Sticky Orange Chicken Recipe
This Sticky Orange Chicken is bright, sweet, and tangy with a glaze that hugs every piece of chicken. Way better than the takeout version and it takes about twenty minutes.
Servings: 2 servings
Equipment
Ingredients
- 16 oz chicken thighs cubed
- Neutral oil for cooking
- 3 cloves garlic minced
- 1 tbsp grated ginger
For the Sauce:
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1/3 cup orange juice
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 2 tbsp brown sugar
For the Slurry:
- 1 tsp cornstarch
- 1 tbsp cold water
Optional Garnish:
- Sesame seeds
- Scallions
- Steamed rice
Instructions
- Heat a frying pan over medium heat with a drizzle of neutral oil. Add the minced garlic and grated ginger and cook for about 1 minute, until fragrant.
- Add the cubed chicken thighs and cook until about 80% cooked through, turning the pieces so they brown on all sides.
- Pour in the dark soy sauce, light soy sauce, orange juice, sesame oil, rice vinegar, and brown sugar. Stir to combine and bring the sauce to a gentle simmer.
- Stir the cornstarch and cold water together, then pour the slurry into the pan. Cook, tossing the chicken, until the sauce thickens and clings to every piece.
- Serve over steamed rice and garnish with sesame seeds and sliced scallions if you like.
Video
Notes
- Use fresh orange juice if you can. It gives the glaze a brighter, cleaner flavor than the bottled kind.
- Cut the chicken into evenly sized pieces so everything cooks at the same rate.
- Don't skip the cornstarch slurry. It is what turns the sauce glossy and helps it cling to every piece.
- Keep the heat around medium. The sugar in the sauce can scorch quickly over high heat.
- Leftovers keep in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 560kcal | Carbohydrates: 21g | Protein: 43g | Fat: 32g