Orange Chicken with Fried Rice

In a large bowl, combine the chicken pieces with egg white, 1 tsp salt, and 1/2 cup of cornstarch. Mix thoroughly until each piece is coated.

To make the sauce, combine orange juice, sugar, rice vinegar, tamari, minced ginger, red pepper flakes, and the zest of one orange in a saucepan. Whisk together and bring to a simmer over medium heat.

In a small bowl, whisk together 2 tbsp of cornstarch and 4 tbsp of cold water to create a slurry. Pour the slurry into the simmering sauce, whisking constantly until the sauce thickens. Remove from heat and set aside.

To make the fried rice, heat cooking oil on a large skillet or griddle over medium-high heat. Add the eggs, season with salt and pepper, and scramble until just cooked. Remove from the skillet and set aside.

Add a bit more oil to the skillet if needed. Sauté the diced onion, shredded carrots, and another teaspoon of minced ginger until the vegetables are tender.

Add the chilled, cooked rice to the skillet. Use a spatula to break up any clumps and stir-fry with the vegetables for 2-3 minutes.

Season the rice with tamari, sesame oil, and granulated garlic. Stir well to combine.

Add the sliced green onions and the cooked scrambled eggs back into the rice. Toss everything together until well combined, then transfer to a serving dish.

Place the remaining 1 cup of cornstarch in a separate bowl. Dredge the marinated chicken pieces in the cornstarch, ensuring each piece is fully coated, and shake off any excess.

Heat frying oil in a deep pot or wok to 350°F (175°C). Carefully add the chicken to the hot oil in batches, being careful not to overcrowd the pot. Fry for 4-6 minutes, or until golden brown and cooked through.

Use a spider strainer to remove the cooked chicken from the oil and let it drain on a wire rack or paper towel-lined plate.

Place the hot, crispy chicken in a large mixing bowl. Pour the prepared orange sauce over the chicken and toss gently until every piece is coated.

Serve the orange chicken immediately alongside the fried rice. Garnish with sesame seeds and extra sliced green onions.