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Orange Soy Asian Chicken

Orange Soy Asian Chicken
  • Prep 10 min
  • Total 30 min
  • Servings 6
Thirty minutes from oven to table, our Orange Soy Asian Chicken is sprinkled with sesame seed and served with a side of rice for a delicious meal that is surprisingly easy to make.
By Paula Jones
Created October 8, 2012


  • 6 bone-in skin-on chicken thighs, patted dry
  • Salt and pepper
  • 1/2 cup tamari sauce
  • 1/3 cup sugar
  • 2 tablespoons rice wine vinegar
  • 1/4 teaspoon dried orange peel
  • 1/4 cup orange juice
  • 2 teaspoons cornstarch
  • 1 tablespoon sesame seed
  • Green onions, cut on the diagonal, if desired


  • 1
    Heat oven to 450°F. Season chicken with salt and pepper on both sides. Place chicken, skin side up, on broiler pan. Bake 25 minutes.
  • 2
    Meanwhile, in 1-quart saucepan, heat tamari sauce, sugar, vinegar and peel to boiling, stirring to dissolve sugar. Reduce heat to simmer. Beat in orange juice and cornstarch with whisk until well blended. Continue cooking until mixture thickens to glaze-like consistency. Remove from heat.
  • 3
    After chicken has baked 25 minutes, set oven control to broil. Broil 5 minutes longer to crisp skin on chicken (leave oven door partially open to monitor broiling closely. If chicken begins to crisp sooner than 5 minutes, remove from oven.)
  • 4
    Pour sauce over chicken. Sprinkle with sesame seed; garnish with green onions.

  • Recipe can easily be doubled or tripled.
  • Serve with a side of white rice and sautéed vegetables.
  • If you cannot find tamari sauce, substitute soy sauce.

Nutrition Facts are not available for this recipe
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