Orange Glazed and Fully Baked

If you’re lighting up this 4/20 (or even if you’re not), Snoop’s got your back — straight from the Doggfather’s kitchen. I originally found this recipe in “From Crook to Cook,” the cookbook my youngest gave me for Christmas last year (he knows his audience). I was flipping through it on my eldest son’s birthday — who’s obsessed with orange chicken — and figured I’d give it a whirl. I liked the idea of a homemade version that wouldn’t end in heartburn.

Snoop calls it Orange (but kinda burgundy) Chicken and he’s not wrong. It’s not that bright, sugary neon citrus. It has actual flavor, a little kick and doesn’t taste like it came from a steam tray. Bold and low-key addictive. It stuck the landing and now it’s what I’ll make when I want something crispy and saaaucy — it’s the perfect go-to for high-minded eaters with a vibe that doesn’t feel like a shortcut.

This is my take on Snoop’s recipe, with some advice for making it extra blazin’ thrown in.

Bonus: You don’t need chef credentials — just a decent skillet, some oil and the ability to follow instructions while a little lifted.

What You’ll Need (serves 4)

For the Sauce

¾ cup orange juice (freshly squeezed if possible)
3 tablespoons soy sauce
1 tablespoon sriracha
1 tablespoon honey (optional)
1 teaspoon sesame oil
½ teaspoon red pepper flakes

*I always make a double batch

For the Chicken

2 large eggs
1 cup cornstarch
2 pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces
½ cup neutral oil (I use avocado, it’s perfect for high heat)
Salt, to taste

*Serve over rice, and sprinkle sesame seeds and green onions on top if you’re feeling fancy

Here’s how I did it.

Make the glaze

I stirred everything — OJ, soy sauce, sriracha, honey, sesame oil and pepper flakes —together in a saucepan on medium and let it simmer for about 6–7 minutes until it thickens enough to coat a spoon. Taste and tweak to your preference; sometimes I want honey, other times more orange. You do you. I usually double the sauce for any leftovers.

Prep the chicken

I like to sear the chicken thighs whole first (less slime, more flavor), then cut them into bite-sized pieces. After that, I dip them into beaten eggs, roll them through cornstarch and shake off the excess.

Fry time

I heated oil in a large skillet on medium-high and cooked the chicken in batches — about 3 to 4 minutes per side until golden and crispy. I let each batch rest on a paper towel pile, gave it a little salt and layered them up while I kept frying the rest.

Sauce it up

After a quick pan wipe, I added the chicken back in over medium heat and drizzled in about half the glaze. Stirred it all together until it was sticky, glossy and smelled like orange-zest dreams. Feel free to add more, that’s why I mention making a double batch.

When Flamin’ Hot Cool Ranch Doritos aren’t cutting it this 4/20, grab some thighs and channel your inner Snoop. This orange chicken hits that perfect post-sesh comfort zone: greasy but not gross, sweet but not cloying and just complicated enough to make you feel like you did something today.

Stay baked, stay fed… and please, don’t fry high. Blaze responsibly.

—Adapted with respect from the OG. Snoop Dogg’s recipe laid the foundation; I just added the drizzle.

This article appears in Source Weekly April 17, 2025.