Spicy glazed orange chicken thigh is bright citrus, a glossy glaze, and just enough kick to keep dinner interesting.
Some nights you want takeout flavors without the takeout wait, price tag, or soggy container situation. This spicy glazed orange chicken is my answer when I crave something bold, shiny, and satisfying, but I still want to be in pajamas by 8. It hits that sweet spot between cozy and exciting: caramelized chicken thighs with crisp edges, coated in a punchy orange glaze that’s sweet, tangy, garlicky, and gently fiery.
Orange chicken is often associated with American-Chinese takeout classics, but this version is a simple home skillet riff that leans into fresh citrus and pantry staples. No deep-frying, no complicated breading, and no mystery ingredients. Just good chicken, a quick simmered sauce, and a finish that looks like you tried harder than you did.
It’s also wonderfully practical. Chicken thighs stay juicy even if you get distracted by a phone call. The glaze comes together in minutes while the chicken sears. And the whole thing is flexible: dial the heat up or down, swap in what you have, and serve it with whatever’s in the fridge.
Why you’ll love it
- Fast and weeknight-friendly: ready in about 35 minutes.
- Big flavor, minimal fuss: one skillet, simple ingredients.
- Juicy every time: thighs are forgiving and flavorful.
- That glossy, sticky finish: the glaze clings beautifully.
- Easy to customize: make it mild, extra spicy, or gluten-free.
Ingredients
Chicken
- 2 lb boneless, skinless chicken thighs (about 900 g)
- 1 tsp kosher salt (5 g)
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1 tbsp neutral oil, like avocado or canola (15 ml)
Spicy Orange Glaze
- Zest of 1 orange
- 1/2 cup fresh orange juice (120 ml), from 1 to 2 oranges
- 1/4 cup low-sodium soy sauce (60 ml)
- Optional: use tamari for gluten-free
- 3 tbsp honey (about 60 g)
- 1 tbsp rice vinegar (15 ml) or apple cider vinegar
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated (optional but great)
- 1 to 2 tbsp sriracha or chili garlic sauce (15 to 30 ml), to taste
- 1/2 tsp crushed red pepper flakes (optional, for extra heat)
Thickener
- 1 tbsp cornstarch (8 g)
- 2 tbsp water (30 ml)
To Serve (Optional)
- Sliced scallions
- Sesame seeds
- Steamed rice, noodles, or roasted broccoli
💡 Shopping tip: Choose oranges that feel heavy for their size. They’re usually juicier, which means more flavor in your glaze.
Step-by-Step Instructions
- Prep the chicken (5 min): Pat thighs dry with paper towels (this helps browning). Season both sides with salt, pepper, and garlic powder if using.
- Sear (12 to 14 min): Heat oil in a large skillet over medium-high heat. Add chicken in a single layer. Cook 6 to 7 minutes per side until deeply golden and the edges look crisp. Work in batches if needed.
- Mix the glaze (2 min): While the chicken sears, whisk orange zest, orange juice, soy sauce, honey, vinegar, garlic, ginger, sriracha, and pepper flakes in a bowl.
- Simmer the sauce (3 min): Reduce heat to medium. Pour off excess fat if there’s a lot, leaving about 1 tbsp in the pan. Add the glaze to the skillet and stir, scraping up browned bits.
- Thicken (2 to 3 min): Stir cornstarch and water to make a slurry, then pour it into the bubbling sauce. Stir until the glaze turns shiny and coats the back of a spoon.
- Coat the chicken (2 min): Return chicken to the skillet (and any juices). Toss and spoon glaze over each piece until sticky and lacquered.
- Finish and rest (2 to 3 min): Remove from heat. Let it sit briefly so the glaze clings. Slice and serve with extra sauce from the pan.
💡 Tip: If the glaze thickens too much, splash in 1 to 2 tbsp water (15 to 30 ml) and warm gently. If it’s too thin, simmer 1 to 2 minutes longer before adding the chicken back.
Variations & Substitutions
- Lower sugar: Swap honey for 2 tbsp maple syrup (30 ml) and add 1 to 2 tsp extra vinegar for balance.
- Different protein: Use chicken breast (cook to 165°F / 74°C and reduce simmer time) or firm tofu (pan-crisp first, then glaze).
Make-Ahead, Storage & Reheating
- Make-ahead: Mix the glaze up to 3 days ahead and refrigerate in a jar.
- Storage: Refrigerate leftovers 3 to 4 days in an airtight container.
- Freezing: Freeze up to 2 months. Thaw overnight in the fridge for best texture.
- Reheat: Warm in a skillet over medium-low with a splash of water for 5 to 8 minutes, or microwave in 30-second bursts until hot.
Nutritional Info (Estimated, per serving)
- Calories: ~420
- Protein: ~32 g
- Carbs: ~18 g
- Fat: ~24 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Steamed jasmine rice or brown rice with extra pan glaze spooned on top
- Garlic sautéed green beans or snap peas
- Roasted broccoli or broccolini (great for catching the sauce)
- Sesame cucumber salad to cool the heat
- Scallions, cilantro, or thinly sliced fresh chilies for garnish
- A drizzle of toasted sesame oil or a squeeze of lime right before serving
Recipe FAQs
Can I make this less spicy?
Yes. Start with 1 tsp sriracha (5 ml) and skip the red pepper flakes. You can also add a little extra honey to soften the heat.
Can I bake it instead of using a skillet?
You can. Bake thighs at 425°F / 220°C for 20 to 25 minutes (until 165°F / 74°C), then simmer and thicken the glaze on the stovetop and toss together.
Do I have to use fresh orange juice?
Fresh tastes brightest, but bottled works in a pinch. If using bottled, don’t skip the orange zest since it brings back that fresh aroma.
Why isn’t my chicken browning?
Usually it’s moisture or crowding. Pat the chicken very dry and cook in batches so the pan stays hot.
Can I freeze leftovers? Will the glaze change?
You can freeze it, but the sauce may loosen slightly after thawing. Reheat gently and simmer a minute to tighten it back up.
Final Notes
This spicy glazed orange chicken is one of those recipes that makes an ordinary weeknight feel a little more special. It’s bright and sticky, with that sweet-heat balance that keeps you going back for “just one more bite.” If you try it, I’d love to hear how spicy you went and what you served it with. Did you add extra ginger, swap in tamari, or toss in veggies right in the pan?
If this recipe hits the spot, save it for your next busy night and share it with someone who loves bold flavors but hates complicated steps. And if you’re in a sauce-mood, make a double batch of the glaze and keep it in the fridge. Future-you will be very grateful.
