Spicy Orange Chicken That Hits Sweet, Then Hits Back
Crispy, sticky, sweet, and spicy—this chicken plays nice for about two seconds before bringing the heat
Ingredients:
- 2 lbs. Popcorn diced chicken
- 6 tbs. Spiced Orange Marmalade
- 2 tsp. Hog’s Ass Garlic Habanero Hot Sauce
- ½ tsp. Seasoned Rice Vinegar (you can substitute Apple Cider Vinegar)
- ¼ tsp. Toasted Sesame Oil
- Sliced Green Onion (optional)
Directions:
- Pat the chicken dry with paper towels.
- Cut into bite-sized cubes of 1-1.5 inches.
- Place a skillet on the stove on medium heat.
- Add oil to the pan and when heated, add in the chicken pieces.
- Cook the chicken for 2-3 minutes then turn them to fry the other sides for another 2-3 minutes until cooked through.
- While the popcorn chicken is cooking, mix the orange marmalade, Hog’s Ass Garlic Habanero Hot Sauce, vinegar and toasted sesame oil in a bowl and set aside.
- Toss cooked chicken in the spicy orange sauce and serve with a side of rice. Makes 2 servings.
Frequently Asked Questions
What makes this orange chicken spicy?
The heat comes from Hog’s Ass Garlic Habanero Hot Sauce, adding a bold, garlicky kick to the sweet citrus glaze.
Is it very spicy?
It has a medium heat level, but you can adjust by adding more or less hot sauce.
Can I bake instead of fry the chicken?
Yes, baking or air frying works well for a lighter version while still keeping it crispy.
What type of chicken should I use?
Boneless chicken breast or thighs cut into bite-sized pieces work best.
What should I serve with it?
Serve over rice, noodles, or with steamed vegetables—plus extra hot sauce from Peppers of Key West if you want more heat.
