Orange Chicken Fried Rice (Print Version)
# 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:
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.
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.
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.
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.
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.
06 -
Pour soy sauce over rice and fold in green onions. Stir-fry for 1 minute until vegetables are heated through and grains separate.
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:
01 -
For best results, use day-old rice which yields non-mushy, well-separated grains during stir-frying.
02 -
Double the orange sauce for a richer, stickier coating.
03 -
For a vegetarian alternative, substitute the chicken with tofu or cauliflower.