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Asian Glazed Orange Chicken

Asian Glazed Orange Chicken
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Asian Glazed Orange Chicken is a quick and easy dish featuring tender chicken pieces coated in a tangy, sweet, and savory orange glaze with a slight hint of spice. Perfect for weeknight dinners or casual meals, it combines fresh orange juice and zest with soy sauce, garlic, ginger, and honey to create a vibrant sauce that delivers restaurant-quality flavor using simple ingredients and straightforward steps.

Ingredients

Scale

Chicken

  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • Salt, to taste
  • Black pepper, to taste
  • 2 tbsp cornstarch (for coating)
  • Vegetable oil, for frying

Orange Glaze Sauce

  • 1/2 cup fresh orange juice
  • 1 tsp orange zest (from 1 medium orange)
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 tbsp honey or brown sugar
  • 1 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 tsp red pepper flakes or 1 tsp chili paste (optional)
  • 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry for thickening)

Instructions

  1. Prep the Chicken: Cut chicken into bite-sized pieces for even cooking. Pat dry to help the coating stick and seasoning penetrate. Toss with salt, pepper, and 2 tablespoons of cornstarch to create a light crust when cooked.
  2. Make the Orange Sauce: In a bowl, whisk together fresh orange juice, orange zest, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and red pepper flakes or chili paste if using. This will form the flavorful glaze.
  3. Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 6-8 minutes, flipping halfway. Remove chicken and set aside.
  4. Thicken the Sauce: Pour the prepared orange sauce into the hot skillet. Bring to a gentle boil, then whisk in the cornstarch slurry. Stir continuously until the sauce thickens, becomes shiny and smooth.
  5. Glaze and Serve: Return the cooked chicken to the skillet and toss in the thickened sauce until well coated. Let simmer together for 1 minute to soak up the glaze. Serve immediately.

Notes

  • Pat chicken dry before coating for a crispier texture.
  • Use fresh orange juice and zest for best flavor.
  • Do not overcrowd the pan; cook chicken in batches if necessary.
  • Adjust sweetness gradually by starting with less honey or sugar and adding more to taste.
  • The orange glaze sauce can be made ahead and stored in the refrigerator for up to 2 days.
  • For gluten-free, substitute soy sauce with tamari and use gluten-free cornstarch or arrowroot.
  • Optional toppings include chopped scallions, toasted sesame seeds, or fresh cilantro for extra flavor and presentation.
  • Serve with steamed jasmine or basmati rice and sautéed vegetables for a complete meal.
  • Leftovers can be refrigerated for up to 3 days; add splash of water or orange juice when reheating to restore sauce consistency.
  • This dish freezes well for up to 2 months; thaw overnight before reheating.

Nutrition

Keywords: Asian chicken recipe, orange chicken, gluten free dinner, quick weeknight meal, honey orange chicken, spicy orange chicken, family-friendly chicken dish

Find it online: https://ninagourmet.com/asian-glazed-orange-chicken/