Instructions
Step 1 In a large bowl, whisk together flour, cornstarch, eggs, water, salt, pepper, and garlic powder until smooth.
Step 2 Add the chicken pieces to the batter and coat evenly.
Step 3 Heat oil in a deep pan to 350°F (175°C) and fry the chicken in batches until golden brown and crispy, about 4–5 minutes. Remove and drain.
Step 4 In a saucepan, combine orange juice, soy sauce, brown sugar, rice vinegar, hoisin sauce, ginger, garlic, and orange zest over medium heat.
Step 5 Bring to a gentle simmer, then stir in the cornstarch slurry and cook until the sauce thickens.
Step 6 Toss the crispy chicken in the sauce until fully coated.
Step 7 In a wok or skillet, heat 1 tablespoon oil and scramble the eggs, then remove and set aside.
Step 8 Add remaining oil and sauté peas, carrots, and corn for a few minutes.
Step 9 Stir in the rice, breaking apart clumps, and cook for 3–4 minutes.
Step 10 Add soy sauce, sesame oil, eggs, and green onions. Stir well and cook for another 2 minutes.
Step 11 Serve the orange chicken alongside the fried rice while hot.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 3 days.
Reheat orange chicken in an oven or air fryer at 350°F (175°C) to keep it crispy.
Reheat fried rice in a pan with a splash of oil or water to bring back moisture.
Chicken can be frozen for up to 2 months, but fried rice is best enjoyed fresh.
Continue on the next page