Sweet and Spicy Sticky Orange Chicken Rice Bowl
This Sweet and Spicy Sticky Orange Chicken Rice Bowl features crispy pan fried chicken coated in a glossy, tangy orange glaze with a slow-building kick of heat, served over fluffy jasmine rice.Ready in just 35 minutes, it is a bold and satisfying weeknight dinner that tastes better than takeout.
Equipment
- Large skillet or wok
- Small mixing bowl
- Whisk
- Tongs
- Rice cooker or medium saucepan
Ingredients
- 1.5 lbs boneless skinless chicken thighs cut into 1-inch pieces, patted dry
- 3 tablespoons cornstarch
- 2 tablespoons neutral oil such as vegetable or avocado oil
- 1/2 cup fresh orange juice about 2 medium oranges
- 1 tablespoon orange zest
- 3 tablespoons soy sauce use tamari for gluten-free
- 2 tablespoons honey
- 1-2 tablespoons sriracha adjust to heat preference
- 1 tablespoon rice vinegar
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 teaspoon sesame oil for finishing
- 3 cups cooked jasmine rice warm
- 3 green onions thinly sliced, for garnish
- 1 tablespoon sesame seeds for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cut the chicken thighs into roughly 1-inch pieces. Pat them completely dry with paper towels, then season with salt and black pepper. Toss in cornstarch until each piece is evenly coated.
- In a small bowl, whisk together the fresh orange juice, orange zest, soy sauce, honey, sriracha, rice vinegar, minced garlic, and grated ginger until fully combined. Set aside.
- Heat 2 tablespoons of neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the cornstarch-coated chicken in a single layer, working in batches if needed to avoid crowding. Cook for 3 to 4 minutes per side without moving until deep golden brown and cooked through. Transfer to a plate.
- Carefully remove most of the excess oil from the pan, leaving about 1 teaspoon. Pour the orange glaze into the hot pan and let it bubble over medium heat for 2 to 3 minutes, stirring occasionally, until it thickens and turns glossy.
- Return the pan fried chicken to the pan. Toss everything together over medium heat for 1 to 2 minutes until every piece is thoroughly coated in the sticky orange sauce.
- Remove from heat and drizzle the sesame oil over the chicken. Let it rest in the pan for one minute so the glaze sets and clings properly.
- Divide the warm jasmine rice evenly among four bowls. Top generously with the sticky orange chicken, then garnish with sliced green onions and sesame seeds. Serve immediately.
Notes
For the crispiest chicken, make sure pieces are completely dry before coating in cornstarch. Cook in batches if your pan is not large enough to hold everything in a single layer. The orange glaze can be made up to 24 hours ahead and refrigerated. Store leftovers in separate airtight containers in the fridge for up to 4 days. Reheat chicken in a skillet with a splash of orange juice to revive the glaze. The chicken also freezes well for up to 2 months.