Orange Chicken Kebabs With Fried Sticky Rice Balls
Orange chicken is always great, but it’s even better paired with sticky rice balls and fried to golden brown perfection. These skewers are great for dinner, or to pass around as a party snack. The marinade works double duty here — use half to flavor the chicken and reduce the other half to make a sticky glaze to brush over the finished kebabs.
Tresha Lindo, Chris Salicrup & Andrew Pollock
Tasty Team
Total Time
1 hr 30 min
1 hr 30 min
Prep Time
1 hr
1 hr
Cook Time
30 minutes
30 minutes
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Total Time
1 hr 30 min
1 hr 30 min
Prep Time
1 hr
1 hr
Cook Time
30 minutes
30 minutes
Ingredients
for 10 kebabs
Orange Chicken
-
1 cup orange juice (240 mL) -
1 cup chicken stock (240 mL) -
1 tablespoon orange zest -
¼ cup rice wine vinegar (60 mL) -
2 tablespoons soy sauce -
2 tablespoons granulated sugar -
1 tablespoon garlic, grated -
1 tablespoon fresh ginger, grated -
½ teaspoon red pepper flakes -
1 ½ lb boneless, skinless chicken thighs, cut into 1½-inch (3 cm) cubes (680 g) -
8 cups vegetable oil (1.9 mL) -
⅓ cup corn starch, divided, plus 1 tablespoon cornstarch (40 g) -
1 tablespoon water -
⅓ cup all purpose flour (40 g) -
1 tablespoon kosher salt -
2 tablespoons sesame seeds -
2 tablespoons scallions, thinly sliced
Sticky Rice Balls
-
1 ½ cups sushi rice (300 g) -
2 cups water (480 mL) -
1 ½ teaspoons kosher salt
Special Equipment
- 10 wooden skewers, 12 in (30 cm)
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Preparation
- Rinse the sushi rice in a fine-mesh strainer until the water runs clear, then transfer to a medium bowl, cover with water, and soak for at least 30 minutes, up to 2 hours.
- While the rice is soaking, marinate the chicken: In a medium bowl, mix together the orange juice, chicken stock, orange zest, rice wine vinegar, soy sauce, sugar, garlic, ginger, and red pepper flakes. 3. Transfer half of the marinade to a large bowl, setting the rest aside.
- Add the chicken thighs to the large bowl of marinade. Toss to coat, then cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, up to 2 hours.
- Drain the rice, then add to a heavy-bottomed pot with the water and salt. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 12 minutes, until the liquid has been absorbed. 6. Remove the pan from the heat, keeping covered, and let the rice steam for another 10 minutes. Let the rice cool to room temperature.
- Line a baking sheet with parchment paper.
- Roll the rice into 20 1-inch (2 ½ cm) balls, then place on the prepared baking sheet and refrigerate until ready to use.
- Heat the oil in a large Dutch oven or heavy-bottomed pot until it reaches 375°F (190°C). Set a wire rack over a baking sheet.
- Add the reserved marinade to a medium saucepan. Bring to a boil over medium-high heat, then reduce by half, about 4 minutes.
- Combine 1 tablespoon of cornstarch and the water in a small bowl, then add to the reduced marinade and whisk to combine, until the sauce is smooth and thick enough to coat the back of a spoon. Remove the pot from the heat and set aside.
- In a large bowl, combine the remaining ⅓ cup (40 G) cornstarch, the flour, and salt.
- Remove the chicken from the marinade and add to the flour mixture. Toss until well coated.
- Leaving ½ inch (1 ¼ cm) of space at the top, alternately thread 2 rice balls and 2 pieces of chicken onto each skewer, allowing them to touch.
- Fry the skewers in the hot oil, a few at a time, for 4–5 minutes, until golden brown and the internal temperature of the chicken reaches 165°F (74°C). Transfer to the wire rack to drain. Brush the skewers with the sauce.
- Transfer to a serving platter and garnish with the scallions and sesame seeds. Serve warm.
- Enjoy!
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Dennis Kirkland
Not bad.. I’ll make it again
2019-08-12T21:34:54Z Helpful (31) -
Reina Williams
i didn't do kebabs, it was just easier. i also can't comment on the rice because i used coconut jasmine rice and formed it into balls. But the chicken was great!
2019-12-14T01:14:22Z Helpful (20) -
Shavaine Byass
I added veggies. you should definitely taste the sauce before thickening it with the corn starch, I ended up using brown sugar for a richer, sweeter and glazier taste and look! I'll cook it again, I would try freezing the balls though instead of putting it in the fridge. However, my fiancee and his friend liked it! 😁
2019-08-18T07:27:38Z Helpful (13) -
inayah
Delicious works great on the barbecue as well I made sure to marinate my chicken for as long as possible🤤
2019-08-12T17:34:25Z Helpful (13) -
Natalia Mercado
It was great. I changed the glaze for teriyaki glaze and it worked as well. Total hit.
2019-08-15T12:20:46Z Helpful (12) -
Adriene Smith
They turned out Pretty. However, the rice was to hard. The sauce was really good for my husband and me, but was to spicy for our children. I ended up throwing out most of what I made.
2019-09-01T18:42:06Z Helpful (9) -
haileygiesbrecht
I really enjoyed this recipe. The flavour was so good and you could really taste the orange flavour. The rice was a little crispy but it was like a chip and I liked it. And for some reason the sauce became a little like jello I don’t know why but I just put it in the microwave for a bit and it became better. Will make this again.
2019-08-20T03:21:57Z Helpful (9) -
Lili Hu
very nice.the sauce very good.
2019-10-09T15:59:50Z Helpful (5) -
Leah Dixon
This recipe makes making Chinese food 10x harder than it has to be and uses twice the dishes.
2019-09-12T01:35:27Z Helpful (5) -
Giselle Arnold
Easy recipe. Fried the chicken and rice balls separately before putting them on skewers so the rice wouldn’t be too hard. I do suggest less vinegar in the sauce.
2020-04-09T04:06:08Z Helpful (4) -
kaitlynn1234
I did not like the rice balls very much thy were to crunchy for me so I just ate the chicken.
2019-12-29T18:17:31Z Helpful (4) -
imanove78
Rice becomes very dry after frying
2020-05-05T23:15:27Z Helpful (3)
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