Crispy Oven Baked Orange Chicken Recipe

This simple and flavorful Easy Baked Orange Chicken is a midweek meal lifesaver. Tender chicken marinates and bakes in a sticky, sweet-savory orange glaze — perfect over rice or alongside your favorite vegetables.

Chunks of chicken in a brown sauce in a white serving bowl on a white marble counter.

Homemade Take on a Chinese Food Favorite

Skip the takeout and make a familiar favorite at home with simple ingredients and minimal fuss. This Easy Baked Orange Chicken delivers tender, juicy chicken coated in a glossy orange glaze without frying. The method is straightforward: marinate, bake, make a quick sauce on the stovetop, then finish the chicken in the oven so the glaze clings and caramelizes. It’s approachable for busy weeknights and versatile enough to serve with rice, noodles, or roasted vegetables.

Two chunks of orange chicken sprinkled with green onion on a fork. A dish of rice and orange chicken is in the background.

Just Marinate and Bake

This recipe is built for simplicity. The marinade helps tenderize and add initial flavor, while baking keeps the chicken lighter than frying. Allowing time for the marinade will make a noticeable difference in texture and taste, so plan for the 30 minutes of marinating time when you schedule this meal. The sauce is balanced — bright from orange juice, savory from soy sauce, and lightly sweet from brown sugar — and thickened with a little cornstarch so it clings to each piece of chicken.

A white, gold-rimmed bowl of rice topped with orange chicken. A bowl of broccoli sits in the upper left of the photo.

Ingredients and Supplies

(Measurements are shown in the ingredients list below.)

Ingredients you’ll need:

Boneless, skinless chicken breasts, cut into 1-inch cubes
Cornstarch — used in both the marinade and sauce to give a sticky, glossy finish
Soy sauce for savory umami
Orange juice for bright citrus flavor
Brown sugar to balance acidity and add caramel notes
Rice vinegar (or a mild white vinegar) for a touch of acidity

Basic supplies:

Large mixing bowl
Rimmed sheet pan lined with foil
Nonstick cooking spray or oil to prevent sticking
Small saucepan for the sauce

Ingredients to make baked orange chicken in small glass dishes on a white marble counter.

How to Make Easy Baked Orange Chicken

Slice chicken breasts into 1-inch cubes.
In a large bowl, whisk the marinade: cornstarch, soy sauce, and orange juice. Add the chicken and stir to coat thoroughly.
Let the chicken marinate for 30 minutes, stirring once halfway through to redistribute the marinade.
Preheat the oven to 400°F (200°C). Line a rimmed sheet pan with foil and spray or oil generously.
Spread the marinated chicken in a single layer on the prepared pan.
Bake on an upper rack for 30 minutes, stirring every 10 minutes so the pieces brown evenly.
While the chicken bakes, prepare the sauce. Combine the sauce ingredients in a small saucepan: orange juice, soy sauce, brown sugar, rice vinegar, and cornstarch. Stir well to dissolve the cornstarch.
Bring the sauce to a simmer over medium heat, stirring continuously until it thickens, about 3–5 minutes. Remove from heat.
After the chicken has baked for 30 minutes, remove the pan and pour the hot sauce over the chicken. Toss gently to coat each piece, then return the pan to the oven.
Bake another 15 minutes, stirring every 5 minutes, until the glaze browns slightly and becomes sticky on the chicken.
Remove from the oven and transfer the chicken and any remaining sauce to a serving dish.
Serve over steamed rice or noodles and offer a green vegetable like steamed or roasted broccoli for a complete meal.

Steps to make easy baked orange chicken.

Ingredients (detailed)

2 pounds boneless, skinless chicken breasts, cubed

Marinade:

1/4 cup cornstarch
1/4 cup soy sauce
1/4 cup orange juice

Sauce:

1 cup orange juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar (or mild white vinegar)
1 tablespoon cornstarch (for thickening)

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave, covered, in 30-second intervals or warm on the stovetop over low heat, adding a splash of water if the sauce has thickened too much. The sauce may thicken when chilled; a short reheat will bring it back to a saucy consistency.

Tips and Variations

For extra brightness, add a teaspoon of grated fresh ginger or a pinch of red pepper flakes to the sauce.
Swap chicken breasts for boneless thighs if you prefer darker meat; adjust cooking time slightly if pieces are larger.
Garnish with thinly sliced green onions or toasted sesame seeds for texture and color.
If you like a thicker glaze, dissolve an extra 1/2 teaspoon cornstarch in a little cold water and stir into the sauce while reheating briefly.

If you try this Easy Baked Orange Chicken, take a photo and share it on social media — it’s always fun to see different variations and serving ideas. Enjoy a delicious, homemade orange chicken that comes together with minimal effort and maximum flavor.