Crispy Orange Chicken Bites (Printable Version)

Golden fried chicken pieces tossed in a glossy, sweet-tangy orange sauce with a hint of spice.

# Ingredient List:

→ Chicken

01 - 1.32 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 (about 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

# Steps:

01 - In a medium bowl, whisk the eggs. In another bowl, combine cornstarch, flour, salt, and black pepper. Dip each chicken piece into the eggs, then dredge thoroughly in the flour mixture to coat evenly.
02 - Heat vegetable oil to a depth of 1.5 inches in a deep skillet or wok over medium-high heat (350°F). Fry the chicken in batches for 4–5 minutes, turning occasionally until golden brown and crispy. Drain on paper towels.
03 - In a saucepan, combine orange juice, orange zest, soy sauce, sugar, rice vinegar, hoisin sauce, minced garlic, grated ginger, and crushed red pepper flakes. Bring to a simmer over medium heat, stirring occasionally until sugar dissolves.
04 - Slowly stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and gains a glossy appearance.
05 - Add the fried chicken pieces to the sauce, tossing gently to coat evenly. Cook together for an additional 2 minutes to ensure the chicken is heated through.
06 - Transfer the coated chicken to a serving platter. Garnish with sliced spring onions and toasted sesame seeds if desired.

# Expert Advice:

01 -
  • You get that perfect contrast between crunchy, golden chicken and silky orange sauce without pretending you're doing anything fancy.
  • The whole thing comes together in under an hour, which means you can stop ordering takeout and start impressing yourself instead.
02 -
  • Don't skip the cornstarch in your dredging mixture—it's what creates that crackling, shattering texture that makes this dish actually crave-worthy.
  • The cornstarch slurry will seize up if the sauce isn't hot enough, so make sure you're at a proper simmer before adding it, and whisk constantly to prevent lumps.
03 -
  • Use fresh oranges for the juice and zest—the difference between fresh citrus and bottled juice is noticeable here, and it's worth the extra two minutes it takes to juice them.
  • Don't crowd the pan when frying the chicken; give each piece room to breathe so it gets golden instead of steamed.
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