\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nBaked orange chicken is sweet, tangy, and coated in the best sticky orange sauce.<\/strong> It has all the flavor of your favorite takeout, but it\u2019s made right at home<\/strong> and baked until the chicken is perfectly tender<\/strong>.<\/p>\n<\/figure>\n\nSkip the Takeout, Make This Instead<\/h2>\n\nBetter Than Takeout:<\/strong> The orange sauce is bright, sweet, tangy, and clings to every bite of chicken.<\/li>\nPan Fried First:<\/strong> A quick pan fry gives the chicken that golden, crispy coating before it bakes in the sticky orange sauce.<\/li>\nFamily Dinner Win:<\/strong> Serve it over rice with broccoli or steamed veggies, and dinner is done!<\/li>\n<\/ul>\n<\/div>\n\n<\/p>\nA Reader\u2019s Review<\/p>\n\nOMG this was delicious!!! My husband couldn\u2019t stop thanking me for making this dish! So THANK YOU THANK YOU!!!! I also made the Kung Pao chicken \u2013 AMAZING as well!!!!<\/p>\n<\/div>\n<\/p>\nLauran<\/p>\n<\/div>\n<\/div>\n <\/p>\n<\/p>\n\n\nBaked Orange Chicken Ingredients<\/h3>\n<\/figure>\n\nChicken:<\/strong> Use boneless skinless chicken thighs if you prefer.<\/li>\nOil:<\/strong> Canola or vegetable oil will work!<\/li>\nEggs: <\/strong>Whisk the eggs well before dipping the coated chicken.<\/li>\n<\/ul>\n<\/figure>\n\nOrange Juice and Zest:<\/strong> The combination is a must<\/strong> for maximum orange flavor!<\/li>\nSriracha Sauce:<\/strong> This is optional, and it doesn\u2019t make the chicken spicy.<\/li>\nCornstarch:<\/strong> Helps to thicken the sauce as it bakes!<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Baked Orange Chicken<\/h2>\nThis baked orange chicken recipe is the perfect way to get that sweet, sticky, restaurant style flavor right at home. The fresh orange sauce really shines, and every bite tastes like your favorite takeout made even better.<\/p>\n\nPrep: <\/strong>Preheat the oven to 325\u00b0F and grease a 13 x 9 x 2-inch baking dish<\/a>. Cut\u00a0chicken breasts\u00a0into bite sized pieces and season with\u00a0saltand pepper.<\/li>\nCoat in Cornstarch:<\/strong> Add\u00a0cornstarch\u00a0to a large Ziploc bag, along with the cut chicken pieces, then toss and shake to coat the chicken well.<\/li>\nDip in Egg:<\/strong> In a small bowl, whisk together\u00a03 eggs. Dip each coated chicken piece into the beaten eggs to coat the chicken, then shake off any excess egg. Set aside on a plate while you coat the remaining chicken.<\/li>\nPan Fry:<\/strong> Heat canola oil\u00a0in a large skillet over medium high heat. Cook the chicken until browned. Place the chicken in the prepared baking dish.<\/li>\nSauce Ingredients:<\/strong> In a medium bowl, whisk\u00a0brown sugar,\u00a0orange juice,\u00a0low sodium soy sauce,\u00a0sriracha<\/a>,\u00a0white vinegar,\u00a0apple cider vinegar, garlic salt,\u00a0grated orange peel, and\u00a0cornstarch.<\/li>\nBake:<\/strong> Pour the sauce over the chicken and bake for 1 hour, stirring the chicken every 15 minutes to coat it in the sauce. Serve baked orange chicken over rice<\/a> and enjoy!<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/p>\n\n\nMust Have Tools For This Recipe<\/h3>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 325 degrees Fahrenheit and grease a 13 x 9 x 2-inch baking dish. Cut 3-4 boneless skinless chicken breasts<\/span> into bite-sized pieces and season with salt and pepper<\/span>.<\/span><\/p>\n<\/li>\n\nAdd 1\u00bc cups cornstarch<\/span> to a large Ziploc bag, along with the cut chicken pieces. Close the bag and shake to coat the chicken well.<\/span><\/p>\n<\/li>\n\nIn a small bowl, whisk together 3 eggs<\/span>. Dip each coated chicken piece into the beaten eggs to coat the chicken, then shake off any excess egg. Set aside on a plate while you coat the remaining chicken.