P.F. Chang’s Orange Chicken is a perfect blend of crispy, caramelized goodness and tangy-sweet citrus heat. Inspired by the bold, wok-fired flavors of Chinese-American cuisine, this dish balances the crunch of golden-brown chicken with a glossy, orange-infused sauce.
It’s the kind of recipe that transforms your kitchen into a bustling restaurant, where every bite feels like a flavor-packed adventure. Pair this vibrant dish with a chilled Whiskey and Coke for a bold contrast, or keep things fresh with a crisp Cucumber Salad.
The balance of rich, umami-forward chicken against the refreshing coolness of cucumber brings out unexpected layers in both dishes. Whether you’re craving indulgence or looking for a well-rounded meal, this trio delivers.
Flavor Bomb Alert!
- Golden, Crispy Perfection: Double-frying the chicken locks in crunch while letting it soak up the rich, tangy sauce—just like your favorite takeout spot but even better.
- Sweet, Smoky Pairing: Enjoyed with Whiskey and Coke, the deep caramel notes enhance the orange glaze, making each bite an adventure.
- Global Inspiration, Homemade Touch: This dish takes cues from classic Chinese-American flavors, with pro techniques that make it easy to recreate at home.
- Crisp & Refreshing Balance: A simple Cucumber Salad cuts through the richness, adding the perfect cooling contrast.
- Better Than Takeout: You control the ingredients—no excessive sugar, just pure citrusy, umami-packed goodness.
Tastes amazing—savory, sweet, tangy, and crisp in every bite!
P.F. Chang’s Orange Chicken Recipe
P.F. Chang’s Orange Chicken is a perfect balance of crispy, golden-brown chicken coated in a tangy, slightly spicy orange sauce. The dish is packed with bold flavors from fresh orange juice, chili garlic sauce, and soy sauce, creating a restaurant-quality meal that’s easy to make at home.
Equipment
- Wok or deep frying pan
- Wire rack with a baking sheet
- Mixing bowls
- Whisk
- Tongs or a slotted spoon
Ingredients
Orange Chicken Sauce
- ⅓ cup chili garlic sauce
- 1 tsp cornstarch
- 5 tbsp orange juice
- 1 tbsp sugar
- 1 tsp water
- 2 tbsp hot chili oil
- 4 garlic cloves minced
- 1 tsp black pepper
- 2 tbsp soy sauce
- 1 orange peel sliced into thin strips
- 2 tbsp mirin
- 2 tbsp tomato paste
Chicken
- 2 tbsp canola oil for frying
- 1 lb boneless, skinless chicken breasts
- ¼ cup cornstarch
- 1 cup orange juice
Garnish
- 2 tsp sesame seeds
- 3 tbsp chopped scallions
- ¼ cup diced oranges
Instructions
Step 1: Cut the chicken into bite-sized pieces and marinate them in orange juice for 30 minutes.
Step 2: Heat oil in a wok to 350°F.
Step 3: Remove the chicken from the marinade, coat it in cornstarch, and discard the marinade.
Step 4: Fry the chicken in batches for 5 minutes, ensuring the pieces don’t stick together.
Step 5: Transfer the fried chicken to a wire rack over a baking sheet.
Step 6: Clean the wok and return it to medium-high heat.
Step 7: In a bowl, whisk together chili garlic sauce, tomato paste, fresh orange juice, soy sauce, mirin, and black pepper.
Step 8: Add chili oil, orange peel strips, and minced garlic to the wok, cooking for 3 minutes.
Step 9: Pour in the prepared orange sauce mixture and bring it to a boil.
Step 10: Make a slurry by mixing cornstarch with water and stirring it into the simmering sauce. Let it cook for 5 minutes.
Step 11: Add the fried chicken to the wok, tossing to coat evenly in the sauce.
Step 12: Serve hot, garnished with scallions, sesame seeds, and diced orange.
P.F. Chang’s Orange Chicken Recipe
Equipment
- Wok or deep frying pan
- Wire rack with a baking sheet
- Mixing bowls
- Whisk
- Tongs or slotted spoon
Ingredients
Orange Chicken Sauce
- ⅓ cup chili garlic sauce
- 1 tsp cornstarch
- 5 tbsp orange juice
- 1 tbsp sugar
- 1 tsp water
- 2 tbsp hot chile oil
- 4 garlic cloves minced
- 1 tsp black pepper
- 2 tbsp soy sauce
- 1 orange peel sliced into thin strips
- 2 tbsp mirin
- 2 tbsp tomato paste
Chicken
- 2 tbsp canola oil for frying
- 1 lb boneless skinless chicken breasts
- ¼ cup cornstarch
- 1 cup orange juice
Garnish
- 2 tsp sesame seeds
- 3 tbsp chopped scallions
- ¼ cup diced oranges
Instructions
- Cut the chicken into bite-sized pieces and marinate them in orange juice for 30 minutes.
- Heat oil in a wok to 350°F.
- Remove the chicken from the marinade, coat it in cornstarch, and discard the marinade.
- Fry the chicken in batches for 5 minutes, ensuring the pieces don’t stick together.
- Transfer to a wire rack over a baking sheet.
- Clean the wok and return it to medium-high heat.
- In a bowl, whisk together chili garlic sauce, tomato paste, fresh orange juice, soy sauce, mirin, and black pepper.
- Add chile oil, orange peel strips, and minced garlic to the wok, cooking for 3 minutes.
- Pour in the prepared orange sauce mixture and bring it to a boil.
- Make a slurry by mixing cornstarch with water and stir it into the simmering sauce. and let it cook for 5 minutes.
- Add the fried chicken, tossing to coat evenly.
- Serve hot, garnished with scallions, sesame seeds, and diced orange.
Notes
- For extra crunch, double-fry the chicken—first at 325°F, then again at 375°F for a minute.
- Instead of cornstarch, arrowroot powder works well and gives a glossy sauce.
- A deep skillet or Dutch oven can be used for frying and sauce preparation if a wok isn’t available.
| Nutrition | Value |
| Calories | 269kcal |
| Carbohydrates | 22g |
| Fibre | 2g |
| Fat | 12g |
| Protein | 18g |
| Cholesterol | 48g |
Tips To Ease Your Job!
- Prep Ahead: Cut the chicken and mix the sauce ingredients in advance to save time during cooking.
- Even Coating: Shake the chicken in a zip-top bag with cornstarch for a mess-free, even coating.
- Oil Temperature Matters: Use a thermometer to maintain 350°F for frying to ensure crispy chicken.
- Quick Cleanup: Line your counter with parchment paper before dredging the chicken to reduce mess.
