PF Chang’s Orange Chicken Recipe

There’s something magical about the first bite of PF Chang’s Orange Chicken. That crispy coating, the sweet citrusy glaze, and the subtle heat that lingers on your tongue—it’s the kind of dish that makes you pause and savor every single flavor. Recreating this at home brings all that restaurant goodness right into your kitchen, filling it with the smell of fresh orange zest, garlic, and sizzling chicken. Trust me, you’re going to love this one.

Behind the Recipe

The inspiration for this copycat PF Chang’s Orange Chicken came on a rainy Saturday afternoon when all I wanted was something cozy, crispy, and bold. I remembered that unforgettable plate I had at PF Chang’s a while back—the perfect balance of sweet and tangy, the crunch, the saucy goodness. That memory drove me to try it at home, and after a few rounds of testing, this version was born. Now it’s a regular request at our dinner table.

Recipe Origin or Trivia

Orange chicken has roots in Hunan cuisine, though it has become famously Americanized through restaurants like Panda Express and PF Chang’s. The version we know and love today is more sweet than spicy and relies on deep-fried chicken for that addictive crunch. It’s a blend of Chinese inspiration and American flavor profiles, marrying citrus and soy into something truly special.

Why You’ll Love PF Chang’s Orange Chicken

This one’s a total game-changer—perfect for weeknights, celebrations, or whenever that takeout craving hits.

Versatile: Serve it over rice, noodles, or even in lettuce wraps for a low-carb twist.

Budget-Friendly: Uses pantry staples and basic ingredients you likely already have.

Quick and Easy: Ready in under an hour, with minimal prep and simple steps.

Customizable: Adjust the heat level, swap in tofu or cauliflower for a vegetarian option, or double the sauce if you like it extra sticky.

Crowd-Pleasing: Kids love it. Adults fight over the last bite. Enough said.

Make-Ahead Friendly: Cook the chicken ahead and toss in the sauce when ready to serve.

Great for Leftovers: Tastes even better the next day once the flavors settle in.

Chef’s Pro Tips for Perfect Results

To get that restaurant-style flavor and texture at home, here are a few insider tricks:

1. Use Cornstarch in the Batter: This gives the chicken a light, crispy coating that holds up beautifully under the sauce.
2. Double Fry for Extra Crunch: Fry the chicken pieces twice for that addictive crispy bite that won’t go soggy.
3. Fresh Orange Zest is Key: Don’t skip the zest—it brings brightness and balances the sweet sauce.
4. Don’t Overcrowd the Pan: Fry the chicken in batches so each piece gets golden and crisp.
5. Simmer the Sauce Gently: Let the sauce thicken slowly to develop a deep, rich flavor.

Kitchen Tools You’ll Need

Before you start, grab these essentials to keep things smooth in the kitchen:

Wok or Deep Skillet: Ideal for high-heat cooking and even frying.

Tongs or Slotted Spoon: For safely flipping and removing chicken pieces from oil.

Medium Saucepan: To simmer and thicken the orange sauce.

Mixing Bowls: For dredging the chicken and mixing the batter.

Zester or Grater: To extract that fresh, fragrant orange zest.

Ingredients in PF Chang’s Orange Chicken

This recipe balances savory, sweet, and citrus with a satisfying crunch. Here’s what you’ll need:

1. Chicken Thighs (boneless, skinless): 1.5 pounds, cut into bite-sized pieces. Juicy and flavorful for frying.
2. Cornstarch: 1 cup. Creates a light, crisp crust on the chicken.
3. All-Purpose Flour: 1/2 cup. Adds body to the batter.
4. Eggs: 2 large, beaten. Helps the coating stick to the chicken.
5. Vegetable Oil: For frying. Neutral flavor and high smoke point.
6. Orange Juice (freshly squeezed): 3/4 cup. Sweet and tangy base for the sauce.
7. Orange Zest: 1 tablespoon. Adds intense citrus aroma and brightness.
8. Soy Sauce: 1/4 cup. Brings salty umami depth.
9. Rice Vinegar: 2 tablespoons. Adds acidity and balances sweetness.
10. Brown Sugar: 1/3 cup. Sweetens and thickens the sauce.
11. Garlic (minced): 2 cloves. Adds savory aroma and bite.
12. Ginger (grated): 1 teaspoon. Brings warmth and freshness.
13. Red Chili Flakes: 1/2 teaspoon. Optional, for a hint of heat.
14. Cornstarch Slurry (1 tbsp cornstarch + 2 tbsp water): Thickens the sauce to glossy perfection.
15. Green Onions & Sesame Seeds: For garnish. Adds color and crunch.

Ingredient Substitutions

Sometimes you’ve got to work with what you have. Here are easy swaps:

Chicken Thighs: Chicken breast or tofu cubes.

Soy Sauce: Tamari for gluten-free or coconut aminos.

Rice Vinegar: Apple cider vinegar in a pinch.

Brown Sugar: Honey or maple syrup for natural sweetness.

Red Chili Flakes: Sriracha or leave out if sensitive to spice.

