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Better than take out Orange Chicken that is baked to perfection and will blow your mind!

Baked orange chicken overtop of rice in a white bowl.
There is one thing that is rough about being here this summer in North Carolina. My car is back in Utah and we only have one car here to share. My hubby usually takes it to work, so we are usually stuck here. I have had to get pretty creative with activities and luckily we have a pool here. But I am sure counting down the days until we get back to Utah. We are starting to go stir crazy! I was craving chinese food for lunch. Luckily I could make something at home that is WAY better than takeout!

Every single time I make this chicken I die. And I wanted to make an Orange Chicken Version of it. My collection of better than take out recipes just wouldn’t be complete without it. I wanted the orange flavor to pull through and taste just like it would at a restaurant. It sure did. And I honestly was in heaven eating this. The thoughts that came to my mind were, “Holy cow I am eating PF Changs right in my house!” and “Oh man, this is way better than take out!”

I mean just look at it! Doesn’t it look amazing!?

Orange chicken over rice with a slice of orange.

I love all of my baked chinese recipes. The sweet and sour, the firecracker, and baked honey sesame chicken. There is something about baking this and how the chicken browns in the oven and is so tender! The sauce is given time to thicken up and you have a big pan to feed a crowd! This is one of my favorite things to serve people because of their reaction of how amazing it is and how it tastes better than takeout! I have perfected the technique and could probably make it now with my eyes closed. They are all amazing just with different flavors.

If there is one thing you make from my blog. Make this with a side of fried rice. You will never go back to take out!

I have created a video for you with Ashlee Marie of the cooking process! You can skip to the Orange Chicken sauce at 2:19 or straight to the baked chicken technique at 6:52!

Baked orange chicken on a plate of white rice with an orange slice on the side.

More Better than Takeout Recipes:

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Baked Orange Chicken

5 from 2 votes
By: Alyssa Rivers
Better than take out Orange Chicken that is baked to perfection and will blow your mind!
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6 Servings


Orange Chicken Sauce Ingredients:


  • Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
  • In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. (yes you dip the chicken first in the cornstarch. I promise this method is amazing.)
  • Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
  • In a medium sized mixing bowl, whisk together brown sugar, orange juice, sriracha, apple cider vinegar, grated orange peel, white vinegar, soy sauce, garlic salt, and cornstarch. Pour over chicken and bake for 1 hour.
  • I stir the chicken every 15 minutes so that it coated them in the sauce.


Calories: 481kcalCarbohydrates: 58gProtein: 28gFat: 14gSaturated Fat: 2gCholesterol: 154mgSodium: 950mgPotassium: 555mgFiber: 1gSugar: 26gVitamin A: 208IUVitamin C: 17mgCalcium: 43mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: Asian American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


  1. 5 stars
    OMG this was delicious!!! My husband couldn’t stop thanking me for making this dish! So THANK YOU THANK YOU!!!! I also made the Kung Pao chicken – AMAZING as well!!!!

  2. 5 stars
    My family is leery when I try new recipes. But my son and daughter are both fans of Panda Express orange chicken, so I figured I’d try this. I used the ingredients as listed but unfortunately did not have an orange for orange peel! Will definitely make sure I have one next time, and I think I will do as another reviewer said and make extra sauce. (And maybe a tiny bit more sriracha.) I followed one reviewer’s suggestion to coat the chicken in cornstarch using 1 tablespoon at a time in a ziptop bag, and it worked like a charm. I baked for one hour as directed, stirring only once halfway through, and the chicken was not at all overdone. It was saucy and tender and delicious. We did kind of wish for crispier. I’m wondering if next time, I put the sauce in the pan first and then the chicken on top, if it would stay crispy? I served it with fried rice, and there was not one bit left over. Thanks for a great recipe! Can’t wait to try the firecracker and sweet & sour.

  3. Times the sauce by 1.5 since we love sauce over here, and used rice wine vinegar instead of apple cider. Other than that, followed the recipe exactly and it turned out perfectly. Can’t wait to make this again!!

