars
    La mejor receta que he probado hasta ahorita! Me gusta cuando hacen recetas accesibles para la gente con ingredientes fáciles, el sabor de esta salsa estaba muy rica, definitivamente la hare muy seguido en casa. BEST RECIPE EVER!

  23. 4 stars
    450 was WAAAYYYY too hot!!! 425 was also too hot! 12 minutes on each side and the chicken was over 200 degrees. Next time (and there will be a next time) we’ll lower the heat and/or cooking time. The sauce was great!

    1. Hi there! Ovens and baking pans can cause great discrepancies in baking times. Do you have an oven thermometer to ensure your oven isn’t running hot?

  24. 5 stars
    This was real good. Little time consuming breading the chicken nuggets but well worth it. My son LOVES Panda Express and I told him I was going to make a healthier version and he was not excited about dinner, lol! He LIKED it!! So did my husband. I did add fresh greens beans that I steamed first for 5 mins and then tossed them in. This will be in my recipe folder for sure.

  25. 5 stars
    This is good, and it is nice to have a no-fry version. I followed the recipe, using about 1.25 pounds of chicken from three very large pieces of breast. The cut pieces just fit on my largest cooking sheet. Next time (and there will be a next time ;-) I’ll add julienned strips of orange rind or shredded zest–maybe strips in the sauce and zest for serving– for a bit more orange flavoring. Also, I might use a bit less marmalade. I used a full 16-oz/510g jar of Kroger-brand marmalade (about 26 T, according to the label, so the whole jar went into the pan), but next time will consider using a bit less, maybe 1 1/4 c or 1 1/3 c. It wasn’t too sweet for me, but it wasn’t too orange-y either. Taste-testing marmalade might be on the agenda.

  26. Question: Since I live in a country where cooking spray flat out does not exist, I was wondering how I should replace it? Light drizzle of olive oil? What’s the purpose of cooking spray? Could I do without? Appreciate your response :)

  27. 4 stars
    Recommendations for orange marmalade? We used Smucker’s Natural Orange Marmalade. The dish was tasty but my husband and I both thought it was far too sweet and hard to eat after first few bites. Hoping it was just a bad choice for marmalade, or thought about reducing marmalade by 1/3 to 1 cup vs 1.5 cups.

    1. Hi Maura! I’ve used the Smucker’s brand as well but didn’t experience the sweetness. You could always reduce the quantity!

  28. 5 stars
    What can i substitutre hoiusin sauce with, for the sauce????? i don’t think we have it here in Brazil, thanks !!!!!

    1. Hi Helenita – Hoisin sauce has a very distinctive flavor so replacing it won’t be easy. However I did some research and found a homemade hoisin recipe on that combines 4 tablespoons soy sauce, 2 tablespoons black bean paste or peanut butter, 1 tablespoon honey or molasses, 2 teaspoons white wine vinegar, 1/8 teaspoon garlic powder, 2 teaspoons sesame oil, 20 drops hot sauce and 1/8 teaspoon black pepper. However, I haven’t tried it so I can’t say for certain that it will work. Would love to hear your results if you give it a shot!

  29. This was so delish! Thank you for the recipe :] Made it last night & will be attempting to reheat leftovers tonight, hoping it’s just as tasty!