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Orange Chicken Fried Rice Bowl

Featured in Hearty Main Courses.

Crispy fried chicken is tossed in a tangy orange sauce and served over savory fried rice for a deliciously balanced meal. The dish combines sweet citrus flavors with soy, ginger, and garlic notes, complemented by tender veggies and fluffy rice. Each bite brings together crunchy chicken, glossy sauce, and comforting rice—perfect for weeknights or special dinners. Garnish with green onions and sesame seeds for extra flair. Variations include swapping proteins or increasing the sauce for even bolder flavor. Let leftovers shine with day-old rice for the best texture.

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Casey
Updated on Sun, 29 Jun 2025 14:50:11 GMT
A bowl of Chinese food with rice and chicken. Pin it
A bowl of Chinese food with rice and chicken. | yummyflavorsrecipes.com

This Orange Chicken Fried Rice is your ticket to an ultimate weeknight dinner—impossibly crispy chicken tossed in tangy orange sauce set over savory fried rice loaded with vegetables. It brings together the takeout flavors everyone loves but in one pan and all within your own kitchen.

I threw this recipe together one lazy Sunday when takeout was not in the cards and wow my family cleaned out the pan before I could sit down. Now it is our favorite reward after a busy week.

Ingredients

  • Boneless chicken thighs or breasts: Choose skinless varieties for crisp texture and tons of flavor
  • Egg: Fresh eggs help the coating stick and add richness
  • Cornstarch and all purpose flour: This combo gives chicken that light shattering crunch
  • Salt and pepper: For seasoning the chicken and bringing everything together
  • Oil: Go for a neutral oil like vegetable or peanut with a high smoke point for the crispiest fry
  • Orange juice: Fresh squeezed really makes a difference with bright sweet citrus notes
  • Soy sauce: Opt for low sodium if you are sensitive to salt but do not skip this for savory balance
  • Rice vinegar: Gives the sauce tang and depth try to get unseasoned if possible
  • Brown sugar and honey: A little of both builds a sticky glaze and great sheen
  • Sesame oil: Just a splash needed for an authentic nutty finish
  • Cornstarch slurry: This is essential for thickening the sauce so it clings to each bite
  • Garlic and ginger: Always use fresh when you can for bright vibrant flavor
  • Red pepper flakes or Sriracha: Optional but adds a gentle heat balance if you like some kick
  • Cooked rice: Day old works best since it is dried out and fries up fluffy not mushy
  • Frozen peas and carrots: Adds familiar color and texture and cooks up quickly
  • Green onions: Freshness and crunch along with sweetness

Tips

For the best ingredients look for firm chicken free of discoloration fresh citrus heavy for its size and bright green onions with no wilted leaves

Step-by-Step Instructions

Prepare the Chicken:
Cut boneless chicken into even sized pieces The trick is to keep each piece the same size so they fry evenly and stay juicy inside
Coat the Chicken:
Beat an egg in one bowl Mix cornstarch flour salt and pepper in another Dip each piece of chicken into egg letting excess drip off then in flour mixture Press to fully coat for maximum crunch
Fry the Chicken:
Heat a couple inches of oil in a deep skillet or heavy pan to around 350 degrees F Use a kitchen thermometer if you have one Fry the chicken in batches so the oil stays hot and crisp up each batch for five to six minutes until lightly golden and crunchy Drain on paper towels so any excess oil is wicked away
Build the Orange Sauce:
In a small saucepan heat a touch of oil and cook garlic and ginger just until fragrant about thirty seconds Stir constantly so garlic does not burn Add orange juice soy sauce vinegar brown sugar honey sesame oil and optional chili Cook until it starts to bubble gently
Thicken the Sauce:
Whisk cornstarch with water then slowly pour into the bubbling sauce Stir steadily and watch it go from thin and watery to shiny and thick about two to three minutes
Sauce the Chicken:
Add fried chicken to the pot with sauce Turn to coat every piece so the glaze sticks and pools around those crispy edges
Cook the Fried Rice:
Heat a wok or big skillet and swirl in oil Add minced garlic and cook until you smell it blooming Push it off to the side then pour beaten eggs right in Scramble lightly so eggs stay fluffy not rubbery Toss in peas and carrots then the rice Stir fry while breaking up any clumps Let it all sizzle for several minutes so the rice gets some golden color
Finish the Rice and Serve:
Add soy sauce and lots of green onions Give everything a last toss Set the fried rice on a big plate or bowl and pile orange chicken on top For garnish a sprinkle of sesame seeds extra green onions or some orange zest adds a final pop
A bowl of Chinese food with rice and chicken. Pin it
A bowl of Chinese food with rice and chicken. | cookingwithcasey.com

One of my favorite things about this dish is that sauce The combination of honey and fresh orange creates that glossy sweet finish that makes every single bite pop My kids light up when they see this on the table and we always joke about who gets to scrape the last sticky bit from the bowl

Storage Tips

Store leftovers in an airtight container in the fridge They will keep well for up to three days To reheat use a skillet over medium heat and add a splash of water to keep the chicken from drying out while preserving that crispy coating Try to reheat just what you will eat to maintain freshness

