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Sticky Orange Chicken Thighs Better Than Takeout

Close-up of a perfectly glazed, caramelized Sticky Orange Chicken Thighs piece on a white platter.
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Make juicy chicken thighs coated in a thick, sweet, and tangy orange glaze that surpasses standard takeout quality.

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 soy sauce
  • 1/4 cup rice vinegar
  • 1/2 cup packed light brown sugar
  • 2 tablespoons grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/2 cup water
  • 3 tablespoons cornstarch
  • Orange zest from 1 large orange
  • Optional: Red pepper flakes for heat
  • For serving: Cooked rice and sliced green onions

Instructions

  1. Pat the chicken thighs dry with paper towels. Season lightly with salt and pepper.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken thighs and cook for 5-7 minutes per side until browned and cooked through. Remove chicken and set aside.
  3. In the same skillet, combine the orange juice, soy sauce, rice vinegar, brown sugar, ginger, garlic, sesame oil, and orange zest. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  4. In a small bowl, whisk together the water and cornstarch until smooth to create a slurry.
  5. Pour the cornstarch slurry into the simmering sauce while whisking constantly. Continue to cook and whisk for 1-2 minutes until the sauce thickens significantly and becomes glossy.
  6. Return the cooked chicken thighs to the skillet. Toss gently to coat every piece thoroughly with the sticky orange sauce. Cook for 1 minute to allow the glaze to adhere.
  7. Remove from heat. Serve immediately over rice, garnished with sliced green onions.

Notes

  • For a crispier exterior, you can lightly dredge the chicken thighs in flour or cornstarch before searing them.
  • To achieve the thickest glaze, let the sauce simmer for an extra minute after adding the slurry, ensuring it coats the back of a spoon.
  • Use fresh orange juice for the best flavor; bottled juice often lacks the necessary brightness.

Nutrition

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