Restaurant Inspired
Origin and Cultural Significance of P.F. Chang’s Orange Chicken
Orange Chicken is one of the most beloved dishes in American Chinese cuisine, popularized in the 1980s by restaurants seeking to balance sweet and savory flavors for Western diners. While not traditionally Chinese, the dish draws inspiration from Hunan-style cooking with its tangy and slightly spicy notes. P.F. Chang’s version elevates this classic takeout favorite with fresher ingredients and a richer, citrus-forward sauce. It has become a go-to dish for those craving bold, comforting flavors with a touch of sweetness. Today, Orange Chicken stands as a global symbol of American Chinese comfort food.
Unique Ingredients and Flavors in P.F. Chang’s Orange Chicken Recipe.
The dish features crispy fried chicken bites coated in a glossy orange sauce made with fresh orange juice, zest, soy sauce, garlic, and ginger. Brown sugar and rice vinegar add balance, while red pepper flakes provide subtle heat. The double-fried chicken ensures crunch even after tossing in the sauce. Fresh green onions or sesame seeds add brightness and garnish. The combination of sweet citrus and savory soy makes it irresistibly flavorful.
P.F. Chang’s Orange Chicken (Copycat Recipe) – Crispy Fried Chicken in Tangy Orange Sauce
This Orange Chicken copycat recipe recreates the famous P.F. Chang’s dish with crispy fried chicken coated in a sticky, citrusy orange sauce. Each bite delivers a perfect balance of tangy sweetness, subtle heat, and savory depth. Easy to make at home, it’s a restaurant-style dinner that pairs beautifully with rice or noodles. Perfect for weeknights, parties, or takeout-style meals, this dish is a true family favorite. Once you make it, you’ll understand why Orange Chicken is such an iconic menu item.
Ingredients
Orange Sauce:
Instructions
1. Prepare the Chicken
- Coat chicken pieces in cornstarch, then dip into beaten eggs. Place aside on a tray.
2. Heat the Oil
- In a wok or heavy pan, heat vegetable oil to 350°F. Fry chicken in small batches for 4–5 minutes until golden and crispy. Remove and drain on paper towels.
3. Make the Sauce
- In a saucepan, whisk together orange juice, zest, soy sauce, vinegar, brown sugar, garlic, ginger, sesame oil, and red pepper flakes. Bring to a simmer. Add cornstarch slurry and stir until thickened and glossy.
4. Toss the Chicken
- Add fried chicken pieces to the wok, pour sauce over, and toss until evenly coated.
5. Serve
- Serve hot, garnished with sliced green onions and sesame seeds, alongside steamed rice or noodles.
Note
Hot Oil Warning: Frying requires caution—oil can splatter and cause burns. Always fry in small batches.
Allergy Warning: Contains soy, eggs, and gluten. Use tamari, gluten-free cornstarch, and egg substitute for dietary modifications.
For maximum crispiness, double-fry chicken before adding to sauce.
