Chinese-American · easy

Baked Orange Chicken

Name: Baked Orange Chicken
Total time: 37 min
Yield: 4 servings
Cuisine: Chinese-American
Ingredients: 1 1/2 lbs Boneless Skinless Chicken Thighs; 1/3 cup Cornstarch; 2 tbsp Neutral Oil (vegetable or avocado); 1/2 cup Fresh Orange Juice; 1 tbsp Orange Zest; 3 tbsp Soy Sauce; 3 tbsp Honey; 1 tbsp Rice Vinegar; 3 cloves, minced Garlic; 1 tsp, grated Fresh Ginger; 1 tsp, mixed with 1 tbsp cold water Cornstarch (for slurry); 2 cups dry White Rice, cooked for serving; 1 tbsp Sesame Seeds (optional); 2 stalks Green Onions, sliced (optional)

The takeout flavor your family actually wants, made in the oven or air fryer with no deep-frying required. Crispy baked chicken bites coated in a sweet, tangy orange sauce that kids go crazy for. This is the recipe that makes a Tuesday feel like Friday.

37 min
Total: 4
Serves: $16.00
Est. cost: 420
Cal/serving

Dietary, as tagged

Kid-friendly

Parent noteNo heat. The sauce is sweet-tangy and most kids love it on sight. Contains soy sauce (soy and wheat). Serve with plain rice on the side for kids who want to keep the sauce separate.

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Boneless Skinless Chicken Thighs1 1/2 lbs
Cornstarch1/3 cup
Neutral Oil (vegetable or avocado)2 tbsp
Fresh Orange Juice1/2 cup
Orange Zest1 tbsp
Soy Sauce3 tbsp
Honey3 tbsp
Rice Vinegar1 tbsp
Garlic3 cloves, minced
Fresh Ginger1 tsp, grated
Cornstarch (for slurry)1 tsp, mixed with 1 tbsp cold water
White Rice, cooked for serving2 cups dry
Sesame Seeds (optional)1 tbsp
Green Onions, sliced (optional)2 stalks

Method

01
Preheat oven to 425°F. Line a baking sheet with parchment and spray with cooking spray.
02
Cut chicken thighs into 1-inch pieces. Pat dry with paper towels.
03
Toss chicken pieces in cornstarch until fully coated, shaking off excess.
04
Drizzle chicken with 2 tablespoons of oil, toss to coat, and spread in a single layer on the prepared baking sheet.
05
Bake 18-20 minutes, flipping once halfway through, until golden and cooked through. (Air fryer: 400°F for 12 minutes, shaking halfway.)
06
While chicken bakes, whisk together orange juice, orange zest, soy sauce, honey, rice vinegar, garlic, and ginger in a small saucepan.
07
Bring sauce to a simmer over medium heat. Whisk in the cornstarch slurry and cook 2 minutes until thickened and glossy.
08
Toss baked chicken in the orange sauce until fully coated.
09
Serve over steamed white rice, garnished with sesame seeds and sliced green onions.

420
Calories: 32g
Protein: 38g
Carbs: 12g
Fat