Orange Chicken with Jasmine Rice

Updated at: Thu, 17 Aug 2023 10:38:18 GMT

Step 1

In sm. pot, combine rice, 1¼C water, & a pinch of salt. Bring to a boil; cover & reduce to a low simmer. Cook (15-18 min.) until rice is tender. • Keep covered off heat until ready to serve.

Step 2

In lg. bowl, whisk together tempura mix, 1⁄3C cold water, & ½t salt until smooth. (If mixture is too thick, add more water 1T at a time until it reaches pancake-batter-like consistency.) • Stir chicken into batter until fully coated.

Step 3

To bowl, add orange juice, sweet soy glaze, chili sauce, jam, stock concentrate, orange zest, half of vinegar, 1T water, 1t cornstarch, & 4t sugar. Whisk to combine. • Heat med. pan over med.-high. Pour in orange sauce; cook (3-4 min.) until slightly thickened; remove pan from heat.

Step 4

Heat 1⁄3” layer of oil in lg., pan over med.-high. Once oil is hot enough (that a drop of batter sizzles when added to pan), work in batches (if necessary) & carefully add coated chicken in single layer. (Add more oil in between batches, if necessary.) Cook (3-5 min.) until golden brown on first side. Using tongs, flip & cook (4-5 min. Longer) until chicken is golden brown and cooked through. (To check for doneness, cut one piece in half.) • Transfer chicken to a paper-towel-lined plate; immediately season lightly with salt & pepper.

Step 5

Add tempura chicken & half of scallions to pan with sauce; reheat (1-2 min.) over med., stirring, until chicken is glazed. (If sauce is too thick, add splash of water.)

Step 6

Fluff rice with fork; divide between plates. Top with orange chicken & any remaining sauce from pan. Garnish with remaining scallions; serve.

Step 7

Serve with steamed broccoli.

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