Crispy Orange Chicken Rice Bowls
Ingredients
- For the Chicken:
- 1 ½ lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 cup cornstarch (for coating)
- 2 large eggs, beaten
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
- For the Orange Sauce:
- 1 cup orange juice (freshly squeezed preferred)
- 2 tbsp orange zest
- ⅓ cup soy sauce
- ⅓ cup rice vinegar (or white vinegar)
- ½ cup sugar (adjust to taste)
- 2 tbsp cornstarch mixed with 3 tbsp water (slurry)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1–2 tsp red chili flakes (optional, for spice)
- 2 tbsp sesame oil
- For Serving:
- 3 cups cooked jasmine or basmati rice
- 1 cup steamed broccoli (or mixed veggies like bell peppers and snap peas)
- 2 tbsp green onions, sliced
- 1 tbsp sesame seeds (optional, for garnish)
Instructions
- Step 1: Prepare the Chicken : Season chicken with salt and pepper. Dip each piece into beaten eggs, then coat with cornstarch. Heat vegetable oil in a deep skillet or wok and fr chicken in batches until golden and crispy (4–5 minutes per batch). Drain on paper towels.
- Step 2: Make the Orange Sauce : In a saucepan, heat sesame oil over medium heat. Add garlic and ginger; sauté until fragrant (30 seconds). Stir in orange juice, zest, soy sauce, rice vinegar, sugar, and chili flakes. Bring to a simmer, then whisk in the cornstarch slurry until thickened and glossy (2–3 minutes).
- Step 3: Coat the Chicken : Add crispy chicken to the sauce and toss until fully coated.
- Step 4: Assemble the Rice Bowls : Scoop rice into bowls. Add a portion of orange chicken on top. Add steamed broccoli or veggies on the side. Garnish with green onions and sesame seeds.