Orange Chicken Rice Bowl
- 500 grams chicken thigh fillet (cut into cubes)
- salt and pepper
- 1/2 cup MAYA Cornstarch
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon paprika
- 2 liters iced cold water
- oil for frying
For Orange Sauce:
- 2 tablespoons soy sauce
- orange zest of one whole orange
- 1 cup freshly squeezed orange juice
- 1/2 cup brown sugar
- oil for sautéing
- 1 piece medium-sized onion (finely chopped.)
- 1 piece medium-sized ginger (grated)
- 4 cloves garlic (minced)
- 1 ½ teaspoons red chili flakes
- 2 bunch green onions (chopped)
- 2 tablespoons white wine
- ½ cup water
- 2 tablespoons MAYA Cornstarch
- cooked rice (as needed)
- sesame oil
- Place chicken in a bowl and season it with salt and pepper. Set aside.
- In another bowl, mix cornstarch, garlic powder, and paprika. Mix well.
- Dredge chicken to the cornstarch mixture, then transfer into a colander and dip into the iced water, then dredge it again into the cornstarch mixture. Set aside.
- Heat oil into a medium sized pan, over medium heat. Fry chicken until golden brown. Set aside.
- In a separate bowl, combine soy sauce, orange zest, orange juice, and brown sugar. Set aside.
- In a wok, sauté onion, ginger, and chili flakes.
- Add rice wine and orange mixture, let it simmer for 30 seconds.
- Toss fried chicken to the orange sauce, then topped it over a bowl of cooked rice, then sprinkle green onions on top.
- Serve.
Yield: 5-6 servings
