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.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

In a medium bowl, whisk together cornstarch, all-purpose flour, eggs, water, soy sauce, and salt to make a smooth batter.

Step 3

Coat the chicken pieces in the batter and let them rest while heating the oil.

Step 4

Heat the vegetable oil in a large pan or wok over medium-high heat until it reaches 180°C (350°F).

Step 5

Carefully fry the chicken pieces in batches until golden brown and crispy, 4-5 minutes per batch. Drain on paper towels and set aside.

Step 6

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.

Step 7

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.

Step 8

Blanch the spring peas in boiling water for 2 minutes or until tender yet crisp. Drain and set aside.

Step 9

Add the fried chicken pieces to the orange sauce and toss to coat evenly. Gently fold in the spring peas.

Step 10

Remove from heat and transfer to a serving platter. Garnish with sliced green onions and sesame seeds.

Step 11

Serve immediately with steamed rice or noodles for a complete meal.

Nutrition Facts

Serving size	(2028.4g)

Amount per serving	% Daily Value*
Calories	6345.1

Total Fat 530.8g	0%
Saturated Fat 86.3g	0%
Polyunsaturated Fat 290.4g
Cholesterol 1189.5mg	0%
Sodium 5874.3mg	0%
Total Carbohydrate 239.8g	0%
Dietary Fiber 14.6g	0%
Total Sugars 85.0g
Protein 190.3g	0%

Vitamin D 149.5IU	0%
Calcium 290.6mg	0%
Iron 13.1mg	0%
Potassium 2958.8mg	0%

*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.

Source of Calories

Fat: 73.5%

Protein: 11.7%

Carbs: 14.8%