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Sticky Orange Chicken Thighs Better Than Takeout

Close-up of Sticky Orange Chicken Thighs covered in a thick, glossy glaze and sprinkled with sesame seeds.
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Make restaurant-quality sticky orange chicken thighs at home. This recipe uses chicken thighs for maximum flavor and a thick, sweet and tangy glaze that coats every piece.

Ingredients

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  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon soy sauce
  • 1 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 1/4 cup cornstarch
  • 2 tablespoons vegetable oil
  • 1 cup fresh orange juice
  • 1/2 cup granulated sugar
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon orange zest
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Orange slices and sesame seeds, for garnish

Instructions

  1. In a bowl, toss the chicken thigh pieces with 1 tablespoon soy sauce, ginger, and pepper. Let it marinate for 10 minutes.
  2. Sprinkle the 1/4 cup of cornstarch over the marinated chicken and toss until all pieces are lightly coated.
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, working in batches if necessary, and cook for 4 to 5 minutes per side until golden brown and cooked through. Remove chicken and set aside.
  4. In the same skillet, combine the orange juice, sugar, rice vinegar, 2 tablespoons soy sauce, sesame oil, orange zest, and minced garlic. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  5. Let the sauce simmer for 3 minutes to reduce slightly.
  6. Whisk the cornstarch slurry again and pour it slowly into the simmering sauce while stirring constantly. The sauce will thicken quickly. Cook for 1 minute until the sauce is glossy and thick.
  7. Return the cooked chicken thighs to the skillet. Toss gently until every piece is fully coated in the sticky orange glaze.
  8. Serve immediately over rice, garnished with fresh orange slices and sesame seeds.

Notes

  • For extra crispiness, you can lightly dust the chicken thighs with flour before pan-frying instead of using cornstarch for the initial coating.
  • If you prefer a less sweet sauce, reduce the granulated sugar to 1/3 cup.
  • This recipe works well in an air fryer; cook coated chicken at 380 degrees F for 12-15 minutes, turning halfway, then toss with the finished sauce.

Nutrition

Find it online: https://tastytribune.com/sticky-orange-chicken-thighs-better-than-takeout/