<\/span><\/p>\n<\/li>\n\nHeat \u00bc cup canola oil<\/span> in a large skillet over medium-high heat. Cook the chicken until browned. Place the chicken in the prepared baking dish.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, whisk \u2154 cup brown sugar<\/span>, \u2154 cup orange juice<\/span>, \u00bc cup low-sodium soy sauce<\/span>, 2 teaspoons sriracha<\/span>, 3 tablespoons white vinegar<\/span>, 3 tablespoons apple cider vinegar<\/span>, 1 teaspoon garlic salt<\/span>, 1 tablespoon grated orange peel<\/span>, and 1 tablespoon cornstarch<\/span>.<\/span><\/p>\n<\/li>\n\nPour the sauce over the chicken and bake for 1 hour, stirring the chicken every 15 minutes to coat the chicken in the sauce. Serve over rice and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong>\u00a0Store in an airtight container for up to 5 days.<\/li>\nFreezer:<\/strong>\u00a0Store the baked and cooled orange chicken in a freezer-safe airtight container. Freeze up to 3 months! Thaw in the fridge overnight before rewarming.<\/li>\nReheat:<\/strong> Reheat portions in the microwave for 1-2 minutes until warm.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>401<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>53<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>118<\/span>mg<\/span><\/span>Sodium: <\/span>912<\/span>mg<\/span><\/span>Potassium: <\/span>375<\/span>mg<\/span><\/span>Fiber: <\/span>0.5<\/span>g<\/span><\/span>Sugar: <\/span>26<\/span>g<\/span><\/span>Vitamin A: <\/span>197<\/span>IU<\/span><\/span>Vitamin C: <\/span>17<\/span>mg<\/span><\/span>Calcium: <\/span>45<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Take-Out Inspired Dishes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
Baked orange chicken is sweet, tangy, and coated in the best sticky orange sauce.<\/strong> It has all the flavor of your favorite takeout, but it\u2019s made right at home<\/strong> and baked until the chicken is perfectly tender<\/strong>.<\/p>\n<\/figure>\n\nSkip the Takeout, Make This Instead<\/h2>\n\nBetter Than Takeout:<\/strong> The orange sauce is bright, sweet, tangy, and clings to every bite of chicken.<\/li>\nPan Fried First:<\/strong> A quick pan fry gives the chicken that golden, crispy coating before it bakes in the sticky orange sauce.<\/li>\nFamily Dinner Win:<\/strong> Serve it over rice with broccoli or steamed veggies, and dinner is done!<\/li>\n<\/ul>\n<\/div>\n\n<\/p>\nA Reader\u2019s Review<\/p>\n\nOMG this was delicious!!! My husband couldn\u2019t stop thanking me for making this dish! So THANK YOU THANK YOU!!!! I also made the Kung Pao chicken \u2013 AMAZING as well!!!!<\/p>\n<\/div>\n<\/p>\nLauran<\/p>\n<\/div>\n<\/div>\n <\/p>\n<\/p>\n\n\nBaked Orange Chicken Ingredients<\/h3>\n<\/figure>\n\nChicken:<\/strong> Use boneless skinless chicken thighs if you prefer.<\/li>\nOil:<\/strong> Canola or vegetable oil will work!<\/li>\nEggs: <\/strong>Whisk the eggs well before dipping the coated chicken.<\/li>\n<\/ul>\n<\/figure>\n\nOrange Juice and Zest:<\/strong> The combination is a must<\/strong> for maximum orange flavor!<\/li>\nSriracha Sauce:<\/strong> This is optional, and it doesn\u2019t make the chicken spicy.<\/li>\nCornstarch:<\/strong> Helps to thicken the sauce as it bakes!<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Baked Orange Chicken<\/h2>\nThis baked orange chicken recipe is the perfect way to get that sweet, sticky, restaurant style flavor right at home. The fresh orange sauce really shines, and every bite tastes like your favorite takeout made even better.