Orange Chicken Rice Plate – Cơm Gà Sốt Cam Recipe

Orange chicken rice plate


Orange Chicken Rice Plate, or Cơm Gà Sốt Cam, is a delightful fusion of flavors that combines the sweetness of oranges with the savory goodness of chicken. This mouthwatering dish is not only easy to prepare but also a crowd-pleaser. Follow this step-by-step guide to create a delicious Orange Chicken Rice Plate that will surely satisfy your taste buds.


For the Orange Chicken:

  1. 500g boneless, skinless chicken thighs, cut into bite-sized pieces
  2. 1 cup orange juice (freshly squeezed for best flavor)
  3. 1/2 cup soy sauce
  4. 1/4 cup honey
  5. 2 tablespoons rice vinegar
  6. 1 tablespoon ginger, minced
  7. 2 cloves garlic, minced
  8. 1 teaspoon sesame oil
  9. 1/2 teaspoon red pepper flakes (optional for a spicy kick)
  10. Salt and pepper to taste
  11. 2 tablespoons cornstarch (for coating chicken)
  12. 2 tablespoons vegetable oil (for frying)

For the Rice:

  1. 2 cups jasmine rice
  2. 4 cups water
  3. 1 teaspoon salt
  4. Chopped green onions and sesame seeds for garnish


  1. Marinate the Chicken:
    • In a bowl, combine the orange juice, soy sauce, honey, rice vinegar, minced ginger, minced garlic, sesame oil, red pepper flakes (if using), salt, and pepper. Mix well to create the marinade.
    • Place the chicken pieces in a zip-top bag or shallow dish and pour half of the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or overnight for a more intense flavor).
  2. Prepare the Rice:
    • Rinse the jasmine rice under cold water until the water runs clear.
    • In a rice cooker or on the stovetop, combine the rice, water, and salt. Cook according to the package instructions.
  3. Cook the Chicken:
    • Remove the marinated chicken from the refrigerator and drain off excess marinade.
    • Coat the chicken pieces in cornstarch, shaking off any excess.
    • In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through.
  4. Make the Orange Sauce:
    • In a separate saucepan, heat the remaining marinade over medium heat. Bring it to a simmer and let it cook for 5-7 minutes until it thickens slightly.
  5. Combine and Serve:
    • Pour the thickened orange sauce over the cooked chicken and toss to coat evenly.
    • Serve the orange chicken over a bed of jasmine rice.
    • Garnish with chopped green onions and sesame seeds for an extra burst of flavor.

Enjoy your homemade Orange Chicken Rice Plate – Cơm Gà Sốt Cam! This delightful dish is sure to be a hit with family and friends, combining the zesty citrus notes with the succulence of perfectly cooked chicken.