Classic Orange Chicken with Steamed Rice
Classic Orange Chicken with Steamed Rice
Ingredients
For the Orange Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1 egg, beaten
- 3 cups vegetable oil, for frying, or as needed
For the Orange Sauce
- 1/2 cup orange juice, freshly squeezed
- 1 teaspoon orange zest
- 1/4 cup soy sauce, low sodium
- 2 tablespoons rice vinegar
- 1/4 cup granulated sugar
- 1 tablespoon ginger, freshly grated
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Steamed Rice
- 1 1/2 cups long grain white rice
- 3 cups water
- 1/2 teaspoon salt
For Garnish
- 1 tablespoon sesame seeds, toasted
- 2 green onions, sliced
Instructions
- 1
Prepare the rice: Rinse the white rice thoroughly under cold water until the water runs clear. Combine the rinsed rice, 3 cups of water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 2
Prepare the chicken: In a medium bowl, whisk together the 1/2 cup cornstarch and beaten egg until smooth. Add the chicken pieces and toss to coat evenly.
⏱️ 5 min
- 3
Fry the chicken: Heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat to 350°F. Carefully add the chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 3-5 minutes per batch, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 10 min•🌡️ 350
- 4
Prepare the orange sauce: While the chicken is frying, whisk together the orange juice, orange zest, soy sauce, rice vinegar, granulated sugar, grated ginger, minced garlic, and red pepper flakes in a small saucepan. In a separate small bowl, whisk together the 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Add the slurry to the sauce mixture.
⏱️ 5 min
- 5
Cook the orange sauce: Bring the sauce to a simmer over medium heat, stirring constantly, until it thickens, about 2-3 minutes. Remove from heat.
⏱️ 3 min
- 6
Combine chicken and sauce: Add the fried chicken pieces to the saucepan with the orange sauce. Toss gently to coat all the chicken evenly.
⏱️ 2 min
- 7
Serve: Divide the steamed white rice among serving plates. Top with the orange chicken. Garnish with toasted sesame seeds and sliced green onions. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Orange Chicken with Steamed Rice
For the Orange Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1 egg, beaten
- 3 cups vegetable oil, for frying, or as needed
For the Orange Sauce
- 1/2 cup orange juice, freshly squeezed
- 1 teaspoon orange zest
- 1/4 cup soy sauce, low sodium
- 2 tablespoons rice vinegar
- 1/4 cup granulated sugar
- 1 tablespoon ginger, freshly grated
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Steamed Rice
- 1 1/2 cups long grain white rice
- 3 cups water
- 1/2 teaspoon salt
For Garnish
- 1 tablespoon sesame seeds, toasted
- 2 green onions, sliced
Instructions
- 1
Prepare the rice: Rinse the white rice thoroughly under cold water until the water runs clear. Combine the rinsed rice, 3 cups of water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 2
Prepare the chicken: In a medium bowl, whisk together the 1/2 cup cornstarch and beaten egg until smooth. Add the chicken pieces and toss to coat evenly.
⏱️ 5 min - 3
Fry the chicken: Heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat to 350°F. Carefully add the chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 3-5 minutes per batch, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 10 min•🌡️ 350 - 4
Prepare the orange sauce: While the chicken is frying, whisk together the orange juice, orange zest, soy sauce, rice vinegar, granulated sugar, grated ginger, minced garlic, and red pepper flakes in a small saucepan. In a separate small bowl, whisk together the 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Add the slurry to the sauce mixture.
⏱️ 5 min - 5
Cook the orange sauce: Bring the sauce to a simmer over medium heat, stirring constantly, until it thickens, about 2-3 minutes. Remove from heat.
⏱️ 3 min - 6
Combine chicken and sauce: Add the fried chicken pieces to the saucepan with the orange sauce. Toss gently to coat all the chicken evenly.
⏱️ 2 min - 7
Serve: Divide the steamed white rice among serving plates. Top with the orange chicken. Garnish with toasted sesame seeds and sliced green onions. Serve immediately.
⏱️ 5 min