P.F. Chang’s Orange Chicken Recipe: Crispy Homemade Chinese Takeout in 30 Minutes

Transform your dining room into a gourmet Asian restaurant with this P.F. Chang’s Orange Chicken copycat recipe. This showstopping dish features crispy battered chicken pieces tossed in a vibrant sauce with fresh orange peel, chili garlic sauce, and aromatic spices. Unlike typical takeout orange chicken that’s often cloyingly sweet, this version has a sophisticated balance of tangy citrus, subtle heat, and savory notes. With just 20 minutes of prep and 10 minutes of cooking time, you can create this restaurant favorite at home for a fraction of the cost, with even better flavor and freshness.

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Why This Is the Recipe You Should Try for Orange Peel Chicken 

The secret to this P.F. Chang’s Orange Chicken lies in its layered flavor development and cooking technique. Unlike many orange chicken recipes that rely on artificial orange flavoring or excessive sugar, this version uses fresh orange peel to infuse the dish with genuine citrus oils and bright flavor. The chicken’s quick marinade in orange juice tenderizes the meat while infusing it with subtle citrus notes from the inside out. Double-cooking, first frying the chicken to crispy perfection, then briefly simmering it in the sauce, ensures that each piece maintains its crunch while absorbing enough sauce to be flavorful without becoming soggy. The sauce avoids common pitfalls by balancing the heat of chili garlic sauce with the acidity of fresh orange, creating a complex flavor profile that’s noticeably more sophisticated than typical takeout versions.

What Makes Orange Peel Chicken Have So Much More Flavor Than Orange Chicken 

Regular orange chicken is sweeter and less tart than orange peel chicken. Although both dishes share some ingredients and cooking techniques, orange chicken recipes usually contain brown sugar and hoisin sauce.

PF Chang’s Orange Chicken lacks these cloyingly sweet elements, allowing the rest of the flavors to come through. Using fresh orange peel further intensifies the dish’s taste by releasing fragrant essential oils missing from other recipes.

Ingredients needed

For the Chicken:

• Boneless chicken breasts – Provides lean protein and a neutral canvas for the flavorful sauce
• Fresh orange juice – Tenderizes the meat while adding subtle citrus flavor during marination
• Cornstarch – Creates a crispy, light coating when fried
• Canola oil – Ideal for frying due to its high smoke point and neutral flavor

For the Orange Sauce:

• Chili garlic sauce – Adds depth, heat, and complexity
• Tomato paste – Provides rich umami notes and thickens the sauce
• Mirin – Contributes sweet and tangy notes typical of Asian cuisine
• Fresh orange – Both juice and peel infuse authentic citrus flavor
• Soy sauce – Delivers essential savory saltiness
• Black pepper – Adds subtle heat and depth
• Chili oil – Contributes distinctive spicy flavor and rich color
• Fresh garlic – Creates an aromatic foundation for the sauce
• Cornstarch slurry – Thickens the sauce to coat the chicken perfectly

For Garnish:

• Green onions – Adds fresh, bright color and mild onion flavor
• Sesame seeds – Provides visual appeal and subtle nutty crunch
• Orange slices – Enhances presentation and adds fresh citrus notes

Ingredient Notes

Some of these ingredients are not available in every supermarket. If you can’t find mirin, you can substitute an equal amount of marsala or dry sherry and a pinch of sugar.

Instead of using hot chili oil, add a bit of crushed dried red pepper flakes to the chili garlic sauce for more heat. You could also add other hot spices like Gochujang or chili paste.

You could add a few carrots to the dish. Like fresh ginger, a coarse or fine julienne cut would be best. Water chestnuts would add some extra crunch.

Choose a thin-skinned orange like a Bahianinha or a Hamlin for this dish. To reduce some of the bitterness, try cutting away some of the white pith of thicker-skinned oranges before adding the peel to the pan. You want the best notes of orange flavor in the dish.

How To Make PF Chang’s Orange Chicken 

To prepare PF Chang’s Orange Peel Chicken recipe:

1. Dice the boneless chicken breasts into bite-sized pieces, about 1-inch chunks.
2. Place the chicken pieces in a bowl and add enough orange juice to cover. Place in the fridge to marinate for half an hour.
3. After 30 minutes, drain the chicken and pat dry with paper towels.
4. Toss the chicken pieces in cornstarch to coat and lay the meat on a wire rack over a rimmed baking tray until needed.
5. Heat about two inches of canola oil in a deep fryer or a wide, deep pan to 350 degrees on the stovetop. A wok is ideal. Bringing the oil to the correct temperature and keeping it there is the key to getting a crispy chicken that is not greasy, so use a thermometer if you have one.
6. Fry the chicken in batches for about five minutes until golden. You may need to move the chicken around occasionally to prevent sticking and ensure even cooking.
7. Use a spider to remove the cooked chicken pieces and drain them on a paper towel-lined wire rack over a rimmed baking tray. 

8. Heat a clean large skillet or wok over medium-high heat.
9. While the pan is heating, whisk together the chili garlic sauce, tomato paste, mirin, the juice from one orange, soy sauce, and black pepper in a mixing bowl.
10. Slice peel of the orange into thin pieces.
11. Carefully add the chili oil, minced garlic, and orange strips to the heated pan. It is best to add the ingredients while the pan is off the heat to avoid splattering.
12. Simmer for 3 minutes while stirring occasionally.
13. Meanwhile, prepare a cornstarch slurry by mixing a teaspoon of cornstarch with a teaspoon of water.
14. Carefully pour the chili garlic sauce mixture into the pan.
15. Bring the sauce to a boil and reduce it to a simmer.
16. Stir in the cornstarch and stir well.
17. Cook until the sauce thickens, about five minutes.
18. Turn off the heat, and add the chicken to the pan. Mix to coat well. 

18. Serve immediately.
19. Garnish with sliced green onions, sesame seeds, and sliced oranges. 

What To Serve With Orange Chicken 

A steamed Jasmine or brown rice bowl is a beautiful way to soak up all the spicy orange sauce. White Rice or fried rice are great options. Edamame, crispy green beans, or mixed vegetables are an excellent, light side dish. A PF Chang’s Mai Tai is a nice fruity cocktail with the P.F. Chang’s Orange Chicken.

How To Store Leftover Orange Chicken 

Cool any extra chicken, and keep it in an airtight container in the fridge for up to three days. Or, you can freeze it in a freezer bag for up to three months. 

How To Best Reheat Orange Chicken 

To reheat on the stovetop:

1. Thaw frozen chicken in the refrigerator. 
2. Heat a pan on the stovetop over medium heat.
3. Add a tablespoon of the same oil you used to cook the chicken and a tablespoon or two of water. 
4. Add the chicken and heat while stirring. 

Frequently Asked Questions

Love Asian Food? Try These Recipes!

No need to go to a Chinese restaurant when you can easily make these dishes at home:

• Air Fryer Bang Bang Shrimp
• Beef Chow Fun
• Cheese Wonton
• Chicken Lettuce Wraps Recipe
• Chinese Spare Ribs
• Chow Mein Recipe
• Egg Foo Young Recipe
• Firecracker Chicken
• Mongolian Beef
• Sweet and Sour Sauce Recipe

Popular Orange Recipes

If you love the flavor of orange, here’s a cocktail and a couple of desserts to try:

• Fuzzy Navel Cocktail
• Mandarin Orange Cake
• Orange Fluff Salad

Check out more of my easy Chinese food recipes and the best chicken recipes on CopyKat!