Szechuan Orange Chicken Recipe
Recipe information
Make Szechuan Orange Chicken in just 1h . Tempura chicken in a garlic ginger orange sauce, scallions, Szechuan chilies, sticky rice and glazed Thai vegetables.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Chicken
Sauce
Vegetables
Rice
Preparation
Cooking
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
Local Coupons
No local coupons found for this recipe's ingredients.