Introduction
These Crispy Orange Chicken Thighs deliver takeout-style orange chicken without a deep fryer. Juicy bite-sized chicken thigh pieces are coated in panko breadcrumbs and baked until golden and crisp. Then, they’re tossed in a vibrant orange glaze that combines fresh orange juice, zest, soy sauce, garlic, ginger, and a touch of heat. The result is sticky, flavorful, and perfectly balanced — sweet, savory, and citrusy in every bite.
Why You’ll Love This Recipe
- Crunchy but baked: No need for deep-frying to get a crispy crust.
- Vibrant orange glaze: Fresh orange juice and zest make the sauce pop.
- Juicy chicken: Thighs stay tender and flavorful.
- Balanced flavor: Sweetness from the sugar, tang from the vinegar, and a little kick from red pepper.
- Crowd-pleaser: Great for dinner, parties, or meal prep.
Ingredients (Makes about 6 servings)
- Boneless, skinless chicken thighs, cut into bite-sized pieces
- All-purpose flour
- Eggs, beaten
- Panko breadcrumbs
- Neutral cooking oil or cooking spray
- Fresh orange zest
- Fresh orange juice
- White vinegar
- Granulated sugar
- Low-sodium soy sauce
- Sesame oil
- Rice wine or dry white wine (optional)
- Cornstarch (for thickening the glaze)
- Crushed red pepper flakes (for heat)
- Fresh garlic, minced
- Fresh ginger, minced
Step‑by‑Step Instructions
- Prep the Chicken
- Cut the chicken thighs into bite-sized pieces.
- Set up a breading station: one bowl with flour, one with beaten eggs, and one with panko.
- Dredge each piece of chicken in the flour, shake off the excess, dip into the eggs, then press into the panko to fully coat each piece.
- Bake the Chicken
- Preheat the oven to 400°F (≈ 200°C).
- Arrange the breaded chicken on a baking sheet lined with parchment paper or a silicone mat.
- Lightly spray or brush the tops with oil so they crisp in the oven.
- Bake for about 20–25 minutes, flipping halfway, until the chicken is golden brown and cooked through.
- Make the Orange Glaze
- While the chicken bakes, heat a small saucepan over medium heat.
- Add a little oil, then sauté the garlic, ginger, and red pepper flakes for about 30 seconds until fragrant.
- Add orange juice, orange zest, soy sauce, sugar, white vinegar, sesame oil, and wine (if using). Whisk to combine.
- In a small bowl, mix the cornstarch with a splash of water to make a slurry, then whisk that into the sauce.
- Simmer gently for a few minutes until the glaze thickens and becomes glossy.
- Combine Chicken and Glaze
- Transfer the baked chicken to a large bowl once it’s out of the oven.
- Pour the hot orange glaze over the chicken and toss gently to coat every piece with the sticky sauce.
- Serve
- Serve the glazed chicken while hot so the crunch remains.
- Garnish with a little extra orange zest or green onions if you like.
- Pair with steamed rice, vegetables, or even in lettuce wraps for a lighter option.
Tips & Tricks
- Make sure to dry the chicken pieces before breading so the coating sticks well.
- Use fresh orange juice and zest for the brightest flavor in the glaze.
- If your glaze gets too thick, stir in a little water or extra orange juice to thin it.
- For an extra crunch, you can broil the chicken for 1–2 minutes at the end of baking (watch carefully).
- Adjust the spice by changing the amount of red pepper flakes — less for mild, more for a kick.
Variations & Options
- Gluten-free version: Use gluten-free flour and gluten-free panko.
- Sweeter glaze: Increase the sugar or add a splash of honey.
- More heat: Increase the red pepper flakes or add a pinch of cayenne.
- Citrus twist: Use a mix of orange and lime juice for a tangier flavor.
- Herbed finishing touch: Top with chopped cilantro or green onions for freshness.
Frequently Asked Questions (FAQ)
Q: Can I use bone-in thighs instead of boneless?
A: Yes, but you may need to increase the baking time and flip more carefully.
Q: Can I make the glaze ahead?
A: Definitely. Make it while the chicken bakes, or even in advance, and gently reheat before tossing with the chicken.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or in a skillet to maintain the glaze.
Q: Can I freeze this?
A: Yes — freeze the cooked and glazed chicken in a container. Reheat gently in a skillet or oven; the coating may soften slightly.
Final Thoughts
Crispy Orange Chicken Thighs are a brilliant way to enjoy the flavors of takeout from the comfort of your home. The crunchy panko coating, juicy chicken, and sticky orange glaze work beautifully together for an impressive yet easy meal. Whether you’re cooking for a weeknight dinner or meal prepping for the week ahead, this recipe is reliably delicious.