Orange Chicken With Jasmine Rice

Prep Time 16

Cook Time 32

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.

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.

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.