Orange Chicken Rice Bowl

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


  1. Place chicken in a bowl and season it with salt and pepper. Set aside.
  2. In another bowl, mix cornstarch, garlic powder, and paprika. Mix well.
  3. 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.
  4. Heat oil into a medium sized pan, over medium heat. Fry chicken until golden brown. Set aside.
  5. In a separate bowl, combine soy sauce, orange zest, orange juice, and brown sugar. Set aside.
  6. In a wok, sauté onion, ginger, and chili flakes.
  7. Add rice wine and orange mixture, let it simmer for 30 seconds.
  8. Toss fried chicken to the orange sauce, then topped it over a bowl of cooked rice, then sprinkle green onions on top.
  9. Serve.

Recipe Notes

Yield: 5-6 servings

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