Jasmine rice has for a long time been prepared as a traditional Thai dish but has over the centuries spread to different cultures and is enjoyed by millions of people in different forms.

It is preferred over other white rice because of its extra fluffy texture and has been prepared in form of hundreds of fried rice, including Thai fried rice. Another historically rich dish is chicken, which has been eaten as a delicacy among cultures the world over. The recipes of chicken vary dramatically from culture to culture, and Chinese orange chicken is one of those recipes that makes your mouth water from nothing more than the sheer mention of it. Citrus fruits are extremely versatile, and therefore their inclusion in the preparation of chicken is not only a healthier but also tastier method of preparation.

What was born out of this delicious marriage of cultures is a meal that remains a crowd-pleaser in thousands of homes, centuries after its invention. Orange chicken with jasmine rice delights people from all walks of life, regardless of their age, gender, or cultural background. A mouthful is truly heaven on your palate.

Orange Chicken With Jasmine Rice

Print Recipe Pin Recipe
Prep Time 16 minutes
Cook Time 32 minutes

Ingredients
  

Jasmine Rice

  • 3 Cups Jasmine rice
  • 3/4 Cup Water
  • 1/2 Tsp Salt
  • 1 Tbsp Vegetable oil

Orange Chicken

  • 3 Pices Boneless and preferably skinless thighs or chicken breasts
  • 1 Jalapeno chili
  • 2 Tbsp Soy sauce
  • 4 Eggs properly whisked
  • 1/4 Tsp Ginger
  • Oil to fry the chicken

Orange sauce

  • 1 Cup Orange juice
  • 1/2 Cup Lemon juice
  • 1/2 Clove of garlic
  • 3 Tbsp Sugar
  • 1/4 Tsp Ginger
  • Orange zest
  • 3 Tbsp Cornstarch

Instructions
 

Preparing the Jasmine rice

  • Place the rice in a saucepan or pot, it should come with a lid that fits snugly onto the pan.
  • Add the water and vegetable oil. As a cautionary measure, to avoid breaking the rice, do not stir the mixture.
  • Heat highly until it comes to a simmer.
  • Once the rice comes to a simmer, cover it with the lid and cook for an additional ten to fifteen minutes under low heat.
  • While this is happening, do not try to remove the lid as this exposes you to the risk of receiving burns from the steam. (Expert tip to beginners on checking when to put the lid on Is that the surface of the rice should be bubbling completely with white frost like substances.)
  • Take the rice off the fire and allow it to set for an additional ten minutes. Before taking the rice off the fire, ensure all the water is absorbed by the rice. To do this, dip a spoon inside the rice and check all the way to the bottom. Alternatively, when cooking with a clear lid, observe from the top until the rice stops steaming.
  • Fluff the rice using a rubber spatula to avoid breaking up the rice.

Preparing the Chicken

  • Season the whisked egg with the jalapeno chili, salt and ginger. Add soy sauce and whisk until it attains a firm consistency.
  • Heat the oil in a saucepan until it reaches a temperature of about three hundred and fifty degrees Celsius.
  • Drench the chicken in the mixture of eggs by submerging it completely. Ensure the eggs coat the chicken in every nook and cranny.
  • Fry the chicken in the hot oil until the crust changes to a crispy and golden yellow color and the meat has cooked all the way through.

Preparing the orange chicken sauce

  • What transforms the chicken from ordinary fried chicken to the sweet and tangy orange chicken is the orange chicken sauce. When prepared perfectly, the simple act of dipping the chicken pieces in the sauce is enough to transfer a world of flavor to the chicken.
  • In an open shallow pot, pour in the orange juice, and add the lemon juice. Add in sugar, garlic, icing sugar, soy sauce, a bit of vinegar and some jalapeno chili.
  • In a separate bowl, mix up the cornstarch and add some proportional amount of water to make it into a paste. Add the orange juice mixture and stir thoroughly for another four to five minutes.
  • Under low heat, cook the sauce until it becomes thick and then turn off the heat. Before covering the sauce with a lid, add the orange zest, and then cover completely before allowing the sauce to set.

When the three main separate dishes are prepared. Serve the well set and fluffy rice hot in shallow presentable plates. However, in a large bowl, immediately after frying the chicken, dip the chicken pieces in the orange sauce quickly and then withdraw them and place them on a surface laid with paper towels. It is important to ensure that the chicken crust does not stay too long in the sauce as this will cause the crust to lose its crispy outside, and become all soggy which gives the chicken an undesired texture. Serve the orange chicken on the rice as a centerpiece and sprinkle some of that delicious orange sauce on the side to act as a stew for the plain rice.

According to the number of ingredients mentioned above, this meal should comfortably serve at least three people but can also be stretched to five people if it is eaten in a three-course meal. The next time you have it in mind to eat some chicken, don’t just think of takeout and make use of those oranges lying about on your kitchen shelves.