Ingredients

Scale

For the Chicken Coating:

2 lbs boneless skinless chicken breast or thighs, cut into bite-sized pieces
1 cup all-purpose flour
1 cup cornstarch
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
1/2 cup cold water
1 tablespoon soy sauce

For the Orange Sauce:

1 cup freshly squeezed orange juice
2 tablespoons orange zest
1/3 cup brown sugar
2 tablespoons honey
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
2 cloves garlic, minced
1 tablespoon fresh grated ginger
1 tablespoon cornstarch
3 tablespoons cold water (for cornstarch slurry)
Optional: 1/2 teaspoon crushed red pepper flakes

For the Base and Assembly:

3 cups cooked jasmine rice
2 green onions, chopped (for garnish)
1 tablespoon sesame seeds (optional)

Instructions

Step 1: Prepare the Chicken

Start by cutting your chicken into evenly sized, bite-sized pieces. This ensures quick and even cooking, and also helps you get that ideal crunch-to-chicken ratio in every bite.

Step 2: Set Up the Breading Station

In one bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. In a separate bowl, beat the eggs, then stir in the cold water and soy sauce. Dip each piece of chicken into the dry flour mixture first, then into the egg batter, then back into the flour mix one more time. That double coat is what builds the signature crunch.

Step 3: Pan-Fry the Chicken

Heat a large skillet with a shallow layer of oil over medium-high heat. Once hot, pan-fry the coated chicken pieces in batches. You want them golden brown and crispy on the outside, but they don’t have to be fully cooked through – they’ll finish in the oven. Transfer each batch to a paper towel-lined plate.

Step 4: Make the Orange Sauce

In a saucepan over medium heat, combine orange juice, zest, brown sugar, honey, soy sauce, rice vinegar, garlic, and ginger. Stir and let it come to a gentle simmer. In a separate small bowl, mix cornstarch with water to form a slurry. Slowly pour this into the sauce, stirring constantly until it thickens to a glossy glaze. Remove from heat and set aside.

Step 5: Layer the Casserole

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread the cooked rice evenly across the bottom. Layer the fried chicken pieces on top of the rice, then pour the orange glaze over the entire dish, making sure everything is nicely coated.

Step 6: Bake to Perfection

Cover the casserole loosely with foil and bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes until the sauce is bubbling and slightly caramelized on top.

Step 7: Garnish and Serve

Once out of the oven, let the dish sit for a few minutes. Sprinkle with chopped green onions and sesame seeds for a little extra flavor and crunch. Serve hot, and enjoy every sticky, crispy bite.

Prep Time: 25 minutes
Cook Time: 35 minutes

Nutrition

Calories: 470
Sugar: 17g
Fat: 18g
Carbohydrates: 52g
Fiber: 2g
Protein: 26g