Orange Chicken and General Tso Chicken with Fried Rice

Instructions

Step 1 Season chicken with salt and pepper, then coat in flour, dip in beaten eggs, and dredge in cornstarch.
Step 2 Heat oil in a deep pan and fry chicken until golden and crispy. Remove and drain.
Step 3 For orange sauce, combine orange juice, soy sauce, sugar, vinegar, hoisin sauce, garlic, and ginger in a pan and simmer.
Step 4 Mix cornstarch with water and add to the orange sauce, stirring until thickened.
Step 5 Toss half of the fried chicken in the orange sauce until coated.
Step 6 For General Tso sauce, combine soy sauce, ketchup, chili sauce, brown sugar, garlic, and a splash of water in a pan and simmer.
Step 7 Add cornstarch slurry to thicken the sauce, then toss remaining chicken until evenly coated.
Step 8 Heat a wok with oil, add vegetables, and cook for 2–3 minutes.
Step 9 Push vegetables aside, scramble eggs, then add rice and soy sauce, stirring to combine.
Step 10 Cook fried rice until heated through and slightly crisp.
Step 11 Serve both chicken varieties alongside fried rice and garnish with green onions.

Storage and Reheating Tips

Store each component separately in airtight containers in the refrigerator for up to 3 days. Reheat fried rice in a skillet with a splash of water. Reheat chicken in the oven or air fryer to maintain crispiness, then toss again in sauce if needed before serving.