Ingredient Substitutions

You can easily swap chicken for tofu or even cauliflower for a vegetarian dinner Use tamari in place of soy sauce for a gluten free twist Fresh pineapple juice is also a fun substitute for orange juice when you are in a tropical mood

Serving Suggestions

This dish is hearty on its own but pairs well with steamed broccoli cucumber salad or simple miso soup For a party I split the chicken and rice onto a big platter and let everyone serve themselves Family style makes dinner extra fun

Cultural Context

Orange chicken and fried rice are beloved in American Chinese restaurants but making it at home lets you customize those sweet and savory flavors Restaurant versions can be overly sweet but this homemade recipe lets the citrus and spice really shine through

Frequently Asked Questions

→ How do I make the chicken extra crispy?

Coating the chicken in a combination of cornstarch and flour, then frying in hot oil at 350°F, ensures extra crispiness. Drain on paper towels to remove excess oil.

→ Can I use another protein instead of chicken?

Absolutely! Tofu, cauliflower, or shrimp can be substituted for the chicken. Adjust cooking times as needed to ensure proper doneness.

→ What type of rice works best for fried rice?

Day-old, cold white rice is ideal as it’s less sticky and allows each grain to fry up nicely without becoming mushy.

→ Is the orange sauce spicy?

The sauce is mostly sweet and tangy, but can be made spicy by adding red pepper flakes or a dash of Sriracha to taste.

→ Can I prepare any components ahead of time?

Yes! Fry the chicken and cook the rice ahead, then toss together with the sauce and reheat when ready to serve for convenience.

Orange Chicken Fried Rice

Crispy chicken, zesty orange glaze, and flavorful fried rice create a satisfying, well-balanced dish.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes
By: Casey

Category: Hearty Main Dishes

Difficulty: Intermediate

Cuisine: Chinese-American

Yield: 4 Servings (Serves four portions)

Dietary: Dairy-Free

Ingredients

→ Crispy Chicken

01 450 g boneless chicken thighs or breasts, cut into 2.5 cm pieces
02 1 egg
03 60 g cornstarch
04 60 g all-purpose flour
05 Salt, to taste
06 Freshly ground black pepper, to taste
07 Vegetable oil, for frying

→ Orange Sauce

08 120 ml fresh orange juice
09 2 tablespoons soy sauce
10 2 tablespoons rice vinegar
11 2 tablespoons brown sugar
12 1 tablespoon honey
13 1 teaspoon sesame oil
14 1 tablespoon cornstarch mixed with 2 tablespoons water
15 1 garlic clove, minced
16 1 teaspoon fresh ginger, grated
17 Optional: 0.5 teaspoon red pepper flakes or a dash of Sriracha

→ Fried Rice

18 3 cups (approx. 600 g) cooked, cold day-old rice
19 2 eggs, beaten
20 80 g frozen peas and carrots
21 25 g green onions, chopped
22 2 garlic cloves, minced
23 2 tablespoons soy sauce
24 1 tablespoon vegetable or sesame oil

Instructions

Step 01

In one bowl, whisk egg. In a separate bowl, combine cornstarch, flour, salt, and pepper. Dip each chicken piece into the egg, then thoroughly coat with the flour mixture.

Step 02

Heat sufficient oil in a deep skillet or pan to 175°C. Fry chicken in batches for 5-6 minutes, until golden and crisp. Remove and drain excess oil on kitchen paper.

Step 03

In a saucepan over medium heat with a splash of oil, sauté garlic and ginger for 30 seconds until aromatic. Add orange juice, soy sauce, rice vinegar, brown sugar, honey, sesame oil, and optional chili. Bring mixture to a simmer.

Step 04

Stir in cornstarch slurry and simmer for 2-3 minutes until the sauce becomes glossy and thick. Add fried chicken and toss thoroughly until well coated.

Step 05

Heat oil in a large wok or skillet. Sauté garlic until fragrant. Push to the side, pour in beaten eggs and scramble. Scatter in peas and carrots, then add cold rice. Stir-fry mixture for 3-4 minutes.

Step 06

Pour soy sauce over rice and fold in green onions. Stir-fry for 1 minute until vegetables are heated through and grains separate.

Step 07

Transfer fried rice to serving plates. Top generously with orange chicken. Garnish with sesame seeds, additional green onions, or orange zest if desired.

Notes

  1. For best results, use day-old rice which yields non-mushy, well-separated grains during stir-frying.
  2. Double the orange sauce for a richer, stickier coating.
  3. For a vegetarian alternative, substitute the chicken with tofu or cauliflower.

Tools You'll Need

  • Deep frying pan or large skillet
  • Wok or broad frying pan
  • Mixing bowls
  • Whisk
  • Slotted spoon
  • Paper towels
  • Saucepan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs
  • Contains gluten (wheat flour, soy sauce)
  • May contain soy

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 675
  • Total Fat: 21 g
  • Total Carbohydrate: 81 g
  • Protein: 35 g