Instructions
Step 1 In a bowl, whisk together flour, cornstarch, eggs, water, salt, pepper, and garlic powder to create a smooth batter.
Step 2 Dip chicken pieces into the batter, ensuring they are fully coated.
Step 3 Heat vegetable oil in a deep pan or fryer to 350°F (175°C) and fry chicken in batches until golden and crispy, about 4–5 minutes. Remove and drain on paper towels.
Step 4 In a saucepan over medium heat, combine orange juice, soy sauce, brown sugar, rice vinegar, hoisin sauce, ginger, garlic, and orange zest.
Step 5 Bring the sauce to a simmer, then stir in the cornstarch slurry and cook until thickened.
Step 6 Toss the fried chicken in the orange sauce until fully coated and glossy.
Step 7 Heat 1 tablespoon oil in a large skillet or wok over medium-high heat and scramble the eggs. Remove and set aside.
Step 8 Add remaining oil, then sauté peas, carrots, and corn for 2–3 minutes.
Step 9 Stir in the cooked rice, breaking up any clumps, and cook for 3–4 minutes.
Step 10 Add soy sauce, sesame oil, scrambled eggs, and green onions. Mix well and cook for another 2 minutes. Season with salt and pepper to taste.
Step 11 Serve the orange chicken hot alongside the fried rice.
Storage and Reheating Tips
Store leftover orange chicken and fried rice in separate airtight containers in the refrigerator for up to 3 days.
Reheat chicken in an oven or air fryer at 350°F (175°C) to maintain crispiness, or microwave for convenience.
Reheat fried rice in a skillet over medium heat with a splash of water or oil to restore moisture, or microwave until heated through.
Avoid freezing fried rice as the texture may become mushy, but the chicken can be frozen for up to 2 months and reheated in the oven.
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