Restaurant Style Chinese Orange Chicken With Spring Peas

The memory is etched in my mind: a bustling Chinatown restaurant, the air thick with fragrant steam, and the clatter of chopsticks against porcelain bowls. I was maybe eight years old, utterly captivated by the bright orange glaze glistening on the tender chicken pieces. It was my first taste of orange chicken, and it sparked a lifelong love affair with the vibrant flavors of Chinese-American cuisine. To this day, no matter where I am, the familiar tang and sweetness of that sauce takes me right back to that moment.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 6
• Yield: About 6 cups
• Dietary Type: Not suitable for Gluten-Free diets

Ingredients

Orange Sauce

• 1 cup orange juice (fresh squeezed or Simply Orange brand)
• 3/8 cup brown sugar
• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon freshly grated orange zest (from 1 large orange. Do not use dried zest.)

Chicken

• 2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
• 2 egg whites (you can use 1 whole egg but the batter won’t be as light)
• 1 tablespoon water
• 3/4 cup cornstarch
• 3/8 cup flour
• 3/4 teaspoon salt
• 3/4 teaspoon ground black pepper
• Vegetable oil

Stir-fry

• 1 tablespoon vegetable oil
• 3-4 garlic cloves, minced
• 1 teaspoon freshly minced ginger
• 1/4 cup chopped green onion
• 1/4 teaspoon red pepper flakes (or more if you like it hot)
• 1 cup frozen peas

Equipment Needed

• Small bowl
• Whisk
• Pie plate
• Large skillet
• Paper-towel lined plate or rack
• Wok (optional)

Instructions

1. First, prepare the vibrant orange sauce: In a small bowl, thoroughly combine the 1 cup orange juice, 3/8 cup brown sugar, 2 tablespoons low sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon cornstarch, and 1 tablespoon freshly grated orange zest. Set aside for later.
2. Next, prepare the chicken: In a small bowl, whisk together the 2 egg whites and 1 tablespoon water. Stir in the bite-sized chicken pieces, ensuring each piece is well coated.
3. In a pie plate (or a shallow dish), combine 3/4 cup cornstarch, 3/8 cup flour, 3/4 teaspoon salt, and 3/4 teaspoon ground black pepper. Use a fork or clean whisk to stir the dry ingredients together until they are evenly distributed.
4. Now, it’s time to coat the chicken: Taking a few pieces of chicken at a time, dip each piece into the flour mixture, making sure it’s completely coated. Gently shake off any excess flour.
5. Heat your skillet for the chicken: In a large skillet, add vegetable oil to cover the pan to a 1/2-inch depth. Heat the skillet over medium to medium-high heat. The oil is ready when a small piece of the coated chicken sizzles gently upon contact.
6. Brown the chicken: Brown the chicken, a few pieces at a time, ensuring not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy chicken. Remove the chicken and allow to drain on a paper-towel lined plate or rack. Continue until all the chicken is browned. Note: You may need to adjust the heat up or down to maintain the oil temperature as you cook. Set aside.
7. Prepare the stir-fry base: In a separate skillet or wok, heat 1-2 tablespoons of vegetable oil over medium-high heat.
8. Sauté aromatics: Add the 3-4 minced garlic cloves and 1 teaspoon freshly minced ginger and stir until fragrant, which should only take a few seconds. Be careful not to burn the garlic.
9. Add vegetables: Stir in the 1/4 cup chopped green onions, 1/4 teaspoon red pepper flakes (or more if you like it hot), and 1 cup frozen peas.
10. Add the Orange Sauce: Pour in the prepared orange sauce and stir until it thickens, about 2-3 minutes.
11. Combine Chicken and Sauce: Stir in the browned chicken and simmer until the chicken is evenly coated with the sauce and heated through. This will take another 2-3 minutes.

Expert Tips & Tricks

• For extra crispy chicken, double fry it. After the first frying, let the chicken cool slightly, then fry it again for a minute or two, just before adding it to the sauce.
• If you prefer a thicker sauce, you can add a little more cornstarch. Mix 1 teaspoon of cornstarch with 2 teaspoons of cold water to create a slurry, then stir it into the sauce while it’s simmering.
• To prevent the sauce from becoming too thick, avoid overcooking it. Once it reaches the desired consistency, immediately remove it from the heat.
• Make sure the oil is hot enough before frying the chicken. If the oil is not hot enough, the chicken will absorb too much oil and become soggy.
• Don’t overcrowd the pan when frying the chicken. This will lower the oil temperature and result in unevenly cooked chicken. Fry the chicken in batches.

Serving & Storage Suggestions

Serve your Restaurant Style Chinese Orange Chicken immediately over steamed rice (brown, white, or jasmine rice all work well). Garnish with extra chopped green onions or sesame seeds for an added visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken in a skillet over medium heat, adding a splash of water or chicken broth if needed to prevent it from drying out. Microwaving is also an option, but the chicken may not be as crispy. Freezing is not recommended, as the sauce can become watery upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	389 kcal	19%
Total Fat	6.5 g	8%
Saturated Fat	1.2 g	6%
Cholesterol	96.8 mg	32%
Sodium	693.5 mg	30%
Total Carbohydrate	44.5 g	16%
Dietary Fiber	1.8 g	6%
Sugars	18.2 g	N/A
Protein	36.2 g	72%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Gluten-Free: Substitute the flour in the chicken coating with tapioca starch or a gluten-free all-purpose flour blend. Ensure the soy sauce is also gluten-free (tamari is a good option).
• Spicier: Increase the amount of red pepper flakes in the stir-fry, or add a dash of chili oil to the orange sauce.
• Vegetarian: Substitute the chicken with firm tofu, cut into bite-sized pieces. Press the tofu to remove excess water before coating and frying.
• Vegetables: Feel free to add other vegetables to the stir-fry, such as broccoli florets, bell peppers (red, yellow, or orange), sliced carrots, or snap peas.
• Sweetness: Adjust the amount of brown sugar in the sauce to your preference. Honey or maple syrup can also be used as substitutes.

FAQs (Frequently Asked Questions)

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, chicken thighs can be used as a substitute for chicken breasts. They tend to be more flavorful and stay moist during cooking. Just be sure to trim any excess fat before cutting them into bite-sized pieces.

Q: Can I make the orange sauce ahead of time?
A: Absolutely! The orange sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Just give it a good whisk before using.

Q: How do I prevent the chicken from sticking to the pan?
A: Make sure the pan is properly heated before adding the oil, and that the oil is hot enough before adding the chicken. Also, don’t overcrowd the pan. Frying the chicken in batches will help prevent sticking.

Q: Can I use dried orange zest instead of fresh?
A: Fresh orange zest is highly recommended for the best flavor. Dried zest lacks the vibrant aroma and freshness of fresh zest. If you absolutely must use dried zest, use about 1 teaspoon.

Q: What kind of rice is best to serve with orange chicken?
A: The choice of rice is up to your personal preference. White rice, brown rice, and jasmine rice are all excellent options.

Final Thoughts

Orange chicken is a classic for a reason – the tangy, sweet, and savory flavors are simply irresistible. This recipe brings that restaurant-quality experience right to your kitchen. Don’t be intimidated by the number of steps; it’s all quite straightforward. So go ahead, gather your ingredients, and get ready to create a delicious and memorable meal. I can’t wait to hear how it turns out! Share your culinary creations and feedback with me. And why not complement your orange chicken with a refreshing cucumber salad and a pot of fragrant jasmine tea?