<\/p>\n\nPrep: <\/strong>Preheat the oven to 325\u00b0F and grease a 13 x 9 x 2-inch baking dish<\/a>. Cut\u00a0chicken breasts\u00a0into bite sized pieces and season with\u00a0saltand pepper.<\/li>\nCoat in Cornstarch:<\/strong> Add\u00a0cornstarch\u00a0to a large Ziploc bag, along with the cut chicken pieces, then toss and shake to coat the chicken well.<\/li>\nDip in Egg:<\/strong> In a small bowl, whisk together\u00a03 eggs. Dip each coated chicken piece into the beaten eggs to coat the chicken, then shake off any excess egg. Set aside on a plate while you coat the remaining chicken.<\/li>\nPan Fry:<\/strong> Heat canola oil\u00a0in a large skillet over medium high heat. Cook the chicken until browned. Place the chicken in the prepared baking dish.<\/li>\nSauce Ingredients:<\/strong> In a medium bowl, whisk\u00a0brown sugar,\u00a0orange juice,\u00a0low sodium soy sauce,\u00a0sriracha<\/a>,\u00a0white vinegar,\u00a0apple cider vinegar, garlic salt,\u00a0grated orange peel, and\u00a0cornstarch.<\/li>\nBake:<\/strong> Pour the sauce over the chicken and bake for 1 hour, stirring the chicken every 15 minutes to coat it in the sauce. Serve baked orange chicken over rice<\/a> and enjoy!<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/p>\n\n\nMust Have Tools For This Recipe<\/h3>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 325 degrees Fahrenheit and grease a 13 x 9 x 2-inch baking dish. Cut 3-4 boneless skinless chicken breasts<\/span> into bite-sized pieces and season with salt and pepper<\/span>.<\/span><\/p>\n<\/li>\n\nAdd 1\u00bc cups cornstarch<\/span> to a large Ziploc bag, along with the cut chicken pieces. Close the bag and shake to coat the chicken well.<\/span><\/p>\n<\/li>\n\nIn a small bowl, whisk together 3 eggs<\/span>. Dip each coated chicken piece into the beaten eggs to coat the chicken, then shake off any excess egg. Set aside on a plate while you coat the remaining chicken.<\/span><\/p>\n<\/li>\n\nHeat \u00bc cup canola oil<\/span> in a large skillet over medium-high heat. Cook the chicken until browned. Place the chicken in the prepared baking dish.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, whisk \u2154 cup brown sugar<\/span>, \u2154 cup orange juice<\/span>, \u00bc cup low-sodium soy sauce<\/span>, 2 teaspoons sriracha<\/span>, 3 tablespoons white vinegar<\/span>, 3 tablespoons apple cider vinegar<\/span>, 1 teaspoon garlic salt<\/span>, 1 tablespoon grated orange peel<\/span>, and 1 tablespoon cornstarch<\/span>.<\/span><\/p>\n<\/li>\n\nPour the sauce over the chicken and bake for 1 hour, stirring the chicken every 15 minutes to coat the chicken in the sauce. Serve over rice and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong>\u00a0Store in an airtight container for up to 5 days.<\/li>\nFreezer:<\/strong>\u00a0Store the baked and cooled orange chicken in a freezer-safe airtight container. Freeze up to 3 months! Thaw in the fridge overnight before rewarming.<\/li>\nReheat:<\/strong> Reheat portions in the microwave for 1-2 minutes until warm.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>401<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>53<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>118<\/span>mg<\/span><\/span>Sodium: <\/span>912<\/span>mg<\/span><\/span>Potassium: <\/span>375<\/span>mg<\/span><\/span>Fiber: <\/span>0.5<\/span>g<\/span><\/span>Sugar: <\/span>26<\/span>g<\/span><\/span>Vitamin A: <\/span>197<\/span>IU<\/span><\/span>Vitamin C: <\/span>17<\/span>mg<\/span><\/span>Calcium: <\/span>45<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Take-Out Inspired Dishes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
A Reader\u2019s Review<\/p>\n
OMG this was delicious!!! My husband couldn\u2019t stop thanking me for making this dish! So THANK YOU THANK YOU!!!! I also made the Kung Pao chicken \u2013 AMAZING as well!!!!<\/p>\n<\/div>\n
