Orange. Chicken. Burritos. These are the three tantalizing words I bring you today. A magical fusion of genres that will have you rethinking every burrito you ever had. Every burrito you’ll ever make. There have been rumblings of the food trucks in Los Angeles that offer such delectable culinary curiosities—but that’s not conducive to my agoraphobia. So I decided to venture out and make my own.
Now this is not the first fusion burrito I’ve made. A while back my brother and I took on teriyaki chicken burritos and the results were overwhelming. Really! The kind of food you tear up over, while eating in awe-hushed, near-silence with only an intermittent “wow” or “oh my god” breaking the spell. I love Chinese takeout—why not stuff all that goodness into a neat little package?
These are perfect for a taco Tuesday remix or Game Day! They can be made with minimal fuss and customized to suite your guest’s palates. Plus you can wrap them in foil to keep them warm and make eating a mess-free, one-handed affair leaving the other hand open for that beer. Plus, it’s a nice change of pace from all the usual go-to Game Day recipes!
For this recipe, the orange chicken is obviously key. I wanted a fresh vibrant flavor so I incorporated a ton of fresh orange juice, orange zest, ginger, and garlic. The aroma of this sauce on the stovetop is downright invigorating! I used sticky rice to soak up all that citrusy sauce and purple cabbage and green beans for crunch and texture. I made a quick and easy Sriracha mayo—but you could also make a vinegar-based slaw with the cabbage and green onions, or just add some hot sauce to the mix.
There are a few steps to prepare all the elements but this is a relatively easy recipe. Most of the work you could do ahead—saving the chicken for last. Because the chicken is fried first you definitely want to serve it right away for optimum eating pleasure! You could always skip the frying step, and just cook the chicken in a little olive oil, then coat in the sauce for a healthier option but it’s just not the same.
I opted to keep the green beans very simple—I just blanched them and left them as is, warming up with a little olive oil and salt before serving. I felt the orange sauce along with the Sriracha mayo packed plenty of flavor. Now, there are infinitely more ways you could change this recipe up; using green snap peas, sautéed veggies, whipping up an Asian slaw. For me, I really wanted sticky, sweet, and savory orange chicken more than anything else.
Made any crazy fusion dishes lately? Tell me about it below!
- For the Chicken
- 2 large chicken breasts, cut into ½ to 1 inch cubes
- 1 cup fresh squeezed orange juice (about 4 small oranges for me)
- ¼ cup + 1 Tbsp. sweet soy sauce
- 2 sp. Orange zest
- 2 tsp. fresh grated ginger
- 1 garlic cove, minced
- ½ cup water
- ¼ tsp. white pepper
- Pinch cayenne pepper
- 1 tsp. chili oil, optional
- 1 Tbsp. brown sugar
- Vegetable oil for frying
- 1 Tbsp. cornstarch + 2 Tbsp. water
- 2 eggs
- 1 cup flour
- For the Burritos
- 4 cups prepared white rice
- ½ lb. green beans
- 3 cups shredded purple cabbage
- 2/3 cup chopped green onions
- Fresh cilantro
- 1 Tbsp. toasted sesame seeds
- 5 extra large flour tortillas
- Other Topping Ideas
- Sriracha mayo (I used 2 part mayo to 1 part Sriracha)
- Sliced jalapeños
- Prep all the other components before making the chicken.
- Cook rice according to package instructions. Usually 2 cups of uncooked rice yields 4 cups cooked rice.
- Bring a large pot of water to a boil and fill a large bowl with ice and cold water. Trim ends of green beans and cook in boiling water for a few minutes until crisp and bright green. Immediately place in ice water to stop cooking process and help maintain their color. Drain and set aside.
- Chop cabbage and green onions. Mix 2/3 cups mayo with 1/3 cup Sriracha and refrigerate until ready to use.
- Make the Chicken
- Mix orange juice and zest, grated ginger, garlic, white pepper, cayenne pepper, chili oil, brown sugar, and ½ cup watering a small sauce pan. Bring to a simmer on medium heat.
- Mix 1 Tbsp. cornstarch with 2 Tbsp. water, stir, and set aside.
- When orange sauce is simmering quickly whisk in cornstarch mixture and continue to whisk until sauce thickens, 1-2 minutes.
- Remove from heat and set aside.
- In a deep pot heat vegetable oil on medium-high heat and line a plate or baking sheet with paper towels.
- Whisk eggs in a small bowl. Place flour in another small bowl.
- Season chicken with salt and pepper.
- In batches, dredge chicken in eggs, then flour, and carefully place in hot oil.
- Fry for about 2-3 minutes or until chicken is cooked and golden. Carefully remove with metal tongs and place of paper towels to drain.
- Repeat with remaining chicken.
- Place chicken in a bowl and coat in sauce and top with sesame seeds. You may need to reheat the sauce and whisk if it gets a little lumpy.
- Assemble Burritos
- Warm up rice in the microwave if necessary.
- Sauté green beans in 1 Tbsp. olive oil and season with a little salt.
- In a large pan warm tortillas over medium low heat for 20 seconds on each side so they are pliable. You could also do it over an open flame on your stove, carefully flipping with tongs.
- Place tortilla on your work surface and put about ¾ cup of rice, 2/3 (ish) cups chicken, and ½ cup cabbage and about 5 green beans in the center. Depending on your tortilla size you might need to adjust the amounts. Add Sriracha mayo if using along with cilantro and green onions.
- Fold the burrito! Fold one half of the tortilla away from you and over the filling. Slightly tuck the edge under the filing, before completely rolling over once. Fold in edges and finish rolling.
- Have the large skillet warming on low heat. Place the burrito seam-side down to pan-grill it shut. This will help you get a burrito that won’t fall apart as you eat it. You can grill it on all sides if you want.
- Serve with extra Sriracha and enjoy!
- You can wrap the burritos in foil to keep them warm and help keep them together!