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Baked Orange Chicken Recipe

by Nick Makrides
Published: Last Updated on

This Panda Express copycat Baked Orange Chicken Recipe has all of the flavour, and none of the grease that comes with this delicious dish! Healthier and ready in 30 minutes, this orange chicken is juicy and ha an ultra-crispy outside coating. A real crowd-pleasing Friday night take out recipe!

Top side shot of Baked Orange Chicken in a frypan

Why is this healthier than regular orange chicken?

Well, it’s oven baked. Not deep fried. The original recipe is deep freid. Don’t get me wrong, it’s delicious, but so is this. The chicken for this Baked Orange Chicken Recipe is crispy, and you have all of the flavour there. Let me clarify, this isn’t healthy. Not by a long shot. I mean, it’s not terrible.

Close up of Baked Orange Chicken in a frypan

That gorgeous sauce!

The sauce is basically the same level of deliciousness as the original recipe, with all the same ingredients. But the chicken in my recipe is oven baked. It’s much lighter, all of the crisp, none of the greasy aftertaste.

Baked Orange Chicken in a bowl

Can I use an air-fryer to make this Orange Chicken?

Yep! You can make the chicken in an air fryer on the same temperature. I would recommend turning the chicken over halfway through cooking to ensure an even cooking and colour of the chicken. 

Nicks favourite thing…

I love how easy this recipe is to make. It’s a quick weeknight dinner. It’s filling and tasty. Plus, the chicken is baked, so your kitchen isn’t left with grease splattered all over it. And there’s no gross smell lingering in the air.

What does it taste like?

The chicken is crispy and tasty. I love that panko bread crumb coating. The sauce is the winner here. It’s sweet and sour and so delicious. What stands out to me the first time I made it for my husband is when he said: “I didn’t think I’d like orange and chicken together”. It’s a winning flavour combo!

Close up of Baked Orange Chicken

What are ingredients I need to make this delicious Bake Orange Chicken Recipe?

Ingredients image for Baked Orange Chicken

Crispy Chicken

Panko breadcrumbs – The breadcrumbs I used are a Japanese bread crumb which are crunchy. We pop them in the oven for a little bit to help give them a gold color because once they go on the chicken and in the oven, they don’t really Brown much. It also helps crisp them up a little more.

Oil spray – I used regular oil spray. The kind you use for baking.

Chicken – I used chicken breast. Skinless and boneless. Could you use chicken thigh? Yeah, you could.

Garlic – I used regular garlic powder to season the chicken and freshly minced garlic for the sauce.

Salt and pepper – I used fine salt and freshly cracked pepper.

All-purpose flour – Also known as plain flour.

Eggs – I used large eggs.

The delicious sauce!

Olive oil – I used extra virgin olive oil. You can use any type of neutral oil like vegetable or sunflower oil.

Ginger – I used freshly grated ginger. You can use powdered ginger if you like just add it in once the liquid has been added.

Sesame oil – Don’t be tempted to use too much sesame oil. It’s a highly flavorful ingredient and can be overpowering.

Hoisin sauce – This helps add some saltiness and sweetness to the sauce. Really delicious flavor.

Orange juice – I used freshly squeezed orange juice. In my opinion it’s the best option. I would stray away from using carton orange juice as it has sugar added to it. I would also not add orange zest as some recipes do because it makes the sauce a little bitter.

Orange marmalade – I used orange marmalade because it adds a little extra orange flavor and sweetness. If you don’t want a sauce that’s too sweet, you can leave this ingredient out.

Ketchup – yes! You read right! This helps add loads of flavor to the sauce. Trust me, it’s worth adding. Also, it helps add some nice orange color to the sauce.

Soy sauce – you could use dark, but just keep in mind it does affect the color of the sauce.

Honey – I used regular honey. This helps add sweetness to the sauce.

Sesame seeds – this is to garnish the sauce and chicken.

Freshly cooked rice – I will include a recipe on the site in future on the best way to make rice, but for this recipe you can simply follow the packet instructions.

Let’s go through each step. This Baked Orange Chicken Recipe is so easy to make!

Close up top down shot of Baked Orange Chicken

The Crumbed Chicken is so crispy and easy to make!

  1. Preheat your oven to 180C / 350F. Add the panko breadcrumbs to a large baking tray and spread out. Spray with cooking oil spray.
  2. Bake for 10 minutes or until golden in color. Set aside to cool.
  3. Cut the chicken breast into 2 inch cubes.
  4. Add to a large mixing bowl along with the garlic powder, pepper and salt and mix using a spoon. Add the flour and mix to coat.
  5. Next, Add the eggs into a flat bowl and whisk. Use tongs to shake the flour off each piece of chicken as you pick it up and transfer about 6 pieces into the egg. Mix to coat and then transfer into the panko breadcrumbs. Toss to coat.
  6. Transfer to a baking tray and bake for 20 minutes.

How to make the Orange Sauce

  1. The orange sauce is easy to make and packs a huge flavour punch! While the chicken is cooking, you can cook your rice using he packet instructions. And you can also make the sauce. Heat a large frypan on medium high heat. Add the oil, garlic and ginger and stir until aromatic.
  2. Next, add the sesame oil, hoisin sauce, orange juice, orange marmalade, ketchup, soy sauce and honey and mix using a wooden spoon. Once the mixture begins to bubble, turn down to low heat and allow to cook for 3-4 minutes until it thickens slightly. Add the cooked chicken and toss to coat. Sprinkle with sesame seeds and chopped chives.

To serve!

  1. Add on top of a mound of rice, sprinkle with sesame seeds and chopped chives.

Sauce for Baked Orange Chicken

A couple notes on this recipe.

