Baked Orange Chicken (Inspired by Panda Express!)
My oven-baked orange chicken is made with simple, wholesome ingredients you probably already have in your kitchen! No hoisin sauce or oyster sauce here. My husband and I love Panda Express orange chicken, so I’ve been making my own from-scratch version at home for years! Now I finally have my recipe written, so I can share it with you! We always enjoy it over a bowl of brown rice. I hope you love this better-for-you version as much as we do. It really does take away that craving for takeout!
My recipe is inspired by the dish served at Panda Express but it’s not affiliated with or endorsed by the restaurant. This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, podcasts, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
I wanted to make this recipe with simple ingredients you probably already have in your kitchen. That way you could whip it up on a random weeknight without going to the store. But don’t let that fool you; it’s still got that delicious takeout taste!
Inspiration Behind My Baked Orange Chicken Recipe
In high school, I started making orange chicken at home for my mom and brother. We all love the dish from Panda Express, and I enjoyed cooking for my family so I wanted to try making it a home for the first time.
Back then, I didn’t have a recipe. I added ingredients without measuring. You know when your ancestors whisper in your heart and say that’s enough of each ingredient, that’s how I cooked and still do to this day when I’m not recipe developing – haha!
Then when I met my husband, boyfriend back then, that same year he told me he loved orange chicken, so I made him a batch. He couldn’t believe we could make this dish at home instead of getting it at the restaurant.
Fast forward over 7 years later and now I’ve finally developed my recipe and made it even better than before! I changed a few ingredients over the years and improved my chicken breading skills.
Now I get to share this recipe with you here on my blog! This recipe is very special to me; it reminds me of my family and the early days of dating my husband. I hope it creates special memories around your kitchen table too!
Why We Love This Orange Chicken and Think You Will Too!
- Better than Takeout: It tastes way better than any takeout or store-bought orange chicken!
- Wholesome Ingredients: Every ingredient is simple and wholesome, so you can feel good eating it!
- Made with Common Items: Each ingredient is something you probably already have in your kitchen. I made it this way so you can whip it up on a random weeknight!
- Simple Steps: The steps are simple enough even beginner cooks can make it.
- Baked, Not Fried: The baked chicken is easier and better for you than fried.
My Tips for Making Baked Orange Chicken
- Make sure you pack the breadcrumbs onto each piece of chicken so it’s fully coated.
- When baking the chicken, don’t turn them or your breading may fall off.
- Don’t zest any of the white rind of the orange or your sauce will taste bitter.
- Make sure the sauce is still warm, if not hot, so the chicken stays crunchy. Cold sauce will make the breading mushy.
- Serve right away for the best flavor and texture!
Ingredients You’ll Need (with notes and substitutions)
Note: Please see the recipe card at the bottom of this blog post for measurements.
What You’ll Need For the Oven-Baked Fried Chicken
- large boneless, skinless chicken breast: or you can use two small chicken breasts
- all-purpose flour: I like to get organic, unbleached but you can use any all-purpose
- breadcrumbs: I use homemade sourdough breadcrumbs but you can use any
- milk: I use whole milk but you can use any, buttermilk works great too
- sea salt: this is a wholesome salt option
- ground black pepper: you can also use freshly ground if you desire
What You’ll Need for the Orange Sauce
- navel orange: a large one works best and I like to get organic
- fresh garlic cloves: this adds the best fresh flavor, I don’t recommend paste
- fresh ginger: this adds the best fresh flavor, I don’t recommend paste
- water: this brings the sauce together
- soy sauce: I like to use organic
- distilled white vinegar: I like to use organic
- raw honey: I don’t recommend substituting, it really makes the sauce
- red pepper flakes: this doesn’t make it spicy but instead adds flavor
- garlic powder: this adds more garlicky depth
- cornstarch slurry: this is just cornstarch and water, you can also you flour – just double the amount
- orange zest: I like to use an organic orange for this
Helpful Kitchen Tools for this Recipe
This section contains Amazon affiliate links to items I use and love for this recipe.
- dredging bowls (I love these!)
- medium saucepan
- whisk
- microplane (amazing for zesting)
- unbleached parchment paper
- large baking sheet
- mixing bowl (for tossing chicken in sauce)
How to Make Baked Orange Chicken
Note: Please see the recipe card at the bottom of this blog post for the full written recipe.
