I perfected a Baked Orange Chicken using my Panda Express Orange Chicken copycat sauce, a healthier, oven-baked spin on Takeout Recipes you can have in about 30 minutes.

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I love recreating guilty pleasures that feel like takeout but dont wreck my week. My Baked Orange Chicken uses Panda Express Orange Chicken copycat sauce and bakes up in about 30 minutes, easier and healthier than frying.

I toss bite size boneless skinless chicken thighs in a light coat, then glaze with bright fresh orange juice and sauce until sticky and slightly charred at the edges. It looks like restaurant food, but it still surprises me every time how fast it comes together.

This is one of my favorite Takeout Recipes, perfect when you want flavor without the fuss.

Ingredients

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Chicken thighs: Rich protein and iron, juicy and forgiving, makes dish hearty not lean.
Egg: Binds pieces, adds protein and moisture, a tiny bit fatty but useful.
Cornstarch: Gives crisp coating and thickens sauce, mostly carbs with no fiber.
Orange juice: Sweet and tangy carbs, vitamin C, bright citrus flavor that lifts sauce.
Orange zest: Concentrated citrus oils, intense aroma and flavor without extra sugar.
Sugar: Adds the signature sweet punch, simple carbs so use sparingly unless craving.
Rice vinegar: Bright sour note, low calories, balances sweetness and enhances tanginess.
Ginger and garlic: Warm spicy depth, small antioxidants boost, makes sauce more savory.
Toasted sesame oil: Tiny drizzle amps nuttiness, potent oil so a little goes far.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken thighs cut into 1 inch pieces (or use breasts)

1 large egg lightly beaten

1/2 cup cornstarch for coating

1 tablespoon cornstarch for sauce slurry

1 tablespoon vegetable oil

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/2 cup fresh orange juice (about 1 medium orange)

Zest of 1 orange (about 1 teaspoon)

1/2 cup granulated sugar

2 tablespoons rice vinegar

1 tablespoon low sodium soy sauce

1 tablespoon ketchup

1 teaspoon fresh grated ginger

1 clove garlic minced

3 tablespoons water for slurry

1/4 teaspoon crushed red pepper flakes optional

1/2 teaspoon toasted sesame oil optional

2 green onions sliced for garnish

1 tablespoon toasted sesame seeds for garnish

How to Make this

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1. Preheat oven to 425 F and line a baking sheet with foil and a wire rack, spray or brush the rack lightly with oil so the chicken won’t stick.

2. Pat 1 1/2 pounds chicken pieces dry, cut into 1 inch pieces if you haven’t already, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

3. Set up a dredge station: beat 1 large egg in a bowl, pour 1/2 cup cornstarch into another bowl. Dip each piece in the egg then toss to fully coat in cornstarch, shake off excess and place on the rack spaced apart so they crisp.

4. Drizzle or brush the coated chicken with about 1 tablespoon vegetable oil (or spray) and bake 15 to 18 minutes, flipping once halfway, until golden and an instant read thermometer reads 165 F. Don’t crowd the pieces or they’ll steam instead of crisp.

5. While chicken bakes make the sauce: in a small saucepan combine 1/2 cup fresh orange juice, zest of 1 orange, 1/2 cup granulated sugar, 2 tablespoons rice vinegar, 1 tablespoon low sodium soy sauce, 1 tablespoon ketchup, 1 teaspoon grated ginger, and 1 clove minced garlic. Add 1/4 teaspoon crushed red pepper flakes and 1/2 teaspoon toasted sesame oil if you like heat and nuttiness.

6. Heat the sauce over medium, stirring so the sugar dissolves and it comes to a gentle simmer. Taste and tweak a tiny bit if you want it tangier or sweeter.

7. Make the slurry by whisking 1 tablespoon cornstarch with 3 tablespoons water until smooth, then whisk it into the simmering sauce. Cook 1 to 2 minutes more until thick and glossy. If it gets too thick add a splash of water or orange juice.

8. When the chicken is done, toss it with most of the sauce in a large bowl so each piece gets coated, reserve a little sauce to pour on at the table so the crust stays crisp longer.

