Orange Marmalade Chicken Recipe

Rinse jasmine rice under cold water until runoff is mostly clear to remove excess starch.

Combine rinsed rice, 1 1/4 cups water and 1/4 tsp salt in a small saucepan. Bring to a boil over medium-high heat, then reduce to low, cover and simmer for 15 minutes, or until water is absorbed and rice is tender.

Turn off heat and let rice rest, covered, for 10 minutes. Fluff with a fork and keep warm until plating.

Thinly slice green onions and set aside for garnish.

Trim any fat from chicken breasts and cut into 1/2-inch thick strips (about 3/4 to 1-inch wide). Pat dry with paper towels.

In a shallow bowl whisk the egg and 2 tablespoons milk. In a separate shallow bowl combine the flour, 1/4 cup cornstarch, 1 tsp kosher salt and 1/2 tsp black pepper.

Dredge chicken strips first in the flour mixture (coating evenly), then dip briefly in the egg wash, then return to the flour mixture for a light double-coat. Shake off excess.

Heat 1/2 cup neutral oil in a large skillet over medium-high heat until shimmering but not smoking (about 350°F if using a thermometer). Working in batches to avoid crowding, add chicken strips and cook 2–3 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer cooked strips to a wire rack or paper towel–lined plate. If oil gets too hot, lower heat slightly between batches.

Carefully pour off all but about 1 tablespoon of oil from the skillet used for frying (leave any browned bits). Reduce heat to medium.

Add minced garlic and grated ginger to the skillet and sauté 20–30 seconds until fragrant, stirring so they don't burn.

Stir in 3/4 cup orange marmalade, 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 tbsp fresh orange juice and 1/2 tsp sesame oil. Bring mixture to a gentle simmer.

In a small bowl combine 1 tsp cornstarch with 1 tbsp water to make a slurry. Whisk slurry into the simmering sauce and cook 1–2 minutes until sauce thickens and becomes glossy.

Stir in 1/2 tsp red pepper flakes (or to taste). Taste and adjust: add a pinch of salt or a splash more soy sauce if needed.

Add the fried chicken strips back into the skillet and toss gently to coat evenly in the marmalade sauce, cooking 1 minute to heat through and allow flavors to meld.

Divide warm jasmine rice between 2 plates (about 1/2 cup cooked rice per serving if making 2 servings; adjust if different).

Top rice with orange marmalade–glazed chicken strips, spooning extra sauce over the chicken and rice.

Garnish with sliced green onions and a light sprinkle of additional red pepper flakes to taste.

Serve immediately.