This Baked Orange Chicken recipe is a healthier & easier version of the classic take-out dish. The best part is that it’s ready in just 30 minutes.

You will skip the take-out after you try this easy baked Orange Chicken. It’s so crispy and the bright and flavorful orange sauce is so delicious you won’t miss the fried version at all.

photo of a plate of orange chicken

My daughters love Chinese food, especially take-out. They have always been a huge fan of my Take-Out Sesame Chicken recipe and now they love orange chicken ever since my mom treated them to some at Panda Express.

Since then I have been on a mission for the perfect “take-out” Baked Orange Chicken recipe because I wanted a healthier version. Much to my dismay almost all of the recipes I found have you fry it first before baking it. So, I decided I needed to create a healthy recipe that eliminated the frying step.

photo of chopsticks holding a piece of chicken

Healthier Orange Chicken

For this recipe, I modified my Healthy Baked Coconut Chicken Recipe and I’m thrilled with how it turned out.  It’s an easy 30-minute dinner recipe that’s as delicious as take-out but lightened up.

  • I used boneless, skinless chicken breasts instead of thighs so the dish is lower in fat.
  • Panko bread crumbs create a crunchy coating just like the take out version.
  • I used just egg whites to do the breading and saved a few calories.
  • The dish is baked instead of fried. It’s so much easier to make this way and a lot healthier, too.

And the verdict? My daughter Jordan loved it!!! She was the first to sample it and even requested that I take a picture of her eating it because she loved it so much.

I think you will love it, too.

photo of crispy baked chicken pieces on a baking sheet

How to Bread and Bake the Chicken

  • Boneless, skinless chicken breasts cut into bite-sized pieces
  • Cornstarch
  • Panko bread crumbs
  • Whisked egg whites

Coat the chicken pieces evenly with the cornstarch. Shake off extra cornstarch, then dip into the egg whites and then roll into the panko until fully coated. Place the breaded pieces on a baking sheet lined with parchment paper. Repeat until all pieces are coated.

Bake for 15 to 20 minutes at 400 F. In the meantime, you can make the orange sauce.

photo of the baked chicken in a skillet with the sauce

How to Make Orange Sauce

  • Orange juice
  • Brown sugar
  • White vinegar
  • Apple cider vinegar
  • Soy sauce
  • Minced garlic
  • Sriracha
  • Cornstarch
  • Minced fresh ginger

In a large sauté pan, add all of the sauce ingredients, except for the cornstarch.

Over medium heat, bring sauce to a boil. Once the sauce is boiling add in the cornstarch and stir, cook again until sauce begins to boil, stir until thickened.

How to Serve It

I like to serve it with rice along with sliced red bell peppers and green onions as a garnish. You can also add some steamed broccoli (or another veggie you like) on the side.

This 30-minute Baked Chicken tastes even better than its original “take-out” version and is much healthier too, I might add.

Enjoy! XOXO San

overhead photo of a plate of orange chicken with a skillet and bowl of rice

 More Homemade Take-Out Recipes

  • If you like this recipe you should try my Baked Sweet & Sour Chicken, too. Same great flavor as the original but lightened-up.
  • Or try my grilled Sweet & Sour Pork – it’s healthier while still maintaining the authentic taste of the classic and favorite Chinese take-out dish.
  • This delicious Coconut Lime Shrimp is cooked in the most amazing sauce ever. 
  • Baked Wontons are a healthier version of the classic cream-cheese wonton flavored with sesame, green onions and sriracha.

Don’t forget to pin this to your favorite Pinterest board to save for later!

