Ingredients
Scale
- 4 boneless, skinless chicken thighs (about 1.5 pounds)
- 1/2 cup all-purpose flour (can substitute with cornstarch for a crispier coating)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs
- 2 tablespoons olive oil or avocado oil
- 1/2 cup freshly squeezed orange juice (about 2 medium oranges)
- 1/4 cup honey or pure maple syrup (adjust sweetness to taste)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar or apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional but adds wonderful warmth)
- 1 teaspoon orange zest (for extra citrus punch)
- 1/4 teaspoon crushed red pepper flakes (optional for a subtle kick)
- 2 teaspoons cornstarch mixed with 2 tablespoons cold water (for thickening sauce)
- Fresh chopped scallions and sesame seeds for garnish (optional)
When I first developed this recipe, I leaned heavily on fresh ingredients from my grandmother’s garden. Fresh orange juice and zest truly elevate the dish in a way store-bought concentrates just can’t replicate. If you don’t have fresh oranges on hand, bottled juice will work, but I encourage you to seek out the freshest citrus you can find—it’s worth the extra effort, especially for those cozy dinners where every bite counts.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- In a shallow bowl, combine the flour, salt, and pepper. In a separate bowl, beat the eggs until smooth.
- Dip each chicken thigh first into the egg mixture, allowing any excess to drip off, then dredge it in the flour mixture, pressing gently to coat evenly. Set aside on a plate.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs and sear for 2-3 minutes on each side until golden brown. This step locks in the juices and adds beautiful color, reminiscent of my mom’s skillet secrets.
- While the chicken is searing, whisk together the orange juice, honey, soy sauce, rice vinegar, garlic, ginger, orange zest, and red pepper flakes in a small bowl.
- Pour the orange sauce over the seared chicken in the skillet. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has thickened slightly.
- Remove the skillet from the oven. Mix the cornstarch slurry (cornstarch and cold water) and stir it into the sauce in the skillet. Return to the oven for another 3-5 minutes to thicken the glaze further.
- Once done, let the chicken rest for 5 minutes. Garnish with chopped scallions and sesame seeds before serving, if desired.
One of my favorite memories is watching my daughters eagerly help me zest the oranges, their little hands covered in bright peels and juice. Cooking together like this brings the recipe to life beyond just food—it becomes a shared moment, a passing down of love and heritage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
