This PF Chang's orange chickenrecipe is made with crispy bites of chicken coated in a sweet and tangy orange sauce with the perfect amount of spice!
Prep Time: 15 minutesminutes
Cook Time: 45 minutesminutes
Total Time: 1 hourhour
Servings: 6
Ingredients
Orange Sauce
¾cuporange juice
3Tablespoonsrice vinegar, distilled or apple cider vinegar will work too
½cupgranulated sugar
¼teaspoonground ginger
¼teaspoongarlic powder, or 2 garlic cloves, minced
Crushed red pepper flakes, optional
1Tablespooncorn starch
2Tablespoonswater
1orange, zested
Chicken
1 ¼poundsskinless, boneless chicken breasts, cut into bite-sized pieces
¾cupcorn starch
¼teaspoongarlic salt
½teaspoonKosher salt
¼teaspoonground black pepper
½cupcanola oil, divided
2largeeggs, whisked
For serving: Sliced green onions, Cooked rice and broccoli and/or carrots
Instructions
Orange Sauce
In a medium saucepan, whisk together orange juice, sugar, vinegar, ginger, garlic powder, and red pepper flakes, if using, over medium heat. Simmer 3 minutes, or until sugar is dissolved.
In a small bowl, whisk together cornstarch and water to form a paste. Whisk into the sauce and simmer 5 minutes more, or until thickened. Remove from heat and stir in the orange zest.
Chicken
Preheat the oven to 325°F. Line a rimmed baking sheet with foil.
In a large zip-top bag, shake the chicken, cornstarch, garlic salt, salt, and pepper until the chicken is evenly coated. In a shallow bowl, add the egg.
In a large frying pan, heat 1/4 cup oil over medium heat. Using a fork, dip 1/2 of the chicken pieces in egg and place in the frying pan. Fry each side 2 minutes, or until golden. Transfer to baking sheet. Dispose of the burnt oil and heat the remaining 1/4 cup oil. Repeat process with the remaining chicken.
Pour the sauce over the chicken and stir to coat. Bake 20 minutes. Flip the chicken to evenly coat in sauce. Bake an additional 15 to 20 minutes.
Sprinkle with green onions and serve with steamed rice and vegetables. Enjoy!
Notes
Tips:
To test if the oil is hot enough, splash a little water on the oil. If it pops, it's ready.
Double the sauce if you'd like extra for dipping the chicken in.