ORANGE CHICKEN WITH CHINESE SAUSAGE FRIED RICE

Orange Chicken with Chinese Sausage Fried Rice image

This might be my favorite all-in-one meal! The tangy and spicy orange chicken is reminiscent of my childhood and the Chinese sausage fried rice brings me back to my Asian heritage. This recipe is delicious at all times of the day, but really hits the spot after a fun night out! It may be a bit more difficult than other recipes, but the outcome is worth the effort... believe me!

Provided by Jordan Andino

Time 40m

Yield 2 servings

Number Of Ingredients 27

Ingredients

4 cups vegetable oil
1 pound boneless skinless chicken thighs, cut into 1-inch cubes
Juice of 1 orange
2 large eggs, beaten
Kosher salt
1 cup cornstarch
1/2 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1 1/2 oranges, juiced
1/4 cup ketchup
3 tablespoons honey
2 tablespoons sambal oelek
3 large eggs
1 teaspoon fish sauce
4 tablespoons vegetable oil
1/2 cup thinly sliced Chinese sausage
1/2 cup diced yellow onion
1/4 cup diced carrots
1 1/2 cups jasmine rice, cooked according to package directions
Kosher salt
2 tablespoons soy sauce
2 tablespoons sriracha
1/4 cup frozen green peas, thawed
1/2 cup scallions, sliced

Steps:

For the chicken: Place the oil in a large pot and heat over medium-high heat until it registers 350 degrees F on a deep-fry thermometer. Line a plate with paper towels.
Combine the chicken, orange juice, eggs and 1 teaspoon salt in a large bowl, mixing vigorously to coat. Add the cornstarch and toss again ensuring the chicken is fully coated.
Fry the chicken in the oil until cooked through and the center of the chicken registers 165 degrees F on an instant-read thermometer, 5 to 6 minutes. Transfer with a slotted spoon to the prepared paper towel-lined plate and season with salt.
For the sauce: Heat the soy sauce, vinegar, cornstarch, ground ginger and garlic powder in a medium saucepan over medium-high heat, whisking constantly, until the mixture starts to bubble. Reduce the heat to medium-low and add the orange juice, ketchup, honey and sambal oelek. Whisk until combined. Reduce the heat to low and cook 10 minutes. Set aside.
For the fried rice: Whisk the eggs and fish sauce together in a small bowl. Heat a large skillet over high heat for 2 minutes. Add 2 tablespoons of the oil to the pan and heat for 30 seconds. Add the eggs and cook, stirring, until scrambled and set. Remove from the pan.
Wipe out the skillet. Add the remaining 2 tablespoons oil to the skillet and heat over high heat until the oil smokes. Add the sausage, onions and carrots and stir-fry for 2 minutes. Add the cooked rice and 1/2 teaspoon salt and stir-fry for 2 more minutes. Add the soy sauce and sriracha and continue cooking until the rice starts to fry and get crispy, about 4 minutes longer. Stir in the peas and scrambled eggs, remove from the heat and sprinkle with the scallions.
Pour the hot sauce over the fried chicken. Serve with the rice.