Description
This Baked Orange Chicken Recipe is healthier than takeout — crispy chicken, tangy orange sauce, and packed with bold flavor.
Ingredients
Scale
Crumbed Chicken
- 2 cups / 200 g panko breadcrumbs
- Oil spray
- 3 chicken breasts (approx. 475 g), cubed
- 1 tsp garlic powder
- ½ tsp cracked pepper
- 1 tsp salt
- ¾ cup / 115 g all-purpose flour
- 2 eggs
Orange Sauce
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 tbsp ginger, finely grated
- 1 tsp sesame oil
- 2 tbsp hoisin sauce
- 1 cup / 250 ml orange juice
- ¼ cup / 50 g orange marmalade
- 1 tbsp ketchup
- 2 tsp light soy sauce
- 1 tbsp honey
- 2 tbsp sesame seeds
To Serve
- Freshly cooked rice
- Sliced green onions (optional garnish)
Instructions
- Preheat and Prep
Preheat your oven to 200°C (390°F) fan-forced. Line a baking tray with parchment paper and spray it lightly with oil. - Prepare the Chicken
Pat chicken cubes dry. Season with garlic powder, cracked pepper, and salt. - Coat the Chicken
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken piece in flour, dip into egg, and coat well with panko. - Bake Until Crispy
Arrange coated chicken pieces on the tray in a single layer. Spray tops lightly with oil. Bake for 20–25 minutes, flipping halfway, until golden and cooked through. - Make the Orange Sauce
While the chicken bakes, heat olive oil in a saucepan over medium heat. Add garlic and ginger, sauté for 1 minute until fragrant. Add sesame oil, hoisin, orange juice, marmalade, ketchup, soy sauce, and honey. Simmer for 5–8 minutes until thickened slightly. - Combine and Serve
Toss the baked chicken pieces in the warm orange sauce until fully coated. Sprinkle with sesame seeds. Serve immediately over freshly cooked rice with green onions on top.
Notes
Use fresh orange juice for the brightest flavor.
Marmalade thickens the sauce and adds intense orange depth.
Adjust sweetness or acidity by increasing ketchup or honey.
For crispier chicken, bake on a wire rack.
Sauce can be made ahead and stored in the fridge for 3–4 days.
Keywords: Baked Orange Chicken