Crispy Orange Chicken Bites (Printable)

Golden fried chicken bites glazed with a bright, citrusy orange sauce and aromatic spices.

# What You’ll Need:

→ Chicken

01 - 1.3 lbs 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 (approximately 1 1/2 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 (optional)

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

# Steps:

01 - Whisk the eggs in a medium bowl. In a separate bowl, combine cornstarch, all-purpose flour, salt, and black pepper. Dip each chicken piece into the egg mixture, then dredge thoroughly in the flour mixture.
02 - Heat vegetable oil in a deep skillet or wok to 350°F (175°C), filling to about 1 1/2 inches deep. Fry the chicken pieces in batches for 4 to 5 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.
03 - Combine orange juice, orange zest, soy sauce, sugar, rice vinegar, hoisin sauce, minced garlic, grated ginger, and crushed red pepper flakes in a saucepan. Bring to a gentle simmer over medium heat, stirring constantly until sugar dissolves.
04 - Stir in the cornstarch slurry and continue cooking for 1 to 2 minutes until the sauce thickens and becomes glossy.
05 - Add the fried chicken to the sauce and toss to coat evenly. Cook for an additional 2 minutes to heat through.
06 - Transfer to a serving dish and garnish with sliced spring onions and toasted sesame seeds if desired.

# Expert Advice:

01 -
  • That restaurant-quality crispness actually stays crispy when you make it at home and eat it within minutes instead of waiting in a delivery box.
  • The orange sauce tastes bright and complex without tasting like you're eating candy, thanks to the balance of vinegar and soy.
  • It comes together faster than you'd expect, making it perfect for impressing people on a weeknight without the stress.
02 -
  • Don't skip drying the chicken pieces after coating—any moisture will cause splattering oil and uneven cooking that you'll regret.
  • The sauce thickens slightly as it cools, so if it looks a touch too thick right now, it's actually perfect—it will be exactly right once plated.
  • Timing matters here: make the sauce while the chicken fries so everything finishes at once and the chicken stays crispy when you toss it in.
03 -
  • Room-temperature chicken dries faster after frying, so if you have time, let it rest on the paper towels for a minute before adding it to the sauce.
  • Prep everything before you start cooking—once the oil is hot, you need to move quickly, and there's no time to be fishing for ingredients.
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