Sticky Orange Chicken Popcorn Chicken

5 from 4 votes

There's just something amazing about bite-sized chicken like nuggets or these Sticky Orange Chicken Popcorn Chicken. 100% Kid-and adult-approved!

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Keyword: appetizer, bites, chicken, dairy-free, dinner, family-friendly, gluten-free, kid-friendly, lunch, orange, spring, summer, sweet

Servings: bites

Calories: 54kcal

Author: Shanika

2 lbs. organic chicken breasts, cut into 1-inch cubes
2 tsps sea salt
2 tsps black pepper
2 tsps smoked paprika
2 tsps onion powder
2 tsps garlic powder
2 tsps dried parsley
2 tsps dried thyme
Pinch of red pepper flakes
2 large eggs, beaten
¼ cup Almond milk, unsweetened (You can use whole milk or your fave plant-based milk)
½ cup organic all-purpose flour
2 cups organic cornflakes, crushed
1 cup organic breadcrumbs (You can make your own Seasoned Toasted Panko Bread Crumbs)

2 Tbsps unsalted butter
3 garlic cloves, minced
2 Tbsps filtered water
1 cup freshly-squeezed orange juice (That's about 3-4 navel oranges)
½ cup raw honey
3 Tbsps organic brown sugar
2 tsps arrowroot starch + 4 Tbsps warm water
¼ teaspoon minced ginger root
½ orange, peels only! (You can use the entire orange peel once you've done a taste test after adding half; peels can be a bit bitter, so adjust to taste)

Preheat your oven to 400 degrees Fahrenheit and line your baking sheet with parchment paper with a wire rack for the best results. NOTE: Doing this step is a MUST to prevent sticking.
In a bowl, add the chicken pieces along with 1 teaspoon of each: salt, black pepper, smoked paprika, onion powder, garlic powder, parsley, thyme, stirring everything together until chicken are coated.

In a bowl, add the milk and beaten eggs whisking everything together until combined. Set aside.
In a separate bowl, add the breadcrumbs, crushed cornflakes, and 1 teaspoon of each: salt, black pepper, smoked paprika, onion powder, garlic powder, parsley, thyme, and red pepper flakes, stirring everything together and set aside also.
In a plate or bowl, add the flour.
Now, toss each piece of chicken into the flour followed by the "wet" batter (shaking off any excess) and then toss into the breadcrumbs mixture. Then lay each coated chicken side by side onto the prepared baking sheet (about an inch apart). Repeat until all chicken are coated.
Bake for 30-35 minutes or until golden brown and “crunchy” looking. NOTE: If not crispy enough, turn on broil and bake for another 5-10 minutes.

In a saucepan over medium-high heat, combine the butter, minced ginger, and garlic cloves, sautéing until it becomes fragrant. Add in the orange juice, honey, brown sugar, water, and orange peels and let it simmer for 2-3 minutes, until bubbly, stirring occasionally. Reduce the heat to low and add in the arrowroot mixture (mix both together until it looks "milk-like") stirring until the sauce begins to thicken.
Once the chicken bites are crisp, remove from oven and toss them in the sauce until fully coated. Garnish with sesame seeds, if desired.
To serve, add popcorn chicken to a salad, tacos, atop pasta, as a topping on pizza, with quinoa or rice, or by themselves with dipping sauce.
Bon Appetit!

STORAGE: Store leftovers in a tightly sealed container in the refrigerator for up to 3 days. Reheat in oven when ready to serve.
GINGER: If you do not have actual ginger root, you can substitute for ¼ teaspoon ground ginger instead.
SWEETENER: Instead of brown sugar, you can always use maple syrup or extra honey as a sweetener.
EXTRA ORANGE FLAVOR: For a bolder flavor, you can add orange peels to sauce when bringing everything to a boil. Keep it in the sauce and remove them after tossing in the popcorn chicken.
VEGAN OPTION: To make this recipe vegan, see my Baked Sticky Orange Cauliflower + Quinoa recipe!