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P.F. Chang's Orange Peel Chicken

By Todd Wilbur

Score: 3.67. Votes: 6
In stock (9866 items available)
  • $0.00

Menu Description: "Tossed with orange peel and chili peppers for a spicy/citrus combination."

Several of P.F. Chang's top-selling items are similar in preparation technique: bite-size pieces of meat are lightly breaded and wok-seared in oil, then doused with a secret sauce mixture. This PF Chang's copycat recipe is made the same way. The heat in the citrusy sauce comes from chili garlic sauce, which you'll find in the aisle with the Asian foods in your supermarket—the rest of the sauce ingredients are common stuff. The orange peel is julienned into thin strips before adding it to the dish. Since the flavor from the peel is so strong, we won't need to add it until the end. Cook up some white or brown rice to serve alongside this dish and get the chopsticks ready.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • 1 tablespoon vegetable oil
  • 2 tablespoons minced garlic
  • 4 green onions, sliced
  • 1 cup tomato sauce
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 2 tablespoons chili garlic sauce
  • 1 tablespoon soy sauce
  • 1/2 cup vegetable oil
  • 4 skinless chicken breast fillets
  • 1/2 cup cornstarch
  • Peel from 1/4 orange, julienned (into 1/8-inch thick strips)
  • Do This
    • Restaurant/Brand
      P.F. Chang's
    • Instructions

      1. Prepare the sauce by heating 1 tablespoon of oil in a medium saucepan over medium heat. Add the minced garlic and sliced green onions. Add the tomato sauce and water quickly before the garlic burns. Add the sugar, chili garlic sauce, and soy sauce and bring to a boil. Simmer 5 to 6 minutes or until the sauce thickens, then turn off the heat.

      2. Prepare the chicken by heating 1/2 cup oil in a wok over medium heat. Slice the chicken breast fillets into bite-size pieces. Coat each piece of chicken with cornstarch. Arrange the coated chicken on a plate until all the chicken is coated. When the oil in the wok is hot, add about half of the chicken to the oil and cook for a couple minutes or until it's brown on one side, then flip the chicken over. When the chicken is golden brown, remove the pieces to a rack or paper towels to drain. Repeat with the remaining chicken. When all of the chicken is cooked rinse the oil out of the wok with water and place it back on the stove to heat up. 

      3. When the wok is hot again add the julienned orange peel and chicken. Heat for 20 to 30 seconds or so, stirring gently. Add the sauce to the pan and cook for about 2 minutes. Stir the dish a couple times but do it gently so you don't knock the coating off the chicken. Cook until the sauce thickens then serve it with white or brown rice on the side.

      Serves 3 to 4.

Average rating:

Score: 3.67. Votes: 6
Rating of votes (6)
3 customers
1 customers
0 customers
1 customers
1 customers
Nov 14, 2017, 11:57

Tasted very close to the original dish at PF Changs. We thought it actually tasted bettter! I added a tablespoon of white vinegar to the sauce. I also brined my boneless skinless chicken breasts for about an hour prior to making this dish. It made all the difference in the world! Brine your chicken!!

Mar 21, 2013, 21:00

Most of the other recipes taste fairly close to the original. However, this recipe is not very good. Where's the orange? I made this for family and no one liked it. This is one of the few that need to go back to the drawing board.

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