Oven Baked Orange Chicken

Ingredients

• 907 gchicken breast
• 24 gcornflour
• 1 teaspoongarlic powder
• 1 teaspoonsalt
• ½ teaspoonblack pepper
• 15 mlsesame oil
• 45 mlsoy sauce
• 180 mlorange juice
• 100 gbrown sugar
• zest of 1orange
• 1 tablespoonminced ginger
• 3 clovesgarlic, minced
• ¼ teaspoon (optional)crushed red pepper flakes
• 16 gcornflour

Instructions

1. 1

   Heat the oven

   Preheat the oven to 177°C.

2. 2

   Coat the chicken

   Cut the chicken into even, bite-sized pieces of about 2.5 cm. Stir in the sesame oil, then toss with 24 g cornflour, the garlic powder, salt and pepper until coated.

3. 3

   Bake the chicken

   Arrange the chicken pieces in a single layer in a large casserole dish. Bake for 10 minutes.

4. 4

   Mix the sauce

   While the chicken bakes, whisk the soy sauce, orange juice, brown sugar, orange zest, ginger, minced garlic, pepper flakes and 16 g cornflour together in a saucepan.

5. 5

   Thicken the sauce

   Bring the sauce to a simmer over a medium heat. Once it begins to thicken, take the pan off the heat.

6. 6

   Finish the chicken

   When the first bake is done, pour the orange sauce over the chicken and toss to coat. Return the dish to the oven for 4–6 minutes, until the chicken is cooked through and reaches 74°C.

7. 7

   Serve warm

   Take the dish out of the oven and garnish with green onions if desired. Serve warm with rice.

What is oven baked orange chicken?

Orange chicken is a sweet, savoury dish associated with Chinese-American takeaway menus, made distinctive by a citrus-flavoured glaze. This home version bakes the chicken rather than frying it, then coats the pieces in a sauce thickened on the hob.

The combination of orange juice, zest, soy sauce, ginger and garlic gives the glaze both brightness and depth. A little brown sugar balances the citrus and helps create its sticky finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 323 calories, 34g protein, 32g carbs, 6g fat.

The chicken supplies most of the protein, while the orange juice and brown sugar contribute carbohydrates. Sesame oil provides some of the fat, with soy sauce contributing sodium. Serve it with rice and a generous side of vegetables to make a more balanced plate.

Getting the chicken ready

Even pieces: Cut the chicken into pieces about 2.5 cm across so they cook at a similar rate. Patting them dry first can help the coating cling.

Light coating: Sesame oil helps the cornflour and seasonings adhere to the chicken. Toss everything until there are no large dry patches, but avoid compressing the pieces together.

Making a smooth orange glaze

Cornflour: Whisk it into the sauce ingredients while they are still cold to reduce the chance of lumps. Keep whisking as the mixture heats and thickens.

Citrus: Orange juice supplies the main flavour, while the zest adds fragrant orange notes. Use the zest of the orange listed in the ingredients, taking care not to grate in much of the bitter white pith.

Timing the two bakes

First bake: Give the chicken its initial 10 minutes in the oven before adding the sauce. This starts cooking the pieces while you prepare the glaze.

Second bake: After coating the chicken, return it to the oven for 4–6 minutes. Check that the thickest piece has reached 74°C before serving; cooking time can vary with the size of the pieces and the dish.

Getting the texture right

Glaze: The sauce should begin to thicken in the saucepan before it goes over the chicken. It will coat the pieces more evenly when it is glossy rather than watery.

Spacing: Spread the chicken in a single layer so the pieces heat evenly. If they are crowded, they may release moisture and cook less consistently.

What to serve alongside it

Rice: Warm rice is a simple accompaniment and catches any extra orange sauce. Plain rice lets the citrus and savoury flavours remain the focus.

Vegetables: Add a side of steamed greens or roasted vegetables for colour and a fresh contrast. Green onions, if you have them, make a suitable finishing garnish as suggested in the method.

Recipe notes & tips

• Cut the chicken into similarly sized pieces for more even cooking.
• Whisk the cornflour into the sauce before heating to help prevent lumps.
• Stir the sauce as it simmers so it thickens evenly.
• Use a food thermometer to check the thickest chicken piece reaches 74°C.
• Serve soon after baking, while the glaze is warm and coating the chicken.

Variations

• Add heat: Increase the crushed red pepper flakes for a spicier glaze.
• Use fresh orange: Replace some of the juice with freshly squeezed orange juice for a brighter citrus flavour.
• Add vegetables: Serve with steamed greens or roasted vegetables alongside the chicken.
• Garnish with green onions: Scatter sliced green onions over the finished dish if desired.
• Try a different side: Serve with noodles instead of rice to catch the sauce.

Common mistakes to avoid

• Uneven pieces: Large and small chunks cook at different speeds; cut the chicken to a similar size.
• Crowded dish: Overlapping chicken cooks less evenly; spread it into a single layer.
• Lumpy sauce: Cornflour can clump if added to hot liquid; whisk it in before heating.
• Skipping the temperature check: Timing alone may not confirm doneness; check for 74°C in the thickest piece.
• Overcooking after adding sauce: The final bake is only 4–6 minutes; check the chicken rather than leaving it in longer by default.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat until piping hot in the microwave or in a covered pan over a low heat, adding a small splash of water if the sauce has thickened too much.

Frequently asked questions