Oven-Baked Orange Chicken

Ingredients

• 3–4boneless, skinless chicken breasts
• al gustosalt and black pepper
• 192 g (1 1/2 cups)cornflour
• 3eggs, beaten
• 60 ml (1/4 cup)rapeseed oil (or olive oil)
• 133 g (2/3 cup)brown sugar
• 160 ml (2/3 cup)orange juice
• 60 ml (1/4 cup)soy sauce
• 10 ml (2 tsp)sriracha
• 45 ml (3 tbsp)white vinegar
• 45 ml (3 tbsp)apple cider vinegar
• 5 ml (1 tsp)garlic salt
• 1 tbspgrated orange zest
• 3 g (1 tsp)cornflour

Instructions

1. 1

   Preheat the oven

   Heat the oven to 163°C (325°F). Grease a 23 × 33 cm (9 × 13-inch) baking dish and set it aside.

2. 2

   Cut and season

   Cut the chicken breasts into bite-sized pieces and season them with salt and pepper.

3. 3

   Prepare the coating

   Put the cornflour in one bowl and the lightly beaten eggs in a separate bowl.

4. 4

   Coat the chicken

   Dip each piece of chicken in the cornflour first, then coat it in the egg mixture.

5. 5

   Brown the chicken

   Heat the oil in a large frying pan over a medium-high heat and cook the chicken until browned.

6. 6

   Transfer to dish

   Arrange the browned chicken in the prepared baking dish.

7. 7

   Mix the sauce

   In a medium bowl, whisk together the brown sugar, orange juice, sriracha, apple cider vinegar, orange zest, white vinegar, soy sauce, garlic salt and cornflour.

8. 8

   Bake and stir

   Pour the sauce over the chicken and bake for 1 hour, stirring every 15 minutes so the pieces are coated all over.

9. 9

   Rest before serving

   Leave the chicken in the dish to cool for a few minutes before plating, giving the sauce time to thicken.

What is oven-baked orange chicken?

Orange chicken is a Chinese-American take-away favourite, usually made with chicken in a sweet, tangy citrus sauce. This version coats the chicken in cornflour and egg, browns it in a pan, then finishes it in the oven with a homemade sauce.

The oven gives the sauce time to cling to the chicken, while stirring helps coat the pieces evenly. Serve it with steamed rice and vegetables to make a complete meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 625 calories, 24g protein, 86g carbs, 19g fat.

The carbohydrates come mainly from the brown sugar and cornflour, while the oil contributes most of the fat. Chicken supplies the protein, with smaller contributions from the eggs. Balance the plate with steamed vegetables alongside a measured serving of rice.

Why the coating matters

Cornflour first: coat each piece before dipping it in egg so the coating adheres to the chicken. Work in batches if needed to keep the pieces separate.

Egg second: the beaten egg forms the outer layer that browns in the pan and helps the sauce cling later. Let excess egg drip off before frying.

Building the orange sauce

Citrus and vinegar: orange juice and zest provide the orange flavour, while the two vinegars add a sharp counterpoint to the sugar. Whisk the sauce ingredients together until the cornflour is dispersed.

Sweet and spicy: brown sugar brings sweetness and sriracha adds heat. The soy sauce and garlic salt season the mixture, so taste the finished dish before adding extra salt.

Getting the chicken ready

Even pieces: cut the chicken into similar bite-sized pieces so they are easier to coat and cook consistently. Season them before adding the coating.

Brown in batches: give the chicken room in the frying pan rather than piling it in. The aim at this stage is to brown the outside; it will finish cooking in the oven.

The oven stage and texture

Steady heat: bake at 163°C for 1 hour, stirring every 15 minutes as directed. Each stir redistributes the sauce over the chicken.

Sauce cue: after baking, let the dish stand for a few minutes so the sauce can thicken. Check that the chicken is cooked through before serving.

What to serve alongside

Rice: steamed rice is a simple base that catches the orange sauce. Serve it alongside or spoon the chicken and sauce over the top.

Vegetables: add steamed broccoli, carrots or green beans for colour and a fresh contrast to the sweet, tangy sauce.

Recipe notes & tips

• Cut the chicken into similar-sized pieces for more even cooking.
• Keep the cornflour and egg in separate bowls to make dipping easier.
• Brown the chicken in batches if the pan is crowded.
• Whisk the sauce thoroughly so the small amount of cornflour does not remain clumped.
• Stir the chicken every 15 minutes during baking, as directed.
• Allow the dish to rest for a few minutes before plating to help the sauce thicken.

Variations

• Adjust the heat: use less sriracha for a milder sauce.
• Add fresh ginger: grate a little into the sauce for a warming note.
• Use olive oil: swap it for the rapeseed oil as listed.
• Add vegetables: serve with steamed broccoli or green beans.
• Serve with noodles: use cooked noodles instead of rice to catch the sauce.

Common mistakes to avoid

• Uneven chicken pieces: cut them to a similar size so they cook more consistently.
• Crowded frying pan: brown the chicken in batches rather than piling the pieces together.
• Skipping the coating order: dip in cornflour before egg so the coating adheres properly.
• Lumpy sauce: whisk the cornflour into the other sauce ingredients until well dispersed.
• Forgetting to stir: turn the chicken through the sauce every 15 minutes during baking.
• Serving straight away: rest the dish for a few minutes first to let the sauce thicken.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat until piping hot, stirring the chicken through the sauce; add a small splash of water if the sauce has thickened too much.

Frequently asked questions