Crispy Orange Chicken

• chicken thighs↗7

  with bones and skin

• low sodium salt↗1 tablespoon
• black pepper↗1 tablespoon
• oranges↗2 1⁄2

  zest and juice of them

• white sugar↗3 1⁄2 tablespoons
• cornstarch↗1 tablespoon
• water↗1 cup
• orange↗

  sliced, for garnish

• fresh parsley or fresh cilantro↗

  chopped, for garnish

Step-by-step instructions

1. 1

   Rub chicken thighs with sea salt and black pepper. Refrigerate until ready to use.

2. 2

   Combine orange zest, orange juice, white sugar, corn starch and water and set aside.

3. 3

   Preheat oven to 400°F.

4. 4

   Heat a large non-stick skillet over a little higher than medium heat. Pan-fry chicken thighs without oil (skin side down first) until both sides become golden brown, about 7-10 minutes each side. Turn off heat.

5. 5

   Transfer chicken thighs to a roasting rack. Bake for about 20 minutes or until center reaches 165°F.

6. 6

   Keep about 1 tablespoon oil in skillet. Turn on heat over medium high. Stir in orange mixture and boil until thick.

7. 7

   Pour orange mixture over chicken thighs.

8. 8

   Use sliced orange, parsley (or cilantro) for garnish.

9. 9

   Serve immediately.