If you’re a fan of P.F. Chang’s Orange Peel Chicken Recipe, you’re in for a treat! Today, I’m sharing a delicious and easy-to-make recipe that brings the vibrant flavors of this popular dish straight to your kitchen.
Crispy chicken, tangy orange sauce, and a hint of spice come together to create a mouthwatering meal that’s sure to impress.
I love recreating restaurant favorites at home, and this recipe is no exception. Whether you’re craving a savory dinner or just love experimenting with new recipes, this Orange Peel Chicken is the perfect choice.
How To Prepare P.F. Chang’s Orange Peel Chicken Recipe?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 5 minutes
Total Time: 20 minutes
Course: Main Course
Calories: 450
Cuisine: Chinese-American
Yield: 4 servings
Equipment Needed
- Wok or large frying pan
- Mixing bowls (for batter and sauce)
- Whisk
- Tongs or slotted spoon
- Measuring spoons and cups
- Paper towels (for draining fried chicken)
Ingredients
For the chicken:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 large egg
- 1/4 cup water
- 2 cups vegetable oil (for frying)
For the sauce:
- 1/2 cup fresh orange juice (about 2 medium-sized oranges)
- Zest of 1 orange
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/3 cup sugar
- 1 tablespoon cornstarch (mixed with 1 tablespoon of water to create a slurry)
- 1 teaspoon sesame oil
- 1 tablespoon minced ginger
- 3-4 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 2 tablespoons chopped green onions (for garnish)
Step-by-Step Instructions
1. Prepare the Chicken
To begin, I cut the chicken into bite-sized pieces. Then, in a bowl, I mix the cornstarch, flour, salt, and white pepper. In a separate bowl, I whisk together the egg and water to form a simple batter.
2. Coat the Chicken
Next, I dip each piece of chicken into the egg mixture, then dredge it in the cornstarch-flour mixture, making sure it’s evenly coated. The coating ensures that the chicken becomes crispy when fried.
3. Heat the Oil
I heat the vegetable oil in a large frying pan or wok over medium-high heat. I use a thermometer to ensure the oil reaches about 350°F (175°C) before adding the chicken. This temperature creates that perfect crispy coating.
4. Fry the Chicken
I fry the chicken in batches to avoid overcrowding the pan. Each batch takes about 4-5 minutes to become golden brown and crispy. After frying, I transfer the chicken pieces to paper towels to drain any excess oil.
5. Make the Orange Sauce
In a separate saucepan, I combine the fresh orange juice, orange zest, soy sauce, rice vinegar, and sugar. I bring the mixture to a simmer, stirring occasionally.
Once the sugar dissolves, I add minced ginger, garlic, and crushed red pepper flakes for an extra kick. Let the sauce simmer for a few minutes before adding the cornstarch slurry. This helps the sauce thicken and become glossy.
6. Combine the Chicken and Sauce
Once the sauce is thickened, I add the crispy chicken to the saucepan and toss everything together until the chicken is well-coated with the tangy sauce.
7. Garnish and Serve
I garnish the dish with fresh green onions and a little more orange zest for added flavor and presentation.
Serving Suggestions
Serve P.F. Chang’s Orange Peel Chicken with a side of steamed jasmine rice to soak up the tangy, sweet, and slightly spicy sauce. Pair it with sautéed broccoli, snap peas, or bok choy for a balanced meal.
For an authentic experience, garnish the dish with fresh orange zest and sliced green onions. Complement the meal with a refreshing beverage like iced green tea or a light sparkling water with a twist of citrus.
Tips and Variations
1. Make it Spicy
If you love heat, add extra crushed red pepper flakes or a dash of sriracha to the sauce. You can also drizzle the finished dish with some chili oil for added spice.
2. Use Chicken Thighs
I prefer using boneless chicken thighs because they stay juicier and more tender compared to chicken breasts. However, feel free to use breast meat if you prefer a leaner cut.
3. Add Vegetables
For extra color and nutrition, try adding bell peppers, onions, or snap peas to the dish. Stir-fry them for a few minutes before adding the chicken to the sauce.
4. Make It Ahead
You can prepare the orange sauce ahead of time and store it in the fridge. This can save time during the week when you’re looking for a quick meal option. Just heat it up and coat the freshly fried chicken.
Here Are 7 Health Nutrition Benefits
1. Good Source of Protein
Chicken, especially lean cuts like breast, provides a substantial amount of high-quality protein. Protein is essential for muscle building, tissue repair, and maintaining a healthy immune system.
By opting for grilled or baked chicken, you can preserve the protein content without the added fat from deep frying.
