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Orange Chicken with White Rice

Ingredients

  • Sauce:
  • 1 c. orange juice
  • 1/2 c. sugar
  • 1/8 c. sweet chili sauce
  • 2 Tbsp. rice vinegar
  • 2 T. soy sauce
  • 1 tsp. sesame oil
  • 1/4 tsp. ginger powder
  • 1/4 tsp garlic powder
  • 1/2-1 tsp. crushed red pepper flakes
  • 1 Tbsp. cornstarch
  • 2 Tbsp. water
  • Chicken
  • 1 1/2-2 lbs. chicken thighs cut in 1" pieces*
  • 1 tsp. Kosher salt
  • 1/3 c. cornstarch
  • 1/3 c. flour
  • 2 large eggs beaten
  • 1-2 " vegetable oil

Instructions

  1. Mix the juice, sugar, sweet chili sauce, vinegar, soy sauce, sesame oil and spices together in a small saucepan. Heat 2-3 minutes until the sugar has dissolved. Mix the 1 tablespoon cornstarch with the 2 tablespoons of water and stir until the cornstarch has dissolved. Slowly add this to the sauce and stir until thickened. Remove from heat.
  2. After cutting the chicken into small pieces, mix with the Kosher salt and refrigerate for about an hour (or you can go on and prepare the batter and fry the chicken.) Mix the 1/3 cup cornstarch and the 1/3 cup flour and add in the 2 beaten eggs. Pour this over the chicken pieces to coat and fry until crisp and brown. Drain on paper towel or use small cooling rack to drain the chicken. After you have fried all your checken pour as much sauce as you want over the chicken and stir to coat.
  3. To plate top some fluffy white rice with the orange chicken and garnish with sliced green onions and some sesame seeds.
  4. Enjoy!

Recipe Notes

Note: I used 2 boneless chicken Bresat and thigh meat.