Crispy Baked Orange Chicken

Ingredients

Protein and coating

• 1.5 lb boneless, skinless chicken thighs or breasts, cut into 1.5" pieces
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 large eggs, beaten
• 2 cups crushed cornflakes or panko for extra crisp
• Cooking spray or 2 tbsp neutral oil for brush

Orange sauce

• 1 cup fresh orange juice (about 2–3 oranges)
• 2 tbsp soy sauce (or tamari)
• 3 tbsp rice vinegar
• 3 tbsp brown sugar or honey
• 1 tsp toasted sesame oil
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1–1.5 tsp cornstarch mixed with 2 tbsp water (slurry)
• 1 tsp orange zest for brightness

Optional finishing

• Sesame seeds
• Sliced scallions
• Red pepper flakes for heat

Ingredient notes and substitutions
Use thighs for juicier results; breasts work if not overbaked. Cornstarch plus flour yields a crisp, dry crust; for gluten-free use rice flour and GF cornflakes. Fresh orange juice and zest are critical for balance; bottled juice alters flavor and reduces brightness. Measure by weight when possible: 1.5 lb = ~680 g. Keep eggs cold for easier dredging and thicker adhesion. Adjust sugar to taste depending on oranges' sweetness.

Prep the Chicken

Cutting and drying

• Trim excess fat and cut chicken into uniform 1.5" pieces for even cooking.
• Pat pieces thoroughly dry with paper towels; moisture prevents crisping.

Brine or quick marinade

• For tender, juicy meat: combine 3 cups water, 2 tbsp kosher salt, 1 tbsp sugar; submerge chicken 15–30 minutes in refrigerator, then rinse and pat dry.
• Alternatively, toss chicken in 1/2 cup buttermilk for 20 minutes to add tang and improve adhesion of coating.

Scoring and tenderizing
Use a fork or light scoring on thicker breast pieces to shorten cook time and prevent dryness. If using thighs, minimal tenderizing is needed. Maintain uniform size to hit internal 165°F at the same moment.
Temperature and timing
Bring brined chicken back to refrigerator temperature for no more than 15 minutes before breading; cold protein helps the coating cling. For best texture, let breaded pieces rest 10 minutes on a rack to set the crust before baking. These small steps reduce moisture and create a barrier between meat and coating, helping achieve a crunchy exterior after baking.

Breading and Coating

Dry mix

• Whisk together 1 cup flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, and optional 1/2 tsp garlic powder.

Dredge station

1. Station 1: dry flour mix
2. Station 2: beaten eggs (or egg + 1 tbsp water)
3. Station 3: crushed cornflakes or panko

Technique details
Dredge each piece: flour (shake off excess) → egg (fully coat) → cornflakes (press firmly to adhere). Double-dip by returning to egg and crumbs for an extra-thick crust. Press crumbs into crevices to seal edges. Use light hands to avoid compressing the coating too tightly, which can produce a dense crust rather than a flaky one.
Binding and rest
After coating, place on a wire rack for at least 10 minutes to let the coating set; chilling 10–20 minutes in refrigerator firms the crust and reduces sloughing in the oven. For an even crisper crust, mist or brush with a thin layer of oil (2 tsp per 8–10 pieces) before baking; avoid drenching which will cause sogginess. Cornflakes add a toasted, irregular crunch; panko creates a flakier, lighter texture. Combine both for contrast.

Baking and Cooking Process

Oven setup
Preheat oven to 425°F (220°C). Use a rimmed baking sheet lined with parchment and place a wire rack on top; racks allow hot air to circulate under pieces and prevent steaming. Space pieces at least 1/2" apart.
Oil and placement
Lightly mist chicken with cooking spray or brush each piece with a thin coat of neutral oil. Place the sheet on the middle rack; for extra top browning move to upper third in the last 3–5 minutes.
Baking times and indicators
Bake for 18–25 minutes depending on piece size: thighs ~20–22 minutes, breasts ~18–25. Flip once at the halfway point to brown both sides. Internal temperature should reach 165°F (74°C) measured at the thickest point. Expect a golden-brown crust and a firm but springy texture when done.
Air fryer and broiler options
For air fryer: 400°F for 10–14 minutes, shake halfway. For extra crisp: broil 1–2 minutes after baking while watching closely to avoid burning.
Crisp retention tips
Do not cover hot chicken; lay on a rack and let rest 3–4 minutes before tossing in sauce to preserve crunch. If saucing, toss gently and serve immediately to minimize sogginess.

