Asian Glazed Orange Chicken
Sounds really good, a must try for me. Chicken is inexpensive and can be dressed up a lot of ways. This is a straight forward recipe with chicken, oranges, and some spices and sauces that are readily available.
Ingredients
- 8 chicken thighs, boneless and skinless if you can get those, or just go with bone in and skinless
- 1 cup fresh orange juice, from about 3-4 oranges
- 1 cup chicken stock, fresh or from powder
- 1/2 cup brown sugar
- 1/2 cup hoisin sauce, it is available here in Thailand
- 4 cloves garlic, smashed and minced
- 2 tablespoons orange zest, heaping
- 1 inch piece of ginger, peeled and grated
- 1 teaspoon Sriracha Chili Garlic sauce
- fresh cilantro, chopped for garnish
- orange slices, for garnish
- salt and pepper, to taste
- olive oil, as needed
Instructions
- Preheat your oven to 180 C. Get out a large baking dish or you can use a oven proof pan (think cast iron) if you wish.
- Season the chicken thighs with salt and pepper. Heat a splash of olive oil in a frying pan over medium high heat. Place half of the chicken thighs in the pan and sear both sides of the chicken until lightly browned on both sides. Transfer to a plate and repeat with the remaining thighs.
- In a medium bowl, whisk the remaining ingredients until well combined. Pour into the same pan you cooked the chicken in and cook the sauce over medium heat until reduced by a third. Add the chicken back to the pan and and bake in the oven for 20-30 minutes or until the chicken reaches an internal temperature of 74 C.
- Remove the chicken from the fry pan and transfer to a serving platter, reserving the glaze in the pan. Place some foil over the chicken to keep warm. Cook the glaze over medium heat until the sauce is reduced by another third. Drizzle over the chicken and garnish with cilantro and sliced oranges if desired. Serve with fried rice on the side or just fresh pasta.
Notes
Chicken thighs will run about 75 Baht/kilo. How many thighs are in a kilo, I do not know until I make this, but for a more frugal option, buy 8 quarters, the thighs will be larger and use the legs for another recipe. Everything is minimal. For 4 servings (going with 8 thighs is a kilo), this is about 55 cents per serving.
Adapted from an internet recipe.
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