Description
Crispy chicken bites coated in a flavorful orange glaze make this dish a crowd-pleaser, perfect for dinner or a weekend treat.
Ingredients
Units
Scale
For the Chicken:
- 1 1/2 lbs boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- Oil for frying (vegetable or canola oil)
For the Orange Sauce:
- 1/2 cup orange juice (freshly squeezed or store-bought)
- 1/4 cup soy sauce (low-sodium preferred)
- 1/4 cup granulated sugar
- 2 tbsp rice vinegar (or white vinegar)
- 1 tbsp orange zest
- 1 clove garlic (minced)
- 1/2 tsp fresh ginger (grated)
- 1/4 tsp red chili flakes (optional, for heat)
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
Instructions
Prepare the Chicken:
- Set Up the Breading Station:
- In one bowl, mix the cornstarch and flour. In another bowl, beat the eggs.
- Bread the Chicken:
- Dip each chicken piece into the beaten eggs, then coat with the cornstarch-flour mixture. Shake off any excess.
- Fry the Chicken:
- Heat 1-2 inches of oil in a deep skillet or wok to 350°F (175°C). Fry the chicken in batches for 4-5 minutes until golden brown and crispy. Drain on a wire rack or paper towels.
Make the Orange Sauce:
- Combine Sauce Ingredients:
- In a small saucepan, whisk together the orange juice, soy sauce, sugar, rice vinegar, orange zest, garlic, ginger, and red chili flakes (if using). Bring to a simmer over medium heat.
- Thicken the Sauce:
- Stir the cornstarch slurry into the sauce. Cook for 1-2 minutes, stirring constantly, until the sauce thickens. Remove from heat.
Combine and Serve:
- Coat the Chicken:
- In a large skillet or wok, toss the fried chicken with the orange sauce until evenly coated.
- Serve:
- Serve immediately over steamed rice or alongside stir-fried vegetables. Garnish with sesame seeds or chopped green onions if desired.
Notes
- For a healthier version, bake the breaded chicken at 400°F (200°C) for 20-25 minutes, flipping halfway through, instead of frying.
- Add steamed broccoli, snap peas, or bell peppers for extra nutrition and color.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet to maintain crispiness.