Orange Chicken with Pineapple Fried Rice

Orange Chicken and Pineapple Fried Rice

Serves 4

For the Pineapple Fried Rice

3 cups cooked and cooled long grain basmati rice (1.5 cups dry rice grains)

1 T freshly minced ginger

1 T freshly minced garlic

1 minced habanero or serrano pepper (optional)

1 bunch of green onions minced

1 red bell pepper, diced

1.5 cups diced fresh pineapple

¼ cup soy sauce

1 t toasted sesame oil

1 lime

2 eggs

3 T olive oil

Add 2 T olive oil to a wok or very large skillet over high heat.  Add the garlic, ginger, bell pepper and habanero to the oil and stir constantly for 1 minute.  Add the whites (bottoms) of the green onions and cook for 30 seconds.  Add the rice, soy sauce and sesame oil and stir constantly, breaking up the rice and ensure all the grains get coated with the fragrant oil and soy sauce.  Once warmed through make a bowl in the middle of the rice exposing the bottom of the wok.  Add 1 T of olive oil and crack in the eggs.  Scramble them in the bowl and once cooked, stir them into the rice.  Add the pineapple and cook until it is just warmed through.  Squeeze in the juice of the lime and serve immediately or cover and set aside if making with the chicken.

For the Orange Chicken

½ cup corn starch + 1 T for the sauce

½ cup AP flour

3 eggs

1.5-2 lbs. chicken breasts or thighs cut into 1” chunks

Vegetable oil for frying

1 cup orange juice

3 T soy sauce

2 T rice wine vinegar

½ cup granulated sugar

1 T freshly minced garlic

1 T freshly minced ginger

½ t red pepper flakes (optional)

Zest of half an orange

1 T water

Make the sauce by adding the orange juice, 2 T soy sauce, vinegar, ginger, garlic, and red pepper flakes in a sauce pot over medium heat and bring to a simmer.  Cook for 3-4 minutes.  Mix the 1 T corn starch with the water and add to the sauce stirring or whisking vigorously.  Sauce should thicken immediately.  Add the orange zest and set aside.

Whisk the eggs and remaining 1 T soy sauce together in a shallow dish.  Mix the ½ cup flour and ½ cup corn starch in another shallow pan.  Coat the chicken in the egg wash thoroughly.  Add to the flour and starch mixture and bread all sides of all the pieces of chicken.  Remove to a plate and rest for 5 minutes.

Heat enough oil to come 1.5-2 inches up the side of a frying pan.  Heat to 375 degrees F.  Add half the chicken (or as much as you can without overcrowding the pan).  Cook for 5-6 minutes, stirring occasionally, until the chicken reaches 165 F internally.  Remove to a wire rack to drain.  Cook the second batch of chicken.  The chicken will not get dark brown due to the corn starch in the batter.

Bring your orange sauce back up to a bubble and toss the sauce and chicken in a large bowl to coat the chicken thoroughly in the sauce. 

Plate a bed of rice and top with the chicken.  Garnish with fresh orange and/or lime wedges and the green onion tops.