Orange Flavor Chicken Recipe

Prep and cut

Trim any excess fat from the chicken thighs and cut into 1-inch bite-sized pieces. Pat dry with paper towels.

Season the chicken pieces evenly with 1 tsp kosher salt and 1 tsp black pepper.

Place 3 tablespoons cornstarch in a shallow bowl. Toss the seasoned chicken in the cornstarch until each piece is lightly and evenly coated. Shake off excess cornstarch.

Heat a large skillet or wok over medium-high heat and add 3 tablespoons vegetable oil. When oil is hot and shimmering (but not smoking), add the chicken in a single layer. Cook in batches if necessary to avoid overcrowding.

Pan-fry the chicken 3–4 minutes per side, turning as needed, until pieces are golden brown and cooked through (internal temperature 165°F / 74°C). Remove cooked chicken to a plate lined with paper towels.

In a small bowl, whisk together 2 teaspoons cornstarch and 2 teaspoons cold water to make a slurry. Set aside.

In the same skillet (wipe out any burnt bits but leave a thin film of oil), lower heat to medium and add 1 tablespoon chicken stock or water, 2 cloves minced garlic and 1 teaspoon grated fresh ginger. Sauté 30–45 seconds until fragrant but not browned.

Pour in 1 cup fresh orange juice and add 1 tablespoon fresh orange zest, 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 tablespoons honey, 1 tablespoon brown sugar, 1 teaspoon toasted sesame oil and 1 teaspoon red pepper flakes. Stir to combine and bring to a gentle simmer.

Taste the sauce and adjust seasoning if needed: add a pinch more salt if too sweet or a splash more rice vinegar for brightness.

Give the cornstarch slurry another stir and slowly pour it into the simmering sauce while whisking. Continue to simmer 1–2 minutes until the sauce thickens to a glossy, clingy consistency.

If the sauce becomes too thick, add up to 1–2 tablespoons water or chicken stock to reach desired consistency.

Return the cooked chicken pieces and any accumulated juices to the skillet. Toss in the sauce and cook 1–2 minutes, stirring constantly, so the chicken is evenly coated and heated through.

Transfer orange-flavored chicken to a serving platter or individual plates over cooked jasmine rice.

Sprinkle with thinly sliced scallions and 1 teaspoon toasted sesame seeds. Serve immediately.