New Spicy Orange Chicken Bites Recipe

Prepare chicken

Trim any excess fat from the chicken breasts and cut into 1-inch bite-sized pieces. Pat pieces dry with paper towels.

Marinate briefly

Place chicken pieces into a bowl and pour the buttermilk over them. Stir to coat, cover, and let sit refrigerated for 15–20 minutes to tenderize and help coating adhere.

Make breading mix

In a shallow bowl combine the flour, cornstarch, salt, pepper, and paprika. Whisk to blend and set aside.

Set up dredging station

In a separate bowl beat the egg. Drain excess buttermilk off the chicken (reserve a little to recoat if needed). Working in batches, toss chicken briefly in the beaten egg, then dredge in the flour mixture, pressing lightly so the coating adheres. Set dredged pieces on a wire rack.

Fry chicken

Pour oil into a wide skillet to a depth of about 1/2 inch and heat over medium-high until it reaches 350°F (175°C) or a bubble around a wooden spoon handle forms steadily. Fry chicken in batches so pieces are not crowded, 2.5–3.5 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer fried pieces to a paper towel-lined tray or wire rack to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

Combine sauce ingredients

In a small saucepan combine the orange juice, orange zest, sugar, rice vinegar, soy sauce, minced garlic, and finely chopped jalapeño. Stir to combine.

Simmer & reduce

Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Let simmer 4–6 minutes until the sugar dissolves and the flavor brightens.

Thicken sauce

Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook 1–2 minutes until glossy and slightly thickened. Remove from heat and stir in sesame oil. Taste and adjust: if too tart add 1 tsp more sugar, if too sweet add a splash more rice vinegar.

Finish sauce

If you prefer a smoother sauce, strain out the jalapeño seeds/solids through a fine mesh; otherwise leave as-is for texture and bursts of jalapeño heat.

Toss chicken in orange-jalapeño sauce

Place warm fried chicken bites into a large bowl. Pour the warm orange-jalapeño sauce over the chicken and gently toss until all pieces are evenly coated.

Prepare sriracha drizzle

In a small bowl combine sriracha and honey (if using) and stir until smooth. Taste and adjust heat/sweetness as desired.

Plate and garnish

Transfer sauced chicken bites to a serving platter. Drizzle the sriracha mixture over the chicken in a thin stream (use a spoon or squeeze bottle for control). Sprinkle sliced green onions and toasted sesame seeds over the top. Serve immediately with lime wedges on the side for squeezing over bites.

Service notes

For best texture serve immediately so breading remains crisp under the sauce. If holding for short period, place on a wire rack in a low oven (200°F / 95°C) and toss with sauce just before serving.