Oh my goodness, if you’re looking for a weeknight meal that tastes like you spent hours in the kitchen but is actually super simple, you *have* to try this Sticky Orange Chicken Popcorn Chicken! Seriously, the combination of perfectly crispy little chicken bites coated in this amazing sweet and tangy orange glaze? It’s pure magic. I remember making this for the first time when I had friends over unexpectedly, and they were raving about it all night. They couldn’t believe how easy it was, and neither could I! It’s become my go-to when I need a ‘wow’ factor without the fuss. Trust me, your taste buds will thank you.

Why You’ll Love This Sticky Orange Chicken Popcorn Chicken

Honestly, what’s not to love about this dish? Here’s the lowdown:

It’s ridiculously quick to whip up – perfect for those busy weeknights!
The flavor is a total crowd-pleaser; that sweet and tangy orange glaze is addictive!
It’s super versatile – serve it as a fun appetizer or a satisfying main course.
That crispy-chewy texture? Pure perfection. It’s got that satisfying crunch followed by tender chicken.

Ingredients for Sticky Orange Chicken Popcorn Chicken

Okay, let’s talk ingredients! You’ll need:

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces (I find thighs stay nicer and juicier!)
1/2 cup all-purpose flour
1/4 cup cornstarch (this is key for that super crispy coating!)
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs, beaten
1 cup panko breadcrumbs (for the ultimate crunch!)
Vegetable oil, for frying (just enough to get a good depth in your pan)
1 cup orange juice (freshly squeezed is lovely, but store-bought works great too!)
1/4 cup soy sauce
1/4 cup honey (use more if you like it sweeter!)
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger (the fresher, the better the zing!)
2 cloves garlic, minced
1 teaspoon cornstarch, mixed with 2 teaspoons water (this is our slurry to thicken the sauce)
Sesame seeds, for garnish (a nice little crunch and look!)
Green onions, sliced, for garnish (hello, freshness!)

Equipment Needed for Sticky Orange Chicken Popcorn Chicken

Alright, let’s get our game faces on! To make this amazing Sticky Orange Chicken Popcorn Chicken, you’re gonna want a few trusty kitchen buddies:

A nice big skillet for all that delicious frying
A medium saucepan for whipping up that glorious orange glaze
Some good tongs – these are your best friends for handling that hot chicken!
A wire rack set over a baking sheet to let those crispy pieces drain and stay crunchy
Measuring cups and spoons, of course! Get those ingredients just right.

How to Prepare Sticky Orange Chicken Popcorn Chicken: Step-by-Step

Okay, let’s get this deliciousness made! Don’t be intimidated, it’s really quite straightforward once you get going. It’s all about prepping your chicken just right, getting that perfect crisp, and then making that dreamy orange sauce! It’s so good, you might even think about making a double batch, especially if you’re serving it with something like this super easy chocolate banana smoothie – your guests will be so impressed!

Preparing the Chicken for Frying

First things first, get your chicken prepped! In one shallow bowl, mix up your flour, that extra quarter cup of cornstarch (this is key for crispiness!), salt, and pepper. In another bowl, whisk those eggs until they’re nice and frothy. Now, take your bite-sized chicken pieces, dip ’em in the egg, let any excess drip off, and then give ’em a good roll in the flour mixture. Make sure they’re all covered. Give them a little press into the panko breadcrumbs next – you want a nice, even coating because that’s where all the crunch happens!

Frying the Popcorn Chicken to Golden Perfection

Now for the fun part! Heat up about 1-2 inches of vegetable oil in your big skillet over medium-high heat. You want it hot enough so that when you drop in *one* piece of chicken (just one, trust me!), it sizzles like crazy. If it just sits there sadly, your oil isn’t hot enough yet. Carefully add your coated chicken pieces to the hot oil, but don’t overcrowd the pan – give them some space so they can get beautifully golden and crisp. Fry them for about 3-4 minutes per side, until they’re golden brown and cooked through. Use your tongs to transfer them to that wire rack set over a baking sheet. This lets the extra oil drain off and keeps them nice and crispy. If you’re a real crisp fanatic like me, you can even fry them a second time for just a minute or two after they’ve cooled slightly – it’s a game-changer!

