A delightful twist on a classic orange chicken recipe, featuring vibrant flavors and a touch of spice.
In a small bowl, mix together the orange juice, brown sugar, soy sauce, rice vinegar, cornstarch, and orange zest until smooth.
Ensure the cornstarch is fully dissolved to avoid lumps in the sauce.
Cut the chicken breasts into bite-sized pieces.
For even cooking, try to cut the chicken into uniform pieces.
In a bowl, whisk the egg whites and water together. Add the chicken pieces and stir to coat.
This step helps the coating adhere better to the chicken.
In another bowl, combine the cornstarch, flour, salt, and black pepper.
Mix thoroughly to ensure an even distribution of seasoning.
Dredge the chicken pieces in the coating mixture, shaking off any excess.
Work in small batches to ensure each piece is well coated.
Heat oil in a large skillet over medium heat. Fry the chicken pieces until golden brown and cooked through. Remove and drain on paper towels.
Avoid overcrowding the skillet to maintain the oil temperature.
In a wok, heat a small amount of oil over medium-high heat. Add the garlic and ginger, stirring until fragrant.
Keep stirring to prevent the garlic from burning.
Add the green onions, red pepper flakes, and snap peas to the wok. Stir-fry for a couple of minutes.
Cook just until the snap peas are tender-crisp for the best texture.
Pour in the orange sauce and cook until it thickens.
Stir constantly to prevent the sauce from sticking to the wok.
Add the fried chicken to the wok and toss to coat evenly with the sauce.
Ensure all chicken pieces are well coated with the sauce.
Serve the orange chicken and snap peas over steamed rice.
Garnish with additional green onions or sesame seeds for a finishing touch.
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