Spicy Orange Chicken Bites Recipe

Marinate the chicken

Place the 1 lb bite-sized chicken pieces in a bowl. Add 1 cup buttermilk and 1 tsp hot sauce (optional). Toss to coat, cover, and refrigerate for at least 20 minutes and up to 2 hours. This tenderizes and seasons the chicken.

Prepare the breading

In a shallow bowl or dish combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Mix thoroughly so the cornstarch is evenly distributed.

Bread the chicken

Heat a deep skillet or Dutch oven with enough oil to reach about 1/2 inch depth (about 1 cup) over medium-high heat until it registers 350°F (175°C) or a pinch of flour sizzles on contact. Working in batches to avoid crowding, remove chicken from the buttermilk (let excess drip off), dredge pieces in the flour-cornstarch mix, pressing so the coating adheres, and shake off excess. Place coated pieces on a tray and let rest 5 minutes to set the crust.

Fry until golden

Fry the chicken bites in batches in the hot oil for 3–4 minutes per side, turning as needed, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F/95°C) while you make the sauce and finish remaining batches.

Prepare sauce base

In a small saucepan over medium heat combine 1/2 cup fresh orange juice, 1 tablespoon orange zest, 1 finely minced seeded jalapeño, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 2 tablespoons honey, 1 teaspoon brown sugar, 1 minced garlic clove, 1/2 teaspoon grated fresh ginger, and 1/4 teaspoon red pepper flakes (if using). Stir to combine.

Simmer and thicken

Bring the mixture to a gentle simmer, reduce heat to medium-low and let simmer 3–4 minutes to meld flavors. If the sauce seems too thin, whisk together 1 teaspoon cornstarch with 1 tablespoon cold water (cornstarch slurry) and slowly whisk into the simmering sauce. Cook 1–2 minutes more until the sauce thickens to a glossy, coat-the-back-of-a-spoon consistency. If too thick, add up to 2 tablespoons water to reach desired consistency.

Adjust seasoning

Taste the sauce and adjust: add a pinch more salt or 1/2 teaspoon soy sauce for saltiness, more honey for sweetness, or a few drops of rice vinegar for brightness. Remove from heat.

Toss chicken in sauce

Place the hot drained chicken bites in a large bowl. Pour the warm orange-jalapeño sauce over the chicken and gently toss until each piece is evenly coated. Work quickly so the coating stays crisp but the sauce adheres.

Plate and garnish

Arrange the sauced chicken bites on a serving plate. Drizzle sriracha over the top in a thin zigzag (about 2 tablespoons, or to taste). Sprinkle toasted sesame seeds and sliced green onions. Serve immediately with lime wedges on the side for optional brightness.