Baked Orange Chicken

This Baked Orange Chicken recipe is a healthier & easier, ready in 30 minutes, than the original Chinese Orange Chicken. Baked not fried, and coated with panko bread crumbs and egg whites, this dish still has all the flavor expected from the original “take-out” version.
Baked Orange Chicken view
My daughters love Chinese food, especially take-out. They have always been a huge fan of my Take-Out Sesame Chicken recipe.
This past Christmas my mom took the girls to Panda Express. It was one of those crazy Nutcracker rehearsal nights and she was helping me out. She knows how much they love sesame chicken and thought they would love the orange chicken just as much. And to our surprise they loved it more.

Since then I have been on a mission for the perfect “take-out” Orange Chicken recipe. Much to my dismay almost all of them were fried, even the ones that said baked. They were fried in a little oil, then baked. So I took my Healthy Baked Coconut Chicken recipe that I use in the summer months and modified it to make this delicious Baked Orange Chicken. My daughter Jordan loved it!!! She was the first to sample and even requested me taking a picture of her eating it, because she loved it and then said that because it was made for her, she must have a picture on the blog…so she does.
Enjoy this quick and easy meal that taste even better than its original “take-out” version and much healthier too I might add.

Baked Orange Chicken

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6

Baked Orange Chicken

This Baked Orange Chicken recipe is a healthier & easier, ready in 30 minutes, than the original Chinese Orange Chicken.


  • Baked Chicken
  • 3-4 boneless skinless chicken breast, cut into 1-inch pieces
  • ¾ cup cornstarch
  • 1 cup panko bread crumbs
  • 8 egg whites, whisked
  • Orange Sauce
  • 1 cup orange juice
  • 1 cup brown sugar
  • ¼ cup white vinegar
  • ¼ cup apple cider vinegar
  • ½ cup soy sauce
  • 1 clove garlic, minced
  • 1 tablespoon Sriracha
  • 1 tablespoon cornstarch
  • ½ teaspoon fresh ginger, minced (optional)


Preheat oven to 400F. Line baking sheet with parchment paper.

Dip chicken breast into the cornstarch and completely coat. Shake off extra cornstarch, then dip into the egg whites and then roll into the panko until fully coated and place on a baking sheet. Repeat until all chicken is coated. Bake for 15-20 minutes and chicken is a light brown and crunchy.

While chicken is cooking make the orange sauce.

In a large sauté pan add in all of the sauce ingredients, except for the cornstarch.

Over medium heat cook until it is brought to a boil. Once the sauce is boiling add in the cornstarch and stir, cook again until sauce begins to boil, stir until thickened. Set aside.

Once chicken is completely cook, place all the chicken into the sauté pan. Toss chicken in the sauce, making sure all of the pieces are covered. Serve with rice and garnish with red pepper slices and green onion, if desired.


  1. Jessca says

    This recipe looks delicious, I can’t wait to try it. I was just curious as to why you used egg whites instead of whole eggs? Can I use whole eggs instead? For the orange juice did you use freshly squeezed juice for oranges or did you buy orange juice from the store. Also what brand of orange juice did you use.

  2. Connie says

    I just made this for dinner tonight and it was delicious!!!!! The panko is so crispy and the sauce was yum! Thank you!

    • Sandra says

      I have done both and prefer orange juice from the bottle, as it a little bit stronger in the orange taste. Hope this helps. xo San

  3. says

    Made this last night and it was SO good! I halved the brown sugar and will cut back on the sriracha next time. One tablespoon had me burnin’! I will DEFINITELY make this again!!! I might even experiment with other sauces for a complete Asian experience :) The Panko crumbs actually make the chicken feel fried. Hooray! Thank you!

  4. Rolando says

    Man, my girlfriend and I made this and the sauce tasted very strongly like the apple vinegar. We ended up not using it.

  5. Jamie says

    Just wondering if you could pre make the sauce like let’s say make it in the morning and then at dinner heat the sauce up and add the chicken? What are your thoughts or have you done this?

  6. Marsha says

    Loved this. I didn’t have sriracha, and only had mandarins on hand for orange juice. Which I think gave it extra flavor as they are a little sweeter and stronger orange taste. Also ran out of cornstarch, and subbed flour. Didn’t put all of the sugar in, and only 1/2 the soy sauce. I also mixed in fine chopped macadamia nuts to the panko crumbs. I added red peppers to the chicken mix while mixing together with the sauce to soften them up. Made up some sautéed Bok Choy to go with it. Thanks for sharing this!


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