Go Back

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

Equipment

  • Large skillet or wok
  • Small bowl for mixing cornstarch slurry
  • Whisk or spoon
  • Tongs for frying
  • Grater for zesting orange peel
  • Knife and cutting board

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 breasts into bite-sized pieces and coat them evenly with cornstarch.
  • Heat canola oil in a large skillet or wok over medium-high heat. Fry the chicken pieces for 5–7 minutes until golden brown and cooked through, then transfer to a plate.
  • In a bowl, whisk together the chili garlic sauce, orange juice, soy sauce, mirin, tomato paste, sugar, black pepper, hot chile oil, and minced garlic.
  • Pour the sauce into the skillet and bring it to a gentle simmer. Add the orange peel strips and cook for 2–3 minutes until fragrant.
  • In a small bowl, mix the cornstarch with water to create a slurry, then stir it into the sauce until slightly thickened.
  • Return the cooked chicken to the skillet and toss until every piece is fully coated in the orange sauce.
  • Garnish with sesame seeds, chopped scallions, and diced oranges before serving warm.

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.