Crafting the Sticky Orange Glaze

While your chicken is doing its thing, let’s whip up that amazing sauce. Grab your medium saucepan and pour in the orange juice, soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Give it a little stir and bring it to a gentle simmer over medium heat. Let it bubble away for a couple of minutes. Now, grab that little cornstarch slurry you mixed up (cornstarch and water) and whisk it into the simmering sauce. Keep stirring constantly – you’ll see it magically thicken up into a glossy glaze in just a minute or two. Make sure it’s thickened nicely!

Coating the Chicken in the Orange Glaze

The grand finale! Once your chicken is fried and your glaze is thick and gorgeous, it’s time to bring them together. Add your crispy popcorn chicken right into the saucepan with the orange glaze. Gently toss all those lovely chicken pieces until they are completely coated in that sticky, sweet goodness. You want every single piece to have that beautiful glaze on it. Serve this masterpiece right away, right after tossing, so the chicken stays as crispy as possible!

Tips for the Best Sticky Orange Chicken Popcorn Chicken

Listen, I’ve made this sticky orange chicken popcorn chicken more times than I can count, and I’ve picked up a few tricks to make sure it’s absolutely perfect every time. First off, that oil temperature for frying? It’s SO important! You want it around 350°F (175°C). Too cool and your chicken gets greasy, too hot and it burns before it cooks. Use a thermometer if you’ve got one, or do the little tester-piece trick like I mentioned. Also, for the glaze, don’t rush the thickening! Keep stirring that cornstarch slurry until it’s nicely glossy and coats the back of a spoon. And remember, the less time the fried chicken sits around before hitting that glaze and being served, the crispier it’ll stay. If you’re prepping ahead, maybe do the frying and sauce first, then reheat the chicken *super* quick before tossing. Oh, and if you’re feeling fancy, a tiny pinch of red pepper flakes in the sauce gives it a lovely little kick! It’s a great dish to serve alongside something simple, like maybe a refreshing chocolate banana smoothie.

Ingredient Notes and Substitutions for Sticky Orange Chicken

Okay, let’s chat a bit more about these ingredients, because tiny tweaks can make a big difference! I always, always recommend chicken thighs for this recipe. They’re a bit forgiving and stay super moist and tender even after frying, which is exactly what you want for popcorn chicken. If you *really* can’t use thighs, chicken breast will work, but you’ll want to be extra careful not to overcook it, or it can get a little dry. For the glaze, honey is key for that sticky texture and sweetness, but if you’re out, maple syrup can work in a pinch, though it’ll change the flavor a bit. Rice vinegar gives our sauce that lovely tangy brightness, but apple cider vinegar is a decent substitute if that’s what you have on hand. And for a little extra pizzazz, if you can’t find fresh ginger, about half a teaspoon of ground ginger will do, though fresh is always best for that bright, zesty punch! It’s almost as essential as having a great drink to go with it, like this super easy chocolate banana smoothie.

Serving and Storing Your Sticky Orange Chicken Popcorn Chicken

This sticky orange chicken popcorn chicken is truly sensational served piping hot, fresh off the pan! It’s absolutely dynamite with a side of fluffy steamed jasmine rice – it’s the perfect canvas for soaking up any extra glaze. I also love pairing it with some simple stir-fried veggies like broccoli or snap peas for a bit of green and crunch. To store any leftovers (if you’re lucky enough to have some!), just pop them into an airtight container in the fridge. For reheating, I find popping them in a hot oven or toaster oven for a few minutes works best to get them a little crispy again. You could even give them a quick sauté in a little oil. You know what else is great for a quick meal, especially if you want something refreshing to drink while you’re eating or prepping? This amazing 5-minute chocolate banana smoothie!

