📋 Quick Recipe Snapshot
📌 Feature Details
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 generous portions
Cuisine Chinese-American
Difficulty Intermediate
Dietary Notes Dairy-free, can be made vegetarian
✨ What Makes It Irresistible
This dish hits every note: crispy battered chicken, drenched in a sweet-tangy orange sauce, nestled atop savory fried rice with peas, carrots, eggs, and aromatics. It’s a full, balanced meal that satisfies both comfort food cravings and real-food goals. Perfectly shareable but impressive enough to make at home!
🛒 Ingredients You’ll Use
Crispy Chicken
450 g chicken thighs or breasts, cut into 2.5 cm pieces
1 egg, beaten
60 g cornstarch + 60 g all-purpose flour
Salt & pepper, to taste
Vegetable oil for frying
Orange Sauce
120 ml fresh orange juice
2 Tbsp soy sauce
2 Tbsp rice vinegar
2 Tbsp brown sugar
1 Tbsp honey
1 tsp sesame oil
1 Tbsp cornstarch + 2 Tbsp water (slurry)
1 garlic clove, minced
1 tsp fresh grated ginger
Optional: chili flakes or Sriracha to taste
Vegetable Fried Rice
3 cups cold day-old rice (~600 g)
2 eggs, beaten
80 g frozen peas & carrots
25 g green onions, sliced
2 garlic cloves, minced
2 Tbsp soy sauce
1 Tbsp vegetable or sesame oil
👩🍳 Step-by-Step Instructions
1. Prepare the Crispy Chicken
Dip chicken pieces into beaten egg, then dredge thoroughly in the flour/cornstarch mix seasoned with salt and pepper.
Heat oil in a skillet to 175 °C (350 °F). Fry chicken in batches for 5–6 minutes until golden and cooked through. Drain on paper towels.
2. Make the Orange Sauce
In a saucepan, sauté garlic and ginger in a splash of oil for 30 seconds.
Add orange juice, soy sauce, rice vinegar, brown sugar, honey, sesame oil, and optional spice.
Bring to a simmer, then whisk in the cornstarch slurry. Cook 2–3 minutes until glossy and thick.
Toss the fried chicken in the sauce until well coated. Keep warm.
3. Stir-Fry the Rice
In a large skillet or wok, heat oil and sauté garlic quickly until fragrant.
Push garlic aside, scramble eggs until just set.
Add peas & carrots, then cold rice. Stir-fry 3–4 minutes, breaking up clumps.
Drizzle in soy sauce and toss in green onions. Cook for 1 more minute.
4. Assemble & Serve
Plate the fried rice, then spoon saucy orange chicken on top.
Garnish with sesame seeds, green onions, or orange zest if desired.
💡 Kristy’s Tips & Variations
Day-Old Rice is Key for perfectly separate grains.
Sauce Trick: Double it for extra saucy chicken and leftover dipping.
Vegetarian Option: Use crispy tofu or roasted cauliflower instead of chicken—same sauce, same joy!
🧮 Nutrition Estimate (Per Serving)
Approximately:
Calories: 650–700
Protein: 30–35 g
Carbs: 60 g
Fat: 25 g
W-W Friendly: Swap the fry-coating to lighter flour + spray oil, and reduce the sugar. Use minimal oil in rice for lower points.
❓ FAQs
Can I bake the chicken instead of frying?
Yes! Bake at 425 °F (220 °C) for 20–25 mins, turning halfway. Then toss in the orange sauce.
Can this be meal-prepped?
Definitely. Cook and store chicken and rice separately. Assemble and reheat together when ready.
How do I add veggies?
Stir in broccoli, bell peppers, or snap peas just before the rice is fully warmed.
📝 Final Thought from Kristy
This Orange Chicken Fried Rice is one of those fusion meals that feels special but actually comes together at home with everyday ingredients. Crispy, saucy, tender—and a total family pleaser! Serve it up and enjoy every bold, balanced bite. 🍊🥢
📣 Let’s Hear From You!
Did you make this? Snap or video your orange chicken waltz and tag @KristyCookRecipes. Use #OrangeRiceMagic—I can’t wait to see how yours turned out!