Pat the chicken thighs dry and cut into 1-inch bite-sized pieces. In a bowl, combine 2 tbsp soy sauce, 1 tbsp rice wine, 2 tsp cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper. Add the chicken pieces and toss to coat. Let marinate 10–15 minutes while you prepare the sauce.

Heat a large skillet or wok over medium-high heat with 2 tbsp neutral oil. When oil shimmers, add the marinated chicken in a single layer (work in batches if necessary) and cook without moving for 2 minutes to get a light sear. Stir and continue cooking 3–4 minutes until the pieces are cooked through and lightly browned. Remove chicken to a plate and set aside. Leave any browned bits in the pan.

Mandarin Sauce

In a small bowl whisk together 1 tsp cornstarch and 1 tbsp cold water to make a slurry; set aside.

To the same hot pan with browned bits, reduce heat to medium and add minced garlic (1 clove) and minced ginger (1 tsp). Sauté 20–30 seconds until fragrant, taking care not to burn.

Add 3/4 cup fresh mandarin juice, 1/2 cup chicken broth, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tbsp soy sauce, and 1 tsp hoisin sauce to the pan. Stir to combine and bring to a gentle simmer, scraping up browned bits from the bottom.

Let the sauce simmer 2–3 minutes to meld flavors. Taste and adjust sweetness or acidity: add up to 1 tsp additional sugar or 1/2 tsp vinegar as preferred. Stir in 1/2 tsp sesame oil and 1/8 tsp red pepper flakes.

Stir the cornstarch slurry again then slowly whisk it into the simmering sauce. Continue cooking 1–2 minutes until the sauce thickens and becomes glossy.

Add the reserved mandarin segments (1/2 cup) into the sauce and gently fold to warm them, about 30 seconds.

To Finish & Serve

Return the cooked chicken to the pan with the thickened mandarin sauce. Toss to coat the chicken thoroughly and heat through, about 1–2 minutes. If sauce is too thick, add 1–2 tbsp hot water or broth to reach desired consistency.

Plate steamed jasmine rice or noodles (about 1 cup per serving). Spoon the mandarin chicken over the rice, making sure each serving gets some mandarin segments and sauce.

Garnish with sliced scallions, toasted sesame seeds, and extra mandarin segments if using. Serve immediately.