Crispy Orange Chicken with Steamed Jasmine Rice - This dish features golden-crisp chicken pieces coated in a glossy, sweet-tangy orange sauce with hints of ginger and garlic. The chicken maintains its crunch beneath the vibrant sauce, while fragrant jasmine rice soaks up every drop. Ready in 40 minutes, this recipe delivers takeout flavors with fresh ingredients and better texture control.

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Crispy Orange Chicken with Steamed Jasmine Rice - The crispiness comes from coating the chicken in cornstarch before frying, which creates a protective crust that stays crunchy under the sauce. After testing, I found that frying the chicken in two batches ensures proper browning without steaming, and tossing it with the sauce just before serving preserves that textural contrast. The orange sauce reduces to the perfect clingy consistency that coats without drowning. This approach aligns with my philosophy that mastering a few key techniques—like proper frying and sauce reduction—can recreate restaurant favorites with superior results at home.

Dietary Notes

✓ Takeout Fakeout
✓ Family Favorite
✓ Crispy-Saucy Contrast
✓ Better Than Restaurant

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Why You'll Love This

Perfect Texture Balance: Cornstarch coating keeps chicken crispy even under the glossy sauce.
Fresh Citrus Flavor: Real orange zest and juice create brighter flavor than takeout versions.
Controlled Sweetness: Adjust sugar to your preference for a balanced sweet-savory profile.
Meal Prep Friendly: Components reheat well, making excellent next-day lunches.

Crispy Orange Chicken with Steamed Jasmine Rice

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 20min

❄️ Cool Time: 0

🔥 Cook Time: 20min

🥨 Yield: 4

🍞 Method: Stir-Frying

🌾 Diet: None

★ ★ ★ ★ ★

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restaurant Ingredients

1.5 lbs boneless, skinless chicken thighs
½ cup cornstarch
2 large eggs
⅓ cup neutral oil (vegetable, canola)
1 cup fresh orange juice
from 2 oranges orange zest
¼ cup soy sauce
2 tbsp rice vinegar
¼ cup brown sugar
1 tbsp fresh ginger, grated
3 garlic cloves, minced
½ tsp red pepper flakes
1.5 cups jasmine rice
3 scallions, thinly sliced
1 tsp sesame seeds

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✏️

boneless, skinless chicken thighs Chicken thighs stay juicier than breasts during high-heat frying and have more flavor. Cutting them into uniform 1-inch pieces ensures even cooking—smaller pieces overcook, larger ones may not cook through properly in the short frying time.
cornstarch Cornstarch creates a lighter, crispier coating than flour because it has less protein and forms a delicate crust that fries up beautifully. Tossing the dry chicken directly in cornstarch (no flour first) gives you that authentic takeout-style crisp texture.
neutral oil (vegetable, canola) A neutral oil with a high smoke point is essential for frying the chicken at the right temperature without burning or imparting off-flavors. The oil should be about 350°F—hot enough to sizzle immediately but not smoke—for perfect golden results.
fresh orange juice Freshly squeezed orange juice has brighter, cleaner flavor than bottled varieties, which often contain preservatives and lack the natural oils from the zest. The pectin in fresh juice also helps the sauce thicken to that perfect glossy consistency.
orange zest The zest contains essential citrus oils that provide intense orange aroma without additional liquid. Microplaning it finely ensures even distribution throughout the sauce, giving every bite that vibrant, fresh citrus character.
soy sauce Soy sauce provides the necessary salty, umami base that balances the sweetness of the orange and brown sugar. Using regular soy sauce (not low-sodium) gives you the best flavor foundation for this quick-cooking sauce.
fresh ginger, grated Fresh ginger adds warm, spicy notes that complement the citrus beautifully. Grating it on a microplane releases its juices and ensures no fibrous pieces end up in the smooth sauce. Ginger's natural enzymes also help tenderize the chicken slightly.
garlic cloves, minced Sautéing the minced garlic briefly in the sauce pot before adding liquids mellows its raw bite and brings out its natural sweetness. This step prevents harsh garlic flavor while still providing that essential aromatic depth.
jasmine rice Jasmine rice has a delicate floral aroma that pairs perfectly with Asian-inspired dishes. Rinsing it until the water runs clear removes excess surface starch, resulting in fluffier, separate grains rather than a sticky mass.
scallions, thinly sliced Scallions add necessary fresh contrast to the rich, saucy chicken. Cutting them on a sharp diagonal increases surface area and makes for more elegant presentation. The green parts provide color while the white parts add mild onion flavor.

list_alt Instructions

1

Step 1: Start cooking jasmine rice according to package directions - the rice will be ready when the chicken and sauce are complete.
2

Step 2: Pat chicken pieces completely dry with paper towels, then toss with cornstarch until evenly coated - dryness is crucial for crisp frying.
3

Step 3: Dip cornstarch-coated chicken into beaten eggs, letting excess drip off - the egg helps create a protective layer that fries to golden crispness.
4

Step 4: Heat oil in a large skillet or wok over medium-high heat until shimmering - proper oil temperature prevents greasy chicken.
5

Step 5: Fry chicken in two batches for 4-5 minutes per batch until golden brown and cooked through - crowding the pan lowers oil temperature and steams rather than fries.
6

Step 6: Transfer cooked chicken to a wire rack set over a baking sheet - this keeps all sides crispy by allowing air circulation.
7

Step 7: In a saucepan, combine orange juice, zest, soy sauce, rice vinegar, brown sugar, ginger, garlic, and red pepper flakes - simmering melds the flavors.
8

Step 8: Bring sauce to a boil, then reduce to a simmer for 8-10 minutes until thickened to a glaze consistency - reduction concentrates flavors and creates proper cling.
9

Step 9: Return all chicken to the skillet, pour the orange sauce over, and toss gently to coat - tossing just before serving preserves crispness.
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Step 10: Serve immediately over steamed jasmine rice, garnished with scallions and sesame seeds - the hot rice absorbs the sauce beautifully.

Nutrition Facts

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Calories 560

Protein 38g

Carbs 58g

Fiber 2g

Sugar 22g

Fat 22g

Sodium 980mg

Potassium N/A

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Serving Suggestions

Serve immediately while the chicken is hot and crisp. Spoon the orange chicken over a bed of fluffy jasmine rice, ensuring each portion gets plenty of sauce. Garnish with thinly sliced scallions and sesame seeds for color and texture contrast. For authentic presentation, serve in shallow bowls with chopsticks, and offer extra sauce on the side for those who want it.

How to Store?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to help restore some crispiness to the chicken, or use a 375°F oven for 8-10 minutes. The sauce may thicken when cooled—thin with a tablespoon of water or orange juice when reheating. Freeze cooked chicken (without rice) for up to 2 months; thaw overnight before reheating.

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