9. Serve over rice or steamed veggies, garnish with sliced green onions and 1 tablespoon toasted sesame seeds. Let it sit a minute so the sauce clings, then dig in.

Equipment Needed

1. Baking sheet
2. Wire rack that fits the sheet (spray or brush with oil so chicken wont stick)
3. Aluminum foil
4. Two medium mixing bowls (one for the beaten egg one for the cornstarch)
5. Whisk
6. Small saucepan
7. Measuring cups and spoons
8. Instant-read thermometer
9. Tongs or slotted spoon for flipping and tossing
10. Chef’s knife and cutting board

FAQ

Can I use chicken breasts instead of thighs?

Yes, you can. Cut breasts into 1 inch pieces and bake the same way but watch them closely since breasts dry out faster, check for 165°F internal temp, you might need a minute or two less.

How do I get the coating crispy when baking instead of frying?

Toss the pieces well in the 1/2 cup cornstarch, shake off excess, then spread on a wire rack set over a rimmed baking sheet so air circulates. Use the tablespoon of oil to lightly coat the chicken, bake hot and don’t crowd the pan, flip once, or broil 1 to 2 minutes at the end to finish crisping.

The sauce is too sweet, how can I balance it?

Cut the sugar by a third, add a splash more rice vinegar or a squeeze of fresh orange juice, or stir in a little soy sauce for depth. Always taste after simmering and adjust, its easier to add than take away.

Is this recipe gluten free?

It can be. Use tamari or a certified gluten free soy sauce and check the ketchup, most cornstarch is gluten free. Everything else in the list is naturally gluten free.

Can I use an air fryer instead of the oven?

Yes, air fry at about 375°F for 10 to 12 minutes, shake once halfway, smaller pieces may finish in 8 minutes. Toss with the warmed orange sauce after frying so the coating stays crisp.

How long can I store leftovers and best way to reheat?

Store in an airtight container in the fridge for 3 to 4 days; freeze up to 2 months (sauce and chicken separate is best). Reheat in a skillet over medium until hot, or re-crisp in a 400°F oven for 5 to 8 minutes, microwave will work but it'll get soggy.

Baked Orange Chicken Made With Panda Express Orange Chicken Copycat Sauce With An Easy Baked Recipe Substitutions and Variations

Chicken thighs: use chicken breasts (same weight, but watch the bake time so it dont dry out); or firm tofu (press well, toss in extra cornstarch and bake until crispy); or tempeh or seitan for a plant based swap, just marinate a bit first.
Cornstarch (coating or slurry): potato starch or arrowroot (use 1 to 1), or all purpose flour for coating (youll need more, and it wont be as crisp), or rice flour for a light crunchy crust.
Granulated sugar: honey or maple syrup (use about 3/4 the amount for liquid sweeteners and cut other liquids a hair), or brown sugar (same measure gives deeper, caramel notes), or agave.
Low sodium soy sauce: tamari (gluten free and same amount), coconut aminos (less salty and a bit sweeter, use same amount), or liquid aminos (similar salty savoriness), or regular soy sauce if you dont mind more sodium, just use a little less.

Pro Tips

1) Pat the chicken really dry and let it sit a few minutes after you coat it so the cornstarch can bond, that little rest makes a big difference for crispiness. Also don’t crowd the pan or they’ll steam and go soggy.

2) Use a quick temp check to avoid overcooking, chicken should hit about 165 F but pull it as soon as it’s there or it’ll dry out. If you’re using breasts cut them into uniform pieces so everything cooks the same.

3) Make the sauce ahead and reduce it a bit so the flavor concentrates, then thin with a splash of orange juice if it gets too thick. Whisk the cornstarch into cold water first no lumps, add to simmering sauce and cook just until glossy, if you overcook it becomes gluey.

4) Toss chicken with most of the sauce but save some for serving so the crust stays crisp longer, or if you want extra crisp reheat the coated pieces under the broiler 1 minute before serving. Toast the sesame seeds quickly in a dry pan and add scallions at the end so they stay bright.