Ya know that Orange Chicken dish served in Chinese restaurants?! Well friends, I made it into Crispy Orange Chicken Tacos and they were spectacular!
Yesterday was Cinco de Mayo and I had already planned to make orange chicken to serve over rice.
Once I realized this Mexican holiday was a perfectly good excuse to have tacos and margaritas, my dinner plans quickly transformed.
I realized I didn’t have to make traditional tacos… I mean what fun would that be, right?!
So orange tacos with an Asian slaw became a thing so we could be festive for Cinco de Mayo.
Makes perfect sense to me at least 😉
How to Make Crispy Orange Chicken Tacos
Start by cutting a pound and a half of chicken into bite size pieces.
Then put them in a bowl with a cup of buttermilk.
The buttermilk will add flavor and also help the breading stick.
The orange sauce is I’m sure not traditional.
I had some orange marmalade leftover from making Citrus Glazed Chicken Thighs and this is what I came up with to use it.
Mix together 3/4 cup orange marmalade, 1/4 cup mayo, a few tablespoons sriracha, and soy sauce.
Whisk until evenly combined and set this aside.
I put mine in a container with a lid to shake the chicken so they were coated after frying them.
I chose not to season the chicken since the sauce packs such a flavor punch.
Put a cup of cornstarch in a bowl and set it next to the chicken in buttermilk for your chicken breading station.
Set a saucepan over medium heat on the stove and pour in some vegetable oil, enough so it’s about 2 to 3 inches deep.
In about 5 minutes it should be at 350 degrees (I checked with an instant read thermometer).
Coat 6 to 8 pieces of chicken in the cornstarch and gently place them in the vegetable oil for 4 to 5 minutes.
Then remove them and place on a plate lined with paper towels to soak up the excess oil.
Repeat frying the rest of the chicken.
The slaw for these tacos is actually an Asian salad kit from the store.
I tossed it in the dressing that came in the kit.
To serve these, toss the fried chicken bites in the orange sauce.
And add some of the slaw to a warmed flour tortilla and top with the fried chicken.
Sprinkle some cilantro over your Crispy Orange Chicken Tacos to make them even prettier if you’d like 🙂
Such a crazy taco idea but man, oh, man it works!
So tasty and super crisp thanks to the cornstarch breading.
If you like Crispy Orange Chicken Tacos, you might also like…
Crispy Orange Chicken Tacos
Crispy Orange Chicken Tacos, an amazing recipe for fried chicken bites coated in a sweet and spicy orange sauce served as tacos with slaw
- 1 1/2 pounds chicken breasts
- 1 cup buttermilk
- 1 cup cornstarch
- vegetable oil (enough to fill a saucepan 2 to 3 inches deep)
- 3/4 cup orange marmalade
- 1/4 cup mayo
- 1 to 3 Tbsps sriracha (more or less depending on spice preference)
- 1 Tbsp soy sauce
- soft tortillas, lettuce or slaw, cilantro
Cut the chicken in bite size pieces and place in a bowl with the buttermilk. Put the cornstarch in a separate bowl. Fill a saucepan with vegetable oil 2 to 3 inches deep over medium heat.
While the oil heats up, put the orange marmalade, mayo, sriracha, and soy sauce in a bowl and mix until combined. Set another plate out with paper towels to put the chicken after they are fried.
Once the oil reaches 350 degrees put 6 to 8 pieces of chicken in the cornstarch and toss to coat them. Then gently place them in the oil. Fry for 4 to 5 minutes and put them on the plate lined with paper towels. Repeat frying the remaining chicken.
Toss the chicken with the orange sauce and serve in tortillas with lettuce or slaw, top with cilantro if desired.
Note: I used an Asian salad kit and tossed with the dressing as the slaw for the tacos.