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Sticky Orange Chicken Thighs Better Than Takeout

A close-up of a pile of crispy chicken pieces coated in a thick, glistening sauce, representing Sticky Orange Chicken Thighs.
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Make crispy, flavorful orange chicken thighs at home that surpass standard takeout quality using a thick, sticky orange glaze.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup all-purpose flour
  • 1/2 cup potato starch or cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large egg, lightly beaten
  • Vegetable oil, for frying
  • 1 cup fresh orange juice
  • 1/2 cup granulated sugar
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce (low sodium preferred)
  • 2 tablespoons orange zest
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/4 cup cold water
  • 2 tablespoons cornstarch (for slurry)
  • Optional: Sesame seeds and sliced green onions for garnish

Instructions

  1. In a medium bowl, combine the flour, potato starch, salt, and pepper for the coating.
  2. Dip the chicken pieces first into the beaten egg, letting excess drip off, then dredge thoroughly in the dry coating mixture. Press the coating onto the chicken so it adheres well.
  3. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
  4. Fry the chicken in batches, careful not to overcrowd the pan, for 4 to 6 minutes until golden brown and cooked through. Remove chicken and place on a wire rack set over a paper towel-lined plate to drain excess oil.
  5. While the chicken drains, prepare the sauce. In a small saucepan, combine the orange juice, sugar, rice vinegar, soy sauce, orange zest, ginger, and garlic.
  6. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Cook for about 5 minutes until slightly reduced.
  7. In a small bowl, whisk together the 1/4 cup cold water and 2 tablespoons of cornstarch to create a slurry.
  8. Pour the slurry into the simmering sauce while whisking constantly. Continue to cook for 1 to 2 minutes until the sauce thickens significantly and becomes sticky. Remove from heat and stir in the sesame oil.
  9. Add the fried chicken pieces to the thickened sauce in a large bowl or skillet. Toss gently until every piece is evenly coated with the sticky glaze.
  10. Serve immediately, garnished with sesame seeds and green onions if desired.

Notes

  • For extra crispiness, fry the chicken twice: once at 325°F for 3 minutes, rest for 5 minutes, then fry again at 375°F for 1 minute until deep golden.
  • If you prefer baking, toss the coated chicken with 1 tablespoon of oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
  • Use fresh orange juice for the best flavor in the glaze.

Nutrition

Find it online: https://spoonswirl.com/sticky-orange-chicken-thighs-better-than-takeout/