Ingredients for Sweet and Savory Roasted Orange Chicken

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces: The star protein for this orange chicken, offering juicy, tender meat that roasts beautifully. Opt for boneless, skinless for ease and even cooking.
• 1 large navel orange, zested and juiced (about 1/2 cup juice): Provides the essential citrus flavor and zest for both the marinade and the sticky glaze. Always zest before juicing for convenience.
• 1/2 cup low-sodium soy sauce: A foundational ingredient for the savory depth and umami in our delicious glaze. Low-sodium helps control the overall saltiness.
• 1/4 cup honey: Creates that irresistible sticky, sweet glaze, balancing the savory notes perfectly. Maple syrup can be a good substitute if needed.
• 2 tablespoons rice vinegar: Adds a crucial tangy brightness to the sauce, cutting through the sweetness and richness. Unseasoned rice vinegar is best here.
• 1/2 cup low-sodium chicken broth: Forms the liquid base for the luscious sauce, ensuring it’s not too thick or overpowering. Choose low-sodium for better flavor control.
• 4 cloves garlic, minced: An aromatic powerhouse, infusing the chicken and sauce with robust, savory flavor. Freshly minced garlic makes a huge difference.
• 1 tablespoon fresh ginger, grated: Adds a warm, zesty, and slightly spicy kick that is characteristic of Asian-inspired dishes. Peel and grate it finely for best results.
• 2 tablespoons cornstarch: The secret to achieving that perfect thick, glossy, and sticky glaze. Mix with cold water first to prevent lumps.
• 1 teaspoon toasted sesame oil: Delivers a distinctive nutty aroma and deepens the overall Asian flavor profile. Use sparingly, as a little goes a long way.
• 2 tablespoons olive oil: Essential for searing the chicken to a golden crisp and ensuring it doesn’t stick during roasting. A good quality extra virgin olive oil works well.
• 1 teaspoon kosher salt: Enhances all the flavors in the dish, bringing out the best in the chicken and the glaze. Adjust to your personal taste preference.
• 1/2 teaspoon freshly ground black pepper: Provides a subtle warmth and aromatic finish to the roasted chicken. Freshly ground always offers superior flavor.
• 1/2 teaspoon red pepper flakes (optional): Introduces a delightful, subtle heat that complements the sweet and savory balance. Add more if you like extra spice.
• 2 green onions, sliced: Offer a fresh, mild oniony bite and a vibrant pop of color as a garnish. Slice them thinly on the bias for an elegant touch.
• 1 tablespoon toasted sesame seeds: Add a delicate crunch and nutty finish, making the perfect garnish for this ultimate sweet and savory orange chicken.

How to Make Sweet and Savory Roasted Orange Chicken

Prep Chicken:

Cut chicken thighs into 1-inch pieces. Zest the orange, then juice it (you’ll need about 1/2 cup). Mince garlic and grate ginger. This initial prep sets the stage for your delightful Sweet and Savory Roasted Orange Chicken.

Make Marinade:

In a large bowl, whisk together orange juice, soy sauce, honey, rice vinegar, chicken broth, minced garlic, grated ginger, salt, pepper, and optional red pepper flakes. This creates the flavorful liquid base for marinating and the final glaze.

Marinate Chicken:

Add the cut chicken pieces to the prepared marinade, ensuring each piece is thoroughly coated. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator, for maximum flavor absorption.

Sear & Roast:

Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken in batches until lightly browned, about 2-3 minutes per side. Return all chicken to the skillet, pour in the remaining marinade, and roast at 400°F (200°C) for 15 minutes.

Thicken Glaze:

While chicken roasts, whisk cornstarch with 2 tablespoons of water to create a slurry. After 15 minutes, remove the skillet from the oven. Stir the cornstarch slurry into the sauce, then continue roasting for 10-15 more minutes until thickened.

Finish Glaze:

Remove the skillet from the oven once the sauce has thickened and coats the chicken beautifully. Stir in the toasted sesame oil. Ensure the chicken is fully cooked through. This creates that irresistible sticky, Sweet and Savory Roasted Orange Chicken glaze.

Garnish & Serve:

Garnish your finished Sweet and Savory Roasted Orange Chicken with sliced green onions and toasted sesame seeds. Serve immediately over rice or noodles for a complete and satisfying family meal. Enjoy your delicious homemade creation!

How to Store Sweet and Savory Roasted Orange Chicken

To store leftover Sweet and Savory Roasted Orange Chicken, transfer it to an airtight container and refrigerate promptly. It will stay fresh for 3-4 days. Beyond that, quality diminishes quickly; don’t do what I did and keep it too long. Look for any off-smell or sliminess as signs of spoilage.

For make-ahead ease, prep the chicken and marinade a day ahead, storing them separately. When reheating, gently warm the chicken and sauce together in a skillet or microwave until heated through, ensuring the glaze remains delicious.

What to Serve with Sweet and Savory Roasted Orange Chicken

For a simple yet satisfying meal, serve your Sweet and Savory Roasted Orange Chicken hot over fluffy steamed white rice or lo mein noodles. To make it perfect for guests, garnish with fresh orange slices and a sprinkle of extra green onions. This vibrant dish also pairs wonderfully with a crisp green salad or blanched broccoli, allowing everyone to enjoy a balanced plate.

I personally love to serve this over warm jasmine rice, paired with quick-stir-fried bok choy. The sticky glaze and tender chicken create a perfect, comforting meal. It’s truly a delight to enjoy!

Frequently Asked Questions

→ Can I make this Sweet and Savory Roasted Orange Chicken gluten-free?

Yes, absolutely! Simply substitute tamari for the low-sodium soy sauce to make the marinade gluten-free. Ensure your chicken broth is also gluten-free. This small change ensures everyone can enjoy this family favorite.

→ Can I use chicken breasts instead of thighs for this orange chicken?

You can, but chicken breasts tend to dry out faster. If using them, reduce roasting time slightly and monitor closely to prevent dryness. Thighs stay much juicier and more tender, which I prefer for this recipe.

→ How do I prevent a watery glaze for The Ultimate Sweet and Savory Roasted Orange Chicken?

The key is allowing the cornstarch slurry to fully activate during the final roasting. Don’t rush it; let it simmer and thicken until it beautifully coats the chicken. I’ve learned that patience here prevents a thin, disappointing sauce.

→ How long can I store leftover Sweet and Savory Roasted Orange Chicken?

Leftovers store well in an airtight container in the refrigerator for 3-4 days. Beyond that, the quality and safety diminish. Always check for any off-smell or sliminess before enjoying.

→ Can I make the marinade ahead of time for this recipe?

Yes, you can definitely make the marinade 24 hours in advance! This allows the flavors to meld beautifully, creating an even more complex and satisfying glaze. Store it separately from the chicken until you’re ready to cook.