Crispy Orange Chicken Bites (Print version)

Tender fried chicken bites glazed with a bright and zesty orange sauce for bold taste.

# Required ingredients:

→ 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 (approx. 1.5 inches deep)

→ 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

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

# How to make it:

01 - Whisk eggs in a medium bowl. In another bowl, combine cornstarch, all-purpose flour, salt, and black pepper. Dip chicken pieces into egg, then dredge thoroughly in flour mixture.
02 - Heat vegetable oil to 350°F in a deep skillet or wok, maintaining approximately 1.5 inches depth. Fry chicken in batches for 4 to 5 minutes until golden and crispy, turning occasionally. Drain on paper towels.
03 - In a saucepan over medium heat, combine orange juice, orange zest, soy sauce, sugar, rice vinegar, hoisin sauce, garlic, ginger, and crushed red pepper flakes. Stir occasionally to dissolve sugar and bring to a simmer.
04 - Stir in cornstarch slurry and cook for 1 to 2 minutes until sauce thickens and develops a glossy sheen.
05 - Add fried chicken to the simmering sauce and toss to coat completely. Cook an additional 2 minutes to heat through.
06 - Transfer the coated chicken onto a serving platter. Garnish with sliced spring onions and toasted sesame seeds if desired.

# Expert Advice:

01 -
  • The chicken stays crispy even after coating in sauce, which shouldn't work but somehow does.
  • It comes together faster than delivery would take, and you'll feel genuinely proud of yourself.
  • The smell while it's cooking is absolutely worth the effort alone.
02 -
  • Don't skip draining the fried chicken on paper towels, or the residual oil will make the sauce greasy and separate instead of coating beautifully.
  • The cornstarch slurry is non-negotiable—without it you'll have sauce instead of that signature glossy coating that clings to the chicken.
  • Fresh orange juice really does taste completely different from bottled, and this is one dish where that difference matters enough to buy oranges.
03 -
  • Cut your chicken into uniform bite-sized pieces so everything cooks at the same rate and looks professional on the plate.
  • Orange zest brings brightness that juice alone can't deliver, so don't skip it even though it feels like an extra step.
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