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Sticky Orange Chicken Thighs Better Than Takeout

Close-up of several Sticky Orange Chicken Thighs coated in a glossy orange glaze, garnished with sesame seeds and chopped green onions.
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Make juicy chicken thighs coated in a thick, sweet, and tangy orange glaze that rivals your favorite Chinese takeout spot.

Ingredients

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  • 2 lbs boneless, skinless chicken thighs, trimmed
  • 1 tablespoon vegetable oil
  • 1/2 cup fresh orange juice
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce (low sodium preferred)
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes (optional)
  • 3 tablespoons cornstarch
  • 4 tablespoons cold water
  • For Garnish: Sliced green onions and sesame seeds

Instructions

  1. Pat the chicken thighs completely dry using paper towels. Season lightly with salt and pepper.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 4-5 minutes per side until golden brown. Remove chicken and set aside.
  3. In the same skillet, combine the orange juice, rice vinegar, soy sauce, granulated sugar, brown sugar, ginger, garlic, sesame oil, and red pepper flakes. Bring the mixture to a simmer over medium heat, stirring until the sugars dissolve.
  4. In a small bowl, whisk together the cornstarch and cold water to create a slurry.
  5. Slowly whisk the cornstarch slurry into the simmering sauce. Continue to cook, stirring constantly, until the sauce thickens significantly, about 2-3 minutes. It should coat the back of a spoon heavily.
  6. Return the seared chicken thighs to the skillet. Turn the heat to low. Spoon the thick orange sauce over the chicken, turning to coat completely.
  7. Simmer gently for 5-7 minutes, allowing the chicken to finish cooking through (internal temperature of 165°F) and the glaze to become very sticky.
  8. Remove from heat. Serve immediately over steamed rice, garnished with green onions and sesame seeds.

Notes

  • For extra crispy skin if using skin-on thighs, bake the seared thighs at 400°F for 15 minutes before glazing them in the sauce.
  • To balance the sweetness, add 1 teaspoon of fresh lemon juice to the sauce mixture.
  • If the sauce seems too thick after adding the chicken, add 1-2 tablespoons of water to loosen it slightly.

Nutrition

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