Crispy Orange-Glazed Chicken with Jasmine Rice

This crispy orange-glazed chicken brings together golden tempura-coated chicken, fluffy jasmine rice and a glossy sauce with fresh orange juice, sweet chili sauce, apricot jam and sweet soy glaze.

The result is sweet, tangy, savory and lightly spicy, with scallions adding a fresh finish to every bowl.

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Ingredients

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to the package directions. Keep covered until ready to serve.
2. Halve the orange and squeeze the juice into a small bowl. Thinly slice the scallions.
3. In a bowl, whisk together the orange juice, rice wine vinegar, sweet Thai chili sauce, apricot jam, chicken stock concentrate, sweet soy glaze, sugar and cornstarch until smooth.
4. Pat the chicken cutlets dry and cut into bite-size pieces. Season with salt and black pepper.
5. Prepare the tempura batter mix according to its package directions. Add the chicken pieces and turn to coat evenly.
6. Heat the cooking oil in a large skillet over medium-high heat. Add the battered chicken in a single layer and cook, turning as needed, until golden brown and cooked through. Transfer to a paper towel-lined plate.
7. Pour the orange sauce into the skillet and cook, stirring, until glossy and thickened.
8. Return the chicken to the skillet and toss until coated in the sauce.
9. Fluff the jasmine rice and divide it among plates or bowls. Top with the orange-glazed chicken and finish with sliced scallions.

Recipe Tips

FAQ

Can I make the sauce before cooking the chicken?

Yes. Whisk the orange juice, vinegar, chili sauce, apricot jam, stock concentrate, sweet soy glaze, sugar and cornstarch together before you start frying so it is ready to go.

What makes the sauce sweet and spicy?

The sweetness comes from apricot jam, sweet soy glaze, sugar and fresh orange juice, while sweet Thai chili sauce adds a gentle spicy kick.

How do I keep the chicken coating crisp?

Let the cooked chicken rest briefly on paper towels, then toss it with the thickened sauce right before serving.