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This Easy Baked Orange Chicken is the ultimate 30-minute dinner that tastes exactly like your favorite Panda Express takeout without the extra calories from deep frying. By using a light, crispy coating and a zesty homemade orange sauce, you get that perfect sticky-sweet finish. Whether you choose to make this orange chicken in the air fryer or the oven, it s a healthy, family-approved meal that s better than delivery!
One of my weaknesses is Friday night takeout. By Friday I’m either tired of cooking or I want something sinful like a cheesy pizza or Chinese. I love making copycat meals at home because you control the ingredients. We love Panda Express Orange Chicken (who doesn’t?) and sweet and sour pork but sometimes I want it when takeout isn’t on the menu.
The secret to the best baked orange chicken is achieving a crunch that holds up to the sauce. Most recipes result in soggy chicken, but my method uses a high-heat “oven-fry” technique (or a quick air fry) to lock in moisture while crisping the exterior. We skip the heavy batters for a light cornstarch and breadcrumb coating that allows the fresh ginger and orange juice in the sauce to really shine.
How to make orange chicken in the air fryer vs. oven? For the oven, bake breaded chicken pieces at 400°F for 20 minutes, flipping halfway through. For the air fryer, cook at 400°F for 8 10 minutes, shaking the basket halfway through until golden and the internal temperature reaches 165°F. Always spray the chicken with a high-smoke-point oil (like avocado oil) to ensure a crispy, non-greasy texture.
Ingredients for Orange Chicken Sauce
- I use boneless, skinless chicken breasts that are cut into bite size pieces. Boneless chicken thighs may be substituted, but cook time will be different.
- Panko Breadcrumbs give the superior crunch.
- Orange Juice (fresh or bottled) and orange zest give tons of flavor.
- Honey for sweetness and low-sodium soy sauce for authentic flavor.
- You’ll need freshly grated ginger and garlic. I buy these in the tubes in the produce aisle for ease.
- Cornstarch is used for thickening the sauce. Be sure to stir it with cold water, not warm or hot, before adding to the sauce. As the starch granules heat up they swell and trap moisture, thickening the sauce to perfection.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Dorothy’s Expert Tips for Success
- Be sure to cook your chicken to 165°F so it is fully cooked through.
- Cut all your chicken pieces the same size so they cook evenly.
Oven Method: The Secret to the “Oven Fry”
Cooking on high heat (400°F) is crucial to lock in the flavor, keep the chicken juicy, and keep the crispy coating from getting soggy. Spray the tops of the chicken with nonstick cooking spray to help crisp and brown the tops.
Air Fryer Instructions for Maximum Crunch
Add your breaded chicken to the air fryer and spray with nonstick cooking spray. Air fry at 385°F, turning once and re-spraying with cooking spray. The chicken cooks in about 5-8 minutes, depending on size. Be sure to cook to 165°F.
Baked or Air Fryer Orange Chicken Recipe
Recipe Video
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- ½ cup breadcrumbs
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup water
- ¼ cup honey
- ½ cup fresh orange juice from 3-5 oranges
- 1 tablespoon soy sauce
- 1 clove garlic pressed
- 1 tablespoon orange zest about 1 small orange
- ½ teaspoon fresh ginger zested
- ⅛ teaspoon dried red pepper flakes
- 2 green onions sliced (green parts only)
- 3 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Preheat oven to 400°F. Spray a cookie sheet with nonstick cooking spray.
- Slice chicken breasts into bite sized pieces.
- Place breadcrumbs, salt, and pepper into a gallon size resealable bag. Add the chicken pieces, seal, then shake to coat. Place the chicken pieces in a single layer on the cookie sheet.
- Bake about 20 minutes, or until the chicken is cooked through to 165°F, flipping the pieces after 10 minutes.
- To air fry: Add your breaded chicken to the air fryer and spray with nonstick cooking spray. Air fry at 385°F, turning once and re-spraying with cooking spray. The chicken cooks in about 5-8 minutes, depending on size. Chicken is done with it reaches 165°F.
- While the chicken is cooking, make the sauce. Place water, honey, orange juice, soy sauce, garlic, orange zest, ginger, and pepper flakes to a medium saucepan. Whisk to combine and heat over medium heat until boiling. Add the green onions. Taste the sauce to see if it needs any adjustments: if it’s too sweet, add a bit more soy, or add a few more pepper flakes if you want it a bit spicier.
- Stir together cornstarch and cold water until it is smooth. Make sure there are no lumps! Pour the cornstarch slurry into the boiling sauce while whisking. Cook until thick, which will happen fast.
- Once the chicken is done, add it to the pot of sauce and stir to coat. Serve hot over rice with a garnish of green onions and sesame seeds.
Recipe Nutrition
How to make Baked Orange Chicken
- Start with boneless, skinless chicken breasts. I diced mine into bite-sized pieces.
- Coat them with bread crumbs and cook them on a cookie sheet at a high temperature (400°F). It takes at most 20 minutes to cook the chicken, and I flip it halfway through to crisp it up on both sides.
- The sauce has several ingredients, but don’t worry. You probably have most of them in your pantry.
- I like to use low-sodium soy sauce, but use what you like.
- How to prep Ginger Root: buy a normal size one. Break off a piece and freeze the rest for future uses. Peel the skin off and grate it using a microplane.
- When adding the cornstarch at the end, make sure you use cold water and stir it so all the lumps are out. Whisk while you pour it in slowly so that it doesn’t clump.
FAQs
Yes! Chicken thighs stay juicier in the air fryer, though chicken breast is more traditional for takeout.
This usually happens if the air fryer basket is overcrowded or the chicken isn’t sprayed with enough oil. Ensure a single layer for maximum airflow.
Absolutely. The sauce can be made 3 days in advance; just reheat it on the stove and whisk in the cornstarch slurry right before serving.
To keep the crunch, reheat leftovers in the air fryer at 350°F for 3–5 minutes. But be careful because the sugars in the sauce can caramelize in the air fryer.
This was a terrible recipe. Tasted awful.
We threw it out after tasting the finished product!!!
I would give it zero stars if I could.
I’m sorry you didn’t enjoy it. Can you let me know why?
Can ground ginger be used rather than ginger root?
Yes, about half the amount
Any suggestions for alternatives to breadcrumbs? I find when I make my own they don’t stick to chicken as well. Maybe it will be just as tasty with out the coating at all? Just season with a salt and pepper then bake?
My husband will not eat take-out Chinese, (we do not have really good ones) So this is something I will try. I love Chinese and will pick up for myself. This would be so easy if we both liked it. I am willing to try all types of recipes. Everything I see looks so wonderful.
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