Glazed Orange Hoisin Chicken
Elevate your dinner game with this irresistible Glazed Orange Hoisin Chicken, a flavor-packed dish that's as vibrant as it is delicious! Perfectly seared chicken thighs are coated in a sticky, sweet-savory glaze made with zesty orange juice, rich hoisin sauce, aromatic ginger, and a touch of honey for balance. This one-pan wonder boasts crispy skin, tender meat, and a glossy finish that’s sure to impress. Garnished with toasted sesame seeds and fresh green onions, this recipe is not only visually stunning but also incredibly easy to make in just 45 minutes. Serve it over fluffy steamed rice or alongside stir-fried vegetables for an Asian-inspired meal that’s perfect for weeknights or special occasions. If you're searching for bold flavors, Asian chicken recipes, or quick, crowd-pleasing dinner ideas, this dish has it all!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in or boneless, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cooking oil
- 2 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 0.25 cup Hoisin sauce
- 2 tablespoons Soy sauce
- 0.5 cup Orange juice (freshly squeezed)
- 1 teaspoon Orange zest
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Green onions (sliced for garnish)
- 1 tablespoon Sesame seeds (toasted for garnish)
Instructions
Pat the chicken thighs dry with paper towels. Season all sides with salt and black pepper.
Heat the cooking oil in a large skillet or pan over medium-high heat. Once hot, place the chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook the other side for an additional 4-5 minutes. Remove chicken from the pan and set aside on a plate.
In the same pan, lower the heat to medium and add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant, being careful not to burn them.
In a small bowl, whisk together the hoisin sauce, soy sauce, orange juice, orange zest, honey, and rice vinegar. Pour this mixture into the pan with the garlic and ginger, stirring to combine.
Bring the sauce to a simmer and return the chicken thighs to the pan. Spoon the sauce over the chicken to coat it thoroughly.
Cover the pan with a lid and let the chicken cook on medium-low heat for 20 minutes, flipping halfway through to ensure even glaze coverage.
In a small bowl, mix the cornstarch with the water to create a slurry. Remove the lid from the pan, stir in the cornstarch slurry, and let the sauce thicken for an additional 2-3 minutes, spooning the thickened glaze over the chicken as it cooks.
Once the chicken is fully cooked (internal temperature of 165°F/74°C), remove the pan from heat.
Garnish the chicken with sliced green onions and toasted sesame seeds. Serve hot with steamed rice or stir-fried vegetables for a complete meal.
Nutrition Facts
Calories |
1903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 5047 mg | 219% | |
| Total Carbohydrate | 84.5 g | 31% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 62.4 g | ||
| Protein | 129.5 g | 259% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 186 mg | 14% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1946 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
