Orange Chicken

Name: Orange Chicken with Jasmine Rice
Yield: 2 servings
Ingredients: 1 tbsp Cornstarch; 5 tsp Rice Vinegar; 1 oz Sweet Thai Chili Sauce; 1 unit Apricot Jam; 1/2 cup Rice; 1 unit Chicken Stock Concentrate; 4 tbsp Sweet Soy Glaze; 82 g Tempura Batter Mix; 10 oz Chicken Cutlets; 1 unit Orange; 2 unit Scallions; 2 tsp Salt, tsp; 4 tsp Granulated Sugar, tsp; 2 tbsp Cooking Oil, tbsp

with Jasmine Rice

By Recipe0 System

Got an instant craving for restaurant-worthy orange chicken? We know the feeling. Here, our chefs cooked up a special twist on the comforting dish. The star: A delectably sweet and spicy sauce, brightened with freshly squeezed orange juice and Thai chili sauce for a touch of heat. Coated in a light and crispy tempura batter, the chicken is fried to golden brown perfection. One bite will have you thinking “orange I glad I tried this?”

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 tbsp Cornstarch
5 tsp Rice Vinegar
1 oz Sweet Thai Chili Sauce
1 unit Apricot Jam
1/2 cup Rice
1 unit Chicken Stock Concentrate
4 tbsp Sweet Soy Glaze
2 7/8 oz Tempura Batter Mix
10 oz Chicken Cutlets
1 unit Orange
2 unit Scallions
2 tsp Salt, tsp
4 tsp Granulated Sugar, tsp
2 tbsp Cooking Oil, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.
2

Meanwhile, wash and dry produce.

Zest orange until you have 1 tsp (2 tsp for 4 servings). Halve orange; squeeze juice into a small bowl. Trim and thinly slice scallions.

Pat chicken* dry with paper towels, then dice into 1-inch pieces.

In a large bowl, whisk together tempura mix, 1⁄3 cup cold water (2⁄3 cup for 4), and salt (we used ½ tsp; 1 tsp for 4) until smooth. TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake- batter- like consistency.

Stir chicken into batter until fully coated.
3

To bowl with orange juice, add sweet soy glaze, chili sauce, jam, stock concentrate, orange zest, half the vinegar, 1 TBSP water, 1 tsp cornstarch (we sent more), and 4 tsp sugar. (For 4 servings, use all the vinegar, 2 TBSP water, 2 tsp cornstarch, and 8 tsp sugar.) Whisk to combine.

Heat a medium, dry pan over medium-high heat. Pour in orange sauce; cook until slightly thickened, 3-4 minutes. Remove pan from heat.
4

Heat a 1⁄3-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches if necessary, carefully add coated chicken in a single layer. (TIP: Add more oil in between batches if necessary.) Cook until golden brown on first side, 3-5 minutes. Using tongs, flip and cook until chicken is golden brown and cooked through, 4-5 minutes more. TIP: To check for doneness, cut one piece in half.

Using tongs or a slotted spoon, transfer chicken to a paper-towel-lined plate. Immediately season lightly with salt and pepper.
5

Add chicken and half the scallions to pan with sauce. Reheat over medium heat, stirring, until chicken is glazed, 1-2 minutes. If sauce is too thick, add a splash of water.
6

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

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