Orange Chicken
with Jasmine Rice
- Sesame
- Soy
- Wheat
- Milk
- Eggs
Got an instant craving for restaurant-worthy orange chicken? We know the feeling. Here, our chefs cooked up a special twist on the comforting dish. The star: A delectably sweet and spicy sauce, brightened with freshly squeezed orange juice and Thai chili sauce for a touch of heat. Coated in a light and crispy tempura batter, the chicken is fried to golden brown perfection. One bite will have you thinking “orange I glad I tried this?”
Ingredients
1 tablespoon
Cornstarch
5 teaspoon
Rice Wine Vinegar
1 ounce
Sweet Thai Chili Sauce
1 unit
Apricot Jam
½ cup
Jasmine Rice
1 unit
Chicken Stock Concentrate
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
10 ounce
Chicken Cutlets
1 unit
Orange
2 unit
Scallions
Not included in your delivery
2 teaspoon (tsp)
Salt
4 teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Meanwhile, wash and dry produce. • Zest orange until you have 1 tsp (2 tsp for 4 servings). Halve orange; squeeze juice into a small bowl. Trim and thinly slice scallions. • Pat chicken* dry with paper towels, then dice into 1-inch pieces. • In a large bowl, whisk together tempura mix, 1⁄3 cup cold water (2⁄3 cup for 4), and salt (we used ½ tsp; 1 tsp for 4) until smooth. TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake- batter- like consistency. • Stir chicken into batter until fully coated.
• To bowl with orange juice, add sweet soy glaze, chili sauce, jam, stock concentrate, orange zest, half the vinegar, 1 TBSP water, 1 tsp cornstarch (we sent more), and 4 tsp sugar. (For 4 servings, use all the vinegar, 2 TBSP water, 2 tsp cornstarch, and 8 tsp sugar.) Whisk to combine. • Heat a medium, dry pan over medium-high heat. Pour in orange sauce; cook until slightly thickened, 3-4 minutes. Remove pan from heat.
• Heat a 1⁄3-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches if necessary, carefully add coated chicken in a single layer. (TIP: Add more oil in between batches if necessary.) Cook until golden brown on first side, 3-5 minutes. Using tongs, flip and cook until chicken is golden brown and cooked through, 4-5 minutes more. TIP: To check for doneness, cut one piece in half. • Using tongs or a slotted spoon, transfer chicken to a paper-towel-lined plate. Immediately season lightly with salt and pepper.
• Add chicken and half the scallions to pan with sauce. Reheat over medium heat, stirring, until chicken is glazed, 1-2 minutes. If sauce is too thick, add a splash of water.
• Fluff rice with a fork; divide between plates. Top with orange chicken and any remaining sauce from pan. Garnish with remaining scallions and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the fresh, bold orange taste, though some found it too sweet or intense 🍊.
- Ease of prep: Frying the chicken was messy and time-consuming for many, but most felt the delicious result was worth the effort.
- Suggestions: Consider adding vegetables like broccoli or green beans; some preferred less sugar in the sauce.
- Leftovers: Several mentioned it reheated well, with some even preferring it as leftovers.
- Portions: Some found the rice portion too small; others wanted more chicken or a larger overall serving.
Reviews from our home cooks
This is THE best orange chicken I have ever had! The subtle hints of orange along with the jasmine rice couldn't be any better! The one thing I would have liked is more of that delicious sauce so I could lick the plate!
The orange chicken was very good, especially with the sticky rice. The time marked on the recipe, cook time, was way off for me. I feel like the prep and cooking time was more like an hour. This was due to cooking the chicken in batches. That being said, the meal was still delicious!
I think i cooked the chicken a bit too long but I can't say enough good things about the sauce and how much I live for Jasmine Rice now! Sauce was amazing and the ease of making the tempura (for a first timer) should be touted more on these recipes.
Suuper delish 😋 This tangy dish was everything I needed. The flavor of the sauce was to perfection and the frying instructions gave the chicken an ideal texture of a tiny crunch with juicy meat. The jasmine rice gave the filler I needed. 5 stars 🌟
8yr old loved this dish. We did not add both chili sauce packets (4 serving) as it was too spicy for her. She loved the crispiness and sweetness of the chicken. The jasmine rice was very dry and hard after cooking to the specified directions. Next time we'll use the dircetions from the regular jasmine rice store bags.
It was better than restaurant Chinese because the chicken was superior to what they normally use in a restaurant. Very tasty. (Personally, I really like rice. So I added about 25% more Jasmine Rice to the pot and seasoned it with a drizzle of avocado oil and 1/4 teaspoon each of garlic salt and lemon pepper.
Incredibly good. The sauce is phenomenal and makes the dish- better than any orange chicken I've had in a restaurant. I used a fat teaspoon of chicken bouillon powder in the rice since that jar was closer than the salt, 10/10 reccomend. Now if y'all would just do a lo mein recipe...
Rice cooked perfectly! For orange sauce I omitted the added sugar and chicken stock...was perfect! Tempura chicken was good but too much work, why not sautee chick without batter? Also needed veggies, I added sautéed baby bok choy and shiitake mushrooms, you could do broccoli.
As usual, I simplified making 4 meals. I cooked chicken, drained olive oil, and then added sauces and scallions to pan with chicken. Also added a little bit of broccoli and stirred Jasmine Rice in with chicken / sauce before I plated my 4 meals. Just a side note, did not get Rice Wine Vinegar but meals were still VERY good.
My husband and I love orange chicken. This recipe was easy to make and came out perfect. I added a 1/2 tsp of sriracha seasoning because the glaze was just a tad too sweet. I wasn't quite sure how to tone that done without making it too salty. This did the trick.
