Like Panda Express Orange Chicken, But Better – Homemade Orange Chicken with Veggies: Crispy Baked Chicken Pieces Tossed in a Healthier, Vibrant Orange Sauce with Broccoli Florets That Actually Crunch

You don’t need a mall food court to get that sticky-sweet, tangy orange chicken you crave—just an oven, a pan, and 35 minutes of focus. This version keeps the crunch, ditches the deep fryer, and sneaks in real orange flavor that doesn’t taste like candy. The chicken is crisp, the sauce is glossy, the broccoli is snappy, and yes—you’ll want seconds.

This is a “cook once, brag all week” kind of recipe. If you’ve ever wanted Panda Express flavor without the food coma, welcome home.

What Makes This Recipe So Good

• Baked, not fried: You get the crunch without oil splatter or greasy aftermath.
• Real-deal orange flavor: Fresh orange zest and juice, not mystery syrup.
• Balanced sweetness: Honey and a touch of sugar for shine, balanced with rice vinegar and ginger.
• Built-in veggies: Broccoli florets roast right on the sheet pan—easy, green, done.
• Meal-prep friendly: Crispy chicken stays crisp when sauced right (details below), and the sauce holds for days.
• Restaurant vibes, home control: You control the salt, the spice, the sauce thickness—aka the fun stuff.

Ingredients Breakdown

For the Crispy Baked Chicken

• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces (thighs stay juicier than breasts)
• 2 large eggs, whisked
• 1 cup cornstarch
• 1/2 cup panko breadcrumbs (extra crunch)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Avocado or neutral oil spray

For the Veggies

• 4 cups broccoli florets (bite-sized)
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt

For the Orange Sauce

• 3/4 cup fresh orange juice (about 2 large oranges)
• 1 tablespoon orange zest (zest before juicing)
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons honey (or maple syrup)
• 2 tablespoons brown sugar (for that glossy finish)
• 2 teaspoons toasted sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground)
• 1/2–1 teaspoon red pepper flakes (optional heat)
• 1 tablespoon cornstarch + 2 tablespoons water (slurry)

For Serving

• Cooked jasmine rice or cauliflower rice
• Sesame seeds and sliced scallions for garnish

How to Make It – Instructions

1. Preheat and prep pans: Set the oven to 425°F. Line two sheet pans with parchment.

   Lightly oil or spray.

2. Season the chicken: Pat chicken dry. Toss with salt, pepper, and garlic powder.
3. Breading station: Add cornstarch and panko to a bowl. In another bowl, whisk eggs.

   Dip chicken in egg, then coat in the cornstarch-panko mixture. Press lightly so it sticks.

4. Arrange and spray: Place coated chicken on one sheet pan. Spray generously with oil for max crisp.
5. Prep broccoli: Toss florets with olive oil and salt.

   Spread on the second sheet pan.

6. Bake: Put both pans in the oven. Bake 15 minutes. Flip chicken and stir broccoli.

   Bake another 8–10 minutes until chicken is golden and 165°F internal, broccoli is tender-crisp.

7. Make the sauce: While baking, whisk orange juice, zest, soy sauce, rice vinegar, honey, brown sugar, sesame oil, garlic, ginger, and red pepper flakes in a skillet. Bring to a simmer over medium heat for 3–4 minutes.
8. Thicken it: Stir in cornstarch slurry. Simmer 1–2 minutes until glossy and thick enough to coat a spoon.

   If too thick, splash in water. If too thin, simmer another minute.

9. Toss strategically: Add baked chicken to a big bowl. Drizzle in only enough sauce to coat—about 2/3 of it—then toss quickly.

   Add broccoli and toss again. Reserve extra sauce for serving so the chicken stays crisp.

10. Serve: Spoon over rice, top with sesame seeds and scallions. Add more sauce if you’re a sauce boss.

Storage Tips

• Fridge: Store chicken and broccoli separately from extra sauce for up to 4 days.