NOTE: You can double this recipe as many times as you’d like.
Make the Oven-Baked Fried Chicken
Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
Slice chicken breast into small bite sized pieces about 1-2 inches in size. You should get a good amount of them. Set aside.
In a small bowl combine flour, 1/2 tsp salt, and 1/4 tsp pepper. Mix to combine and set aside.
In a second bowl, whisk together milk, 1/4 tsp salt, and 1/8 tsp pepper. Set aside.
In a third bowl, add breadcrumbs, 1/4 tsp salt, and 1/8 tsp pepper into another small bowl. Mix to combine. Set aside.
Place bowls of chicken, flour, milk, breadcrumbs, and sheet pan in a line, in that order, so everything is set up.
Dredge each piece of chicken by dipping it in the flour mixture, shaking excess off. Then dip it into the wet mixture ensuring all sides are coated. Let excess drip off. Finally, dip it in the breadcrumbs ensuring it is completely coated. Place breaded piece of chicken on the sheet pan.
Repeat until all pieces are breaded. Make sure they aren’t touching on the pan.
Bake at 425 degrees Fahrenheit for 20-25 minutes, until fully baked and crunchy. No need to flip while baking!
Make the Orange Chicken Sauce From Scratch
While chicken cooks, juice orange into the saucepan over a fine mesh strainer to catch any pulp. You should get 1/4-1/3 cups of juice.
Grate or finely chop garlic cloves and fresh ginger so they’re minced into the saucepan.
Add water, soy sauce, white vinegar, raw honey, red pepper flakes, and garlic powder to the pan. Stir to combine.
Heat over medium heat on stovetop. Stirring occasionally until it begins to simmer.
Combine cornstarch and water in a small bowl until no clumps are left. Then add cornstarch slurry to sauce to thicken. Whisking frequently.
When bubbles just begin (1-2 minutes) take off heat and set aside until chicken is cooked. Don’t let it get to a rolling boil.
Take off heat, add orange zest, stir to combine, and set aside for now.
Toss Baked Chicken in Orange Sauce
Once chicken is cooked, add to a heat-safe mixing bowl along with all the sauce. Toss until all pieces are fully coated.
Serve over a bowl of rice or with your favorite side, topped with green onions if desired. Enjoy!
How to Make This Recipe Ahead (Meal Prep)
If you’d like to make this recipe ahead and store it in the freezer for quick meals in the future, it’s super simple.
- Bread and bake the chicken
- Make the orange sauce
- Let both cool completely
- Store in separate freezer-safe, oven-safe containers, preferrably glass.
- When you’re ready to enjoy, reheat both in the oven straight from frozen. (IMPORTANT: Be sure to place the containers in a cold oven then preheat or the glass will break.)
- Warm at 425 degrees Fahrenheit for 15-20 minutes or until hot.
- Take out of oven, toss chicken in sauce, and enjoy!
My Favorite Way to Serve Orange Chicken
Our absolute favorite way to serve orange chicken is over bowls of freshly made brown rice on the stovetop. Then topped with fresh green onions. It’s the most refreshing supper! I highly recommend giving it a try!
Best Side Dishes to Serve with Orange Chicken
You can serve orange chicken with many different sides, but here are a few of our favorites:
- Stovetop brown rice (our favorite!)
- Baked Mac and Cheese
- Mashed Potatoes From Scratch
- Cucumber and Onion Salad (no sugar added!)
How to Store & Freeze Leftovers
In the Fridge: Store in a glass, airtight container for up to 2 days in the fridge.
In the Freezer: Freeze in a freezer-safe container, preferably glass, for up to 3 months in the freezer. Reheat straight from frozen in the oven.
The Best Way to Reheat Oven-Baked Orange Chicken
I always reheat our leftover orange chicken in a 400 degrees Fahrenheit preheated oven for 10-15 minutes or until warm. It doesn’t mess with the flavor or texture!
Frequently Asked Questions
Yes, it works wonderfully as a glaze for chicken recipes.
You can, but I don’t recommend it. The fresh orange gives it such a better flavor.
To my husband and I, it tastes even better! The difference with my orange chicken is that it’s breaded with breadcrumbs, baked instead of fried, a little less sweet, and has real orange flavor.
