Sticky Orange Chicken with Fried Rice

Instructions

Step 1 Heat 1 tablespoon oil in a pan over medium heat, scramble the beaten eggs, then set aside.
Step 2 In the same pan, add remaining oil, sauté carrots and peas until tender.
Step 3 Stir in cooked rice, breaking up clumps, then add soy sauce and sesame oil.
Step 4 Fold in scrambled eggs, mix well, and set fried rice aside.
Step 5 Coat chicken pieces in flour mixed with salt, pepper, and garlic powder, dip in beaten eggs, then coat with cornstarch.
Step 6 Heat oil in a deep pan and fry chicken until golden brown and crispy, then drain on paper towels.
Step 7 In a saucepan, combine orange marmalade, soy sauce, vinegar, brown sugar, ginger, garlic, and red pepper flakes, simmering until slightly thickened.
Step 8 Mix cornstarch with water and add to the sauce, cooking until glossy and sticky.
Step 9 Toss fried chicken in the orange sauce until fully coated.
Step 10 Serve sticky orange chicken alongside the fried rice.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days.
Reheat fried rice in a skillet with a splash of water to refresh texture.
Reheat chicken in the oven at 350°F (175°C) to maintain crispiness.
Avoid microwaving chicken for too long to prevent it from becoming soggy.
Freeze components separately for up to 2 months for best quality.