Lauran<\/p>\n
<\/div>\n
This baked orange chicken recipe is the perfect way to get that sweet, sticky, restaurant style flavor right at home. The fresh orange sauce really shines, and every bite tastes like your favorite takeout made even better.<\/p>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 325 degrees Fahrenheit and grease a 13 x 9 x 2-inch baking dish. Cut 3-4 boneless skinless chicken breasts<\/span> into bite-sized pieces and season with salt and pepper<\/span>.<\/span><\/p>\n<\/li>\n\nAdd 1\u00bc cups cornstarch<\/span> to a large Ziploc bag, along with the cut chicken pieces. Close the bag and shake to coat the chicken well.<\/span><\/p>\n<\/li>\n\nIn a small bowl, whisk together 3 eggs<\/span>. Dip each coated chicken piece into the beaten eggs to coat the chicken, then shake off any excess egg. Set aside on a plate while you coat the remaining chicken.<\/span><\/p>\n<\/li>\n\nHeat \u00bc cup canola oil<\/span> in a large skillet over medium-high heat. Cook the chicken until browned. Place the chicken in the prepared baking dish.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, whisk \u2154 cup brown sugar<\/span>, \u2154 cup orange juice<\/span>, \u00bc cup low-sodium soy sauce<\/span>, 2 teaspoons sriracha<\/span>, 3 tablespoons white vinegar<\/span>, 3 tablespoons apple cider vinegar<\/span>, 1 teaspoon garlic salt<\/span>, 1 tablespoon grated orange peel<\/span>, and 1 tablespoon cornstarch<\/span>.<\/span><\/p>\n<\/li>\n\nPour the sauce over the chicken and bake for 1 hour, stirring the chicken every 15 minutes to coat the chicken in the sauce. Serve over rice and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong>\u00a0Store in an airtight container for up to 5 days.<\/li>\nFreezer:<\/strong>\u00a0Store the baked and cooled orange chicken in a freezer-safe airtight container. Freeze up to 3 months! Thaw in the fridge overnight before rewarming.<\/li>\nReheat:<\/strong> Reheat portions in the microwave for 1-2 minutes until warm.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>401<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>53<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>118<\/span>mg<\/span><\/span>Sodium: <\/span>912<\/span>mg<\/span><\/span>Potassium: <\/span>375<\/span>mg<\/span><\/span>Fiber: <\/span>0.5<\/span>g<\/span><\/span>Sugar: <\/span>26<\/span>g<\/span><\/span>Vitamin A: <\/span>197<\/span>IU<\/span><\/span>Vitamin C: <\/span>17<\/span>mg<\/span><\/span>Calcium: <\/span>45<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Take-Out Inspired Dishes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 325 degrees Fahrenheit and grease a 13 x 9 x 2-inch baking dish. Cut 3-4 boneless skinless chicken breasts<\/span> into bite-sized pieces and season with salt and pepper<\/span>.<\/span><\/p>\n<\/li>\n\nAdd 1\u00bc cups cornstarch<\/span> to a large Ziploc bag, along with the cut chicken pieces. Close the bag and shake to coat the chicken well.<\/span><\/p>\n<\/li>\n\nIn a small bowl, whisk together 3 eggs<\/span>. Dip each coated chicken piece into the beaten eggs to coat the chicken, then shake off any excess egg. Set aside on a plate while you coat the remaining chicken.<\/span><\/p>\n<\/li>\n\nHeat \u00bc cup canola oil<\/span> in a large skillet over medium-high heat. Cook the chicken until browned. Place the chicken in the prepared baking dish.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, whisk \u2154 cup brown sugar<\/span>, \u2154 cup orange juice<\/span>, \u00bc cup low-sodium soy sauce<\/span>, 2 teaspoons sriracha<\/span>, 3 tablespoons white vinegar<\/span>, 3 tablespoons apple cider vinegar<\/span>, 1 teaspoon garlic salt<\/span>, 1 tablespoon grated orange peel<\/span>, and 1 tablespoon cornstarch<\/span>.