Restaurant Style Chinese Orange Chicken with Spring Peas
Bring the irresistible flavors of your favorite Chinese takeout to your kitchen with this Restaurant-Style Chinese Orange Chicken with Spring Peas. Juicy, golden-fried chicken thighs are coated in a glossy, tangy orange sauce infused with fresh orange zest, garlic, and ginger for a flavor-packed dish that dazzles the palate. The addition of sweet, tender spring peas adds a vibrant touch and delightful texture, making this dish both colorful and satisfying. Perfectly balanced with notes of soy sauce, hoisin, and a touch of brown sugar, this homemade classic is simple to prepare and pairs beautifully with steamed rice or noodles. Garnished with fresh green onions and sesame seeds, this crowd-pleaser is perfect for weeknight dinners or special occasions, delivering restaurant-quality results right at home.
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Recipe Information
Ingredients
- 600 grams boneless, skinless chicken thighs
- 120 grams cornstarch
- 120 grams all-purpose flour
- 2 large egg
- 60 ml water
- 15 ml soy sauce
- 1 teaspoon salt
- 500 ml vegetable oil
- 240 ml orange juice
- 1 tablespoon zest of an orange
- 30 ml soy sauce (for sauce)
- 15 ml hoisin sauce
- 15 ml rice vinegar
- 50 grams brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 200 grams spring peas
- 15 grams cornstarch (for sauce)
- 30 ml water (for sauce slurry)
- 2 stalks green onions, sliced thinly
- 1 tablespoon sesame seeds
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a medium bowl, whisk together cornstarch, all-purpose flour, eggs, water, soy sauce, and salt to make a smooth batter.
Coat the chicken pieces in the batter and let them rest while heating the oil.
Heat the vegetable oil in a large pan or wok over medium-high heat until it reaches 180°C (350°F).
Carefully fry the chicken pieces in batches until golden brown and crispy, 4-5 minutes per batch. Drain on paper towels and set aside.
In a separate pan or wok, make the orange sauce by combining orange juice, orange zest, soy sauce, hoisin sauce, rice vinegar, brown sugar, minced garlic, and grated ginger in a saucepan. Heat on medium and stir until sugar dissolves.
In a small bowl, mix the 15 grams of cornstarch with 30 ml of water to create a slurry. Slowly whisk this slurry into the sauce to thicken it. Simmer for 2-3 minutes until glossy.
Blanch the spring peas in boiling water for 2 minutes or until tender yet crisp. Drain and set aside.
Add the fried chicken pieces to the orange sauce and toss to coat evenly. Gently fold in the spring peas.
Remove from heat and transfer to a serving platter. Garnish with sliced green onions and sesame seeds.
Serve immediately with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
6345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 530.8 g | 681% | |
| Saturated Fat | 86.3 g | 431% | |
| Polyunsaturated Fat | 290.4 g | ||
| Cholesterol | 1190 mg | 396% | |
| Sodium | 5874 mg | 255% | |
| Total Carbohydrate | 239.8 g | 87% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 85.0 g | ||
| Protein | 190.3 g | 381% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 291 mg | 22% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2959 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
