Crispy Orange Chicken with Jasmine Rice – Better Than Takeout

Craving that irresistible orange chicken from your favorite takeout spot? This homemade version delivers all the sweet, tangy and spicy flavors you love, with a light and crispy tempura coating that stays crunchy even after tossing in the glossy sauce.

Fresh orange juice and zest brighten the sauce, while Thai chili sauce adds a gentle kick. Served over steamed jasmine rice, this dish comes together in under an hour and is sure to become a weeknight favorite.

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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

0.5 cup Jasmine RiceView 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

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 0.5 cup jasmine rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Prepare the orange: Zest the orange until you have 1 teaspoon of zest. Then juice the orange to get about 2 tablespoons of juice. Set aside.
3. Make the sauce: In a small bowl, whisk together the orange juice, orange zest, sweet soy glaze, rice wine vinegar, sweet Thai chili sauce, apricot jam, chicken stock concentrate and 1 tablespoon of cornstarch. Set aside.
4. Prep the chicken: Cut the chicken cutlets into bite-sized pieces (about 1-inch cubes). Season lightly with salt.
5. Prepare the tempura batter: In a medium bowl, whisk the tempura batter mix with 1/2 cup cold water until smooth. The batter should be thin and coat the back of a spoon.
6. Heat oil for frying: In a large skillet or wok, pour in about 1/2 inch of cooking oil and heat over medium-high until shimmering (about 350°F).
7. Fry the chicken: Working in batches, dip the chicken pieces into the tempura batter, letting excess drip off and carefully place them in the hot oil. Fry for 3-4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
8. Cook the sauce: In a separate skillet or the same one after draining oil, add the prepared sauce mixture. Bring to a simmer over medium heat, stirring constantly, until thickened, about 2-3 minutes.
9. Combine: Add the fried chicken to the sauce and toss gently to coat evenly. Cook for 1 minute to warm through.
10. Serve: Divide the jasmine rice between plates, top with the orange chicken and garnish with sliced scallions.

Recipe Tips

FAQ

Can I use chicken breast instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets, then cut into bite-sized pieces.

How do I make this dish gluten-free?

Use a gluten-free tempura batter mix and substitute sweet soy glaze with tamari or coconut aminos mixed with a little sugar. Check that your Thai chili sauce and apricot jam are gluten-free.

Can I bake the chicken instead of frying?

Yes, for a lighter version, place the battered chicken on a parchment-lined baking sheet and bake at 425°F for 15-20 minutes, flipping halfway, until golden and cooked through.