<\/span><\/p>\n<\/li>\n\nPour the sauce over the chicken and bake for 1 hour, stirring the chicken every 15 minutes to coat the chicken in the sauce. Serve over rice and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong>\u00a0Store in an airtight container for up to 5 days.<\/li>\nFreezer:<\/strong>\u00a0Store the baked and cooled orange chicken in a freezer-safe airtight container. Freeze up to 3 months! Thaw in the fridge overnight before rewarming.<\/li>\nReheat:<\/strong> Reheat portions in the microwave for 1-2 minutes until warm.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>401<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>53<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>118<\/span>mg<\/span><\/span>Sodium: <\/span>912<\/span>mg<\/span><\/span>Potassium: <\/span>375<\/span>mg<\/span><\/span>Fiber: <\/span>0.5<\/span>g<\/span><\/span>Sugar: <\/span>26<\/span>g<\/span><\/span>Vitamin A: <\/span>197<\/span>IU<\/span><\/span>Vitamin C: <\/span>17<\/span>mg<\/span><\/span>Calcium: <\/span>45<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Take-Out Inspired Dishes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Preheat the oven to 325 degrees Fahrenheit and grease a 13 x 9 x 2-inch baking dish. Cut 3-4 boneless skinless chicken breasts<\/span> into bite-sized pieces and season with salt and pepper<\/span>.<\/span><\/p>\n<\/li>\n\nAdd 1\u00bc cups cornstarch<\/span> to a large Ziploc bag, along with the cut chicken pieces. Close the bag and shake to coat the chicken well.<\/span><\/p>\n<\/li>\n\nIn a small bowl, whisk together 3 eggs<\/span>. Dip each coated chicken piece into the beaten eggs to coat the chicken, then shake off any excess egg. Set aside on a plate while you coat the remaining chicken.<\/span><\/p>\n<\/li>\n\nHeat \u00bc cup canola oil<\/span> in a large skillet over medium-high heat. Cook the chicken until browned. Place the chicken in the prepared baking dish.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, whisk \u2154 cup brown sugar<\/span>, \u2154 cup orange juice<\/span>, \u00bc cup low-sodium soy sauce<\/span>, 2 teaspoons sriracha<\/span>, 3 tablespoons white vinegar<\/span>, 3 tablespoons apple cider vinegar<\/span>, 1 teaspoon garlic salt<\/span>, 1 tablespoon grated orange peel<\/span>, and 1 tablespoon cornstarch<\/span>.<\/span><\/p>\n<\/li>\n\nPour the sauce over the chicken and bake for 1 hour, stirring the chicken every 15 minutes to coat the chicken in the sauce. Serve over rice and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong>\u00a0Store in an airtight container for up to 5 days.<\/li>\nFreezer:<\/strong>\u00a0Store the baked and cooled orange chicken in a freezer-safe airtight container. Freeze up to 3 months! Thaw in the fridge overnight before rewarming.<\/li>\nReheat:<\/strong> Reheat portions in the microwave for 1-2 minutes until warm.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>401<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>53<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>118<\/span>mg<\/span><\/span>Sodium: <\/span>912<\/span>mg<\/span><\/span>Potassium: <\/span>375<\/span>mg<\/span><\/span>Fiber: <\/span>0.5<\/span>g<\/span><\/span>Sugar: <\/span>26<\/span>g<\/span><\/span>Vitamin A: <\/span>197<\/span>IU<\/span><\/span>Vitamin C: <\/span>17<\/span>mg<\/span><\/span>Calcium: <\/span>45<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Take-Out Inspired Dishes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add 1\u00bc cups cornstarch<\/span> to a large Ziploc bag, along with the cut chicken pieces. Close the bag and shake to coat the chicken well.