  This keeps texture intact.

• Reheat: Oven or air fryer at 375°F for 6–8 minutes to re-crisp. Warm sauce on the stovetop and toss right before eating.
• Freezer: Freeze baked, unsauced chicken on a sheet pan, then bag for up to 2 months. Sauce freezes well too.

  Thaw overnight and re-crisp in air fryer.

• Meal prep: Portion rice, broccoli, and chicken; pack sauce separately. Your future self says thank you.

What’s Great About This

• Texture trifecta: Crispy chicken, snappy broccoli, silky sauce.
• Macros that make sense: Protein-forward, not drowning in oil, and you choose the carb load.
• Weeknight-friendly: One sauce pan, two sheet pans, minimal drama.
• Kid-approved: Sweet, tangy, lightly spicy—adjust heat as needed.
• Scalable: Double for a crowd; the oven doesn’t care.

Avoid These Mistakes

• Wet chicken: If you don’t pat it dry, the coating slides off. Paper towels are your friend.
• Skimping on oil spray: You’re baking, not deep-frying, but a light spray equals crisp edges.

  Don’t be shy.

• Saucing on the pan: Hot pans steam the coating. Toss chicken in a bowl with warm sauce instead.
• Overcrowding: If pieces touch, they steam. Use two pans or bake in batches.

  Airflow is everything.

• All the sauce at once: Save some for the table. FYI, too much sauce kills crunch.

Different Ways to Make This

• Air fryer method: 400°F for 10–12 minutes, shake halfway, until golden and 165°F. Broccoli can air fry at 375°F for 6–8 minutes.
• Gluten-free: Use tamari or coconut aminos, GF panko, and ensure cornstarch is certified GF.
• Low sugar: Replace brown sugar with allulose or reduce sweeteners and bump orange zest for more citrus punch.
• Spicy orange chicken: Add 1–2 teaspoons chili-garlic sauce or sambal.

  You’ve been warned.

• Extra veg: Toss in snap peas, bell peppers, or carrots—roast with broccoli or stir-fry briefly and fold in.
• Chicken breast swap: Works fine; pull from oven a minute earlier to avoid dryness.
• Sesame-forward: Add 1 tablespoon tahini to the sauce for a nutty vibe. Weirdly great.

FAQ

Can I make the sauce ahead?

Yes. Make it up to 5 days ahead and store in the fridge.

Reheat gently until glossy, and thin with a splash of water if needed.

Why cornstarch and panko?

Cornstarch gives a light, shattering crispness, while panko adds structure. Together, they mimic a light fry without the fryer—IMO the best of both worlds.

Do I have to use fresh oranges?

Fresh juice and zest are the secret to “wow.” Bottled works in a pinch, but add extra zest or a dash of orange extract to compensate.

How do I keep the chicken crispy after saucing?

Toss with warm sauce in a bowl and use just enough to coat. Serve immediately and keep extra sauce on the side.

Re-crisp leftovers in the oven or air fryer before saucing.

Can I make this vegetarian?

Absolutely. Use extra-firm tofu (pressed, cubed, and coated the same way) or cauliflower florets. Bake until crisp and follow the same sauce steps.

What if I don’t have rice vinegar?

Use apple cider vinegar with a pinch of sugar, or half lemon juice, half white vinegar.

Keep the acidity but avoid harsh bite.

Is this healthier than takeout?

Yes—less oil, controlled sugar, and real ingredients. You still get satisfying crunch without the heavy, deep-fried hit. Your taste buds won’t feel cheated.

My Take

This is the orange chicken that actually respects your time and your taste buds.

The baked coating stays crisp, the sauce tastes like oranges (not candy), and the broccoli earns its spot on the plate. It’s weeknight-easy but still flex-worthy when friends come over. Keep a jar of the sauce in the fridge and you’ve got instant upgrade power for shrimp, tofu, or leftover rotisserie chicken.

One bite in, and you’ll retire your old takeout habit without a single regret.