Ingredients
For the Orange Chicken:
- 2 whole boneless, skinless chicken breasts, cut into bite-sized pieces
- ¼ cup cornstarch
- Salt and black pepper, to taste
- 1 cup fresh orange juice
- 1 cup water
- 2 tablespoons lime juice
- 2 tablespoons lemon juice
- 2 tablespoons rice wine vinegar
- 3 strips of orange zest (each 1 inch wide and 2 inches tall)
- ½ cup lightly packed brown sugar
- ½ teaspoon fresh minced ginger
- 2 cloves garlic, minced
- 2 tablespoons light soy sauce
- 4 whole dried red chilies, broken in half
- 2 tablespoons cornstarch (for the slurry)
- 2 tablespoons water (for the slurry)
For the Fried Rice:
- 2 tablespoons oil, divided
- 2 whole eggs, beaten well
- ½ cup diced onion
- ½ cup diced carrots
- ⅓ cup diced celery
- 1 cup bean sprouts
- 1 cup sliced mushrooms
- 3 cups cooked medium grain white rice, cooled
- 2 tablespoons light soy sauce
Instructions
Preparing the Orange Chicken:
- Preheat Oil and Oven: Heat about an inch of vegetable or canola oil in a heavy-bottomed pot to approximately 375°F. Preheat the oven to 250°F to keep the chicken warm after frying.
- Coat the Chicken: In a large zip-top bag, combine the ¼ cup of cornstarch with a good pinch of salt and black pepper. Add the chicken pieces to the bag, seal, and toss to coat them evenly with the cornstarch mixture.
- Fry the Chicken: Fry the coated chicken in the hot oil in batches to avoid overcrowding. Cook until the chicken is lightly golden and reaches an internal temperature of 160°F. Transfer the cooked chicken to a baking sheet and keep it warm in the oven.
- Make the Orange Sauce: In a saucepan, combine the water, orange juice, lime juice, lemon juice, vinegar, orange zest, brown sugar, ginger, garlic, soy sauce, and dried red chilies. Stir and bring to a boil over medium heat, then reduce the heat and let the sauce reduce by about one-third.
- Thicken the Sauce: Prepare a slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of water until smooth. Add this mixture to the sauce and whisk continuously until the sauce thickens. Remove the sauce from heat once thickened.
Preparing the Fried Rice:
- Cook the Eggs: In a large skillet, heat 1 teaspoon of oil. Pour in the beaten eggs and cook without stirring until the bottom sets. Flip gently and cook for about 20 seconds more, ensuring they are cooked through but not browned. Remove from the skillet, let cool slightly, then slice into strips.
- Sauté Vegetables: Add the remaining oil to the skillet. Once hot, add onions, carrots, and celery. Stir-fry for about a minute, then add mushrooms and bean sprouts, cooking for another minute.
- Combine with Rice: Add the cooled rice to the skillet and mix thoroughly with the vegetables. Stir in the egg strips and soy sauce, combining everything evenly.
Finishing the Dish:
- Combine Chicken and Sauce: Reheat the orange sauce over medium-low heat until hot. Add the fried chicken to the sauce, tossing to coat all pieces evenly.
- Serve: Serve the orange chicken hot, accompanied by the freshly made fried rice. Enjoy your delicious meal!
This detailed recipe ensures each step is clear and easy to follow, making it easier for anyone trying it out.
