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.
by Tresha Lindo, Chris Salicrup and Andrew Pollock
1 hr 30 min
1 hr 30 min
1 hr 30 min
1 hr 30 min
for 10 kebabs
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 (680 g), cut into 1½-inch (3 cm) cubes
8 cups vegetable oil (1.9 mL)
⅓ cup corn starch (40 g), divided, plus 1 tablespoon cornstarch
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
10 wooden skewers, 12 in (30 cm)
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.