Orange Chicken and Fried Rice

Updated at: Thu, 17 Aug 2023 08:01:56 GMT

Step 1

Cook rice

Step 2

Small dice onions, pepper, garlic and julienne carrots.

Step 3

Trim thighs a cut into cubes. Season and add 2 tbs soy. Crack in the eggs and mix all together and let marinate.

Step 4

In a shallow bowl mix flour and cornstarch and season

Step 5

To start the fried rice sauté onions, peppers, and carrots until soft. Add peas, garlic and chili flakes and cook another 3 min. Turn up heat and add cooked rice till edges start getting crispy flipping every 30-45 sec. Once the rice grains are slightly browned add soy and hoisin sauce and cook till liquid is dissolved. Clear a spot in the pan and crack 2 eggs and scramble in pot. Fold in eggs and set rice aside.

Step 6

Heat up 3” of oil in a heavy pot to 325. While the oil is heating remove chicken from egg mixture and dredge through the flour mixture. Shake off excess and set on a separate plate. In small batches fry chicken until slightly golden and pieces float in the oil. After all chicken is fried turn up the heat slightly and get oil to 375-400. Refry chicken for 30-40 seconds until super crunchy.

Step 7

For the sauce I used the satsuma pepper jelly I made in a previous post but you can use orange marmalade and add 1 Tbs sriracha and heat in a sauce pan until it’s consistent with a thick syrup. Toss cooked chicken in sauce.

Step 8

Toast sesame seeds in a dry pan until aromatic.

Step 9

Plate with fried rice on bottoms and sauces chicken on top. Sprinkle with sesame seeds and thinly sliced green onions.

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