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Crispy Orange Chicken with Fried Rice

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dinner
Cuisine Chinese
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Crispy Chicken:
  • 1 ½ lbs (700 g) boneless, skinless chicken thighs or breasts — cut into bite-sized cubes
  • ¾ cup cornstarch
  • ½ cup all-purpose flour
  • 2 large eggs — beaten
  • ½ tsp salt
  • ½ tsp black pepper
  • Oil — for frying
  • For the Orange Sauce:
  • ¾ cup orange juice (freshly squeezed preferred)
  • 2 tbsp orange zest
  • ⅓ cup sugar (adjust to taste)
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch + 2 tbsp water (for slurry)
  • 2 cloves garlic — minced
  • 1 tsp fresh ginger — grated
  • 1–2 tsp chili flakes (optional, for spice)
  • 1 tbsp sesame oil
  • For the Fried Rice:
  • 2 cups cooked and cooled white rice (preferably a day old)
  • 2 eggs — lightly beaten
  • 1 small onion — finely chopped
  • 1 cup mixed vegetables (peas, carrots, and corn)
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp vegetable oil
  • Salt and pepper — to taste
  • 2 green onions — chopped

Instructions
 

  • Step 1: Prepare and Coat the Chicken : Pat the chicken pieces dry with paper towels. In one bowl, whisk together cornstarch, flour, salt, and pepper. In another bowl, beat the eggs. Dip each chicken piece into the egg, then coat thoroughly in the flour-cornstarch mix. Shake off excess. Set aside coated chicken on a plate or rack.
  • Step 2: Fry the Chicken : Heat oil in a deep skillet or wok to 350°F (175°C). Fry chicken in batches for 4–5 minutes per batch, until golden brown and crispy. Remove and drain on paper towels. (Optional but recommended) Double fry for an extra crispy texture — fry again for 1–2 minutes per batch.
  • Step 3: Make the Orange Sauce : In a saucepan over medium heat, add sesame oil and sauté garlic and ginger for 30 seconds. Stir in orange juice, orange zest, sugar, soy sauce, rice vinegar, and chili flakes. Bring to a simmer and cook for 3–4 minutes. Add the cornstarch slurry and cook until the sauce thickens and becomes glossy. Taste and adjust sweetness or tang as needed.
  • Step 4: Combine Chicken with Sauce : Add the crispy chicken to the sauce and toss until evenly coated. Cook for 1–2 minutes on low heat so the chicken absorbs the flavor.
  • Step 5: Prepare the Fried Rice : In a large wok or pan, heat vegetable oil. Add onions and sauté until translucent. Push onions to one side and add beaten eggs — scramble lightly. Add mixed vegetables and stir-fry for 2 minutes. Add cooked rice, soy sauce, sesame oil, salt, and pepper. Stir well until evenly combined and heated through. Sprinkle with green onions before serving.