Orange Chicken Glazed with Tangy Citrus Sauce

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Juicy fried chicken pieces tossed in a zesty and sweet orange sauce, delivering a perfect balance of tang and crunch. This Chinese-inspired chicken recipe, ready in about 40 minutes, pairs boneless skinless chicken thighs, cornstarch, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 1 lb, cut into 1.5-inch chunks boneless skinless chicken thighs
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• for frying, about 4 cups vegetable oil
• 1 cup, freshly squeezed orange juice
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1/4 cup, packed brown sugar
• 2 cloves, minced garlic
• 1 tsp, grated ginger
• 1/4 tsp (optional) red chili flakes
• 1 tbsp cornstarch dissolved in 2 tbsp water cornstarch slurry
• 2 stalks, chopped for garnish green onions
• 1 tsp for garnish sesame seeds

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Instructions

1. Step 1: In a large bowl, whisk together 1/2 cup cornstarch and 1/4 cup all-purpose flour. Dredge 1 lb chicken thigh chunks thoroughly in the mixture, shaking off excess.
2. Step 2: Heat about 4 cups vegetable oil in a deep pan or wok to 350°F. Fry the coated chicken pieces in batches for 5-6 minutes until golden brown and cooked through. Drain on paper towels.
3. Step 3: In a medium saucepan, combine 1 cup freshly squeezed orange juice, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1/4 cup packed brown sugar, 2 minced garlic cloves, 1 tsp grated ginger, and 1/4 tsp red chili flakes if using. Bring to a simmer over medium heat, stirring until sugar dissolves.
4. Step 4: Stir in the cornstarch slurry (1 tbsp cornstarch in 2 tbsp water) and cook, stirring constantly, for 2 minutes until the sauce thickens and becomes glossy.
5. Step 5: Toss the fried chicken pieces in the orange sauce until well coated and heated through.
6. Step 6: Transfer to a serving plate and garnish with 2 chopped green onions and 1 tsp sesame seeds. Serve with steamed rice or stir-fried vegetables.