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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.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine Chinese
Servings 6 people
Calories 269 kcal

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.