Homemade Orange Chicken and Bourbon Chicken with Fried Rice

Instructions
Step 1 Coat half of the chicken pieces in beaten eggs, then dredge in cornstarch.
Step 2 Fry in hot oil until golden and crispy, then remove and set aside.
Step 3 In a pan, combine orange marmalade, soy sauce, brown sugar, rice vinegar, garlic, ginger, and red pepper flakes.
Step 4 Simmer the sauce, then toss the fried chicken in it until fully coated. Set aside as orange chicken.
Step 5 In another pan, cook the remaining chicken pieces until browned.
Step 6 Add soy sauce, brown sugar, ketchup, apple cider vinegar, garlic, and black pepper.
Step 7 Simmer and add cornstarch slurry to thicken until glossy, creating bourbon chicken.
Step 8 In a separate pan, heat oil and scramble eggs until fully cooked.
Step 9 Add peas and carrots and cook for 2–3 minutes.
Step 10 Add rice, breaking up clumps, and stir well.
Step 11 Mix in sesame oil and green onions.
Step 12 Serve orange chicken and bourbon chicken alongside the fried rice.

Storage and Reheating Tips
Store each component in airtight containers in the refrigerator for up to 4 days.
Reheat chicken in a skillet or air fryer to maintain texture.
Reheat rice with a splash of water to keep it moist.
Avoid overheating to preserve flavor and texture.