Our Philosophy

The Original Orange Chicken® is inspired by a well-known appetizer called chenpi niurou (tangerine peel beef), in which slices of boneless beef are marinated, deep-fried and then wok-cooked with dried chillies, Sichuan pepper and tangerine peel. We've substituted chicken for beef, and introduced an element of sweet and sour alongside the citrus and chili notes.

In Hong Kong cooking, you'll find pork chops and large pieces of chicken due to the territory's long history of contact with European food cultures. Often times, meat is served over rice with a sauce either drizzled on top or on the side. Our Grilled Teriyaki Chicken is inspired by the East-Meets-West Hong Kong-style chicken steak; we've paired it with its own Japanese teriyaki sauce.

Our Honey Walnut Shrimp pairs classic northern Chinese cooking technique with mayonnaise in a nod to Hong Kong's fusion flavors. In Hong Kong, many British sauces have been absorbed into the local cuisine. Here, mayonnaise adds a richness to our honeyed sauce. According to legend, walnuts are one of the Central Asian foods brought into China along the Silk Road, and are still widely grown in northern China today.

Our Broccoli Beef takes a cue from Hong Kong cooking, where sliced beef may be stir-fried in a sauce enriched by oyster sauce, and complemented by a vibrant green vegetable such as Chinese broccoli (jie lan) or water spinach. The Cantonese are brilliant at the art of stir-frying, and in particular, at marinating and tenderizing meat so that it keeps its silken tenderness.

Kung Pao Chicken is a specialty of the Sichuan capital Chengdu. It's a savory tumble of succulent chicken in a glossy sauce flavored with scorched chili, ginger, garlic and green onion, with the pleasant crispness of roasted peanuts that provides a textural contrast to the juicy meat. We add crunchy vegetables for freshness.

Beijing is renowned for its lamb and beef dishes, many of them associated with the city's ancient Muslim community. Our Beijing Beef® is rooted in traditional cuipi niurou (crispy beef), but we've pepped up the sauce with a hint of chili heat.

Our SweetFire Chicken Breast is inspired by a dish the Cantonese call gulou yuk; a sweet, colorful confection of slices of pork in a glossy sweet-and-sour sauce perked up with pineapple, onion and sweet pepper. We've swapped chicken for pork, and added a spicy edge to our sauce.

Our String Bean Chicken Breast is inspired by jiachang (homestyle) Chinese dishes. In Chinese home cooking, meat ingredients are often stir-fried with vegetables, both to make the meat go further and for the sake of a healthy balance.

Yunnan Province in southwestern China is famed for its extraordinary diversity of wild mushrooms. Chicken and mushrooms are a classic combination in Chinese cookery, in soups, stews, stir-fries and dumpling stuffing. In this dish, we bring together succulent chicken and fresh mushrooms in a gently savory sauce infused with the subtle fragrance of ginger and garlic. We've added zucchini for a burst of fresh, green crispness.

In China, tofu and other soybean products are eaten not only by vegetarians, but also by almost everybody. Our Eggplant Tofu combines fried tofu with the buttery tenderness of eggplant with a sauce that's sweet, sour and savory.