Double Takeout Chicken Combo with Fried Rice

Instructions

Step 1 In a bowl, whisk flour, cornstarch, eggs, water, salt, and pepper into a smooth batter.
Step 2 Dip chicken pieces into the batter until fully coated.
Step 3 Heat oil to 350°F (175°C) and fry chicken in batches until crispy and golden, about 4–5 minutes. Remove and drain.
Step 4 Divide the fried chicken into two portions.
Step 5 Toss one portion with orange sauce until fully coated.
Step 6 In a saucepan, combine soy sauce, brown sugar, honey, rice vinegar, and garlic. Bring to a simmer.
Step 7 Add cornstarch slurry and cook until thickened, then stir in sesame oil.
Step 8 Toss the second portion of chicken in the sesame sauce and sprinkle with sesame seeds.
Step 9 In a wok or skillet, heat 1 tablespoon oil and scramble the eggs, then remove.
Step 10 Add remaining oil and sauté peas and carrots for 2–3 minutes.
Step 11 Stir in rice, cook for 3–4 minutes, then add soy sauce, sesame oil, eggs, and green onions.
Step 12 Mix well and cook another 2 minutes.
Step 13 Serve both chicken varieties alongside the fried rice.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days.
Reheat chicken in an oven or air fryer to maintain crispiness.
Reheat fried rice in a skillet or microwave with a splash of water.
Keep sauces separate if possible for best texture when reheating.