When I'm craving take-out, my go-to dish has got to be Orange Chicken! It’s sweet, tangy, crispy and full of flavour. I’m getting hungry just thinking about it! Yum!
Given my love for this dish (and, how often I have it), I wanted to recreate a healthier version that could be made at home with minimal prep and effort. With a few trials and a labour of love, I present to you my Sweet and Sticky Orange Chicken recipe. Unlike the take-out versions, which rely heavily on deep frying, my recipe utilizes the oven to bake the chicken. The result - perfectly baked chicken thighs with crispy skin and tender and juicy meat!
So, here’s how you make this crave-worthy dish! Bone-in skin-on chicken thighs are seasoned liberally with a blend of spices, including one of my favourites - Chinese 5 spice. For those of you who haven’t tried or used Chinese 5 spice, you’re missing out! This spice blend, which is comprised of star anise, cinnamon, fennel, cloves and Sichuan peppers, imparts a sweet, warming, earthy and liquorice-like flavour to the chicken as it bakes. Doesn’t that sound appealing? Now, wait, it get’s better! The chicken is generously glazed with my sticky and sweet orange sauce. Orange juice, soy sauce, rice vinegar, Sriracha, brown sugar, garlic and ginger combine to create a citrus-forward, tangy, fruity, sweet and savoury sauce. It's finger licking good and it will leave you wanting more. Trust me - it’s that good!
If you’re looking for a quick weeknight meal that requires minimal prep and effort, then you’ll have to try my Sweet and Sticky Orange Chicken recipe. It’s the take-out meal that you can make at home! Serve it alongside steamed rice and you’ve got yourself a delicious and satisfying meal! So, let me show you how it’s done. Grab a spoon and come and cook with me!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Serves: 4 - 8
Ingredients:
Chicken Thighs
8 bone-in, skin-on chicken thighs (approx. 1.5kg)
1 Tbsp avocado oil
1/2 tsp Chinese 5 spice
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp kosher salt
Orange slices, as garnish
2 thinly sliced green onions, as garnish
Sweet and Sticky Orange Sauce
1 cup fresh orange juice (approx. 1 1/2 large oranges)
Zest of 1 large orange (approx. 1 Tbsp)
2 Tbsp brown sugar, packed
2 Tbsp soy sauce (See Notes below)
1 Tbsp seasoned rice vinegar
2 cloves of garlic, minced
1/2 tsp ginger, minced
1 tsp Sriracha (optional)
1/2 Tbsp cornstarch
1/2 Tbsp cold water
Instructions:
Preheat the oven to 425F and line a 11” x 17” rimmed baking sheet with parchment paper.
Preparing the Chicken Thighs: While the oven is preheating, remove the chicken thighs from the refrigerator and let them come to room temperature for 30 minutes.
Place the chicken thighs onto the baking sheet and, using a pastry brush or your hands, brush or rub the avocado oil over each of the thighs. Evenly season with Chinese 5 spice, garlic and onion powder and salt.
Transfer the chicken thighs to the oven and cook uncovered for 40 minutes
While the chicken thighs are cooking, to a small bowl, add the cornstarch and water and mix until fully incorporated. Set aside your cornstarch slurry.
Creating the Sweet and Sticky Orange Sauce: To a medium saucepan, set over medium heat, add the orange juice and zest, brown sugar, soy sauce, rice vinegar, garlic, ginger and Sriracha and whisk until combined. Bring the mixture to a simmer, add the cornstarch slurry and whisk until fully incorporated. Reduce the heat to medium-low and cook the sauce for 8 minutes or until slightly thickened. Turn off the heat, portion out a 1/4 cup of sauce and set aside.
Adding A Little Glaze: Remove the chicken thighs from the oven and baste them with a 1/4 cup of orange sauce. Transfer them back into the oven and bake for an additional 10 minutes, or until the chicken thighs are cooked through and the juices run clear.
The Finishing Touches: Remove the chicken thighs from the oven. Arrange the chicken thighs over a bed of rice and spoon the remaining orange sauce over top. Garnish with orange slices and green onions. Serve and enjoy!
Notes:
Make It Gluten-Free: To make this dish gluten-free, simply substitute the soy sauce in this recipe with gluten-free Tamari on a 1:1 basis.
