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by CookWhatHK0 saved
Orange juice chicken thigh pan-fries marinated thighs until the skin is crisp, then drizzles them with a tangy reduced orange sauce.
Marinate the boneless chicken thighs with the marinade ingredients for 15–20 minutes.
將去骨雞腿排用準備好的醃料醃製15到20分鐘。
Heat a dry pan without oil. Place the chicken thighs skin-side down and cook over medium-low heat until the skin is golden and slightly crispy.
將平底鍋預熱，無需放油，直接將雞腿排雞皮朝下放入鍋中。以中小火慢慢煎，直到雞皮變得金黃且帶有微脆的口感。
Flip and cook for about 5–6 more minutes. Once cooked through, remove and set aside.
將雞腿排翻面，繼續煎約5到6分鐘，確認雞肉完全熟透後，即可取出並放置一旁備用。
Leave a little of the chicken fat in the pan. Add all the orange sauce ingredients and bring to a boil over high heat, then reduce to medium-low and simmer until the sauce reaches your preferred thickness.
鍋中留下少許雞油，接著倒入橙汁醬的所有材料。先用大火將醬汁煮至沸騰，再轉為中小火，慢慢熬煮至您喜歡的濃稠度。
Slice the chicken thighs and drizzle with the finished orange sauce. Serve.
將煎好的雞腿排切成適口大小的塊狀，淋上煮好的橙汁醬，即可。 贴士 這道料理的特色在於香脆的雞皮與軟嫩多汁的雞腿肉完美結合。搭配上帶有微酸風味的橙汁醬，不僅能有效中和雞油可能帶來的油膩感，更能為整道菜增添一份獨特的清新香氣。
