Orange Chicken, Kung Pao Chicken and Chicken Fried Rice

Ingredients

• 500 g boneless skinless chicken breast (cut into 1-inch cubes)
• 7 tsp cornstarch (divided for marinade and sauce)
• 4 tbsp soy sauce (divided for marinade and sauce)
• 3 tbsp rice vinegar (divided for marinade and sauce)
• 0.25 tsp white pepper powder
• 2 tsp sugar
• 1 tsp sesame oil (toasted)
• 0.25 cup water
• 1 tbsp red chili paste (e.g., Sriracha or Schezwan sauce)
• 3 tbsp vegetable oil
• 8 pcs dried red chilies (stems removed)
• 1 inch ginger (finely chopped)
• 4 cloves garlic (finely chopped)
• 1 medium onion (diced into 1-inch squares)
• 1 medium capsicum (any color, diced into 1-inch squares)
• 0.5 cup roasted peanuts (unsalted)
• 0.25 cup spring onions (chopped, for garnish)
• 0.5 tsp salt (or to taste)

Instructions

1. 1

   Marinate the Chicken

   • In a medium bowl, combine the chicken cubes with 1 tbsp soy sauce, 1 tbsp rice vinegar, 6 tsp (2 tbsp) of the cornstarch, and the white pepper powder.
   • Mix thoroughly until each piece of chicken is evenly coated.
   • Set aside to marinate for at least 15-20 minutes while you prepare the remaining ingredients.
2. 2

   Prepare the Kung Pao Sauce

   • In a small bowl, whisk together the remaining 3 tbsp soy sauce, remaining 2 tbsp rice vinegar, sugar, sesame oil, and red chili paste.
   • In a separate small bowl, mix the remaining 1 tsp cornstarch with 1/4 cup of water to create a smooth slurry.
   • Pour the cornstarch slurry into the sauce mixture and whisk until fully combined. Set aside.
3. 3

   Stir-fry Aromatics and Chicken

   • Place a large wok or skillet over high heat and add the vegetable oil. Heat until the oil shimmers and is about to smoke.
   • Carefully add the dried red chilies and stir-fry for 30-45 seconds until they darken slightly and become fragrant. Be careful not to burn them.

Ingredients

• 4 cup cooked jasmine rice (Chilled, preferably day-old. From about 1.5 cups uncooked rice.)
• 1 lb boneless skinless chicken breast (Cut into ½-inch pieces)
• 3 tbsp vegetable oil (Divided. Use a high smoke point oil like canola or avocado.)
• 3 pcs large eggs (Lightly beaten)
• 1 pcs yellow onion (Medium, finely chopped)
• 2 pcs carrots (Medium, diced small)
• 3 cloves garlic (Minced)
• 0.75 cup frozen peas (Thawed)
• 4 tbsp low sodium soy sauce (For the sauce mixture)
• 1 tsp toasted sesame oil (For the sauce mixture)
• 1 tbsp shaoxing wine (Optional, but adds authentic flavor. Can substitute with dry sherry.)
• 1 tsp granulated sugar (Balances the saltiness)
• 0.25 tsp white pepper (For the sauce mixture)
• 3 pcs scallions (Thinly sliced, green and light green parts)
• 0.5 tsp kosher salt (To taste)

Instructions

1. 1

   Prepare Ingredients and Sauce

   • Ensure all vegetables are chopped, garlic is minced, and chicken is diced. Have the cold rice ready.
   • In a small bowl, whisk together the low sodium soy sauce, toasted sesame oil, Shaoxing wine (if using), granulated sugar, and white pepper. Set this sauce mixture aside.
2. 2

   Cook Eggs and Chicken

   • Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until it shimmers.
   • Pour in the beaten eggs and scramble for 1-2 minutes until just set. Immediately transfer the cooked eggs to a clean plate.
   • Add another tablespoon of oil to the hot wok. Add the diced chicken in a single layer. Season with a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until golden brown and cooked through (165°F or 74°C). Remove the chicken and set it aside with the eggs.
3. 3

   Sauté Aromatics and Vegetables

   • Add the final tablespoon of oil to the wok. Add the chopped onion and diced carrots. Stir-fry for 3-4 minutes until the onion becomes translucent and the carrots are crisp-tender.
   • Add the minced garlic and cook for another 30-60 seconds until fragrant, being careful not to burn it.