Baked Orange Chicken Recipe

I think a great baked orange chicken recipe should deliver on flavor without making a mess or taking all evening. This version delivers perfectly tender chicken with a sticky, caramelized glaze that fills your kitchen with a wonderful aroma of orange and five-spice. The recipe ditches the deep fryer, using a simple baking method to achieve perfectly tender chicken with a complex, aromatic depth that goes beyond basic sweet-and-sour. It’s the perfect weeknight win for a family craving comfort food that’s ready in under 40 minutes. We’ll walk you through marinating the chicken, preparing the rich glaze while it bakes, and finishing with a final sear for that perfect sticky texture.

Ingredients

• Chicken Thighs and Marinade Base: We use 700 g (1.5 lbs) boneless, skinless chicken thighs, cut into 3-4 cm (1.2-1.6 inch) pieces for quick and even cooking. A neutral oil (15 ml / 1 tbsp) like canola or vegetable oil helps achieve a lightly golden crust when baking. The marinade base consists of 30 ml (2 tbsp) low-sodium soy sauce, 15 ml (1 tbsp) rice vinegar, 5 ml (1 tsp) fresh grated ginger, and 2 cloves minced garlic to tenderize the meat.
• Five-Spice Ginger Glaze (Liquid Base): For the sauce, you need 250 ml (1 cup) fresh orange juice, strained to ensure smoothness. We also add 60 ml (1/4 cup) low-sodium soy sauce and 30 ml (2 tbsp) rice vinegar for the essential savory-tangy balance. For sweetness, use 60 ml (1/4 cup) honey or maple syrup; choose based on pantry preference.
• Glaze Aromatics and Thickener: To add intense flavor, use 15 ml (1 tbsp) fresh ginger, finely grated, and 2 cloves minced garlic. Five-spice powder (5 ml / 1 tsp) provides the crucial aromatic depth with notes of star anise, cinnamon, and cloves. The thickener is a slurry made from 15 g (1 tbsp) cornstarch mixed with 30 ml (2 tbsp) cold water.
• Finishers: A final touch of 2.5 ml (1/2 tsp) sesame oil is added after cooking for aroma. Garnish with 15 g (1 tbsp) toasted sesame seeds, 2 sliced spring onions, and 2.5 ml (1/2 tsp) fresh orange zest for presentation.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Prep the Chicken and Marinade: Preheat your oven to 200°C (390°F) and line a large baking sheet with parchment paper for easy cleanup. In a large bowl, combine the cut chicken pieces with neutral oil, 30 ml (2 tbsp) soy sauce, 15 ml (1 tbsp) rice vinegar, 5 ml (1 tsp) grated ginger, and 2 cloves minced garlic. Toss thoroughly to ensure every piece is coated and set aside to marinate for 15-20 minutes at room temperature while you prepare the glaze components.

2. First Bake: Arrange the marinated chicken pieces in a single layer on the prepared baking sheet, ensuring space between pieces for even cooking and browning. Bake in the preheated oven for 18-22 minutes, or until the chicken is cooked through and lightly golden brown on the edges. Remove the chicken from the oven and set it aside to be glazed.

3. Prepare the Glaze: While the chicken bakes, combine the orange juice, 60 ml (1/4 cup) soy sauce, 30 ml (2 tbsp) rice vinegar, honey or maple syrup, 15 ml (1 tbsp) grated ginger, 2 cloves minced garlic, and five-spice powder in a medium saucepan. Whisk thoroughly and bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the honey and distribute the spices.

4. Thicken the Glaze: In a separate small bowl, whisk together the cornstarch and cold water until smooth to create the slurry. Reduce the heat to low under the simmering glaze. Slowly pour the cornstarch slurry into the saucepan while continuously whisking to prevent lumps from forming. Continue to whisk for 1-2 minutes until the glaze thickens to a glossy, syrupy consistency that coats the back of a spoon. If the glaze looks too thin after simmering, mix another 1/2 tsp cornstarch with cold water and add it slowly. Remove the pan from the heat and stir in the 2.5 ml (1/2 tsp) sesame oil for finishing aroma.

5. Second Bake and Caramelization: Transfer the partially baked chicken pieces to a large, clean bowl. Pour about two-thirds of the warm Five-Spice Ginger Glaze over the chicken and gently toss to coat all the pieces evenly. Return the glazed chicken to the baking sheet, spreading it again in a single layer, and bake for an additional 8-10 minutes, or until the glaze becomes sticky and slightly caramelized on the edges. I find this second bake gives the finished baked orange chicken recipe its signature texture. Keep a close eye to prevent burning during this caramelization stage.

