Better Chinese Orange Chicken Recipe

If you have ever eaten orange chicken in a Chinese restaurant, think of the best you have ever tasted. Alright? It’s ten times as good. You’ll see.

Less artificially, it is lighter, fresher, and sweeter. My husband gave me this recipe, and he based the recipe on an America’s Test Kitchen recipe, which explains why it is so delicious.

This recipe calls for chicken breasts, but I used bone-in chicken thighs and served it with some Chinese stir-fried cabbage. The whole family loved this dish, and it has earned a place on our dinner rotation. It is worth trying. Asap.

Chicken with orange glaze

1 1/2 cups Orange Juice plus 2 tbsp
1/3 cup light corn syrup
1 tablespoon Dijon mustard
1 tablespoon white vinegar
1/4 cup all-purpose flour
4-5 skinless, boneless chicken thighs
2 teaspoons grapeseed or canola oil
minced shallot
Preheat oven to 400°F.
Whisk together the first four ingredients in a bowl until well combined. Place aside.
Preheat an oven-safe skillet or cast-iron skillet. The Le Creuset braiser is my favorite. Salt and pepper your chicken thighs, then dredge them in flour for a light coating, shaking off the excess.
Saute the chicken for 4-5 minutes on each side. Set aside when done. Pour out any excess oil if there is more than a teaspoon in the pan. Scrape up any brown bits leftover from the chicken and pour the glaze into the pan. Sprinkle the shallots on top. Continue simmering until the glaze is thick. It will eventually reduce to a syrupy consistency that coats the back of a spoon easily.
Spread the glaze evenly over the chicken thighs. Cook chicken thighs in the oven for 20-25 minutes, or until they reach 170-175 degrees Fahrenheit. Don’t worry; they won’t be dry. I like my dark meat chicken fully cooked. Turn the chicken halfway through cooking so that the other side gets another coating of glaze.
Let the chicken rest for five minutes before serving. Return the pan to the stovetop and add two tablespoons of orange juice to the pan while the chicken is resting. Cook until the liquid is reduced by about half, and then remove from the heat. Serve your chicken with this deliciousness.
I like purple cabbage.

Seared chicken thighs:

A pan of orange honey yumminess:

Chicken in glaze:

Glaze thickens:

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