PF Chang's Orange Chicken
PF Chang’s Orange Chicken is such an amazing blend of crispy chicken and a tangy, citrus-packed sauce! Sweet, savory, and spicy all in one? Gimme now!One thing that makes this shine is the freshly squeezed orange juice—it’s worth the extra step for that bold, fresh flavor.To get the chicken super crispy, I use cornstarch instead of flour for the coating, which fries up beautifully.Make sure to toss the chicken in the sauce while it’s still hot, so it soaks up all the goodness it has to offer.I also like to sprinkle on some fresh orange zest just before serving for an extra punch of citrus.What draws me to this recipe is how the chicken stays crispy even after being coated in the rich, sticky sauce.
Ingredients
- 1 lb Chicken Breast cut into 1-inch pieces
- 1 cup Orange Juice
- 2 tbsp Cornstarch
- 1 tbsp Canola Oil
- 1 tsp Garlic minced
- 1 tsp Ginger minced
- 1/3 cup Soy Sauce
- 1/4 cup Granulated Sugar
- 1 tsp Red Pepper Flakes
- 1 tbsp Rice Vinegar
- 1/4 cup Green Onions chopped
Instructions
- Marinate the chicken pieces in orange juice for 30 minutes in the fridge.
- Ensure the pieces are fully covered.
- Coat marinated chicken in cornstarch, shaking off any excess.
- This creates a crispier texture when cooked.
- Heat canola oil in a skillet over medium-high heat.
- Add the chicken and cook until both sides are golden brown.
- Remove excess oil from the skillet, leaving about 1 tablespoon.
- Sauté garlic and ginger for about a minute until they are fragrant.
- Add soy sauce, sugar, red pepper flakes, and rice vinegar to the skillet.
- Stir well and simmer until the sauce thickens slightly.
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