Crispy Orange Chicken Bites (Printable)

Golden fried chicken bites coated in a bright and tangy orange glaze for bold flavor.

# Ingredient List:

→ Chicken

01 - 1.32 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

→ 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 another bowl, combine cornstarch, flour, salt, and black pepper. Dip each chicken piece into the eggs, then coat thoroughly in the 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 pieces in batches for 4 to 5 minutes, turning occasionally, until golden and crispy. Drain on paper towels.
03 - In a saucepan, combine orange juice, orange zest, soy sauce, sugar, rice vinegar, hoisin sauce, garlic, ginger, and red pepper flakes. Simmer over medium heat while stirring until the sugar dissolves.
04 - Add the cornstarch slurry to the sauce and cook for 1 to 2 minutes until it thickens and turns glossy.
05 - Add the fried chicken to the sauce and toss to coat evenly. Cook for 2 minutes to heat through.
06 - Transfer to a serving platter. Garnish with sliced spring onions and toasted sesame seeds if desired.

# Expert Tips:

01 -
  • Restaurant-quality takeout you can make faster than waiting for delivery, with chicken so crispy you'll hear it crunch.
  • The orange sauce is sweet and tangy without being cloying, and it sticks around long enough to coat every last piece.
  • It tastes even better the next day when the flavors deepen, and it reheats beautifully without losing its charm.
02 -
  • If your sauce breaks or separates, it means the heat was too high when you added the cornstarch slurry—keep it at a gentle simmer and add the slurry slowly while whisking, not dumping.
  • The chicken pieces are crispiest right after frying and will soften slightly in the sauce, so if you love maximum crunch, toss just before serving instead of letting it sit in the sauce.
  • Never skip resting the coated chicken for a minute before frying—that pause lets the coating adhere properly and makes a real difference in how thick and shatteringly crisp it gets.
03 -
  • For a lighter version that still delivers crispiness, toss chicken pieces in oil and roast at 220°C (425°F) for 20–25 minutes instead of frying—it's not quite as shatteringly crisp, but it's respectably crunchy and considerably less oily.
  • Pair this with jasmine rice or fried rice to soak up that glossy sauce, and add steamed broccoli or bell peppers if you want color and nutrition without fussing with extra cooking vessels.
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