Sticky Orange Chicken w/Veggie Fried Rice
Ingredients:
For the Crispy Orange Chicken
1½ lbs boneless, skinless chicken breast or thighs, cut into bite-size pieces
2 large eggs, beaten
¾ cup cornstarch
½ cup all-purpose flour
½ tsp salt
½ tsp black pepper
Vegetable oil, for frying
For the Sticky Orange Sauce
½ cup orange juice
1 tbsp orange zest
¼ cup soy sauce
3 tbsp brown sugar
2 tbsp honey
2 tbsp rice vinegar
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp sesame oil
1 tbsp cornstarch mixed with 2 tbsp water
For the Veggie Fried Rice
4 cups cold cooked white rice
2 tbsp vegetable oil
2 large eggs, beaten
1 cup frozen peas and carrots
3 tbsp soy sauce
1 tbsp butter
1 tsp sesame oil
2 green onions, sliced, optional
Season the chicken with salt and pepper, dip each piece into beaten egg, then coat with the cornstarch-flour mixture. This gives you crispy chicken bites. Heat about 1 inch of oil to 350°F and fry the chicken in batches until deeply golden and cooked through, about 4–6 minutes. Drain on paper towels for golden crispy chicken.
Add orange juice, zest, soy sauce, brown sugar, honey, vinegar, garlic, ginger, and sesame oil to a skillet. Simmer, then stir in the cornstarch slurry until thick and glossy for sticky orange sauce.
Heat oil in a large skillet, scramble the eggs, then add cold rice, peas, and carrots. Stir in soy sauce, butter, and sesame oil until hot and lightly browned for loaded veggie fried rice, easy homemade takeout, and a delicious family dinner side.
Add the crispy chicken to the warm orange sauce and toss until every piece is generously coated. Serve alongside the fried rice.
Preparing homemade Sticky Orange Chicken paired with Veggie Fried Rice is a fantastic way to enjoy a restaurant favorite right at home. From my experience, the key to achieving that perfect crispy texture on the chicken lies in the coating and frying method. Using a mixture of cornstarch and all-purpose flour ensures a light but crunchy crust that holds the delicious orange sauce well. I like to cut the chicken into bite-sized pieces to make eating easier and perfect for sharing. The sticky orange sauce is truly what brings the dish together. The balance of sweetness from brown sugar and honey mixed with tanginess from rice vinegar and freshness from orange zest creates a vibrant flavor profile. When simmering the sauce, it’s important to thicken it properly with the cornstarch slurry to get that glossy sticky coating which clings beautifully to the fried chicken. For the veggie fried rice, starting with cold cooked rice is crucial to prevent clumping and ensure each grain stays separate and slightly toasted. Adding beaten eggs scrambled directly in the pan adds richness and protein, while peas and carrots contribute a nice texture and color. Finishing off with soy sauce, butter, and a touch of sesame oil infuses the rice with savory, nutty notes. This side is incredibly easy to customize—feel free to add chopped green onions, diced bell peppers, or your favorite veggies. In my kitchen, I like to prepare the fried rice while cooking the chicken in batches to keep everything hot and fresh. Tossing the freshly fried chicken in the warm sticky orange sauce just before serving ensures every piece is coated evenly and bursting with flavor. This recipe not only tastes like takeout but is also a wholesome option for a quick midweek dinner. Plus, it’s great for meal prepping too! Leftovers can be refrigerated and reheated without losing much of the crispiness or flavor. Overall, making Sticky Orange Chicken with Veggie Fried Rice at home is simple, fun, and rewarding. The combination of textures and flavors keeps everyone at the dinner table happy. Give it a try and tweak the spice and sweetness levels to your liking. Cooking this dish from scratch allows you to control the ingredients, making it a healthier alternative to many takeout options.