I like to use a microplane to zest mine, but you can use a zester tool or even the small holes of a cheese grater. You’ll then run the tool you’re using gently over the peel of the orange. When you get down to the white and no more orange is coming off, you’ll want to stop zesting. The white rind tastes bitter.
You can tear a piece of chicken apart, and if you see no more pink, it should be fully baked. Or, you can use a kitchen thermometer, and when the inside reads 165 degrees Fahrenheit, it’s fully cooked.
Of course! I love doing this sometimes, and toasting the seeds in a pan makes them even better.
More Asian-Inspired Chicken Recipes To Try
If you’re looking for more Asian main dish recipes, try a few of these:
- Teriyaki Chicken Banh Mi (Vietnamese Sandwiches)
- Chicken Broccoli Stir Fry
- Black Pepper Chicken Stir-fry
- Baked General Tso’s Chicken
If you made this recipe, give it a 5-star rating below and share a photo on your social media stories! Be sure to tag @plumbranchhome
Recipe
Baked Orange Chicken (Inspired by Panda Express!)
Ingredients
For the Chicken
- 1 large boneless, skinless chicken breast (or 2 small)
- 1 cup all-purpose flour
- 1 cup breadcrumbs (I use homemade sourdough breadcrumbs)
- 1 cup milk (I use whole milk)
- 1 tsp sea salt
- 1/2 tsp ground black pepper
For the Sauce
- 1 large navel orange
- 1 large fresh garlic cloves
- 1/4 tsp fresh ginger
- 1 Tbsp water
- 1/4 cup soy sauce (I like to use organic)
- 1 Tbsp distilled white vinegar (I like to use organic)
- 1/4 cup raw honey
- 1/4 tsp red pepper flakes
- 1/4 tsp garlic powder
- cornstarch slurry: 2 Tbsp cornstarch + 2 Tbsp water
- 1/4 tsp orange zest
Instructions
- NOTE: You can double this recipe as many times as you'd like.
Make the Oven-Baked Fried Chicken
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- Slice chicken breast into small bite sized pieces about 1-2 inches in size. You should get a good amount of them. Set aside.
- In a small bowl combine flour, 1/2 tsp salt, and 1/4 tsp pepper. Mix to combine and set aside.
- In a second bowl, whisk together milk, 1/4 tsp salt, and 1/8 tsp pepper. Set aside.
- In a third bowl, add breadcrumbs, 1/4 tsp salt, and 1/8 tsp pepper into another small bowl. Mix to combine. Set aside.
- Place bowls of chicken, flour, milk, breadcrumbs, and sheet pan in a line, in that order, so everything is set up.
- Dredge each piece of chicken by dipping it in the flour mixture, shaking excess off. Then dip it into the wet mixture ensuring all sides are coated. Let excess drip off. Finally, dip it in the breadcrumbs ensuring it is completely coated. Place breaded piece of chicken on the sheet pan.
- Repeat until all pieces are breaded. Make sure they aren’t touching on the pan.
- Bake at 425 degrees Fahrenheit for 20-25 minutes, until fully baked and crunchy. No need to flip while baking!
Make the Orange Chicken Sauce From Scratch
- While chicken cooks, juice orange into the saucepan over a fine mesh strainer to catch any pulp. You should get 1/4-1/3 cups of juice.
- Grate or finely chop garlic cloves and fresh ginger so they’re minced into the saucepan.
- Add water, soy sauce, white vinegar, raw honey, red pepper flakes, and garlic powder to the pan. Stir to combine.
- Heat over medium heat on stovetop. Stirring occasionally until it begins to simmer.
- Combine cornstarch and water in a small bowl until no clumps are left. Then add cornstarch slurry to sauce to thicken. Whisking frequently.
- When bubbles just begin (1-2 minutes) take off heat and set aside until chicken is cooked. Don’t let it get to a rolling boil.
- Take off heat, add orange zest, stir to combine, and set aside for now.
Toss Chicken in Sauce
- Once chicken is cooked, add to a heat-safe mixing bowl along with all the sauce. Toss until all pieces are fully coated.
- Serve over a bowl of rice or with your favorite side, topped with green onions if desired. Enjoy!
Awesome recipe!! Amazing flavor and yes it’s better than Panda Express in my opinion!!
Does bring back great memories…….. delicious meal to enjoy at the kitchen table with her brother and me (mom) at the end of the day.