Crispy Orange Chicken Bites

The smell of orange zest hitting hot sauce takes me straight to my tiny apartment kitchen where I first attempted takeout classics, burning through batches of chicken while my roommates hovered around the stove, chopsticks in hand, waiting for dinner. We'd order orange chicken delivery at least twice a week until I finally decided to reverse-engineer it, and let me tell you, that first attempt was a disaster of sticky floors and undercooked chicken. But after the fourth try, when the sauce finally coated each piece in that perfect glossy sheen, we sat cross-legged on the living room floor eating straight from the wok, feeling like we'd unlocked some secret culinary code.

Last winter, my sister came over during a terrible week and I made this for her, watching her shoulders actually drop as she took that first bite. She called me the next day to say she'd dreamed about it, which is either the highest compliment or a sign that we both need to get out more. Now it's our comfort food ritual, the dish we make when words feel like too much work.

Ingredients

• 600 g boneless, skinless chicken thighs, cut into bite-sized pieces: Thighs stay juicier than breast meat, which matters since these go through a double heat process
• 2 large eggs: Room temperature eggs create a better coating for the flour mixture to cling to
• 60 g cornstarch mixed with 60 g all-purpose flour: This combo creates that shatteringly crispy exterior cornstarch alone would make it too delicate, flour alone too dense
• 1/2 tsp salt and 1/2 tsp black pepper: Season the flour mixture, not just the chicken, so every layer has flavor
• Vegetable oil for frying: Canola or peanut oil works best here, something neutral with a high smoke point
• 180 ml fresh orange juice: Definitely squeeze your own oranges the carton stuff has an odd aftertaste when reduced
• 2 tbsp orange zest: Zest your oranges before juicing them, and avoid the white pith which tastes bitter
• 60 ml soy sauce: Regular soy sauce gives you that classic takeout color and saltiness
• 60 g granulated sugar: White sugar dissolves faster than brown, creating that clear glossy sauce you want
• 2 tbsp rice vinegar: This cuts through the sugar and adds that signature tang
• 1 tbsp hoisin sauce: The secret ingredient that gives the sauce depth and body
• 2 garlic cloves, minced: Fresh garlic, never the jarred stuff if you can help it
• 1 tsp fresh ginger, grated: Peel a section of ginger and use a microplane for the smoothest texture
• 1/2 tsp crushed red pepper flakes: Leave this out if you're heat-sensitive, but it adds a nice warmth
• 1 tbsp cornstarch mixed with 2 tbsp water: Whisk this right before adding to prevent lumps from forming
• 2 spring onions, sliced: Green parts only for a fresh pop of color and mild onion flavor
• 1 tsp toasted sesame seeds: Toast these in a dry pan for 2 minutes until fragrant, they'll taste nuttier

Instructions

Set up your coating station:

Whisk the eggs in one shallow bowl and mix the cornstarch, flour, salt, and pepper in another. This assembly line approach keeps your hands from becoming a sticky mess and ensures even coating on every piece.

Coat the chicken pieces:

Dip each chicken piece into the egg, letting excess drip off, then press into the flour mixture until well coated. Shake off any loose flour, but don't be too thorough here, those little extra crispy bits are the best part.

Heat your frying oil:

Pour about 4 cm of vegetable oil into a deep skillet or wok and bring it to 175°C over medium-high heat. If you don't have a thermometer, drop in a small piece of coated chicken, if it sizzles immediately and rises to the surface, you're ready.

Fry the chicken in batches:

Cook the chicken pieces for 4 to 5 minutes, turning occasionally, until deep golden brown and crispy. Don't overcrowd the pan, this drops the oil temperature and makes everything soggy.

Drain on paper towels:

Transfer the fried chicken to a wire rack or paper towel-lined plate to drain while you make the sauce. This step is crucial for maintaining that crunch.

Start the orange sauce base:

In a saucepan over medium heat, combine the orange juice, orange zest, soy sauce, sugar, rice vinegar, hoisin sauce, garlic, ginger, and red pepper flakes. Stir constantly until the sugar dissolves completely, about 2 minutes.

Thicken the sauce:

Whisk in the cornstarch slurry and continue cooking for 1 to 2 minutes, stirring constantly, until the sauce thickens and becomes glossy. You'll know it's ready when it coats the back of a spoon.

Combine chicken and sauce:

Add all the fried chicken to the sauce and toss gently until every piece is evenly coated. Cook for just 2 minutes to heat everything through, any longer and you'll lose that precious crispiness.

Garnish and serve immediately:

Transfer to a platter and top with sliced spring onions and sesame seeds while still hot. This dish waits for no one, the texture is at its peak right now.

Save

My friend Mei came over last month and watched me make this, taking notes on her phone like she was in a cooking class. She texted me two days later saying her family had demanded it become a weekly fixture, which might be the best review I've ever received.

Making It Lighter

On nights when I'm feeling less indulgent, I bake the chicken at 220°C for 20 to 25 minutes instead of frying. You won't get that same intense crunch, but the chicken still stays juicy and the sauce does most of the heavy lifting flavor-wise. I usually give the pieces a quick spray of oil before baking to help them brown and crisp up a bit more.

Rice Pairing

Steamed jasmine rice is classic for a reason, its subtle fragrance and slightly sticky texture perfectly complement the bold orange sauce. If you're feeling extra, make fried rice with day-old rice and whatever vegetables you have in the fridge, the sauce from the chicken ties everything together beautifully.

Getting Ahead

You can cut the chicken and mix up the coating ingredients the night before, just store everything separately in the refrigerator. The sauce can also be made a day ahead and gently reheated while the chicken fries, just add a splash of water if it seems too thick after sitting.

• Fry the chicken right before serving, it doesn't reheat well
• Double the sauce if you're serving over rice, everyone wants extra
• Keep a bowl of water nearby to clean your fingers between coating pieces

Save

There's something deeply satisfying about making restaurant food at home, especially when it tastes this good and brings this much joy to the table. Hope this becomes your new comfort food ritual too.

Recipe FAQs

→ What type of chicken works best for this dish?

Boneless, skinless chicken thighs are ideal as they remain juicy and tender while frying crispy.

→ Can I bake the chicken instead of frying?

Yes, baking at 220°C (425°F) for 20–25 minutes is a great lighter alternative to frying.

→ How do I achieve the crispy texture on the chicken?

Coating chicken pieces with egg, then a mix of cornstarch and flour before frying ensures a crunchy outer layer.

→ What ingredients contribute to the tangy orange flavor?

Fresh orange juice, zest, rice vinegar, and a touch of hoisin sauce combine for the tangy and sweet orange glaze.

→ Can I adjust the spice level in the sauce?

Yes, adding or reducing crushed red pepper flakes allows you to control the heat to your preference.

→ What are good side options to serve with this dish?

Steamed jasmine rice, fried rice, or steamed vegetables like broccoli complement the dish well.