Szechuan Orange Chicken Recipe

Prepare the Rice

Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.

Marinate the Chicken

In a bowl, combine the chicken thighs, salt, black pepper, and egg. Mix well and let marinate for 15 minutes.

Cook the Rice

In a pot, add the soaked sticky rice and 300 ml of water. Bring to a boil, then reduce the heat to low, cover, and cook for 15-20 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 10 minutes.

Fry the Chicken

Dredge the marinated chicken in cornstarch. In a large skillet or deep-fryer, heat oil to 180°C (350°F). Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove and drain on paper towels.

Prepare the Sauce

In a saucepan, combine orange juice, soy sauce, rice vinegar, brown sugar, minced garlic, minced ginger, Szechuan chili paste, and 30 ml of water. Bring to a simmer over medium heat.

Thicken the Sauce

In a small bowl, mix 1 tablespoon of cornstarch with a little water to create a slurry. Add the slurry to the simmering sauce and cook, stirring continuously, until thickened.

Stir-fry the Vegetables

In a separate pan, heat 2 tablespoons of olive oil over medium-high heat. Add broccoli, bell peppers, carrots, and scallions. Stir-fry for about 5-7 minutes until the vegetables are tender yet crisp.

Combine Everything

Add the fried chicken to the thickened sauce and toss to coat. Serve the Szechuan orange chicken over the sticky rice, with stir-fried vegetables on the side.