Ingredients
-
-
1
-
3/8
-
2
-
1
-
1
-
1
-
-
2
-
2
-
-
-
-
-
Directions
Restaurant Style Chinese Orange Chicken With Spring Peas, I like to serve over steamed brown rice., Absolutely fabulous! We enjoyed this so much! What else can I say that hasn’t been said? This was simply scrumptious. We were blown away at how tender, juicy, each piece was wrapped in a velvety sauce that clings to each bite. It was terrific. The fresh ginger, orange juice, fresh zest collided with the red pepper flakes and the green onions. The peas are such a unique addition as well. Definitely company grade. Our family members devoured it and wanted there to be more. I had to grab the last plate to photo or it would be gone! I served it with white sticky rice and Asian salad. Made as written except for an extra quarter cup of peas. Sheer perfection! Thanks for posting swissms! Loved it! This is a keeper for sure. Enjoy! ChefDLH
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Steps
|
1
Done
|
Orange Sauce: |
|
2
Done
|
in Small Bowl, Combine Orange Juice, Brown Sugar, Soy Sauce, Rice Wine, Cornstarch and Orange Zest. Set Aside. |
|
3
Done
|
Chicken: |
|
4
Done
|
in a Small Bowl, Whisk Together the Egg Whites and Water. Stir in Chicken Pieces. |
|
5
Done
|
in a Pie Plate, Stir Together Cornstarch, Flour, Salt and Pepper With a Fork or Clean Whisk. |
|
6
Done
|
Taking a Few Pieces of Chicken at a Time, Dip Chicken Into the Flour Mixture. |
|
7
Done
|
in a Large Skillet, Add Vegetable Oil to Cover Pan to a 1/2-Inch Depth. Heat Skillet Over Medium to Medium-High Heat. Brown Chicken, a Few Pieces at a Time. Remove Chicken and Allow to Drain on Paper-Towel Lined Plate or Rack. Continue Until All Chicken Is Browned. (note: You May Need to Adjust Heat Up or Down to Maintain Oil Temperature as You Cook.) Set Aside. |
|
8
Done
|
Stir-Fry: |
|
9
Done
|
in a Separate Skillet or Wok, Heat 1-2 Tablespoons Oil Over Medium-High Heat. Add Garlic and Ginger and Stir Until Fragrant (just a Few Seconds). Stir in Green Onions, Red Pepper Flakes, and Peas. |
|
10
Done
|
Add Orange Sauce and Stir Until Thickened. |
