Do you know the secret to cooking authentic orange chicken at home?
Nope, it’s not following tried-and-tested orange chicken recipes. That’s already a given.
It’s more like knowing which rice you should pair with this American-favorite Chinese dish.
And that’s exactly what we’ll talk about in this post!
Crowned Rice Variety: Long-Grain White Rice
Long-grain white rice is the most common and one of the cheapest rice varieties you can find in your local grocery store.
And, yup– this is exactly what Chinese restaurants and popular chains like Panda Express use for your orange chicken takeout boxes!
I heard this information directly from a friend who worked part-time at a Chinese restaurant.
Of course, I’ve verified this statement myself, and it’s spot on.
Reasons to Use Long-Grain White Rice for Orange Chicken
Familiarity: If you’re trying to recreate the flavors and experience of the orange chicken you ordered from a takeout place before, long-grain white rice is your best bet. Most Chinese restaurants use this grain because, as mentioned, it’s the cheapest and very easy to find.
Neutral Flavor: Long-grain white rice is probably the most neutral-tasting and smelling rice you can find. This quality makes this grain perfect for dishes like orange chicken, where you want the grain to “embody” the existing flavors of the main dish.
Readily Available: Since this rice is incredibly common, you’ll never have to stress about “hunting” a bag of rice for your meal (even during last-minute errands). For busy home cooks like me, this quality offers unmatched convenience!
Rice Runner-Ups
Just because long-grain white rice is easy to find doesn’t mean you can always find it.
Additionally, not everyone prefers the fluffy texture or neutrality of long-grain white rice.
If you find yourself in any of these scenarios, surely you’ll want access to the best rice alternatives for orange chicken, like the ones mentioned below!
Jasmine Rice
If you’re not too fond of long-grain white rice’s texture or “plain” aroma or flavor…
Chances are, you’ll love Jasmine rice for your orange chicken instead.
This rice variety has a subtle floral aroma, slightly nutty flavor, and relatively sticky texture.
The texture allows the orange chicken sauce to better cling to the grains while the added aroma and flavor enhance the overall eating experience of the meal.
It’s not surprising that many recipes online pair orange chicken with Jasmine rice.
Long-Grain Brown Rice
I know you won’t really find Asian restaurants serving orange chicken with brown rice.
But I’ve tried this combination countless times.
And I, including most of my friends, stand my ground that orange chicken still tastes incredible when paired with brown rice.
Choosing this grain gives your meal added chewiness, a nuttier flavor, and most important of all, higher levels of nutrition.
Delicious, nutritious, and freezer-friendly.
That’s orange chicken with long-grain brown rice for you.
Rice: Orange Chicken’s Ultimate Pair
I’ve never paired orange chicken with any side but rice.
No regrets with that choice because rice is literally the perfect base to showcase the flavors, textures, and sauciness of orange chicken.
Remember, if you want the classic-tasting orange chicken, use long-grain white rice.
But, I recommend trying out Jasmine rice and brown rice for this dish as well, to see which variety fits your preferences most!
Takeout-Style Orange Chicken With Rice
This orange chicken recipe is not just similar to the ones you eat at restaurants; it might even be better! Boost exciting flavors by using fresh ingredients and two different chicken cuts!
Ingredients
Chicken Preparation:
- 2 boneless, skinless chicken breasts (bite-size pieces)
- 3 boneless, skinless chicken thighs (bite-size pieces)
- 3 eggs (whisked)
- 1/3 cup of cornstarch
- 1/3 cup of flour
- 1 teaspoon of black pepper
- 1 teaspoon of onion powder
- 1/2 teaspoon of ginger powder
- 1 teaspoon of paprika
- 1/2 teaspoon of salt
- Vegetable oil (for frying)
Orange Chicken Sauce:
- 1 cup of orange juice (fresh or bottled)
- 1/2 cup of sugar
- 2 tablespoons of brown sugar
- 2 tablespoons of low-sodium soy sauce
- 1 1/2 tablespoons of rice vinegar
- 1 1/2 tablespoons of cornstarch
- 1 tablespoon of fresh ginger (grated)
- 2 cloves of garlic (minced)
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of red chili flakes
- Zest from 1 orange
Garnish:
- Additional orange zest
- Finely chopped green onions
Instructions
- Whisk the eggs in a small bowl. Then, in a separate, large bowl, prepare the chicken’s dry coating by mixing the flour, cornstarch, onion powder, black pepper, ginger powder, paprika, and salt.
- Dip the chicken pieces into the egg, then coat each of them in the flour mixture.
- In a deep pan that’s over medium-high heat, heat about 2 to 3 inches of cooking oil.
- Fry the chicken in batches until they’re golden and crispy (should only take about 2 to 3 minutes). Drain their excess oil on paper towels.
- While or after frying the chicken, create the orange sauce. To do so, mix the cornstarch with some orange juice to create a slurry. Then, in a saucepan, combine the remaining orange juice, brown sugar, sugar, rice vinegar, grated ginger, soy sauce, minced garlic, red chili flakes, black pepper, and orange zest.
- Bring the saucepan’s mixture to a boil. Once it does, stir in the cornstarch slurry you made.
- Continue cooking the sauce, stirring frequently, until it thickens.
- To the exciting part– toss the fried chicken pieces in the orange sauce until each piece is well coated.
- Garnish using chopped green onions and extra orange zest.
- Serve your orange chicken on top or beside long-grain white rice.
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