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.
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.
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.
How to Bread and Bake the Chicken
- Boneless, skinless chicken breasts cut into bite-sized pieces
- 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.
How to Make Orange Sauce
- Orange juice
- Brown sugar
- White vinegar
- Apple cider vinegar
- Soy sauce
- Minced garlic
- 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
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
- 3-4 boneless skinless chicken breast cut into 1-inch pieces
- 3/4 cup cornstarch
- 1 cup panko bread crumbs
- 8 egg whites whisked
- 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.