Self-Service Style Crispy Orange Chicken with Steamed Jasmine Rice

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A cost-effective, self-service inspired orange chicken featuring a crispy coating and a tangy-sweet sauce served over fragrant jasmine rice. This Chinese-inspired chicken recipe, ready in about 40 minutes, pairs boneless skinless chicken thighs, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken thighs
• 1/2 cup cornstarch
• 1/4 cup vegetable oil
• 3/4 cup orange juice
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tbsp brown sugar
• 2 cloves minced garlic
• 1 tsp grated fresh ginger
• 1/4 tsp red chili flakes
• 1 tbsp cornstarch + 1 tbsp water cornstarch slurry (cornstarch + water)
• 1 cup jasmine rice
• 1 1/4 cups water

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear, then combine with 1 1/4 cups water in a medium saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered.
2. Step 2: Cut 1 lb boneless skinless chicken thighs into bite-sized pieces about 1-inch each. Toss chicken pieces in 1/2 cup cornstarch until evenly coated.
3. Step 3: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry chicken pieces in batches for 4-5 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate.
4. Step 4: In a small bowl, whisk together 3/4 cup orange juice, 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 tbsp brown sugar, 2 minced garlic cloves, 1 tsp grated fresh ginger, and 1/4 tsp red chili flakes.
5. Step 5: Pour the orange sauce mixture into the same skillet over medium heat. Bring to a simmer, then stir in 1 tbsp cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water). Cook for 2-3 minutes until sauce thickens and coats the back of a spoon.
6. Step 6: Return the crispy chicken pieces to the skillet and toss gently to evenly coat with the orange sauce. Cook for an additional 1-2 minutes until heated through.
7. Step 7: Serve the orange chicken over the steamed jasmine rice while hot.