<\/span><\/p>\n<\/li>\n\nIn a small bowl, whisk together 3 eggs<\/span>. Dip each coated chicken piece into the beaten eggs to coat the chicken, then shake off any excess egg. Set aside on a plate while you coat the remaining chicken.<\/span><\/p>\n<\/li>\n\nHeat \u00bc cup canola oil<\/span> in a large skillet over medium-high heat. Cook the chicken until browned. Place the chicken in the prepared baking dish.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, whisk \u2154 cup brown sugar<\/span>, \u2154 cup orange juice<\/span>, \u00bc cup low-sodium soy sauce<\/span>, 2 teaspoons sriracha<\/span>, 3 tablespoons white vinegar<\/span>, 3 tablespoons apple cider vinegar<\/span>, 1 teaspoon garlic salt<\/span>, 1 tablespoon grated orange peel<\/span>, and 1 tablespoon cornstarch<\/span>.<\/span><\/p>\n<\/li>\n\nPour the sauce over the chicken and bake for 1 hour, stirring the chicken every 15 minutes to coat the chicken in the sauce. Serve over rice and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong>\u00a0Store in an airtight container for up to 5 days.<\/li>\nFreezer:<\/strong>\u00a0Store the baked and cooled orange chicken in a freezer-safe airtight container. Freeze up to 3 months! Thaw in the fridge overnight before rewarming.<\/li>\nReheat:<\/strong> Reheat portions in the microwave for 1-2 minutes until warm.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>401<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>53<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>118<\/span>mg<\/span><\/span>Sodium: <\/span>912<\/span>mg<\/span><\/span>Potassium: <\/span>375<\/span>mg<\/span><\/span>Fiber: <\/span>0.5<\/span>g<\/span><\/span>Sugar: <\/span>26<\/span>g<\/span><\/span>Vitamin A: <\/span>197<\/span>IU<\/span><\/span>Vitamin C: <\/span>17<\/span>mg<\/span><\/span>Calcium: <\/span>45<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Take-Out Inspired Dishes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
In a small bowl, whisk together 3 eggs<\/span>. Dip each coated chicken piece into the beaten eggs to coat the chicken, then shake off any excess egg. Set aside on a plate while you coat the remaining chicken.<\/span><\/p>\n<\/li>\n\nHeat \u00bc cup canola oil<\/span> in a large skillet over medium-high heat. Cook the chicken until browned. Place the chicken in the prepared baking dish.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, whisk \u2154 cup brown sugar<\/span>, \u2154 cup orange juice<\/span>, \u00bc cup low-sodium soy sauce<\/span>, 2 teaspoons sriracha<\/span>, 3 tablespoons white vinegar<\/span>, 3 tablespoons apple cider vinegar<\/span>, 1 teaspoon garlic salt<\/span>, 1 tablespoon grated orange peel<\/span>, and 1 tablespoon cornstarch<\/span>.<\/span><\/p>\n<\/li>\n\nPour the sauce over the chicken and bake for 1 hour, stirring the chicken every 15 minutes to coat the chicken in the sauce. Serve over rice and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong>\u00a0Store in an airtight container for up to 5 days.<\/li>\nFreezer:<\/strong>\u00a0Store the baked and cooled orange chicken in a freezer-safe airtight container. Freeze up to 3 months! Thaw in the fridge overnight before rewarming.<\/li>\nReheat:<\/strong> Reheat portions in the microwave for 1-2 minutes until warm.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>401<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>53<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>118<\/span>mg<\/span><\/span>Sodium: <\/span>912<\/span>mg<\/span><\/span>Potassium: <\/span>375<\/span>mg<\/span><\/span>Fiber: <\/span>0.5<\/span>g<\/span><\/span>Sugar: <\/span>26<\/span>g<\/span><\/span>Vitamin A: <\/span>197<\/span>IU<\/span><\/span>Vitamin C: <\/span>17<\/span>mg<\/span><\/span>Calcium: <\/span>45<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Take-Out Inspired Dishes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Heat \u00bc cup canola oil<\/span> in a large skillet over medium-high heat. Cook the chicken until browned. Place the chicken in the prepared baking dish.