 Baked Orange Chicken long pin

Baked Orange Chicken

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6
Calories: 365 kcal
This Baked Orange Chicken recipe is a healthier & easier version of classic Chinese Orange Chicken. The best part is that it's ready in just 30 minutes.
photo of a plate of orange chicken


Baked Chicken

  • 3-4 boneless skinless chicken breast cut into 1-inch pieces
  • 3/4 cup cornstarch
  • 1 cup panko bread crumbs
  • 8 egg whites whisked

Orange Sauce

  • 1 cup orange juice
  • 1 cup brown sugar
  • 1/4 cup white vinegar
  • 1/4 cup apple cider vinegar
  • 1/2 cup soy sauce
  • 1 clove garlic minced
  • 1 tablespoon Sriracha
  • 1 tablespoon cornstarch
  • 1/2 teaspoon fresh ginger minced (optional)


  • Preheat oven to 400 F. Line baking sheet with parchment paper.
  • Dip chicken breast into the cornstarch and completely coat. Shake off extra cornstarch, then dip into the egg whites and then roll into the panko until fully coated and place on a baking sheet. Repeat until all chicken is coated. 
  • Bake for 15-20 minutes and chicken is a light brown and crunchy. While cooking, make the sauce.
  • In a large sauté pan, add all of the sauce ingredients, except for the cornstarch.
  • Over medium heat, bring sauce to a boil. Once the sauce is boiling add in the cornstarch and stir, cook again until sauce begins to boil, stir until thickened. Set aside.
  • Once chicken is completely cooked, place all the chicken into the sauté pan. Toss chicken in the sauce, making sure all of the pieces are covered.
  • Serve with rice and garnish with red pepper slices and green onion, if desired.
Serving: 0.17of recipeCalories: 365kcalCarbohydrates: 64gProtein: 20gFat: 2gCholesterol: 36mgSodium: 1355mgPotassium: 473mgSugar: 40gVitamin A: 100IUVitamin C: 23.1mgCalcium: 63mgIron: 1.6mg
photo of a plate of orange chicken
Tried this recipe?Let us know what you think!

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  1. Goodness this looks wonderful. I love getting the orange chicken when I order take out. Love this healthier homemade version 😀

    Pinning. Toodles, Tammy<3

  2. This looks great, and I’d really like to try it. However, I’m not too keen on using eight egg whites (and having eight yolks leftover!). Can you suggest something different to dip the chicken in? Thanks so much

    1. The recipe should really state that when you add the cornstarch to the sauce it should be mixed with a little cold water. Otherwise it just clumps up.

  3. This recipe looks delicious, I can’t wait to try it. I was just curious as to why you used egg whites instead of whole eggs? Can I use whole eggs instead? For the orange juice did you use freshly squeezed juice for oranges or did you buy orange juice from the store. Also what brand of orange juice did you use.

  4. I just made this for dinner tonight and it was delicious!!!!! The panko is so crispy and the sauce was yum! Thank you!

    1. I have done both and prefer orange juice from the bottle, as it a little bit stronger in the orange taste. Hope this helps. xo San

  5. Made this last night and it was SO good! I halved the brown sugar and will cut back on the sriracha next time. One tablespoon had me burnin’! I will DEFINITELY make this again!!! I might even experiment with other sauces for a complete Asian experience 🙂 The Panko crumbs actually make the chicken feel fried. Hooray! Thank you!

  6. Man, my girlfriend and I made this and the sauce tasted very strongly like the apple vinegar. We ended up not using it.

  7. Just wondering if you could pre make the sauce like let’s say make it in the morning and then at dinner heat the sauce up and add the chicken? What are your thoughts or have you done this?

  8. Loved this. I didn’t have sriracha, and only had mandarins on hand for orange juice. Which I think gave it extra flavor as they are a little sweeter and stronger orange taste. Also ran out of cornstarch, and subbed flour. Didn’t put all of the sugar in, and only 1/2 the soy sauce. I also mixed in fine chopped macadamia nuts to the panko crumbs. I added red peppers to the chicken mix while mixing together with the sauce to soften them up. Made up some sautéed Bok Choy to go with it. Thanks for sharing this!

  9. The cornstarch for the sauce needs to be mixed with a dash of cold water before throwing it in or it will clump instead of thicken. I had to strain my clumps out and try again. I used boneless chicken thighs and followed the recipe pretty much exactly. Required less corn starch and less egg but more panko than stated, my chicken was only golden at 30 minutes and a bit dry inside but it tasted delicious when all was said and done!

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