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Better-Than-Takeout Orange Chicken: 1 Amazing Dish

Better-Than-Takeout Orange Chicken (Baked!)
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This recipe for Better-Than-Takeout Orange Chicken (Baked!) offers a delicious homemade alternative to your favorite Chinese takeout. It’s a healthier, baked version that’s easy to make and packed with flavor.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup orange juice (freshly squeezed preferred)
  • 1/4 cup soy sauce (low sodium)
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon cornstarch, mixed with 2 tablespoons water (for thickening)
  • Sesame seeds, for garnish
  • Green onions, sliced, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, toss the chicken pieces with 1 tablespoon of cornstarch, salt, and pepper until evenly coated.
  3. Arrange the chicken in a single layer on the prepared baking sheet. Drizzle with olive oil.
  4. Bake for 15-20 minutes, or until the chicken is cooked through and lightly browned.
  5. While the chicken is baking, prepare the sauce. In a small saucepan, whisk together orange juice, soy sauce, rice vinegar, honey, grated ginger, minced garlic, and red pepper flakes (if using).
  6. Bring the sauce mixture to a simmer over medium heat. Cook for 5 minutes, stirring occasionally.
  7. Stir in the cornstarch slurry (cornstarch mixed with water) into the simmering sauce. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
  8. Once the chicken is baked, add it to the thickened sauce. Toss gently to coat all the chicken pieces.
  9. Serve the orange chicken immediately, garnished with sesame seeds and sliced green onions.

Notes

  • For a spicier sauce, add more red pepper flakes.
  • If you don’t have fresh ginger, you can use 1/2 teaspoon of ground ginger.
  • Ensure the cornstarch slurry is fully incorporated to avoid lumps in the sauce.
  • This dish is best served fresh.

Nutrition

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