Orange Chicken Fried Rice Bowl
This Orange Chicken Fried Rice Bowl is a vibrant, flavorful meal that brings takeout-inspired joy to your kitchen. With crispy chicken, tangy orange sauce, and savory fried rice, it’s a perfect balance of sweet, savory, and crunchy.
Ingredients
Crispy Chicken
- 450 g boneless chicken thighs or breasts cut into 2.5 cm pieces
- 1 egg
- 60 g cornstarch
- 60 g all-purpose flour
- Salt to taste
- Freshly ground black pepper to taste
- Vegetable oil for frying
Orange Sauce
- 120 ml fresh orange juice
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 garlic clove minced
- 1 teaspoon fresh ginger grated
- Optional: 0.5 teaspoon red pepper flakes or a dash of Sriracha
Fried Rice
- 3 cups approx. 600 g cooked, cold day-old rice
- 2 eggs beaten
- 80 g frozen peas and carrots
- 25 g green onions chopped
- 2 garlic cloves minced
- 2 tablespoons soy sauce
- 1 tablespoon vegetable or sesame oil
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Pour soy sauce over rice and fold in green onions. Stir-fry for 1 minute until vegetables are heated through and grains separate.
- Transfer fried rice to serving plates. Top generously with orange chicken. Garnish with sesame seeds, additional green onions, or orange zest if desired.
Notes
- For best results, use day-old rice which yields non-mushy, well-separated grains during stir-frying.
- Double the orange sauce for a richer, stickier coating.
- For a vegetarian alternative, substitute the chicken with tofu or cauliflower.