Orange Chicken Duo with Fried Rice

Instructions

Step 1 Heat 1 tablespoon oil in a pan over medium heat, scramble the beaten eggs, then remove and set aside.
Step 2 In the same pan, add remaining oil and sauté carrots and peas until tender.
Step 3 Add cooked rice, soy sauce, and sesame oil, stirring well to combine.
Step 4 Fold in scrambled eggs and set fried rice aside.
Step 5 In a bowl, mix flour with salt, pepper, and garlic powder.
Step 6 Dip chicken pieces into beaten eggs, then coat with flour mixture and cornstarch.
Step 7 Heat oil in a deep pan and fry chicken until golden brown and crispy, then drain.
Step 8 In a saucepan, combine orange marmalade, soy sauce, vinegar, brown sugar, ginger, and garlic, simmering until slightly thickened.
Step 9 In a separate pan, combine hoisin sauce, honey, and a splash of soy sauce for a richer glaze.
Step 10 Mix cornstarch with water and add to both sauces as needed, cooking until glossy.
Step 11 Divide fried chicken and toss half in orange sauce and half in the darker hoisin glaze.
Step 12 Serve both styles of chicken alongside fried rice.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3–4 days.
Reheat fried rice in a skillet with a splash of water to restore moisture.
Reheat chicken in the oven or air fryer to maintain crispiness.
Avoid overheating sauces to prevent them from becoming too thick.
Freeze components separately for up to 2 months for best quality.