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
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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.
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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.
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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.
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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.