Sweet chili chicken and Orange Chicken with Fried Rice

Embarking on a culinary journey that marries the vibrant zest of citrus with the comforting embrace of fried rice, this recipe for Sweet Chili Chicken and Orange Chicken with Fried Rice offers an irresistible fusion of flavors. Inspired by the traditional Chinese orange chicken, this dish takes a beloved classic and infuses it with a twist, promising a delightful adventure for the taste buds. It’s an ode to the fusion cuisine that has become a staple in many households, blending the rich, tangy sweetness of orange sauce with the savory warmth of fried rice.

The heart of this recipe lies in its meticulous blend of fresh orange juice, lime, and lemon juices, paired with the subtle heat of dried red chilies and the aromatic allure of garlic and ginger. This concoction not only promises a sauce that’s bursting with layers of flavor but also a comforting glaze that lovingly coats each piece of tender chicken. The process, though detailed, is a labor of love, resulting in a dish that’s both visually appealing and deeply satisfying.

Completing the meal is the homemade fried rice, a versatile side that’s a meal in its own right. It’s a canvas that welcomes the crunch of fresh vegetables and the soft, scrambled ribbons of eggs, all tossed together with seasoned rice that’s been kissed by the heat of the wok. This recipe not only pays homage to the art of balancing flavors and textures but also offers a generous plate of comfort and joy. Whether it’s a weeknight dinner or a special occasion, this Sweet Chili Chicken and Orange Chicken with Fried Rice promises a memorable culinary experience, inviting you to savor each bite with anticipation and delight.

Ingredients

For the Orange Chicken:

2 whole boneless, skinless chicken breasts, cut into 1-inch chunks
¼ cup cornstarch
Salt and pepper, to taste
1 cup fresh orange juice (preferably squeezed from oranges for better flavor)
1 cup water
2 tablespoons lime juice
2 tablespoons lemon juice
2 tablespoons rice wine vinegar
3 strips of orange zest (each strip approximately 1″ wide by 2″ tall, use a vegetable peeler for best results)
½ cup lightly packed brown sugar
½ teaspoon fresh minced ginger (peel and mince ginger for the freshest taste)
2 cloves garlic, minced
2 tablespoons light soy sauce
4 whole dried red chilies, broken in half (adjust according to spice preference)
2 tablespoons cornstarch, mixed with 2 tablespoons water to make a slurry

For the Fried Rice:

2 tablespoons oil, divided (use a neutral oil like vegetable or canola)
2 whole eggs, beaten well
½ cup diced onion (about 1 small onion)
½ cup diced carrots (peel and dice for uniform cooking)
⅓ cup diced celery
1 cup bean sprouts, washed and drained
1 cup sliced mushrooms (clean mushrooms with a damp cloth and slice evenly)
3 cups cooked medium grain white rice, cooled (day-old rice works best for texture)
2 tablespoons light soy sauce

Instructions

Preparing the Orange Chicken:

Preheat Oil and Oven: In a heavy-bottomed pot, heat about an inch of oil to 375°F for frying the chicken. Preheat your oven to 250°F to keep the chicken warm after frying.
Coat the Chicken: In a large zip-top bag, combine ¼ cup of cornstarch, a generous pinch of salt, and pepper. Add the chicken chunks to the bag, seal, and toss until each piece is well-coated with the cornstarch mixture.
Fry the Chicken: Fry the coated chicken in batches to avoid overcrowding, until each piece 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, mix together the orange juice, water, lime juice, lemon juice, vinegar, orange zest, brown sugar, ginger, garlic, soy sauce, and dried chilies. Stir well and bring to a boil over medium heat, then reduce to medium-low and let it simmer until reduced by about 1/3, stirring occasionally.
Thicken the Sauce: Prepare the cornstarch slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of water until smooth. Add this slurry to the sauce, whisking continuously until the sauce thickens. Remove from heat.

Making the Fried Rice:

Cook the Eggs: In a large skillet or wok, heat 1 teaspoon of oil over high heat. Add the beaten eggs and let them sit until set on the bottom, then gently flip and cook through without browning. Remove from the pan, let cool slightly, then cut into strips.
Sauté the Vegetables: Add the remaining oil to the pan and heat until shimmering. Add the onions, carrots, and celery, cooking for about 1 minute with constant stirring. Then add the mushrooms and bean sprouts, cooking for another minute.
Combine with Rice: Add the cooked rice, breaking any clumps and ensuring it’s well combined with the vegetables. Stir in the egg strips and soy sauce, mixing everything well.

Final Assembly:

Combine Chicken and Sauce: Reheat the orange sauce over medium-low heat until hot. Add the fried chicken pieces, tossing them until evenly coated with the sauce.
Serve: Serve the orange chicken immediately, accompanied by the freshly made fried rice. Enjoy your delicious meal!

This expanded recipe provides more detail on each step to help ensure a delicious outcome. Remember, cooking is both an art and a science—feel free to adjust ingredients and steps to suit your taste and preferences.