These tender, juicy chicken thighs are pan-seared until golden and coated in a zesty homemade orange glaze with a kiss of sweetness and a punch of chili. It’s fast, flavorful, and perfectly balanced with garlic, ginger, and fresh citrus. Great with rice, noodles, or sautéed greens!
Pat chicken dry and season both sides with salt and pepper.
Lightly dredge in cornstarch or flour (helps crisp the exterior and grip the glaze).
Heat 1 tbsp oil in a large skillet over medium-high heat.
Add chicken and cook for 5–6 minutes per side, until browned and cooked through (internal temp: 165°F / 74°C).
Remove from pan and set aside.
In a bowl, whisk together orange juice, zest, soy sauce, vinegar, honey, chili sauce, sesame oil, garlic, and ginger.
In the same skillet, pour in the sauce mixture. Bring to a simmer.
Stir in cornstarch slurry and cook for 2–3 minutes, until thickened and glossy.
Return chicken to the pan and spoon sauce over each piece.
Let simmer for 2–3 minutes more to allow the chicken to absorb the flavor and finish caramelizing.
Plate chicken over rice or noodles.
Spoon extra sauce over top and garnish with green onions, sesame seeds, and orange zest.
Use fresh orange juice for the brightest flavor.
Make it spicier with extra sriracha or red pepper flakes.
This recipe also works well with bone-in thighs or drumsticks—just adjust cook time accordingly.
Pair with a Gewürztraminer, Riesling, or a citrus-forward mocktail like sparkling lime and mint.
4 servings