Orange Chicken and Rice
This orange chicken and rice is an easy take-out classic you can enjoy at home, with crispy fried chicken, a sweet sauce, and white rice.
Ingredients
Chicken
- 1 ½ lbs Boneless skinless chicken breasts
- 9 tablespoon cornstarch
- 2 tablespoon flour
- 2 tablespoon tamari sauce
- ½ tablespoon 14 spices seasoning
- ¼ teaspoon salt
- 1 egg
- 1 teaspoon sesame oil
- ⅓ cup water
- 3 cups vegetable oil for frying
Orange Sauce
- ¾ cup orange juice freshly squeezed
- 1 tablespoon orange zest
- 3 tablespoon tamari sauce
- 1 tbps rice vinegar
- 3 tablespoon brown sugar
- 1 tablespoon garlic minced
- 1 teaspoon sesame oil
- 1 teaspoon ginger paste
- 1 tablespoon corn starch
- 2 tablespoon cold water
Instructions
Chicken
- Wash the chicken and dice it into small cubes. Preheat the oil to 340 degrees in a large skillet or deep fryer.
- Whisk all the coating ingredients in a medium bowl.
- Add the chicken and mix well to coat.
- Fry the chicken in batches for 5 to 7 minutes until golden brown. Place them on a wire rack with paper towels underneath it as you go.
- After the chicken is fried, double fry it one more time. Working in batches, fry the chicken again for about a minute until the color deepens and the coating is extra crispy. Place the chicken back on the rack.
Orange Sauce
- While the chicken is cooking, whisk the sauce ingredients in a large measuring cup.
- Add the sauce to a large wok over medium heat and stir well. Then, make a slurry with the cornstarch and water and add it to the wok. Cook, stirring constantly, for about a minute until the sauce thickens.
- Turn off the heat and add the chicken to the wok. Stir well to coat evenly and serve with rice.
Notes
Storage
- Refrigerate any leftovers for up to 3 days in an airtight container.
- For longer storage, freeze for up to 2 months in an airtight container.
- To reheat, defrost the chicken overnight in the refrigerator if frozen. Then, microwave at 1-minute intervals until heated through.
- Be aware that the coating won't be crispy when reheated in the microwave.
- If you don't have a wok, use a large pan so you have plenty of room to thoroughly mix in the chicken.
- We highly recommend getting a rice cooker if you don't have one. It makes it so much easier to cook the rice to perfection at the same time as the chicken.
Nutrition
Calories: 919kcalCarbohydrates: 19gProtein: 20gFat: 86gSaturated Fat: 13gPolyunsaturated Fat: 48gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 75mgSodium: 749mgPotassium: 409mgFiber: 0.4gSugar: 7gVitamin A: 105IUVitamin C: 14mgCalcium: 20mgIron: 1mg
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