Orange Chicken Crispy Rice Salad
There are days when I want something fresh and vibrant… but I also want that takeout-style comfort that hits instantly. This Orange Chicken Crispy Rice Salad gives you both.
You’ve got crisp, thinly sliced vegetables bringing that cool, refreshing crunch. Then layered on top? Golden, saucy bites of InnovAsian Orange Chicken, coated in that signature citrusy glaze. And just when you think it couldn’t get better, we add crispy seasoned rice made from InnovAsian Sticky White Rice, baked until golden and crackly around the edges.
It’s crunchy. It’s saucy. It’s creamy. It’s sweet with a little heat. Every forkful is doing the absolute most.
This isn’t just a salad. It’s a full experience.
Why You’re Going to Love This Recipe
• The perfect balance of fresh and indulgent
• Crispy baked rice adds texture you didn’t know you needed
• Sweet, tangy orange chicken makes it feel like takeout at home
• The creamy sweet chili dressing ties everything together beautifully
• Quick enough for a weeknight but impressive enough to serve guests
Ingredients
Salad Base
- Cucumbers, sliced thin
- Green cabbage, sliced thin
- Purple cabbage, sliced thin
- Carrots, sliced thin
- Green onions, chopped
- Cilantro, chopped
- Red onion, sliced thin
Orange Chicken
- 1 box InnovAsian Orange Chicken
Crispy Seasoned Rice
- 1 box InnovAsian Sticky White Rice
- Soy sauce
- Sesame oil
Creamy Sweet Chili Dressing
- Mayo
- Sweet chili sauce
- Rice wine vinegar
- Garlic, paste or minced
- Soy sauce
How to Make Orange Chicken Crispy Rice Salad
Make the Creamy Sweet Chili Dressing
In a bowl, combine the mayo, sweet chili sauce, rice wine vinegar, garlic, and soy sauce. Mix until smooth and fully incorporated. Refrigerate until ready to use so the flavors can come together.
Prepare the Crispy Seasoned Rice
Cook the sticky white rice according to the package instructions. Once cooked, allow it to cool completely.
Spread the cooled rice evenly onto a baking sheet. Drizzle with sesame oil and soy sauce, mixing gently to coat every grain. Bake at 375°F for 15 to 20 minutes, or until golden and crispy around the edges.
Remove from the oven and set aside to cool slightly. The texture should be crunchy with a little chew in the center.
Cook the Orange Chicken
Arrange the chicken pieces in your air fryer basket or tray and cook according to the package instructions until crispy and heated through.
While the chicken cooks, transfer the orange sauce packet to a microwave-safe bowl. Warm in 10-second intervals until smooth and pourable.
Once the chicken is crisp, toss it in the warmed citrusy orange sauce until evenly coated.
Assemble the Salad
In a large bowl, combine the cucumbers, green cabbage, purple cabbage, carrots, green onions, cilantro, and red onion.
Top with the sauced orange chicken and generous handfuls of crispy seasoned rice.
Drizzle with the creamy sweet chili dressing and toss gently to combine. Serve immediately while the rice is still crisp and the chicken is warm.
Storage and Reheating
If storing leftovers, keep the components separate for best texture.
- Store vegetables in an airtight container in the refrigerator for up to 2 days.
- Store chicken separately in the refrigerator for up to 3 days.
- Store crispy rice at room temperature in an airtight container for up to 1 day to maintain crunch.
To reheat the chicken, use the air fryer or oven to bring back crispiness before assembling. Avoid microwaving if possible, as it can soften the texture.
If the rice loses some crunch, pop it back into the oven for a few minutes to crisp it up again.
This Orange Chicken Crispy Rice Salad is what happens when comfort food meets fresh flavor. It’s bold, textured, and layered in a way that keeps you going back for just one more bite.
And trust me… that crispy rice moment? That’s the part you’ll savor every single time.
Orange Chicken Crispy Rice Salad
Ingredients
- 2 large cucumbers sliced thin
- 1 cup green cabbage sliced thin
- 1 cup purple cabbage sliced thin
- 1 cup carrots sliced thin
- 1/2 cup green onions chopped
- 1/2 cup cilantro chopped
- 1/2 cup red onion sliced thin
Orange Chicken
- 1 box InnovAsian’s Orange Chicken
Crispy Seasoned Rice
- 1 box InnovAsian’s Sticky White Rice
- 4 tbsp soy sauce
- 1 tbsp sesame oil
Creamy Sweet Chili Dressing
- 1 cup mayo
- 1/2 cup sweet chili sauce
- 1 tbsp rice wine vinegar
- 1 tsp garlic paste or minced
- 1 tsp soy sauce
Instructions
Creamy Sweet Chili Dressing
- To a bowl, add all ingredients listed under “Creamy Sweet Chili Dressing.” Mix until fully incorporated and place in the refrigerator until ready to serve.
Crispy Seasoned Rice
- Cook the sticky white rice according to the packaging. Once cooked, allow to cool.
- Now that the rice is cooled completely, spread out evenly on a baking sheet. Season with sesame oil and soy sauce. Mix to combine and bake at 375F until the rice is crispy. This should take 15-20 minutes.
- Once cooked, removed from the oven and set aside.
Orange Chicken
- Arrange the prepared chicken pieces in the air fryer tray or basket and follow the cooking instructions included in the packaging.
- While those cook, grab the citrusy orange sauce and empty it into a microwave-safe container. Microwave in 10 second intervals until warm.
- Once the chicken is cooked and crispy, dress with the citrusy orange sauce and set aside.
Assemble
- To a large bowl, add the thinly sliced cucumbers, green cabbage, purple cabbage, carrots, green onions, cilantro and red onion.
- Top with the citrusy sauced orange chicken and the crispy seasoned rice.
- Drizzle with the creamy sweet chili dressing and mix to combine. Enjoy!