Orange Sauce — Balance and Technique

Flavor balance
The sauce must balance sweet, sour, salty, and aromatic notes. Use fresh orange juice for acidity and bright flavor. Brown sugar adds depth; soy sauce brings savory umami.
Basic method
In a small saucepan over medium heat combine:

• 1 cup fresh orange juice
• 2 tbsp soy sauce
• 3 tbsp brown sugar (adjust to taste)
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 clove garlic, minced

Simmer gently 4–6 minutes to concentrate the orange flavor and cook raw garlic/ginger. Taste and adjust sweetness or acidity.
Thickening and sheen
Whisk a cold cornstarch slurry (1–1.5 tsp cornstarch + 2 tbsp cold water) and pour into simmering sauce while whisking. Reduce heat and whisk until the sauce reaches a glossy coating consistency (thick enough to cling but still pourable). Over-thickening will become gummy once cooled.
Finishing touches
Stir in 1 tsp sesame oil and 1 tsp orange zest off heat for aroma. For heat, add 1/4–1/2 tsp crushed red pepper or a splash of chili garlic sauce. Keep sauce warm in a small pot on the lowest heat while finishing chicken to maintain gloss and pourability.
Make-ahead
Sauce will thicken as it cools; rewarm gently and whisk in a tablespoon of water if too thick before tossing with chicken.

Tossing, Glazing and Serving

Two approaches to saucing

• Glazed method: Lightly brush sauce onto baked pieces and return to oven for 1–2 minutes under broiler to set a sticky glaze.
• Toss method: In a large bowl, pour just enough warm sauce to coat pieces, toss gently, and plate immediately to maintain some crispness.

How to maintain texture
For maximum contrast: plate a base of steamed rice or noodles and place sauced pieces on top so steam does not collect under the chicken. Offer extra sauce on the side to prevent soaking the coating during storage. Garnish with toasted sesame seeds and thinly sliced scallions for freshness and texture contrast.
Portioning and sides
Serve 4 as a main with:

• Steamed jasmine rice or fried rice
• Stir-fried broccoli, snap peas, or bok choy
• Cucumber salad for acidity

Texture expectations
The crust should be crisp with visible flakes from cornflakes or panko and a glossy thin sauce coating. If the crust is soft, the sauce was likely too hot or too wet during tossing; reduce sauce volume and keep it slightly thicker next time.

Storage, Reheating and Make-Ahead

Short-term storage
Store baked, unsauced chicken in an airtight container in the refrigerator for up to 3 days. Keep sauce separately in a sealed jar for 3–4 days. Combining before storage will reduce crispness.
Freezing
Flash-freeze breaded, baked pieces on a tray until solid, then transfer to a freezer bag for up to 2 months. Thaw in refrigerator overnight before reheating. Do not freeze after saucing; sauce quality and texture degrade.
Reheating for crispness
Preferred method: Preheat oven to 400°F (200°C). Arrange pieces on a wire rack over a sheet pan and heat 8–12 minutes for thawed pieces until internal temp reaches 165°F and crust becomes crisp again. For faster results or small batches use an air fryer at 375°F for 5–8 minutes. Avoid microwave reheating which will produce soggy crusts.
Reheating sauce
Warm sauce gently in a small saucepan over low heat; whisk in 1 tbsp water if it has thickened excessively. Toss only the amount of chicken to be served to preserve remaining pieces' texture.
Make-ahead timeline
Prepare sauce 1–2 days ahead and refrigerate. Bread chicken up to 2 hours before baking and keep chilled on a rack; this reduces last-minute work while preserving quality. For parties, bake just before guests arrive and glaze or toss right before serving.

FAQs

Q: Can I use chicken breast instead of thighs?
Yes. Use breasts cut into uniform pieces and reduce baking time slightly; monitor internal temperature to avoid drying. Thighs tolerate longer cooking and remain juicier.
Q: How do I keep the coating from falling off?
Dry chicken thoroughly, set up a proper dredge station, press crumbs into the egg-wet surface, and rest coated pieces on a rack 10–20 minutes before baking. A light oil mist before baking helps adhesion. Avoid overcrowding which creates steam.
Q: Can I make the recipe gluten-free?
Yes. Replace all-purpose flour with rice flour or a 1:1 GF flour blend and use certified gluten-free cornflakes or crushed rice cereal. Verify soy sauce is gluten-free or use tamari.
Q: Why did my chicken get soggy after saucing?
Sogginess occurs when too much thin sauce is applied or sauce is added when chicken is too hot and steaming. Use a slightly thicker sauce, toss gently, and serve immediately. Alternatively, brush glaze sparingly for shine without full saturation.
Q: Can I bake at a lower temperature?
Lower temperatures lengthen cook time and reduce surface browning and crisping. 425°F provides the best balance between interior doneness and exterior crisp. If baking lower, finish under broiler briefly while watching closely.
Q: How to adjust sweetness for tart oranges?
Taste the sauce after reducing; add 1–2 tsp brown sugar or honey incrementally until balanced. Add a splash of rice vinegar if sauce becomes too sweet to restore brightness.
Q: Is air frying better?
Air fryer produces excellent crisp with less time and oil for small batches. Use 375–400°F and check early to prevent over-browning; do not overcrowd basket.