Crispy Honey-Orange Glazed Chicken Bites

Ingredients

• 2 lb boneless, skinless chicken thighs, cut into 1.5-inch irregular chunks
• 1.5 tsp kosher salt
• 1/2 tsp ground white pepper
• 1/2 tsp garlic powder
• 2 whole large eggs
• 2 tbsp cold water
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1/4 tsp ground white pepper
• 1/2 tsp paprika
• 3 cups neutral oil (vegetable, canola, or peanut)
• 1/2 cup fresh orange juice (from about 2 large oranges)
• 1 tsp orange zest
• 1/3 cup honey
• 3 tbsp low-sodium soy sauce
• 2 tbsp rice vinegar
• 2 tbsp ketchup
• 1 tbsp sriracha or chili garlic sauce
• 3 cloves garlic, finely minced
• 1 tsp fresh ginger, finely grated
• 1.5 tbsp cornstarch
• 2 tbsp cold water
• 1 tsp toasted sesame oil

Instructions

1. 1

   Pat the chicken thigh pieces completely dry with paper towels — this is critical for crispiness. Transfer the chicken to a large mixing bowl and season with 1.5 tsp kosher salt, 1/2 tsp white pepper, and 1/2 tsp garlic powder. Toss well so every piece is evenly coated. Let the seasoned chicken sit at room temperature for 10 minutes while you prepare the other components.

2. 2

   In a medium bowl, whisk together the flour, cornstarch, baking powder, 1/2 tsp kosher salt, 1/4 tsp white pepper, and paprika. The cornstarch is the secret to an ultra-crispy, almost translucent crust — do not skip it. In a separate small bowl, whisk the 2 eggs with 2 tbsp cold water until fully combined and slightly frothy.

3. 3

   In another medium bowl or a liquid measuring cup, whisk together the orange juice, orange zest, honey, soy sauce, rice vinegar, ketchup, sriracha, minced garlic, and grated ginger. In a small separate cup, stir the 1.5 tbsp cornstarch into 2 tbsp cold water until it forms a smooth, lump-free slurry. Set both aside — you'll combine them in the pan.

4. 4

   Pour 3 cups of neutral oil into a large Dutch oven or heavy-bottomed pot and clip your thermometer to the side. Heat the oil over medium-high heat until it reaches exactly 350°F (175°C), which should take about 8–10 minutes. While the oil heats, dip each chicken piece first into the egg wash — letting any excess drip off — then press it firmly into the flour-cornstarch coating. Press and squeeze the coating onto the chicken to create rugged, craggy edges; these rough peaks will fry up extra crispy. Place coated pieces on your wire rack as you go.

5. 5

   Working in 2–3 batches to avoid crowding (which drops the oil temperature and leads to greasy, soggy chicken), carefully lower the coated chicken pieces into the 350°F oil using tongs. You should hear an immediate, vigorous sizzle — if you don't, the oil isn't hot enough yet. Fry each batch for 4–5 minutes, turning the pieces once halfway through, until the coating is a deep golden-amber color and feels rigid and crisp when you press it with tongs. The internal temperature of the chicken should reach 165°F (74°C). Use a spider skimmer to transfer the fried chicken to the wire rack (not paper towels, which trap steam and soften the crust). Allow the oil to return to 350°F between each batch before adding more chicken.

6. 6

   For an optional but highly recommended second fry: once all batches are done, increase the oil temperature to 375°F and refry all the chicken together for 60–90 seconds. This double-fry technique drives out any residual moisture and makes the crust shattering-crispy. Transfer back to the wire rack and work quickly — you want to sauce the chicken while it's still piping hot.

7. 7

   While the last batch of chicken fries (or rests on the rack), heat a 12-inch nonstick or stainless skillet over medium heat. Add no oil — the sauce will not stick. Pour in the prepared orange-honey sauce mixture and bring it to a lively simmer, stirring occasionally with a whisk or wooden spoon. You'll see the sauce begin to bubble and the color will deepen from pale orange to a rich amber, about 2–3 minutes. Taste the sauce now — it should be bright, sweet, tangy, and just a little spicy. Adjust with an extra tsp of honey if you want more sweetness, or another tsp of rice vinegar for more tang.

8. 8

   Give the cornstarch slurry a quick stir (it will have settled) and pour it into the simmering sauce while whisking constantly. The sauce will immediately begin to thicken and turn glossy — this happens fast, within 30–60 seconds. It should coat the back of a spoon and leave a clean line when you drag your finger through it. Remove the pan from heat and stir in the 1 tsp toasted sesame oil, which adds a nutty, aromatic depth. Do not let the sauce boil vigorously after adding the sesame oil.

9. 9

   Working quickly so the chicken stays crispy, add all the fried chicken bites to the skillet with the sauce. Using tongs or two large spoons, toss and fold the chicken through the sauce for about 30–45 seconds over low heat, until every single piece is thickly, evenly coated and glistening with that deep orange-amber glaze. The sauce should cling like lacquer — if it's pooling at the bottom of the pan, the chicken is too cool; return the heat to medium-low for 30 seconds and toss again.

10. 10

    Immediately transfer the glazed chicken bites to a serving platter or individual bowls. Serve at once — the window of maximum crispiness is about 5 minutes before the sauce softens the crust. Pair with steamed jasmine rice to soak up any extra sauce, and optionally garnish with thinly sliced scallions and toasted sesame seeds. If serving family-style, do not cover the dish with foil, as trapped steam will kill the crispiness.

Tools you’ll need

• large deep Dutch oven or 5-quart heavy-bottomed pot
• deep-fry or candy thermometer
• large mixing bowl
• medium mixing bowl
• wire rack set over a rimmed baking sheet
• spider skimmer or slotted spoon
• 12-inch nonstick or stainless skillet
• microplane or fine zester
• citrus juicer
• whisk
• tongs
• paper towels
• sharp chef's knife
• cutting board

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