Ingredient Spotlight

Orange Zest: This humble ingredient carries concentrated citrus oils that elevate the entire dish, delivering that signature PF Chang’s flavor.

Cornstarch: The secret to that light, shatteringly crisp coating. It fries up better than flour alone.

Instructions for Making PF Chang’s Orange Chicken

Making this dish is easier than it looks. Here are the steps to take you from prep to plate:

1. Preheat Your Equipment:
   Heat vegetable oil in a deep skillet or wok over medium-high heat to 350°F.
2. Combine Ingredients:
   In a bowl, whisk flour, cornstarch, and eggs to make a batter. Toss chicken pieces in the mixture until well coated.
3. Prepare Your Cooking Vessel:
   Line a tray with paper towels to drain the fried chicken. Have tongs and slotted spoon ready.
4. Assemble the Dish:
   Fry chicken in batches until golden brown and crispy, about 5 to 6 minutes. Remove and drain.
5. Cook to Perfection:
   In a saucepan, combine orange juice, zest, soy sauce, vinegar, sugar, garlic, ginger, and chili flakes. Simmer, then stir in cornstarch slurry until thickened.
6. Finishing Touches:
   Toss the fried chicken in the warm orange sauce until fully coated and glossy.
7. Serve and Enjoy:
   Garnish with green onions and sesame seeds. Serve over steamed rice or noodles.

Texture & Flavor Secrets

This dish is all about contrast. The crispy chicken shell crackles as you bite into it, giving way to juicy, tender meat. The sauce is sticky and smooth, balancing sweet citrus with savory soy and a hint of heat.

Cooking Tips & Tricks

• Chill the batter briefly before dipping the chicken for extra crunch.
• Use freshly squeezed orange juice for maximum flavor impact.
• Let the chicken rest on a wire rack instead of paper towels to keep it crisp.
• Toss chicken and sauce right before serving to prevent sogginess.

What to Avoid

• Don’t use too much batter: It’ll make the chicken soggy instead of crisp.
• Avoid low heat while frying: The chicken will absorb oil and become greasy.
• Don’t skip the zest: It’s what makes the sauce sing.

Nutrition Facts

Servings: 4
Calories per serving: 540
Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

You can fry the chicken ahead and store it in the fridge. When ready to serve, reheat it in the oven at 375°F for 10 minutes and toss it in freshly warmed sauce. Leftovers keep in the fridge for up to 3 days. Freeze the fried chicken separately and reheat in the oven for the best texture.

How to Serve PF Chang’s Orange Chicken

Serve it over steamed jasmine rice, noodles, or cauliflower rice. Add stir-fried broccoli or snow peas for a full meal. For fun, try stuffing it into bao buns or lettuce cups.

Creative Leftover Transformations

• Orange Chicken Fried Rice: Chop leftovers and stir-fry with rice and eggs.
• Wrap It Up: Roll in a tortilla with slaw for an Asian-fusion lunch.
• Orange Chicken Tacos: Add shredded cabbage and a drizzle of spicy mayo.

Additional Tips

• Double the sauce if you love it extra sticky.
• Use a thermometer to keep oil at optimal frying temp.
• Add fresh herbs like cilantro for a vibrant twist.

Make It a Showstopper

Plate it in a large shallow bowl, drizzle extra sauce on top, and finish with a scattering of sesame seeds and finely chopped green onions. Add orange slices or zest curls for extra visual flair.

Variations to Try

• Spicy Orange Chicken: Add more chili flakes or a spoonful of chili paste.
• Vegetarian Orange Tofu: Swap chicken for firm tofu cubes.
• Low-Sugar Version: Use monk fruit or stevia instead of sugar.
• Air Fryer Style: Air fry battered chicken at 400°F until crisp.
• Orange Shrimp: Use shrimp instead of chicken for a seafood twist.

FAQ’s

Q1: Can I use chicken breast instead of thighs?

Yes, but thighs stay juicier and offer more flavor.

Q2: Is this recipe gluten-free?

Use gluten-free flour and tamari to make it gluten-free.

Q3: How do I reheat leftovers without losing crunch?

Reheat in the oven at 375°F for 10 minutes.

Q4: Can I make the sauce ahead?

Yes, store in an airtight jar for up to 5 days.

Q5: What oil is best for frying?

Vegetable, canola, or peanut oil works great.

Q6: Can I bake instead of fry?

Yes, but the texture won’t be quite as crisp.

Q7: Is it very spicy?

Not overly. You can adjust heat with more or less chili.

Q8: Can I freeze the cooked chicken?

Yes, freeze fried chicken without sauce for best results.

Q9: What kind of orange juice should I use?

Fresh-squeezed is best, but bottled works in a pinch.

Q10: What sides go well with it?

Steamed veggies, fried rice, or chow mein noodles.

Conclusion

There’s something so comforting about a plate of homemade PF Chang’s Orange Chicken. From the crispy coating to the sticky citrus glaze, every bite delivers pure joy. So grab your wok, roll up your sleeves, and bring this takeout favorite to life right in your own kitchen. Let me tell you, it’s worth every bite.

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