Frequently Asked Questions about Sticky Orange Chicken

Got questions about this sticky orange chicken popcorn chicken? I get it! It’s so good that sometimes you just need a quick pointer. You know, sometimes I have a quick glass of this amazing 5-minute chocolate banana smoothie while it’s cooking!

Can I bake this instead of frying?

Oh, you *can*, but honestly, you’ll lose a lot of that incredible crispy texture that makes this popcorn chicken so amazing! If you absolutely must bake, I’d suggest tossing the breaded chicken with a little extra oil and baking on a wire rack over a baking sheet at a pretty high temp, maybe 400°F (200°C), flipping halfway through, until golden. It won’t be quite the same, but it’ll still be tasty!

How can I make the glaze spicier?

Easy peasy! If you love a little heat, just add a pinch or two of red pepper flakes to the sauce ingredients when you’re simmering everything. You can also add a dash of sriracha or your favorite chili sauce along with the other wet ingredients. Whisk it all together, taste, and adjust to your liking!

What’s the best way to reheat this?

For the absolute best results, try to reheat the chicken in a hot oven or toaster oven (around 375°F or 190°C) for a few minutes until it’s warmed through and a bit crispy again. The microwave can make it a bit soggy, so I usually avoid that if I can. Just spread it out on a baking sheet and give it a quick blast!

My glaze isn’t thickening, what did I do wrong?

No worries, it happens! The most common reason is not letting it simmer long enough to activate the cornstarch. Make sure you’re stirring consistently after adding the cornstarch slurry and let it bubble gently for a good minute or two until it feels thicker. Also, double-check that you used the cornstarch slurry (cornstarch mixed with water) and not just plain cornstarch! It all works out in the end, and even a slightly thinner glaze is still delicious.

Nutritional Information

Just a little heads-up, the nutritional info below is an estimate, you know? Because how much oil you use for frying, the exact brand of ingredients, and even how generous you are with that amazing glaze can change things up a bit. But it gives you a good idea!

Serving Size: 1 serving (about 1/4 of the recipe)
Calories: ~550
Protein: ~30g
Carbohydrates: ~50g
Fat: ~25g
Sugar: ~35g
Sodium: ~1200mg

Sticky Orange Chicken

Author: cocktailmixguide.com
Total Time: 45 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Crispy popcorn chicken coated in a sweet and tangy orange glaze.

Ingredients

Scale

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs, beaten
1 cup panko breadcrumbs
Vegetable oil, for frying
1 cup orange juice
1/4 cup soy sauce
1/4 cup honey
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon cornstarch, mixed with 2 teaspoons water
Sesame seeds, for garnish
Green onions, sliced, for garnish

Instructions

In a bowl, combine flour, 1/4 cup cornstarch, salt, and pepper.
Dip chicken pieces in beaten eggs, then dredge in the flour mixture.
Press chicken into panko breadcrumbs.
Heat vegetable oil in a skillet over medium-high heat. Fry chicken until golden brown and cooked through. Drain on paper towels.
In a saucepan, combine orange juice, soy sauce, honey, rice vinegar, ginger, and garlic. Bring to a simmer.
Stir in the cornstarch slurry and cook until the sauce thickens.
Add the fried chicken to the sauce and toss to coat.
Garnish with sesame seeds and green onions before serving.

Notes

For extra crispy chicken, double-fry the pieces.
Adjust sweetness by adding more or less honey.
Serve with steamed rice and your favorite vegetables.

Prep Time: 20 min
Cook Time: 25 min
Category: Dinner
Method: Frying
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 35g
Sodium: 1200mg
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 30g
Cholesterol: 150mg

Keywords: sticky orange chicken, popcorn chicken, sweet orange chicken, crispy chicken, easy chicken recipe, Asian chicken