6. Serve and Garnish: Allow the finished baked orange chicken to rest for 5 minutes off the heat before plating. Serve immediately on a platter or individual plates, drizzling generously with the remaining reserved glaze. Scatter the toasted sesame seeds, thinly sliced spring onions, and finely grated orange zest over the top for a vibrant contrast and aromatic finish.

Recipe Variations for Dietary Needs and Flavor Tweaks

This baked orange chicken recipe is naturally adaptable for specific dietary needs or flavor preferences. Here are some of my favorite ways to tweak it for family dinners.

• Make it Gluten-Free: Simply substitute the low-sodium soy sauce in both the marinade and the glaze with Tamari or a certified gluten-free soy sauce alternative. The rest of the ingredients in this recipe are naturally gluten-free.
• Chicken Breast Option: While chicken thighs offer the best juicy texture for baking, you can use boneless, skinless chicken breast. Cut breasts into 1-inch pieces and reduce the initial baking time to 15-18 minutes to prevent drying out.
• Glaze Heat Level: For a kick, add 1/4 teaspoon of red pepper flakes to the glaze mixture before simmering. This adds a subtle heat that cuts through the sweetness without overpowering the dish.
• Honey or Maple Syrup Swap: Both sweeteners work equally well in this recipe. Maple syrup provides a slightly different earthy note, while honey adds classic floral undertones.

Make-Ahead Tips and Meal Prep

For quick meals on busy weeknights, preparing ahead is essential. This recipe is perfect for high-protein meal prep and storing components in advance.

• Marinate Ahead: To save time, you can cut and marinate the chicken up to 24 hours in advance in an airtight container in the refrigerator. Simply proceed with Step 2 when ready to cook.
• Prepare Glaze: The Five-Spice Glaze can be made up to 3 days ahead of time. Store it in an airtight container in the refrigerator and reheat gently on the stovetop when ready to serve. If it’s too thick after chilling, add a splash of water or orange juice to loosen it.
• Freezer Meal Prep: Assemble the marinated chicken in a freezer-safe bag. Lay flat to freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed in the recipe.

What to Serve with Baked Orange Chicken

This sticky baked orange chicken pairs well with a variety of sides for a complete family-friendly meal.

• Rice: Serve over jasmine rice, brown rice, or even fried rice for a classic combination. The warm, sticky glaze pairs perfectly with a fresh bowl of rice.
• Noodles: For a change of pace, serve the baked orange chicken over stir-fried noodles or lo mein noodles. The sauce clings nicely to thicker noodles.
• Roasted Vegetables: Round out the meal with simple roasted broccoli, green beans, or snap peas. Toss the vegetables in a little sesame oil before roasting for added flavor.
• Side Salad: A quick side salad with a light vinaigrette offers a fresh contrast to the rich, savory chicken. It’s a great way to add more color and nutrients to the plate.

FAQs about Baked Orange Chicken Recipe

Here are some of the most common questions I hear when people make this baked orange chicken recipe.

Q: Can I use chicken breast instead of thighs?

A: Yes, but chicken breasts dry out faster in the oven. For a high-protein option, cut them into 1-inch pieces and reduce the initial baking time to 15-18 minutes. Monitor carefully to ensure they are cooked through but not overcooked.

Q: How do I make the glaze thicker or thinner?

A: If the glaze is too thin after simmering, mix another 1/2 teaspoon of cornstarch with cold water and add it slowly to the simmering glaze. If it’s too thick, simply whisk in a tablespoon of extra orange juice or water. I like a thick glaze for this recipe, so I test by seeing if it coats the back of a spoon before removing it from the heat.

Q: Can I make this baked orange chicken in an air fryer?

A: Yes, you can air fry the chicken. Air fry the marinated chicken at 400°F (200°C) for 12-15 minutes, tossing halfway through. Toss with the glaze, then air fry for another 5 minutes to caramelize.

Q: What if I don’t have five-spice powder?

A: The five-spice powder gives this baked orange chicken recipe its unique aromatic character. If you don’t have it, a small pinch of cinnamon, star anise, and cloves can be substituted, or you can omit it for a more standard sweet-and-sour profile.

Q: How do I store leftovers?

A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or in a pan on the stovetop. The glaze thickens as it cools, so you might need a splash of water when reheating.

Q: Can I use store-bought orange juice or should I use fresh?

A: Freshly squeezed organic orange juice offers a brighter, cleaner flavor that pairs beautifully with the five-spice powder. However, store-bought, pulp-free orange juice works perfectly well for convenience and for keeping this an easy dinner idea.

Conclusion

This baked orange chicken recipe delivers all the comfort food appeal of takeout in a quick, healthy weeknight package. Give this recipe a try this week, and don’t forget to add your favorite sides for a complete and satisfying family meal. Pin this recipe to save it for your next meal plan!

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