Crispy Orange Chicken Bites (Print Version)

Crispy chicken bites coated in a sweet, tangy orange sauce for a burst of flavor in every bite.

# What You Need:

→ Chicken

01 - 1.3 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 large eggs
03 - 1/2 cup cornstarch
04 - 1/2 cup all-purpose flour
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - Vegetable oil, for frying

→ Orange Sauce

08 - 3/4 cup fresh orange juice (about 2 oranges)
09 - 2 tablespoons orange zest
10 - 1/4 cup soy sauce
11 - 1/4 cup granulated sugar
12 - 2 tablespoons rice vinegar
13 - 1 tablespoon hoisin sauce
14 - 2 garlic cloves, minced
15 - 1 teaspoon fresh ginger, grated
16 - 1/2 teaspoon crushed red pepper flakes (optional)
17 - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

→ Garnishes (optional)

18 - 2 spring onions, sliced
19 - 1 teaspoon toasted sesame seeds

# Directions:

01 - Whisk eggs in a medium bowl. In a separate bowl, combine cornstarch, flour, salt, and pepper. Dip chicken pieces into egg, then dredge evenly in flour mixture.
02 - Heat vegetable oil to 1.57 inches (4 cm) deep in a deep skillet or wok over medium-high heat (350°F). Fry chicken in batches for 4 to 5 minutes, turning occasionally until golden and crispy. Drain on paper towels.
03 - Combine orange juice, orange zest, soy sauce, sugar, rice vinegar, hoisin sauce, garlic, ginger, and crushed red pepper flakes in a saucepan. Simmer over medium heat, stirring until sugar dissolves.
04 - Stir in cornstarch slurry and cook for 1 to 2 minutes until sauce thickens and becomes glossy.
05 - Add fried chicken to the sauce; toss to coat evenly. Cook for an additional 2 minutes to heat through.
06 - Transfer to serving platter. Garnish with sliced spring onions and toasted sesame seeds if desired.

# Expert Tips:

01 -
  • The sauce clings to every crispy bite with a balance of sweet, tangy, and savory that tastes like your favorite takeout spot but with ingredients you actually recognize.
  • It comes together in less than an hour, making it perfect for those nights when you want something special without the stress.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have had time to settle.
02 -
  • The cornstarch slurry is what separates a thin, runny sauce from that glossy, clingy coating you're after, so don't skip it or try to eyeball it.
  • Overcrowding the pan while frying is the fastest way to end up with soggy chicken, so take your time and work in batches even if it feels inefficient.
  • The chicken will continue to crisp slightly as it cools, so don't panic if it seems a bit soft right out of the oil.
03 -
  • If your sauce breaks or looks grainy after adding the cornstarch slurry, strain it through a fine-mesh sieve and it'll smooth right out.
  • Fresh orange zest makes an enormous difference compared to the jarred kind; spend the extra two minutes zesting a real orange and you'll taste the difference immediately.
Return