Storage

My Orange Chicken can be stored in an airtight container for up to three days. You can freeze it and re-heat it in the oven on 180C / 350F for 15-20 minutes.

Panko Breadcrumbs

The breadcrumbs I used are a Japanese bread crumb which are crunchy. We pop them in the oven for a little bit to help give them a gold color because once they go on the chicken and in the oven they don’t really Brown much. It also helps crisp them up a little more.

Olive oil

I used extra virgin olive oil. You can use any type of neutral oil like vegetable or sunflower oil.

Sesame oil

Don’t be tempted to use too much sesame oil. It’s a highly flavorful ingredient and can be overpowering.

Orange juice

I used freshly squeezed orange juice. In my opinion it’s the best option. I would stray away from using carton orange juice as it has sugar added to it. I would also not add orange zest as some recipes do because it makes the sauce a little bitter.

Orange marmalade

I used orange marmalade because it ads a little extra orange flavor and sweetness. If you don’t want a sauce that’s too sweet, you can leave this ingredient out.

Loved this Baked Orange Chicken Recipe? Other Healthy Recipes You Might Like!

Healthy Chicken Caesar Salad

Perfectly Poached Chicken

Oven Baked Fish Fingers

Vietnamese Chicken Salad

Square image for A salad bowl filled with Vietnamese Chicken Salad

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Make sure you leave a comment down bellow if you try this recipe, or just say hello! I’d love to hear from you! I’ll see you all on the following recipe!

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Close up of Baked Orange Chicken in a frypan

Baked Orange Chicken Recipe

Serves 4

5 from 3 votes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Main Course
Cuisine: Asian

Ingredients

Crumbed Chicken

  • 2 cups panko breadcrumbs see notes
  • Oil spray
  • 3 475g chicken breasts cubed (or 3 medium sizes ones)
  • 1 tsp garlic powder
  • 1/2 tsp cracked pepper
  • 1 tsp salt
  • 3/4 cup all-purpose flour
  • 2 eggs

Orange Sauce

  • 1 tbsp olive oil see notes
  • 2 garlic cloves minced
  • 1 tbsp ginger finely grated
  • 1 tsp sesame oil see notes
  • 2 tbsp hoisin sauce
  • 1 cup orange juice see notes
  • 1/4 cup orange marmalade see notes
  • 1 tbsp ketchup
  • 2 tsp light soy sauce
  • 1 tbsp honey
  • 2 tbsp sesame seeds
  • Freshly cooked rice


Instructions

Crumbed Chicken

  • Preheat your oven to 180C / 350F. Add the panko breadcrumbs to a large baking tray and spread out. Spray with cooking oil spray. Bake for 10 minutes or until golden in color. Set aside to cool.
  • Cut the chicken breast into 2 inch cubes. Add to a large mixing bowl along with the garlic powder, pepper and salt and mix using a spoon. Add the flour and mix to coat.
  • Add the eggs into a flat bowl and whisk. Use tongs to shake the flour off each piece of chicken as you pick it up and transfer about 6 pieces into the egg. Mix to coat and then transfer into the panko breadcrumbs. Toss to coat.
  • Transfer to a baking tray and bake for 20 minutes.

Orange Sauce

  • While the chicken is cooking, you can cook your rice using he packet instructions. And you can also make the sauce. Heat a large frypan on medium high heat. Add the oil, garlic and ginger and stir until aromatic. Next, add the sesame oil, hoisin sauce, orange juice, orange marmalade, ketchup, soy sauce and honey and mix using a wooden spoon. Once the mixture begins to bubble, turn down to low heat and allow to cook for 3-4 minutes until it thickens slightly. Add the cooked chicken and toss to coat. Sprinkle with sesame seeds and chopped chives.
  • Add on top of a mound of rice, sprinkle with sesame seeds and chopped chives.

Notes

Storage
My Orange Chicken can be stored in an airtight container for up to three days. You can freeze it and re-heat it in the oven on 180C / 350F for 15-20 minutes.
Panko Breadcrumbs
The breadcrumbs I used are a Japanese bread crumb which are crunchy. We pop them in the oven for a little bit to help give them a gold color because once they go on the chicken and in the oven they don’t really Brown much. It also helps crisp them up a little more.
Olive oil
I used extra virgin olive oil. You can use any type of neutral oil like vegetable or sunflower oil.
Sesame oil
Don’t be tempted to use too much sesame oil. It’s a highly flavorful ingredient and can be overpowering.
Orange juice
I used freshly squeezed orange juice. In my opinion it’s the best option. I would stray away from using carton orange juice as it has sugar added to it. I would also not add orange zest as some recipes do because it makes the sauce a little bitter.
Orange marmalade
I used orange marmalade because it ads a little extra orange flavor and sweetness. If you don’t want a sauce that’s too sweet, you can leave this ingredient out.

Nutrition

Calories : 420kcal
Carbonhydrates: 71g
Protein: 11g
Fat: 11g
Saturated Fat: 2g
Polyunsaturated Fat: 3g
Monounsaturated Fat : 5g
Trans Fat : 1g
Cholesterol: 82mg
Sodium: 1177mg
Potassium : 316mg
Fiber: 3g
Sugar : 27g
Vitamin A: 275IU
Vitamin C: 33mg
Calcium: 132mg
Iron: 4mg
Nutrition Disclosure

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2 comments

Nick Makrides July 23, 2022 - 8:15 am

5 stars
Let me know what you guys think of this recipe if you give it a go!

Reply
Nick Makrides July 23, 2022 - 8:15 am

5 stars
Let me know what you guys think of this recipe if you give it a go! N x

Reply

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