About this recipe

Crispy, saucy orange chicken served over fluffy steamed rice with fresh garnishes — this is the viral bowl version that took social media by storm. Tender chicken pieces are coated in a sticky, tangy-sweet orange glaze made from real orange juice and zest, then piled into a bowl with rice, green onions, and sesame seeds for a takeout-style dinner you can make at home in under 45 minutes.

Instructions

1. 1

   Cook the jasmine rice according to package directions (typically 2 cups rice to 3 cups water). Bring to a boil, reduce to a ^[low simmer], cover, and cook for 15 minutes. Remove from heat and let steam, covered, for 5 more minutes. Fluff with a fork and keep warm.

2. 2

   Pat the chicken thighs dry with paper towels. Season with salt and black pepper, then toss in cornstarch until each piece is evenly coated. Heat vegetable oil in a large skillet over ^[medium-high heat]. Working in two batches to avoid crowding, add the chicken thighs in a single layer and cook for 3–4 minutes per side until golden brown and cooked through (%[165°F internal]). Transfer to a plate and repeat with remaining chicken thighs.

3. 3

   In the same skillet (wipe out excess vegetable oil, leaving about 1 teaspoon), sauté the minced garlic and grated ginger over ^[medium heat] for 30 seconds until fragrant. Add the orange juice, orange zest, soy sauce, honey, rice vinegar, hoisin sauce, sesame oil, and red pepper flakes (if using). Stir to combine and bring to a gentle simmer. Whisk in the cornstarch slurry and cook for 1–2 minutes, stirring constantly, until the sauce thickens to a glossy glaze.

4. 4

   Return the cooked chicken thighs to the skillet and toss to coat every piece in the orange glaze. Cook for 1 minute more so the sauce clings to the chicken thighs. To assemble the bowls, divide the steamed jasmine rice among four bowls, top generously with the saucy orange chicken thighs, and garnish with sliced green onions and toasted sesame seeds. Serve immediately.