How To Make Restaurant-style Orange Chicken And Rice In Just 30 Minutes!

Craving the tantalizing flavors of orange chicken and rice? Look no further! This comprehensive guide will walk you through every step of creating this delectable dish in the comfort of your own kitchen.

Ingredients:

For the Chicken:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/4 cup cornstarch
• 1/4 cup flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil, for frying

For the Orange Sauce:

• 1 cup orange juice
• 1/2 cup soy sauce
• 1/4 cup honey
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon grated orange zest
• 1 tablespoon cornstarch
• 1 tablespoon water

For the Rice:

• 1 cup white rice
• 1 3/4 cups water
• 1 teaspoon salt

Instructions:

Prepare the Chicken:
1. In a large bowl, combine the chicken, cornstarch, flour, salt, and pepper. Toss to coat evenly.
2. Heat a large skillet over medium-high heat and add enough oil to cover the bottom of the pan.
3. Fry the chicken in batches until golden brown and cooked through, about 3-4 minutes per side. Remove to a paper towel-lined plate.

Make the Orange Sauce:
1. In a medium saucepan, combine the orange juice, soy sauce, honey, brown sugar, rice vinegar, and orange zest.
2. In a small bowl, whisk together the cornstarch and water until smooth.
3. Bring the orange juice mixture to a boil, then reduce heat to low and whisk in the cornstarch mixture. Cook until thickened, about 2-3 minutes.

Cook the Rice:
1. Rinse the rice thoroughly under cold water.
2. In a medium saucepan, combine the rice, water, and salt.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
4. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.

Assemble the Dish:
1. Add the cooked chicken to the orange sauce and stir to coat.
2. Serve the orange chicken over the cooked rice.
3. Garnish with green onions or sesame seeds, if desired.

Tips:

• For a spicier dish, add a pinch of cayenne pepper to the orange sauce.
• To make the chicken extra crispy, double-fry it by frying it once, letting it cool, then frying it again before adding it to the sauce.
• If you don’t have orange zest, you can use 1/2 teaspoon of dried orange peel.
• Serve the dish with a side of steamed vegetables or a fresh green salad.

Variations:

• Use chicken thighs instead of breasts for a more flavorful result.
• Add chopped bell peppers or onions to the orange sauce for extra vegetables.
• Top the dish with crushed peanuts for a crunchy texture.

This Dish is Perfect for:

• Weeknight dinners
• Family gatherings
• Parties and potlucks
• Asian-inspired meals

“The Orange Chicken and Rice Experience”

Indulge in the irresistible combination of crispy chicken smothered in a tangy orange sauce and fluffy white rice. Every bite transports you to a culinary paradise where flavors dance on your palate. The sweet and savory notes harmonize perfectly, creating a taste sensation that will leave you craving more.

FAQ

Q: Can I use frozen chicken?
A: Yes, you can use frozen chicken, but make sure to thaw it completely before cooking.

Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Q: Can I make the orange sauce ahead of time?
A: Yes, you can make the orange sauce up to 2 days ahead of time. Store it in an airtight container in the refrigerator and reheat it before serving.