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–+ servings
p f chang's orange chicken copycat recipe
Mary Kelly

P F Chang's Orange Chicken Recipe

When enjoying PF Chang's Orange Chicken, there are several delightful pairings that enhance the dish and create a well-rounded meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Servings: 6
Course: Main Course
Cuisine: Chinese
Calories: 253
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons neutral-flavored oil like canola or vegetable oil for frying
  • ¼ cup cornstarch or potato starch
  • 1 pound boneless skinless chicken breast fillets
  • 1 cup freshly squeezed orange juice
  • Orange Chicken Sauce
  • 5 tablespoons freshly squeezed orange juice from one orange
  • Zest of 1 orange sliced into thin strips
  • 1 tablespoon grated fresh ginger
  • 4 cloves of garlic finely minced
  • 1 tablespoon brown sugar
  • 2 tablespoons concentrated tomato puree
  • 2 tablespoons fragrant chili oil
  • ⅓ cup spicy chili garlic paste
  • 2 tablespoons sweet rice wine mirin
  • 2 tablespoons light soy sauce
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch dissolved in 1 teaspoon water
  • ¼ cup diced fresh orange segments
  • 3 tablespoons finely chopped green onions
  • 2 teaspoons toasted sesame seeds
  • A pinch of red pepper flakes for a mild kick

Equipment

  • Large pan or wok

Method
 

  1. Start by cutting the chicken breasts into bite-sized pieces. Then, sprinkle the cornstarch over the chicken. Toss to coat each piece evenly. The cornstarch will provide a crispy texture.
  2. In a large pan or wok, heat the neutral oil over medium-high heat. You want the oil hot enough to fry but not smoking. This ensures the chicken will crisp up beautifully.
  3. Carefully add the chicken to the oil. Fry in batches to avoid overcrowding. Cook until golden brown on all sides, about 5-7 minutes. Remove the chicken and place it on paper towels to drain excess oil.
  4. In the same pan, reduce the heat to medium. Add the ginger and garlic, sautéing for about 30 seconds until fragrant.
  5. Now, incorporate the orange juice, zest, brown sugar, tomato puree, chili oil, chili garlic paste, mirin, soy sauce, black pepper, and sesame oil. Stir to combine and let simmer for 3-5 minutes.
  6. Once the sauce has melded beautifully, stir in the cornstarch slurry. This will thicken the sauce slightly, giving it a sticky consistency.
  7. Return the fried chicken to the pan. Toss to coat the chicken pieces in the sauce until they’re fully covered, about 1-2 minutes.
  8. Garnish with fresh orange segments, green onions, sesame seeds, and a sprinkle of red pepper flakes for that extra touch. Enjoy!

Nutrition

Calories: 253kcalCarbohydrates: 36gProtein: 9gFat: 8.5gSaturated Fat: 1.9gCholesterol: 17mgSodium: 288mgFiber: 2gSugar: 13g

Notes

  • Use Fresh Ingredients: Always opt for fresh oranges instead of bottled juice for maximum flavor.
  • Adjust Spice Level: Feel free to modify the chili garlic paste based on your heat tolerance.
  • Cook in Batches: Avoid overcrowding the pan when frying. It helps maintain that crispy texture.
  • Utilize Leftovers: This dish tastes even better the next day. Use leftovers in wraps or salads.
  • Prep Ahead: Marinade the chicken and prepare the sauce in advance to save time.

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