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Sticky Orange Chicken Thighs Better Than Takeout

A close-up of several glazed Sticky Orange Chicken Thighs piled high on a white plate, glistening with sauce.
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Make juicy, crispy chicken thighs coated in a thick, sweet, and tangy orange glaze that tastes better than your favorite Chinese takeout spot.

Ingredients

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  • 8 bone-in, skin-on chicken thighs
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup fresh orange juice
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/2 cup granulated sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 teaspoon orange zest
  • 1/4 cup water
  • 2 tablespoons cornstarch

Instructions

  1. Pat the chicken thighs completely dry with paper towels. Season both sides with salt and pepper.
  2. Heat the vegetable oil in a large, oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the hot skillet.
  3. Sear the chicken for 6 to 8 minutes until the skin is deeply golden brown and crispy. Flip the thighs and cook for 2 more minutes on the second side.
  4. Transfer the skillet to a preheated oven at 400°F (200°C). Bake for 18 to 20 minutes, or until the internal temperature reaches 165°F (74°C). Remove chicken from the skillet and set aside, keeping it warm.
  5. While the chicken bakes, prepare the sauce. In a small saucepan, combine the orange juice, soy sauce, rice vinegar, granulated sugar, brown sugar, minced ginger, minced garlic, and orange zest.
  6. Bring the mixture to a simmer over medium heat, stirring until the sugars dissolve completely. Cook for 5 minutes, allowing the sauce to reduce slightly.
  7. In a small bowl, whisk together the water and cornstarch to create a slurry. Pour the slurry slowly into the simmering sauce while whisking constantly.
  8. Continue to cook and whisk for 1 to 2 minutes until the sauce thickens significantly and becomes glossy. This is your sticky glaze.
  9. Return the cooked chicken thighs to the skillet. Spoon the thick orange glaze over the chicken, turning to coat all sides evenly. Cook on low heat for 1 minute to ensure the glaze adheres well.
  10. Serve immediately over rice.

Notes

  • For the crispiest skin, do not overcrowd the pan when searing. Work in batches if necessary.
  • Use fresh orange juice and zest; bottled juice will change the flavor profile.
  • If you prefer a less sweet sauce, reduce the granulated sugar by 1 tablespoon.

Nutrition

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