Print

Crispy Mandarin Orange Chicken Bowls with Coconut Rice

crispy mandarin orange chicken bowls - featured image
Print Recipe

A quick and easy recipe featuring double-fried crispy chicken tossed in a tangy mandarin orange sauce, served over fragrant coconut jasmine rice for a flavorful weeknight dinner.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (cut into bite-sized pieces)
  • 1 cup all-purpose flour (or almond flour for gluten-free)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 large eggs (beaten)
  • Vegetable oil for frying (peanut oil recommended)
  • 1 cup mandarin orange juice (fresh or canned, no sugar added)
  • 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/4 cup rice vinegar
  • 1/3 cup brown sugar (packed)
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
  • 1 tbsp toasted sesame oil
  • Optional: red pepper flakes
  • 1 cup jasmine rice (rinsed)
  • 1 cup full-fat coconut milk
  • 1 cup water
  • 1/2 tsp salt
  • 1 tbsp shredded toasted coconut (optional, for garnish)
  • Sliced green onions (for garnish)
  • Sesame seeds (for garnish)
  • Fresh mandarin segments (optional, for garnish)

Instructions

  1. Prepare the Coconut Rice: Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15-18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and optionally sprinkle with toasted shredded coconut.
  2. Make the Batter and Prep for Frying: In a shallow bowl, whisk together flour, garlic powder, onion powder, salt, and pepper. In another bowl, beat the eggs. Pat chicken pieces dry. Dip each piece into flour mixture, then eggs, then flour again for double coating.
  3. Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat to about 350°F (175°C). Fry chicken pieces in batches without crowding, turning occasionally, until golden brown and cooked through (internal temperature 165°F/74°C), about 4-5 minutes per batch. Remove and drain on paper towels.
  4. Prepare the Mandarin Orange Sauce: In a small saucepan, combine mandarin orange juice, soy sauce, rice vinegar, brown sugar, minced garlic, and grated ginger. Bring to a gentle boil over medium heat, stirring occasionally. Mix cornstarch with water to create slurry and whisk into simmering sauce. Cook 1-2 minutes until thickened. Stir in toasted sesame oil and optional red pepper flakes.
  5. Toss Chicken in Sauce: Place fried chicken in a large bowl and pour warm mandarin orange sauce over. Toss gently to coat evenly.
  6. Assemble the Bowls: Scoop coconut rice into bowls, top with sauced chicken, and garnish with sliced green onions, sesame seeds, and fresh mandarin segments if desired. Serve immediately.

Notes

Double dredging the chicken in flour and egg ensures a crispy crust. Maintain oil temperature around 350°F to avoid greasy or burnt chicken. Fry in small batches to prevent overcrowding. Toss chicken gently in sauce just before serving to keep crispiness. Let coconut rice rest covered off heat for fluffiness. Baking option: bake coated chicken at 425°F for 20-25 minutes, flipping halfway, for a lighter version.

Nutrition

Keywords: mandarin orange chicken, crispy chicken, coconut rice, easy dinner, weeknight meal, double fried chicken, mandarin sauce, family dinner

Find it online: https://yumyep.com/crispy-mandarin-orange-chicken-bowls-with-coconut-rice-easy-recipe-for-flavorful-dinner/