In Season – Mandarin Chicken with Jasmine Rice

This will soon be a family favourite! Delicious for big and little foodies. This recipe uses mandarin zest and juice, you will need 2-4 mandarins depending on juiciness!

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Mandarin Chicken with Jasmine Rice




Mandarin Sauce

⅓ cup soy sauce

¼ cup honey

2 Tbsp rice wine vinegar

4 Tbsp freshly squeezed mandarin juice

1 Tbsp mandarin zest

1 tsp sesame oil

2 cloves minced garlic

¼ tsp finely grated ginger

½ tsp Sriracha sauce (optional)

2 tsp cornflour

3 Tbsp water



1½ cups Jasmine rice

2¼ cups water



1 egg white

500g skinless, boneless chicken breasts

½ cup cornflour

⅓ cup panko breadcrumbs

¾ tsp salt

¼ tsp black pepper


To Serve

2-3 spring onions

1 red chilli

15g black and white mixed sesame seeds

2-3 Tbsp picked coriander


  1. Combine all sauce ingredients, except cornflour and water, together in a medium pot. Mix well and set aside.
  2. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  3. While rice cooks, add 3 tablespoons of the sauce to a large mixing bowl with the egg white and lightly whisk. Pat chicken dry, slice into 1cm strips, add to egg mixture and mix well so chicken is well coated in mixture.
  4. In a large bowl, combine second measure of cornflour, panko breadcrumbs, salt and pepper. Add the chicken, shaking off any excess egg and shake well to coat in breadcrumbs.
  5. Heat a drizzle of oil in a large fry-pan on medium high heat. Cook chicken in 2-3 batches (adding extra oil as needed), for 3-5 minutes until golden and cooked through. Set aside to keep warm.
  6. While chicken is cooking. Bring sauce to the boil, in a small pot on medium-high heat. In a small bowl, mix together first measure of cornflour and water, gently add to pot with saue sauce stirring occasionally until thickened.
  7. Remove sauce from heat and toss through chicken, coating well. Thinly slice spring onions and chilli. Set aside for serving.
  8. To serve, divide cooked rice between plates, top with chicken, spring onion, sliced chilli (optional), sesame seeds and picked coriander.



- Serve this dish with your favourite stir-fried Asian greens.

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