The Cut — Crispy Orange Glazed Chicken Bowl Vol. 2

Ingredients

Gather everything before you start so the cooking flow stays quick and clean.

• 200 g boneless skinless chicken thighs, diced
• 60 g jasmine rice, dry
• 1 tbsp soy sauce, for marinade
• 0.5 tsp paprika
• 0.3 tsp salt
• 1.5 tbsp cornstarch, for coating
• 1 piece whole egg
• 60 ml low fat milk
• 120 ml fresh orange juice, from 2 medium oranges
• 1 tbsp minced garlic
• 1 tsp fresh ginger, grated
• 1 tbsp soy sauce, for sauce
• 1 tsp cornstarch, for sauce
• 1 tsp honey
• 1 tsp sugar
• 75 g mango, diced
• 60 g cherry tomatoes, halved
• 40 g red onion, thinly sliced
• 3 tbsp rice vinegar
• 3 tbsp water, boiled
• 1 tsp sugar, for pickle
• 0.3 tsp salt, for pickle
• 1 tbsp spring onion, sliced
• 1 tbsp fresh coriander, chopped
• 1 piece lime wedge

Step-by-Step Instructions

1. Quick pickle the onion: Combine 3 tablespoons rice vinegar, 3 tablespoons water, boiled, 1 teaspoons sugar, for pickle and 0.3 teaspoons salt, for pickle and stir until dissolved. Add 40 grams red onion, thinly sliced and press down into the liquid. Set aside for at least 15 minutes while you prep everything else.
2. Marinate the chicken: Combine 200 grams boneless skinless chicken thighs, diced with 1 tablespoons soy sauce, for marinade, 0.5 teaspoons paprika, 0.3 teaspoons salt, 1 whole egg and 60 milliliters low fat milk. Mix well until every piece is fully coated. Let sit for 15 minutes.
3. Cook the rice: Rinse 60 grams jasmine rice, dry until water runs clear. Cook according to packet instructions. Fluff with a fork and keep warm.
4. Coat and bake the chicken: Preheat oven to 220°C. Add 1.5 tablespoons cornstarch, for coating to the marinated chicken and toss until coated. Place on a wire rack over a baking tray, spray lightly with oil. Bake until golden and crispy, flipping once halfway.
5. Build the orange glaze: Combine 120 milliliters fresh orange juice, from 2 medium oranges, 1 tablespoons minced garlic, 1 teaspoons fresh ginger, grated, 1 tablespoons soy sauce, for sauce, 1 teaspoons honey and 1 teaspoons sugar in a small pan over medium heat. Bring to a gentle simmer. Mix 1 teaspoons cornstarch, for sauce with a splash of cold water and stir in. Cook until thickened and glossy. Remove from heat.
6. Build the mango salsa: Combine 75 grams mango, diced and 60 grams cherry tomatoes, halved in a small bowl. Add a pinch of 1 tablespoons fresh coriander, chopped and a squeeze of 1 lime wedge. Toss gently and set aside.
7. Glaze and build the bowl: Toss hot crispy chicken in the orange glaze immediately. Add rice as your base. Place glazed chicken on one side, mango tomato salsa on the other, and drained pickled onion alongside. Garnish with 1 tablespoons spring onion, sliced and 1 tablespoons fresh coriander, chopped. Squeeze 1 lime wedge over everything before eating.

Nutrition Estimate

Nutrition values are estimates for home cooking guidance and may vary by ingredient brand, weight, and cooking method.