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Crispy Orange Chicken Bowls

Crispy orange chicken bowls with golden, fried chicken tossed in a glossy homemade orange glaze. Served over fluffy jasmine rice with broccoli, carrots, and edamame for a takeout-style dinner in about 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 2 large eggs, beaten
  • 1 cup cornstarch
  • 0.5 cup all-purpose flour
  • 0.5 cup vegetable oil, for frying
For the Orange Sauce
  • 0.75 cup orange juice
  • 2 tbsp orange zest
  • 0.25 cup low-sodium soy sauce
  • 0.33 cup honey
  • 2 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 3 garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch
  • 2 tbsp water
For the Bowls
  • 4 cup cooked jasmine rice
  • 1 cup steamed broccoli florets
  • 1 cup shredded carrots
  • 1 cup shelled edamame
  • 2 green onions, thinly sliced
  • 1 tbsp sesame seeds

Equipment

  • 1 deep skillet
  • 1 saucepan

Method
 

Fry the Chicken
  1. Season the chicken pieces with the salt, black pepper, and garlic powder. Make sure every piece looks evenly coated.
  2. Dip each chicken piece into the beaten eggs, letting excess drip off. Each piece should look glossy and lightly sticky.
  3. Coat the egged chicken in the cornstarch and all-purpose flour mixture. Press lightly so the coating clings.
  4. Heat the vegetable oil in a deep skillet over medium-high heat until it reaches 350°F. Confirm the oil temperature before frying.
  5. Fry the chicken in batches for 4–5 minutes until golden brown and cooked through to an internal temperature of 165°F. Move pieces occasionally for even browning.
  6. Transfer the fried chicken to a paper towel-lined plate. Let it rest so the coating stays crisp.
Make the Orange Sauce
  1. In a saucepan, combine the orange juice, orange zest, soy sauce, honey, brown sugar, rice vinegar, garlic, and ginger. Stir to fully blend the mixture.
  2. Bring the sauce to a gentle simmer over medium heat. Look for small bubbles around the edges, not a hard boil.
  3. Whisk together the cornstarch and water, then stir the slurry into the simmering sauce. The sauce will start to thicken.
  4. Cook the sauce for 2–3 minutes until glossy and slightly thickened. It should coat the back of a spoon.
  5. Add the crispy chicken to the sauce and toss until every piece is evenly coated. Keep tossing until the glaze looks smooth and adheres.
Assemble the Bowls
  1. Divide the cooked jasmine rice among four serving bowls. Pile the rice in the center so the toppings have a base.
  2. Arrange the steamed broccoli florets, shredded carrots, and shelled edamame around the rice. Spread them out for color and even bites.
  3. Spoon the orange chicken over the rice. Make sure the pieces are visible and the glaze is distributed.
  4. Garnish with the sliced green onions and sesame seeds before serving immediately. Finish with a fresh, speckled look on top.

Notes

For the crispiest texture, fry in small batches and toss the chicken with sauce right before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet or oven so the coating stays as crisp as possible. Freezing isn’t recommended because the fried coating can soften after thawing. For a lower-sugar option, replace the honey and brown sugar with a 1:1 no-sugar-added substitute and keep the simmering time the same until glossy.