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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


  • 3-4 chicken breasts boneless, skinless chicken breasts
  • Salt and pepper to taste
  • cup cornstarch
  • 3 eggs beaten
  • ¼ cup canola oil

Orange Chicken Sauce Ingredients:

  • 2/3 cup brown sugar
  • 2/3 cup orange juice
  • 1/4 cup low sodium soy sauce
  • 2 teaspoons sriracha
  • 3 Tablespoons White Vinegar
  • 3 Tablespoons Apple Cider VInegar
  • 1 teaspoon garlic salt
  • 1 Tablespoon Grated Orange Peel
  • 1 teaspoon cornstarch


  • 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!
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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Recipe Rating


  1. 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!

  2. 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.

  3. 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!

  4. I have been wanting to try homemade Orange chicken because my kids love it. Trying to get away from outside type foods. This was a big hit!! I did not need to cook it for an hour in my convection oven. It was probably close to 30-40 min. And it was perfect!! I also used less brown sugar (tasted the liquid sauce as I added the sugar to the sweetness I wanted).
    Thank you for a great recipe!!

  5. I made this and it tasted great! My only problem is that when I cooked the chicken I the pan, a lot of the egg came off and stuck in the pan. What did I do wrong?? I use stainless steel pans.

  6. I just have to say that your chinese recipes are OUTSTANDING!! Chinese food is my boyfriends all time favorite food. This guy could eat it everyday if I’d let him. Now with this healthier recipe, I wouldn’t mind eating it close to everyday as well! Although this does take a good amount of time, it is WAY worth it. Not only for the amazing taste, but the awesome brownie points you get for serving such an awesome dinner that they can’t believe YOU made. These recipes will definitely be a regular in our house! 🙂 Thanks!

  7. I have made orange chicken before, and although I deep fried the first time that ended up being a lot easier than this. I pan fried it all together this time but the coating came mostly off all the pieces, and left me with a lot of scrambled eggs in the pan. I would actually recommend just using 4 egg whites instead of 3 whole eggs. Also it is difficult to cook the chicken as you coat it, so I would recommend having a helper to coat the chicken while you do the cooking/browning so you may add the pieces as they are coated and remove them once they are browned. Other than that it still turned out well! The sauce is much better than the other one I made.