Crispy Orange Chicken with Coconut Rice

Crispy Orange Chicken with Coconut Rice

The perfect weeknight meal the whole family will love. Crispy Orange Chicken uses fresh orange juice and zest for a true authentic dish. Served over Coconut Rice and you have a home run dinner!

Jump to Recipe

I almost always order Orange Chicken when we get take-out or visit our local Chinese restaurant. I love the crispy chicken with citrusy orange flavor over tender rice.

Crispy Orange Chicken with Coconut Rice is like a better version of my favorite take-out. The chicken is baked, not fried, so it’s super crispy and light, and stays that way even after it’s coated in all the yummy orange sauce.

Easy No-Mess Dredging For Orange Chicken:

One of the best things about preparing the chicken for this recipe is you won’t need to dirty a single dish! I use gallon Ziploc bags to coat each piece of chicken so all sides are perfectly crispy. It’s so much easier and less messy, and the clean-up is a breeze!

Coconut Rice:

We love to serve Orange Chicken over Coconut Rice. If you haven’t tried rice cooked in coconut milk you are in for a treat. The flavor is subtle but it really elevates plain rice and pairs well with so many things including Orange Chicken.

My family is always excited when Crispy Orange Chicken is on the menu and I hope yours will be too!

⭐Make sure to rate the recipe when you make it!⭐

Let’s eat!🤍

Crispy Orange Chicken with Coconut Rice

The perfect combination of sweet, spicy, sour, and citrusy flavor. Crispy orange chicken over coconut rice is a winner always!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American, Asian, Chinese
Servings 5 people
Calories 586 kcal


Coconut Rice

  • 13.5 oz can light coconut milk light coconut milk is unsweetened
  • 1 1/2 cups water
  • 2 cups long grain white rice
  • pinch of salt


  • 2 pounds chicken tenders cut in 1 inch pieces
  • 1 1/2 cups panko bread crumbs, divided
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • non-stick cooking spray

Orange Sauce

  • 1 1/2 tbsp olive oil
  • 2 tsp ground ginger
  • 2 garlic cloves, minced
  • 3/4 tsp crushed red pepper flakes
  • 2 tbsp corn starch
  • 4 tbsp white wine (any kind) chicken stock can be substituted
  • 2 medium size oranges, zested and juiced
  • 1 1/2 tsp sesame oil
  • 6 tbsp low sodium soy sauce
  • 1/3 cup honey
  • 3/4 cup white vinegar
  • 2 tbsp hoisin sauce
  • 4 tbsp quality ketchup we love Portland ketchup



  • Add all coconut rice ingredients to a medium size sauce pan with fitted lid. Stir to combine and bring to a boil. You'll need to stir often as it comes to a boil so it doesn't stick to the bottom of pan. Once boiling, put lid on and turn down to low. Simmer for 22 minutes. Remove from heat and let set for 5 minutes. Fluff with fork and set aside until ready to use.


  • Heat oven to 425°F. Line a large "13×18" sheet pan with foil and place an oven proff cooling rack on top of foil. Spray the top of rack with non-stick cooking spray.
  • Start with 3 gallon size ziploc bags.
  • First bag- Place 1/2 cup flour, salt and pepper. Shake to combine seasoning.
  • Second bag- Add 2 eggs and make sure it's completly sealed. Break up eggs using your hands to smoosh the bag until the eggs are smooth.
  • Third bag- 1 cup panko crumbs.
  • Place cut up chicken pieces in flour bag and seal. Give it a good shake to coat the chicken.
  • Remove the chicken with tongs or hands and transfer to the bag with eggs, leaving back the excess flour. Shake and toss around gently until chicken is coated in egg.
  • Transfer chicken to final bag with panko crumbs. Once all the chicken has been placed in bag, pour the reserved 1/2 cup panko over the top of chicken. Shake, toss, jump up and down, and do the chicken dance until all the chicky pieces are coated. Some will have bare spots and that's ok!
  • Place breaded chicken on prepared sheet pan. It's ok if the pieces are touching. Spray the top of chicken generously with non-stick cooking spray. Bake for 25-30 minutes. Chicken should be golden and crispy.

Orange sauce

  • While chicken cooks make the sauce. Heat a medium size sauce pan to medium heat and add olive oil, garlic, ginger, and red pepper flakes. Sauté for 2 minutes stirring constantly. Add the rest of the sauce ingredients and bring to a low boil. Once thickened, turn down heat to keep warm until chicken is cooked.

Chicken + Orange Sauce = 💞

  • In a large bowl add crispy chicken and pour in orange sauce. You can eyeball this. Add as much or as little as you like. Toss with large spoon and serve over the hot coconut rice.


Side dish ideas- Steamed broccoli, freshly sautéed green beans, or a veggie medley so great with Orange chicken. 
Fresh Herbs and Coconut Rice- Add fresh herbs like flat leaf parsley or cilantro to the rice after it’s cooked. This adds a nice freshness. 
Nutritional facts for this recipe may vary depending on your brand of products used.
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
Keyword Chicken, Coconut, Crispy, Orange, Rice


Please note that some of the links on my website are affiliate links. Meaning, I receive a commission if you decide to purchase through my links at no extra cost to you! The product links at the bottom of my posts are products I’ve used and/or recommend.


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating