Crispy Orange Chicken Bites (Print version)

Golden chicken bites glazed in a vibrant orange sauce with zesty and savory notes.

# What you’ll need:

→ Chicken

01 - 1 lb 5 oz 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

# Steps:

01 - Whisk the eggs in a medium bowl. In a separate bowl, combine cornstarch, flour, salt, and black pepper. Dip each chicken piece into the egg, then coat thoroughly with the flour mixture.
02 - Heat vegetable oil to 1 1/2 inches 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 brown 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 optional red pepper flakes. Simmer over medium heat, stirring to dissolve the sugar.
04 - Stir in the cornstarch slurry and cook for 1 to 2 minutes until the sauce thickens and becomes glossy.
05 - Add the fried chicken to the sauce, tossing gently to coat evenly. Cook for 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.

# Cooking tips:

01 -
  • The chicken stays unbelievably crispy even after it hits the sauce, a texture trick that took me longer than I care to admit to master.
  • Fresh orange juice and zest make this taste nothing like the thick, syrupy versions you remember from delivery containers.
  • It comes together in under 45 minutes, which means impressive weeknight dinners without the takeout guilt.
02 -
  • The cornstarch slurry is what separates homemade orange chicken from a thin, disappointing sauce—don't skip it or try to thicken with flour instead, because the texture just isn't the same.
  • Fresh orange juice makes an enormous difference compared to bottled, and if you're going to zest your oranges anyway, you might as well squeeze them yourself for the full impact.
03 -
  • Pat your chicken pieces completely dry before dredging—any moisture on the surface will steam instead of crisp, and that's the difference between restaurant-quality and disappointing.
  • Don't skip the resting period on paper towels after frying; it lets the excess oil drain away so the chicken stays crispy instead of getting greasy as it sits.
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