Homemade Orange Chicken Bites

by

Crispy, bite-sized chicken tossed in a sticky, sweet, and tangy citrus sauce—far better and fresher than takeout.

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 4

Ingredients

For the Chicken:

  • 1.5 lbs (700g) boneless, skinless chicken breasts or thighs, cut into 1-inch bite-sized pieces

  • 1 large egg, beaten

  • 1/2 cup cornstarch

  • 1/4 cup all-purpose flour

  • 1/2 tsp garlic powder

  • Salt and black pepper, to taste

  • Oil for frying (avocado, vegetable, or peanut oil)

For the Orange Sauce:

  • 1/2 cup fresh orange juice (about 1–2 oranges)

  • 1 tbsp orange zest

  • 3 tbsp soy sauce (or tamari for gluten-free)

  • 2 tbsp brown sugar or honey

  • 1 tbsp rice vinegar

  • 2 cloves garlic, minced

  • 1 tsp fresh ginger, grated

  • 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)

  • 1/2 tsp red pepper flakes (optional, for heat)

Garnish:

  • Sliced green onions

  • Toasted sesame seeds

Instructions

  1. Prep the Chicken: In a bowl, toss the chicken pieces with salt, pepper, and garlic powder. Whisk the egg in one bowl, and combine the cornstarch and flour in a second bowl. Dip each chicken piece into the egg, then dredge thoroughly in the cornstarch mixture to coat.

  2. Fry until Crispy: Heat about 1/2 inch of oil in a large skillet or wok over medium-high heat ($375^\circ\text{F}$ / $190^\circ\text{C}$). Fry the chicken in batches for 4–5 minutes, turning occasionally until golden brown and cooked through ($165^\circ\text{F}$ internal temp). Transfer to a paper-towel-lined plate.

  3. Make the Sauce: In a separate saucepan over medium heat, combine the orange juice, orange zest, soy sauce, brown sugar, rice vinegar, garlic, ginger, and red pepper flakes. Bring to a gentle simmer.

  4. Thicken: Stir the cornstarch slurry into the simmering sauce. Stir constantly for 1–2 minutes until the sauce turns glossy and thickens enough to coat the back of a spoon.

  5. Toss & Serve: Add the crispy chicken bites to a large bowl, pour the warm orange sauce over them, and toss until every piece is coated. Garnish with green onions and sesame seeds, and serve hot over steamed jasmine rice.