Effortless Orange Chicken Thighs (Printable Version)
Crunchy baked chicken thighs with a lively orange glaze infused with garlic, ginger, and subtle spice.
# Ingredients:
→ Chicken
01 -
500 grams boneless skinless chicken thighs, cut into bite-sized chunks
→ Breading
02 -
60 grams all-purpose flour, unbleached
03 -
2 large eggs, beaten
04 -
100 grams panko breadcrumbs
→ Sauce
05 -
120 milliliters fresh orange juice
06 -
1 teaspoon orange zest, finely grated (avoid white pith)
07 -
30 milliliters low-sodium soy sauce
08 -
15 milliliters white vinegar
09 -
15 grams granulated sugar
10 -
15 milliliters rice wine or dry white wine
11 -
1 teaspoon toasted sesame oil
12 -
1/2 teaspoon cornstarch, dissolved in 1 tablespoon water
13 -
1 clove garlic, minced
14 -
1 teaspoon fresh ginger, finely grated
15 -
1/4 teaspoon crushed red pepper flakes (adjust to taste)
→ Finishing
16 -
Neutral vegetable oil or cooking spray, for brushing
17 -
Salt and freshly ground black pepper, to taste
# Steps:
01 -
Set up three shallow bowls containing flour seasoned with salt and pepper, beaten eggs, and panko breadcrumbs.
02 -
Coat chicken pieces first in flour, shaking off excess. Dip into beaten eggs, then press firmly into panko breadcrumbs until fully covered. Arrange on a baking sheet lined with parchment, leaving space between pieces.
03 -
Lightly brush or spray the breaded chicken with vegetable oil for enhanced crispness. Bake in a preheated oven at 200°C (400°F) for 20 to 25 minutes, flipping halfway through, until internal temperature reaches 74°C (165°F) and crust is golden.
04 -
In a saucepan over medium heat, warm a small amount of oil. Add crushed red pepper flakes, minced garlic, and grated ginger; sauté for 30 seconds without browning. Stir in soy sauce, sugar, orange juice, rice wine, vinegar, sesame oil, and orange zest. Whisk in dissolved cornstarch. Bring to a gentle boil and simmer for 2 minutes until sauce thickens and coats the back of a spoon.
05 -
Transfer baked chicken to a large bowl, pour hot orange glaze over, and gently toss to coat each piece evenly. Serve immediately while crust remains crisp.
# Notes:
01 -
For best texture, allow the chicken to rest briefly before saucing to preserve crispiness. Leftovers reheat well in an air fryer or oven at 175°C (350°F) to restore crunch.