Spicy Jalapeño Orange Chicken

Golden, crispy chicken bites tossed in a sticky-sweet orange glaze built on butter-sautéed sliced jalapeños, citrus marmalade, garlic, ginger, and chili crisp. Served over Toasted Coconut Lime Cilantro Rice for a bold, takeout-style dinner bursting with tropical heat and Southern sass.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Special Equipment: heavy bottomed pot

Ingredients

• 3 boneless, skinless chicken breasts, cut into bite-sized pieces

• 3 eggs, whisked

• ⅓ cup cornstarch or tapioca flour

• ⅓ cup all-purpose flour

• Salt, to taste

• Oil, for frying

• 1 tbsp butter

• 1 jalapeño, thinly sliced into rounds leave seeds for heat, remove for mild

• 1 cup orange juice

• ⅓ cup granulated sugar

• 2 tbsp rice vinegar or white vinegar

• 2 tbsp soy sauce or tamari

• 2 tbsp orange marmalade

• 1 tbsp garlic paste

• 1 tbsp ginger paste

• Zest of 1 orange

• Juice of 1 lime

• 1 tbsp cornstarch + 2 tbsp water or 2 tsp tapioca flour + 2 tbsp water

• 1 tsp toasted sesame oil optional

Directions

1. Make the Orange Jalapeño Sauce: In a medium saucepan, melt butter over medium heat.

   Add sliced jalapeños and sauté for 2–3 minutes until slightly blistered and aromatic.

   Add orange juice, sugar, vinegar, soy sauce, orange marmalade, garlic paste, ginger paste, red chili flakes, and chili crisp. Simmer for 3–4 minutes.

   Whisk cornstarch with water to form a slurry and stir it in. Simmer another 3–5 minutes, or until thickened. Remove from heat and stir in orange zest, lime juice, and sesame oil (if using). Set aside.

2. Prep the Chicken: In one bowl, whisk the eggs. In another, mix cornstarch, flour, and salt. Dip each piece of chicken into the egg, then dredge in the flour mixture.

   Optional: double dip for extra crunch. Let rest for 10–15 minutes.

3. Fry the Chicken: Heat 2–3 inches of oil in a heavy-bottomed pot to 350°F.

   Fry chicken in batches for 2–3 minutes, turning occasionally, until golden brown and cooked through.

   Transfer to a paper towel-lined plate to drain.

4. Finish & Serve: Toss the hot fried chicken in the warm orange jalapeño sauce until fully coated.

   Serve over a generous scoop of Toasted Coconut Lime Cilantro Rice. Garnish with green onions, chili crisp, or a lime wedge.