How to Make Orange Chicken with Jet Tila

Ingredients

• 1.5 pounds Boneless Skinless Chicken Thighs (cut into 1‑1.5 inch cubes)
• 1 cup Tempura Flour (mix of all‑purpose flour and cornstarch, for dredging and batter)
• 0.75 cup Water (for thin batter)
• 4 cups Vegetable Oil (for deep frying, neutral flavor)
• 0.5 cup Orange Juice (freshly squeezed if possible)
• 3 tablespoons Granulated Sugar (adds sweetness to glaze)
• 2 tablespoons Soy Sauce (light soy sauce preferred)
• 1 teaspoon Paprika (for subtle smoky note)
• 1 tablespoon Oyster Sauce (adds umami depth)
• 1 tablespoon Hoisin Sauce (sweet and salty component)
• 1 tablespoon Rice Vinegar (bright acidity for glaze)
• 2 teaspoons Cornstarch (1 tsp for slurry in sauce, 1 tsp in batter if desired)
• 2 pieces Large Eggs (room temperature, whisked)
• 3 cups Day‑Old Cooked Rice (preferably chilled for best texture)
• 1 piece Small Onion (diced, adds flavor to fried rice)
• 3 stalks Scallions (sliced, for garnish and fried rice)
• 1 teaspoon Chicken Powder (Chinese bouillon) (provides salty umami, not soy sauce)
• 2 cups Broccoli Florets (fresh or frozen)
• 2 cloves Garlic (minced)
• 1 teaspoon Fresh Ginger (minced)
• to taste Salt (optional, adjust for seasoning)

Instructions

1. Prepare Fried Rice

   Heat a tablespoon of oil in a large skillet over high heat. Whisk the two eggs and pour them in, scrambling quickly. When still slightly wet, add the chilled rice, breaking up clumps, and stir‑coat with the egg.

   Time: PT5M

   Temperature: high

2. Season Fried Rice

   Add diced onion, 1 tsp chicken powder, 1 tsp sugar, 1 tbsp soy sauce, and a pinch of salt. Stir‑fry until the rice is heated through and lightly glossy, about 2 minutes. Finish with sliced scallions and transfer to a serving dish or keep warm in a low oven.

   Time: PT3M

   Temperature: high

3. Steam Broccoli

   Place broccoli florets in a microwave‑safe bowl with a splash of water, cover with plastic wrap, and microwave on high for 3 minutes. Drain excess water and set aside.

   Time: PT3M

   Temperature: high

4. Make Orange Glaze

   In a saucepan combine orange juice, 3 tbsp sugar, 2 tbsp soy sauce, 1 tsp paprika, 1 tbsp oyster sauce, 1 tbsp hoisin sauce, and 1 tbsp rice vinegar. Bring to a gentle boil, then whisk in 1 tsp cornstarch mixed with 1 tbsp water. Stir until the sauce thickens and bubbles become small, about 4 minutes.

   Time: PT5M

   Temperature: medium

5. Prep Chicken

   Pat chicken cubes dry. Dredge each piece in tempura flour, shaking off excess. In a separate bowl whisk water with the remaining 1 tsp cornstarch to create a thin batter. Dip the floured chicken into the batter, allowing a light coating.

   Time: PT5M

6. Heat Oil for Frying

   Fill the frying pan with enough vegetable oil to submerge the chicken pieces and heat to 350°F (175°C). Use a thermometer or test with a small drop of batter – it should sizzle and rise to the surface quickly.

   Time: PT5M

   Temperature: 350°F

7. Fry Chicken

   Working in small batches, carefully lower battered chicken into the hot oil. Fry until golden‑brown and crisp, about 4‑5 minutes per batch. Remove with a spider skimmer and place on a wire rack to drain excess oil.

   Time: PT8M

   Temperature: 350°F

8. Coat Chicken in Glaze

   In a clean hot skillet add a splash of oil, then sauté minced garlic and ginger for 30 seconds. Add the fried chicken pieces, pour the orange glaze over, and toss to coat evenly. Add sliced scallions and stir‑fry for another 1‑2 minutes until the glaze clings.

   Time: PT2M

   Temperature: high

9. Plate and Serve

   Arrange the orange‑glazed chicken atop the fluffy fried rice, garnish with extra scallions, and place the steamed broccoli on the side. Serve immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

60g

Fat

20g

Fiber

3g

Ingredient Substitutions

• Instead of Boneless Skinless Chicken Thighs: boneless chicken breast
• Instead of Tempura Flour: all‑purpose flour + cornstarch
• Instead of Vegetable Oil: canola oil, peanut oil
• Instead of Orange Juice: store‑bought 100% orange juice
• Instead of Granulated Sugar: honey, maple syrup (adjust amount)
• Instead of Soy Sauce: tamari
• Instead of Paprika: smoked paprika (use half)
• Instead of Oyster Sauce: soy sauce + a dash of fish sauce
• Instead of Hoisin Sauce: store‑bought BBQ sauce (adjust)
• Instead of Rice Vinegar: white wine vinegar
• Instead of Cornstarch: arrowroot powder
• Instead of Large Eggs: egg substitute (for binding only)
• Instead of Day‑Old Cooked Rice: fresh rice cooled quickly
• Instead of Small Onion: shallot
• Instead of Scallions: green onions
• Instead of Chicken Powder (Chinese bouillon): instant chicken bouillon
• Instead of Broccoli Florets: snow peas
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Fresh Ginger: ground ginger (1/8 tsp)

Equipment Needed

• Mixing Bowl
• Whisk
• Chef’s Knife
• Cutting Board
• Measuring Cups and Spoons
• Large Frying Pan or Dutch Oven
• Spider Skimmer
• Wire Rack
• Saucepan
• Microwave‑Safe Bowl
• Spatula or Tongs
• Thermometer

Critical Steps — Do Not Skip

• Maintaining oil temperature at 350°F for frying
• Ensuring batter is thin enough to coat without becoming heavy
• Thickening the orange glaze to a glossy consistency
• Coating the rice with egg before adding rice to create a non‑stick surface

Chef Tips from the Video

• For extra crispness, add a pinch of baking powder to the tempura flour
• A splash of sesame oil added to the glaze at the end gives a nutty aroma
• If you like heat, stir in a pinch of red pepper flakes with the garlic and ginger.

Troubleshooting

Storage

Refrigerator: Store chicken and sauce separately in airtight containers for up to 3 days. Fried rice reheats well in a skillet with a splash of oil.

Freezer: Chicken pieces can be frozen raw (unfried) for up to 2 months; sauce freezes for 1 month.

Room temperature: Do not leave the finished dish at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the orange glaze and keep it refrigerated; reheat gently before tossing with chicken
• Cut and dredge chicken up to 30 minutes ahead; keep coated pieces on a tray covered with plastic wrap in the fridge
• Cook the rice a day ahead and chill for best fried rice texture

Frequently Asked Questions