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Asian Glazed Orange Chicken

Asian Glazed Orange Chicken
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Asian Glazed Orange Chicken is a delicious dish featuring tender, crispy boneless chicken thighs coated in a glossy, vibrant orange sauce that perfectly balances sweet, tangy, and savory Asian-inspired flavors. Ready in under 30 minutes, this recipe delivers a flavorful, comforting meal with a refreshing citrus zing and satisfying umami depth, perfect for quick weeknight dinners or impressing guests.

Ingredients

Scale

Chicken

  • 1 lb boneless chicken thighs, cut into bite-sized pieces
  • Salt and pepper, to taste
  • 1/2 cup cornstarch, for coating
  • Oil, for frying (vegetable or canola)

Orange Glaze

  • 3/4 cup fresh orange juice (about 2–3 oranges)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon orange zest
  • 1 tablespoon cornstarch (for slurry)
  • 2 tablespoons cold water (for slurry)

Garnishes

  • 2 green onions or scallions, thinly sliced
  • Toasted sesame seeds (optional)
  • Orange slices (optional)

Instructions

  1. Prepare the Chicken: Cut boneless chicken thighs into bite-sized pieces. Season lightly with salt and pepper. Toss the pieces in cornstarch until they are fully coated to create a crispy texture when cooked.
  2. Fry the Chicken: Heat oil in a skillet over medium-high heat. Fry the coated chicken pieces in batches, avoiding overcrowding, until golden brown and crispy on all sides. Drain on paper towels to remove excess oil.
  3. Make the Orange Glaze: In a bowl, whisk together fresh orange juice, soy sauce (or tamari), honey or brown sugar, rice vinegar, minced garlic, grated ginger, and orange zest. Pour this mixture into the skillet and bring it to a simmer over medium heat, stirring frequently.
  4. Thicken the Sauce: Mix cornstarch with cold water to create a slurry. Slowly add the slurry to the simmering orange glaze, stirring continuously until the sauce thickens to a shiny, smooth consistency that will coat the chicken beautifully.
  5. Combine and Coat: Add the crispy chicken pieces back into the skillet with the thickened glaze. Toss gently to ensure each piece is evenly coated with the flavorful sauce.

Notes

  • Use chicken thigh meat for juicier, more flavorful results than breast meat.
  • Pat chicken dry before coating with cornstarch to achieve the crispiest crust.
  • Adjust the cornstarch slurry to control sauce thickness — less for thinner glaze, more for syrupy finish.
  • Use fresh orange juice and zest instead of bottled for brighter, fresher flavor.
  • Fry chicken in batches to avoid overcrowding and sogginess.
  • Gluten-free option: Substitute soy sauce with tamari and use cornstarch for dredging.
  • Add red pepper flakes or chili garlic sauce for a spicy kick.
  • For a healthier version, bake chicken at 425°F (220°C), turning halfway through, instead of frying.
  • Vegetarian swap: Use crispy tofu or cauliflower florets in place of chicken.
  • Add lemon or lime juice alongside orange juice for more complex citrus flavor.
  • Reheat gently with a splash of water to keep chicken moist and sauce glossy.

Nutrition

Keywords: orange chicken, Asian chicken recipe, crispy orange chicken, gluten-free Asian recipe, quick dinner, chicken thighs, citrus glaze

Find it online: https://dailydishez.com/asian-glazed-orange-chicken/