Orange Peel Chicken from PF Chang's features tender, crispy chicken pieces glazed in a tangy, sweet orange sauce infused with garlic, ginger, and chili flakes, garnished with fresh orange zest and scallions for a vibrant, flavorful presentation.
Equipments
- Chef’s knife
- Cutting board
- Mixing bowls
- Whisk
- Measuring cups
- Measuring spoons
- Vegetable peeler or microplane (for orange zest)
- Garlic press or grater
- Wok or large skillet
- Tongs
- Slotted spoon
- Paper towels
- Plate or tray (to hold dredged chicken)
- Saucepan (optional, for sauce)
- Serving platter
Ingredients
- 1 lb boneless, skinless chicken breast
- 1/2 cup cornstarch
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup vegetable oil
- 3/4 cup fresh orange juice
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch (for sauce)
- 1 tablespoon water
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 teaspoon red chili flakes
- 1 tablespoon orange zest
- 2 scallions
Using fresh orange juice and zest significantly enhances the tangy sweetness and aromatic flavor of your Orange Peel Chicken. Ensure the chicken breast is well-coated with cornstarch and flour for a crispy texture after frying. Minced garlic and ginger should be finely grated to evenly distribute their pungent taste throughout the orange sauce. Adjust the red chili flakes carefully to balance heat without overpowering the dish's signature sweet and savory profile. Your homemade Orange Peel Chicken from PF Chang's copycat menu will showcase vibrant flavors and a perfect balance of crispy and saucy every time.
Instructions
- Cut chicken breast into bite-sized pieces.
- Season chicken pieces with salt and black pepper.
- In a mixing bowl, beat eggs.
- In another bowl, combine cornstarch and all-purpose flour.
- Dredge chicken pieces in the flour-cornstarch mixture.
- Dip dredged chicken into beaten eggs.
- Dredge chicken once more in the flour-cornstarch mixture.
- Place dredged chicken on a plate or tray.
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Fry chicken pieces in batches until golden and crispy.
- Remove chicken with a slotted spoon and drain on paper towels.
- In a saucepan or skillet, combine orange juice, soy sauce, rice vinegar, granulated sugar, and brown sugar.
- Bring sauce mixture to a simmer over medium heat.
- Add minced garlic, minced ginger, and red chili flakes to the sauce.
- In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon water to form a slurry.
- Stir cornstarch slurry into the simmering sauce to thicken.
- Add orange zest to the sauce.
- Once thickened, add fried chicken pieces to the sauce and toss to coat evenly.
- Slice scallions thinly.
- Transfer glazed chicken to a serving platter.
- Garnish with sliced scallions and additional orange zest.
- Serve immediately.
Substitution
Orange Peel Chicken from PF Chang's copycat menu can be adapted in your kitchen if fresh orange juice is unavailable by using store-bought juice concentrate diluted with water or substituting with clementine or tangerine juice for a sweeter twist. If you lack a wok, a large nonstick skillet or cast-iron pan will work effectively to achieve the crispy texture of the chicken. When orange zest is not on hand, dried orange peel powder can provide a similar citrus aroma, though fresh zest offers a more vibrant flavor. You can swap boneless chicken breast with thighs for juicier meat, but adjust cooking time slightly to ensure even doneness. Consider using cornstarch alternatives like potato starch or arrowroot if you need a gluten-free option for dredging and thickening the sauce.
Tips
Make sure the chicken pieces are cut uniformly to ensure even cooking and crispiness. When dredging, double coating the chicken helps create a crispy exterior that holds the sauce well without becoming soggy. Maintain the oil temperature at medium-high while frying to avoid greasy chicken and ensure a golden crust. When thickening the orange sauce, stir in the cornstarch slurry gradually to prevent lumps and achieve a smooth, glossy finish that coats your chicken perfectly.
Nutritions
Orange Peel Chicken from PF Chang's delivers a balanced mix of protein from tender chicken breast and carbohydrates from the cornstarch and flour coating. The dish provides antioxidants and vitamin C from fresh orange juice and zest, while ginger and garlic contribute anti-inflammatory and immune-boosting properties. Sweetness from granulated and brown sugars adds calories, so monitor portion sizes if you're watching your sugar intake. Your meal combines flavorful ingredients that offer both nutrition and satisfaction through vibrant, well-rounded flavors.
Storage
Store leftover Orange Peel Chicken in an airtight container and refrigerate for up to 3 days to maintain the chicken's crispiness and vibrant sauce flavors. When reheating, use a microwave-safe dish and cover loosely to prevent drying, or warm gently in a skillet to preserve texture. Your best results come from reheating just enough to enjoy the tender, tangy chicken without compromising the sauce's fresh orange zest and aromatics.
Variation or Alternatives
For a variation, substitute chicken thighs for breast to enhance juiciness and richness. You can replace granulated and brown sugars with honey or maple syrup for a natural sweetness with depth. Using a deep fryer instead of a wok allows for more consistent frying temperature and crispiness. If fresh orange juice is unavailable, concentrate orange juice or mandarin juice work well as alternatives in the sauce.
Allergies
Orange Peel Chicken from PF Chang's contains common allergens such as soy from the soy sauce and eggs used in the batter. The dish is also prepared with cornstarch and all-purpose flour, which includes gluten, potentially triggering reactions in those with gluten intolerance or celiac disease. Your allergy concerns should be discussed with the restaurant to ensure no cross-contamination or hidden ingredients that may affect your health.
Why this recipe?
The Orange Peel Chicken from PF Chang's restaurant is beloved for its perfect balance of tangy citrus and savory flavors, combined with crispy, tender chicken pieces that create an irresistible texture. You'll appreciate the authentic taste of freshly grated orange peel and a hint of chili, which delivers a unique zest that sets this dish apart from typical Asian-inspired offerings. Making a copycat version allows you to customize spiciness and freshness while enjoying a restaurant-quality meal at home. This flavorful, well-crafted recipe makes it worth the effort for anyone seeking vibrant, satisfying comfort food.