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, whisk \u2154 cup brown sugar<\/span>, \u2154 cup orange juice<\/span>, \u00bc cup low-sodium soy sauce<\/span>, 2 teaspoons sriracha<\/span>, 3 tablespoons white vinegar<\/span>, 3 tablespoons apple cider vinegar<\/span>, 1 teaspoon garlic salt<\/span>, 1 tablespoon grated orange peel<\/span>, and 1 tablespoon cornstarch<\/span>.<\/span><\/p>\n<\/li>\n\nPour the sauce over the chicken and bake for 1 hour, stirring the chicken every 15 minutes to coat the chicken in the sauce. Serve over rice and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong>\u00a0Store in an airtight container for up to 5 days.<\/li>\nFreezer:<\/strong>\u00a0Store the baked and cooled orange chicken in a freezer-safe airtight container. Freeze up to 3 months! Thaw in the fridge overnight before rewarming.<\/li>\nReheat:<\/strong> Reheat portions in the microwave for 1-2 minutes until warm.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>401<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>53<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>118<\/span>mg<\/span><\/span>Sodium: <\/span>912<\/span>mg<\/span><\/span>Potassium: <\/span>375<\/span>mg<\/span><\/span>Fiber: <\/span>0.5<\/span>g<\/span><\/span>Sugar: <\/span>26<\/span>g<\/span><\/span>Vitamin A: <\/span>197<\/span>IU<\/span><\/span>Vitamin C: <\/span>17<\/span>mg<\/span><\/span>Calcium: <\/span>45<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Take-Out Inspired Dishes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
In a medium bowl, whisk \u2154 cup brown sugar<\/span>, \u2154 cup orange juice<\/span>, \u00bc cup low-sodium soy sauce<\/span>, 2 teaspoons sriracha<\/span>, 3 tablespoons white vinegar<\/span>, 3 tablespoons apple cider vinegar<\/span>, 1 teaspoon garlic salt<\/span>, 1 tablespoon grated orange peel<\/span>, and 1 tablespoon cornstarch<\/span>.<\/span><\/p>\n<\/li>\n\nPour the sauce over the chicken and bake for 1 hour, stirring the chicken every 15 minutes to coat the chicken in the sauce. Serve over rice and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong>\u00a0Store in an airtight container for up to 5 days.<\/li>\nFreezer:<\/strong>\u00a0Store the baked and cooled orange chicken in a freezer-safe airtight container. Freeze up to 3 months! Thaw in the fridge overnight before rewarming.<\/li>\nReheat:<\/strong> Reheat portions in the microwave for 1-2 minutes until warm.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>401<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>53<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>118<\/span>mg<\/span><\/span>Sodium: <\/span>912<\/span>mg<\/span><\/span>Potassium: <\/span>375<\/span>mg<\/span><\/span>Fiber: <\/span>0.5<\/span>g<\/span><\/span>Sugar: <\/span>26<\/span>g<\/span><\/span>Vitamin A: <\/span>197<\/span>IU<\/span><\/span>Vitamin C: <\/span>17<\/span>mg<\/span><\/span>Calcium: <\/span>45<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Take-Out Inspired Dishes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Pour the sauce over the chicken and bake for 1 hour, stirring the chicken every 15 minutes to coat the chicken in the sauce. Serve over rice and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong>\u00a0Store in an airtight container for up to 5 days.