Baked Orange Chicken That's Sticky, Sweet, and Actually Crispy - Ready in 40 Minutes
This baked orange chicken gets genuinely crispy with a double-bake trick - no deep fryer needed. The sticky-sweet sauce clings to every piece, and dinner is on the table in 40 minutes.
Equipment
- Rimmed Baking Sheet
- Wire cooling rack
- Medium Saucepan
- Whisk and Spatula
- Microplane Zester
Ingredients
For the Chicken
- 1 1/2 lbs boneless, skinless chicken thighs (or breasts)
- 1/3 cup cornstarch
- 1 tsp salt
- 1/4 tsp black pepper, freshly ground
For the Orange Sauce
- 3/4 cup freshly squeezed orange juice (about 2 large oranges)
- 1 tbsp orange zest
- 1/3 cup honey (or brown sugar)
- 1/4 cup low-sodium soy sauce (use tamari for gluten-free)
- 1 tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp cornstarch for slurry
- 2 tbsp cold water for slurry
Optional Toppings
- sesame seeds, sliced scallions, red pepper flakes
Instructions
- Preheat the oven to 425°F with a rack in the middle. Line a rimmed baking sheet with foil and set a wire cooling rack on top.
- Pat the chicken thighs completely dry with paper towels. Cut them into bite-size pieces, about 1 1/2 inches, and toss in a bowl with the cornstarch, salt, and black pepper until every piece looks dusty and dry.
- Arrange the chicken on the wire rack so the pieces are not touching. Bake for 20 to 22 minutes, until the coating looks dry and the edges have started to turn golden.
- While the chicken bakes, combine the orange juice, orange zest, honey, soy sauce, rice vinegar, garlic, and ginger in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Let it bubble for 8 to 10 minutes until reduced by about a third. Whisk in the cornstarch slurry and cook one more minute, until the sauce coats the back of a spoon and leaves a trail when you drag your finger through it.
- When the chicken comes out of the oven, carefully slide it off the wire rack into a big bowl. Pour about half the sauce over the top and toss gently until every piece is coated.
- Return the saucy chicken to the baking sheet, spread it into a single layer, and bake for 5 to 6 more minutes until the sauce has caramelized at the edges and looks sticky and glossy with a few darker, almost charred spots.
- Transfer to a platter, drizzle with the remaining sauce, and shower with sesame seeds, scallions, and a pinch of red pepper flakes. Serve immediately over rice.
Notes
Make sure the chicken goes into the oven completely dry or the coating will steam instead of crisp. The second 5-minute bake is what caramelizes the sauce and makes it cling, so do not skip it. Store leftovers in an airtight container for up to 4 days. Reheat in a 375°F oven for 8 to 10 minutes to bring back the crispy edges. To freeze, freeze the baked unsauced chicken and the sauce separately, thaw overnight, toss, and do the 5-minute second bake.