Description
Asian Glazed Orange Chicken is a quick and easy dish featuring crispy chicken pieces coated in a glossy, citrus-infused glaze that perfectly balances sweet, tangy, and savory flavors. Ready in under 30 minutes, this vibrant recipe is family-friendly and adaptable to various dietary needs, making it an ideal choice for a flavorful weeknight meal.
Ingredients
Scale
Chicken
- 1 lb boneless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup cornstarch (or gluten-free cornstarch/arrowroot powder for gluten-free)
- Oil for frying (vegetable or canola oil)
Orange Glaze
- ¾ cup fresh orange juice (preferably fresh squeezed)
- 3 tbsp soy sauce (or tamari/coconut aminos for gluten-free)
- 2 tbsp honey or brown sugar (or maple syrup/agave as alternatives)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp rice vinegar
- ½ tsp red pepper flakes (optional, for a spicy kick)
Garnish
- 2 green onions, chopped
- 1 tbsp toasted sesame seeds
Instructions
- Prepare the Chicken: Cut the chicken into bite-sized pieces and pat them dry thoroughly with paper towels to remove excess moisture. Toss the chicken pieces evenly in cornstarch until fully coated. Set aside.
- Cook the Chicken: Heat oil in a pan over medium-high heat. Fry the coated chicken pieces in batches to avoid overcrowding, cooking each batch for about 5-7 minutes until golden brown and cooked through. Remove the chicken and drain on paper towels to maintain crispiness.
- Make the Orange Glaze: Reduce heat to medium, then add fresh orange juice, soy sauce, honey, minced garlic, grated ginger, rice vinegar, and red pepper flakes (if using) to the same pan. Stir frequently and bring the mixture to a simmer, allowing it to thicken into a glossy glaze.
- Combine and Coat: Return the crispy chicken pieces to the pan and gently toss them in the orange glaze until every piece is thoroughly coated and shiny with sauce.
- Garnish and Serve: Transfer the glazed chicken to a serving dish. Sprinkle chopped green onions and toasted sesame seeds over the top to add freshness, color, and crunch. Serve immediately with your choice of sides.
Notes
- Pat the chicken dry before coating to ensure maximum crispiness.
- Fry chicken in batches to avoid overcrowding and maintain even cooking.
- Use fresh orange juice for the best flavor and brightness in the glaze.
- Simmer the sauce slowly to achieve a sticky, luscious consistency.
- Adjust sweetness and acidity by tasting the glaze as it cooks and tweaking honey or vinegar as desired.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos and use gluten-free cornstarch.
- To reheat and retain crispiness, bake in a preheated oven at 375°F (190°C) for 8-10 minutes instead of microwaving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 15 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 85 mg