Orange Chicken Rice Bowl
What you’ll need
Ingredients
- 1 lb. chicken thighs
- 1/3 cup flour
- 1/3 cup corn starch
- 1 tsp. baking powder
- 4 Tbsp. vegetable oil
- 1/4 cup water
- 1 Tbsp. green onion stalks, chopped
- 3 dried chili peppers
- 8 broccoli florets
- 2 bowls white rice
Sauce Mix
- 1/2 cup Lee Kum Kee Sauce for Orange Chicken
- 1/4 cup water
Made with
Lee Kum Kee products
How to make it
Cut chicken thighs into cubes. Mix flour, corn starch, baking powder, 3 Tbsp. of vegetable oil and 1/4 cup of water to make a paste. Add chicken cubes. Mix evenly.
Deep fry chicken cubes in hot oil until golden brown and crispy. Remove and drain excess oil.
Heat wok and add 1 Tbsp. of oil. Sauté chopped green onion stalks and chili peppers. Add Lee Kum Kee Sauce for Orange Chicken and 1/4 cup of water to make a sauce. Add deep fried chicken cubes and fry evenly.
Blanch broccoli florets in boiling water for 2 mins to make a side dish. Serve with white rice.
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