2. Rich in Vitamin C
The orange peel sauce is made with citrus, which is an excellent source of vitamin C. Vitamin C is a powerful antioxidant that supports immune health, helps with the absorption of iron, and promotes healthy skin and wound healing.
You can further boost vitamin C by adding extra orange zest or juice to the sauce.
3. Contains Antioxidants
Citrus fruits, particularly orange peel, contain antioxidants, including flavonoids, which may help protect your cells from damage caused by free radicals.
These antioxidants are beneficial for overall health and can reduce inflammation in the body, which is linked to chronic conditions like heart disease and diabetes.
4. Supports Digestive Health
Orange peel contains dietary fiber, which promotes healthy digestion by supporting regular bowel movements and improving gut health.
Although the dish itself may not have a significant fiber content due to the fried nature of the chicken, adding extra vegetables or modifying the dish to include more fiber-rich ingredients can enhance this benefit.
5. Low in Carbs (When Modified)
Traditional Orange Peel Chicken, especially if made without heavy breading and deep frying, can be low in carbohydrates.
This makes it a suitable option for people who are looking to manage their carbohydrate intake, such as those following a low-carb or ketogenic diet. Reducing or eliminating the sugar in the sauce can also help maintain a lower carb profile.
Storage Ideas
To store P.F. Chang’s Orange Peel Chicken Recipe, let it cool to room temperature before transferring it to an airtight container.
Store it in the refrigerator for up to 3-4 days. For longer storage, freeze the chicken and sauce separately for up to 2 months.
When reheating, use a skillet on low heat to preserve the sauce’s texture and flavor, adding a splash of water if needed to refresh the consistency.
Conclusion
This homemade P.F. Chang’s Orange Peel Chicken Recipe is perfect for when you’re craving that tangy, crispy goodness without the need for takeout.
The combination of crispy chicken and zesty orange sauce will surely become a new family favorite.
With a few simple ingredients and easy-to-follow steps, you’ll have this restaurant-style dish ready to serve in no time.
Next time you’re in the mood for a flavorful Asian-inspired meal, skip the takeout and give this recipe a try. It’s guaranteed to impress!
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P.F. Chang’s Orange Peel Chicken Recipe
Equipment
- Wok or large frying pan
- Mixing bowls (for batter and sauce)
- Whisk
- Tongs or slotted spoon
- Measuring spoons and cups
- Paper towels (for draining fried chicken)
Ingredients
For the chicken:
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 large egg
- 1/4 cup water
- 2 cups vegetable oil for frying
For the sauce:
- 1/2 cup fresh orange juice about 2 medium-sized oranges
- Zest of 1 orange
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/3 cup sugar
- 1 tablespoon cornstarch mixed with 1 tablespoon of water to create a slurry
- 1 teaspoon sesame oil
- 1 tablespoon minced ginger
- 3-4 garlic cloves minced
- 1 teaspoon crushed red pepper flakes adjust to taste
- 2 tablespoons chopped green onions for garnish
Instructions
Prepare the Chicken
- To begin, I cut the chicken into bite-sized pieces. Then, in a bowl, I mix the cornstarch, flour, salt, and white pepper. In a separate bowl, I whisk together the egg and water to form a simple batter.
Coat the Chicken
- Next, I dip each piece of chicken into the egg mixture, then dredge it in the cornstarch-flour mixture, making sure it’s evenly coated. The coating ensures that the chicken becomes crispy when fried.
Heat the Oil
- I heat the vegetable oil in a large frying pan or wok over medium-high heat. I use a thermometer to ensure the oil reaches about 350°F (175°C) before adding the chicken. This temperature creates that perfect crispy coating.
Fry the Chicken
- I fry the chicken in batches to avoid overcrowding the pan. Each batch takes about 4-5 minutes to become golden brown and crispy. After frying, I transfer the chicken pieces to paper towels to drain any excess oil.
Make the Orange Sauce
- In a separate saucepan, I combine the fresh orange juice, orange zest, soy sauce, rice vinegar, and sugar. I bring the mixture to a simmer, stirring occasionally.
- Once the sugar dissolves, I add minced ginger, garlic, and crushed red pepper flakes for an extra kick. Let the sauce simmer for a few minutes before adding the cornstarch slurry. This helps the sauce thicken and become glossy.
Combine the Chicken and Sauce
- Once the sauce is thickened, I add the crispy chicken to the saucepan and toss everything together until the chicken is well-coated with the tangy sauce.
Garnish and Serve
- I garnish the dish with fresh green onions and a little more orange zest for added flavor and presentation.
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