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 pieces until golden brown and crispy. Remove and drain.
Step 3 Divide the fried chicken into two portions.
Step 4 For sesame chicken sauce, combine soy sauce, honey, garlic, ginger, and sesame oil in a pan and simmer.
Step 5 Add a cornstarch slurry (cornstarch mixed with water) to thicken, then toss half the chicken in the sauce and sprinkle with sesame seeds.
Step 6 For orange-style sauce, combine soy sauce, sugar, ketchup, chili sauce, vinegar, garlic, and ginger in a pan and simmer.
Step 7 Add cornstarch slurry to thicken and toss the remaining chicken until well coated.
Step 8 Heat a wok or skillet with oil and add mixed vegetables, cooking for 2–3 minutes.
Step 9 Push vegetables aside and scramble the eggs, then mix together.
Step 10 Add chilled rice and soy sauce, stirring well to combine.
Step 11 Cook until heated through and slightly crisp, then stir in green onions.
Step 12 Serve both chicken varieties over fried rice and enjoy hot.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep chicken and rice separate if possible. Reheat rice in a skillet with a splash of water. Reheat chicken in an oven or air fryer to maintain crispiness, then toss in sauce again if needed before serving.
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