Orange Chicken with Fried Rice

Instructions

Step 1 Season the chicken pieces with salt and pepper, then coat them in flour, dip into beaten eggs, and dredge in cornstarch.
Step 2 Heat vegetable oil in a deep pan and fry the chicken pieces until golden brown and crispy. Remove and drain on paper towels.
Step 3 In a saucepan, combine orange juice, soy sauce, brown sugar, rice vinegar, hoisin sauce, sesame oil, garlic, and ginger. Bring to a simmer.
Step 4 Mix cornstarch with water and add to the sauce, stirring until thickened and glossy.
Step 5 Toss the fried chicken in the orange sauce until evenly coated.
Step 6 Heat a large skillet or wok over medium-high heat and add a bit of oil.
Step 7 Add mixed vegetables and cook for 2–3 minutes until tender.
Step 8 Push vegetables to the side and scramble the eggs in the pan.
Step 9 Add the chilled rice and soy sauce, stirring well to combine with vegetables and eggs.
Step 10 Cook for a few minutes until heated through, then stir in chopped green onions.
Step 11 Serve the orange chicken hot with a side of fried rice.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep the chicken and rice separate for best texture. Reheat the rice in a skillet with a splash of water, and warm the chicken in a pan or oven to help maintain crispiness. Avoid microwaving the chicken for too long to prevent sogginess.