  4. didn’t turn out well. ! I don’t taste anything but SOUR! I had to tweak it a lot, to get a good taste. I put ginger, a little bit of honey & sesame oil, made a huge difference.

  5. It was soooooo good, I tweaked the sauce until it got to the rate I wanted and it was great. I want to thank you because my Mom just had surgery on her shoulder and she loves orange chicken, I made it for her and it really lifted her spirits. I’m making it again for her this Friday. Thanks so much?

  6. Delicious! Just for fun, I made 3 different blogger’s orange chicken recipes and yours was voted the all around favorite by my taste testers! I plan to try the Ziploc method to speed things up as the cornstarch/egg process is both messy and time consuming for me. I also would like to steam some veggies and make extra sauce. Thanks for a great recipe for enjoying homemade Chinese restaurant food.

  7. We made this tonight for dinner and it was great!! A little time consuming even with my husband working with me. We are going to try a really large batch and freeze it, then just make the sauce as we need it.

    Success! I’ve already shared the link with our daughter!

  8. OPINION/SUGGESTION: How to get chicken crispy by using this recipe. I wanted the chicken to be extra crispy so I kept it on the pan longer, cooked for 30 minutes at the recommended temperature, took out one of the pieces to taste (tasted and felt ready), transferred the chicken pieces to another pan (to leave the sauce behind since I made extra), and broiled in high for 5 minutes and then broiled it in low for another 10. I served the extra sauce on the side and the chicken was nice and crispy and had dipping sauce to add more sauce to taste:) AMAZING! I also cooked the chicken in coconut oil since it is the oil I use. Great recipe! Be sure to monitor your chicken. I think it plays a huge part on how log you brown the chicken for when cooking it in the pan too, and how big the chicken chunks are:) Actual cooking time was less than an hour in the oven because I cooked it longer in the pan too. (I love crispy!)

    1. “I kept in in the pan longer” : As in I browned the chicken longer in the pan with the coconut oil, then cooked it in the oven.

  9. Used 1.16 pounds of chicken breast cut into 1″ cubes and made a full batch of the sauce. Put 1 Tbsp corn starch into a zipper top bag and shook around. Added the chicken and then another 1 Tbsp of corn starch to the bag. Zipped and shook. Added another 1 Tbsp and repeated the shaking. Everything was nicely coated, it only took about 5 minutes for everything (I tried the “dip in the corn starch and egg” method and it took over a half hour to just coat the chicken – NEVER again), and didn’t waste an extra cup of corn starch. I hate food waste! Only needed 1 beaten egg to coat everything too. I used a stainless steel frying pan and the chicken didn’t brown as much as I like, but it did get a bit too dry on the inside. Next time I will make the cubes a bit bigger; probably 1.5″ cubes. After cooking the chicken, I added the sauce straight to the skillet and popped the whole thing in the oven. There was enough sauce to spoon over the rice after it thickened in the oven too; perfect for our little plain rice hater. This combination of methods made much fewer dishes! Everyone liked how it turned out, but I thought it was missing something and I’m not sure what it is.

  10. So proud of myself for making this for dinner tonight (new graduate, trying to learn how to cook lol!) It smelled delicious and had awesome flavor…but the sauce didn’t thicken very much 🙁 Any advice on how to thicken the sauce??

    1. HI! I had the same problem and just added some cornstarch to thicken. I did add it at the end so the cornstarch kinda created some lumps I had to break down so maybe start with adding a teaspoon when you add the dry ingredients in the bowl first:) Good luck!

  11. I’ve made two of these “better than take out” recipes so far, this one and the fried rice and both are on point. Delicious, straightforward, just great.

  12. Tried this last night and it was amazing!! I used coconut oil instead of canola and it really added a delicious flavor (especially with the yummy orange sauce!). We eat a lot of chicken and sometimes it gets boring…thanks for helping me make things interesting!