<\/li>\nFreezer:<\/strong>\u00a0Store the baked and cooled orange chicken in a freezer-safe airtight container. Freeze up to 3 months! Thaw in the fridge overnight before rewarming.<\/li>\nReheat:<\/strong> Reheat portions in the microwave for 1-2 minutes until warm.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>401<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>53<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>118<\/span>mg<\/span><\/span>Sodium: <\/span>912<\/span>mg<\/span><\/span>Potassium: <\/span>375<\/span>mg<\/span><\/span>Fiber: <\/span>0.5<\/span>g<\/span><\/span>Sugar: <\/span>26<\/span>g<\/span><\/span>Vitamin A: <\/span>197<\/span>IU<\/span><\/span>Vitamin C: <\/span>17<\/span>mg<\/span><\/span>Calcium: <\/span>45<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Take-Out Inspired Dishes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>401<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>53<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>118<\/span>mg<\/span><\/span>Sodium: <\/span>912<\/span>mg<\/span><\/span>Potassium: <\/span>375<\/span>mg<\/span><\/span>Fiber: <\/span>0.5<\/span>g<\/span><\/span>Sugar: <\/span>26<\/span>g<\/span><\/span>Vitamin A: <\/span>197<\/span>IU<\/span><\/span>Vitamin C: <\/span>17<\/span>mg<\/span><\/span>Calcium: <\/span>45<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Take-Out Inspired Dishes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Take-Out Inspired Dishes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/baked-orange-chicken-2.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/baked-orange-chicken-2.jpg\")
<\/div>\n![\"Top](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/baked-orange-chicken-1200x1799.jpg\" "\\"Baked")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/IngredientsWithLabelsBakedOrangeChicken-1200x800.png\"\/ "\\"Baked")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/IngredientsWithLabelsBakedOrangeChicken-1200x800.png\" "\\"Baked")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/IngredientsWithLabelsBakedOrangeChickenSauce-1200x800.png\"\/ "\\"Baked")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/IngredientsWithLabelsBakedOrangeChickenSauce-1200x800.png\" "\\"Baked")
<\/figure>\n![\"Chicken](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/04\/BakedSweetHawaiianChicken-1200x800.jpg\"\/ "\\"Baked")
![\"Chicken](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/04\/BakedSweetHawaiianChicken-1200x800.jpg\" "\\"Baked")
<\/figure>\n![\"Chicken](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/04\/BakedSweetHawaiianChicken-1-1200x800.jpg\"\/ "\\"Baked")
![\"Chicken](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/04\/BakedSweetHawaiianChicken-1-1200x800.jpg\" "\\"Baked")
<\/figure>\n![\"Someone](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/04\/BakedSweetHawaiianChicken-2-1200x800.jpg\"\/ "\\"Baked")
![\"Someone](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/04\/BakedSweetHawaiianChicken-2-1200x800.jpg\" "\\"Baked")
<\/figure>\n![\"Coated](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/04\/BakedSweetHawaiianChicken-3-1200x800.jpg\"\/ "\\"Baked")
![\"Coated](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/04\/BakedSweetHawaiianChicken-3-1200x800.jpg\" "\\"Baked")
<\/figure>\n![\"Sauce](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/baked-orange-chicken-4-1200x800.jpg\"\/)
![\"Sauce](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/baked-orange-chicken-4-1200x800.jpg\")
<\/figure>\n![\"Someone](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/baked-orange-chicken-2-1-1200x800.jpg\"\/ "\\"Baked")
![\"Someone](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/05\/baked-orange-chicken-2-1-1200x800.jpg\" "\\"Baked")
<\/figure>\n<\/figure>\n