Crisped Orange Chicken with Ginger-Soy Glaze

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Bite-sized chicken pieces fried to golden perfection, coated in a tangy and fragrant orange glaze with fresh ginger and soy. This Chinese recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500g, cut into 1-inch cubes boneless skinless chicken thighs
• 1/2 cup cornstarch
• 4 tbsp for frying vegetable oil
• 1/2 cup fresh orange juice
• 1 tbsp orange zest
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp, grated fresh ginger
• 2, minced garlic cloves
• 1 tbsp rice vinegar
• 1/4 tsp (optional) red chili flakes
• 2, chopped for garnish scallions
• 1 tsp for garnish sesame seeds

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Instructions

1. Step 1: Toss 500g cubed boneless skinless chicken thighs in 1/2 cup cornstarch until each piece is evenly coated. Shake off excess.
2. Step 2: Heat 4 tbsp vegetable oil in a large skillet over medium-high heat until hot but not smoking. Fry the chicken pieces in batches for 5-6 minutes, turning occasionally, until golden and crisp on all sides. Transfer to a paper towel-lined plate.
3. Step 3: In a separate bowl, whisk together 1/2 cup fresh orange juice, 1 tbsp orange zest, 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp grated fresh ginger, 2 minced garlic cloves, 1 tbsp rice vinegar, and 1/4 tsp red chili flakes if using.
4. Step 4: Remove excess oil from the skillet, leaving about 1 tbsp. Pour the orange sauce mixture into the skillet and cook over medium heat for 3-4 minutes, stirring until the sauce thickens and bubbles.
5. Step 5: Return the fried chicken pieces to the skillet and toss to coat completely with the glaze. Cook for another 1-2 minutes to heat through.
6. Step 6: Serve garnished with 2 chopped scallions and 1 tsp sesame seeds over steamed rice or noodles.