There’s something about that sweet, tangy zip of orange peel chicken that hits all the right notes—sticky-sauced, golden-fried bites with just enough heat to wake up your taste buds. Every time I walked into a P.F. Chang’s, the scent alone had me placing my order before I even cracked open the menu. Sure, I loved their Lettuce Wraps, but my heart (and stomach) belonged to that glossy orange-glazed chicken. After enough takeout bills to finance a small car, I decided it was high time to make it myself. This homemade version brings all those spicy-sweet, citrusy flavors into your own kitchen—no reservations required.
Why You’ll Love This Recipe:
- Better than takeout with crispier texture and no mystery ingredients.
- Quick and easy—done in about 30 minutes, perfect for weeknights.
- Just the right balance of sweet, spicy, and citrusy zing.
- Customizable heat level—mild for the kiddos, extra Sriracha for the rest of us.
- Slow cooker and Instant Pot options make it even more weeknight-friendly.
If you’ve ever wished you could bottle up the magic of your favorite Chinese restaurant and keep it in your fridge, this is the next best thing.
The Story & Culture Behind the Dish:
While Orange Peel Chicken isn’t exactly a traditional Chinese dish, it’s a star in the world of American-Chinese fusion—particularly in chain restaurants like P.F. Chang’s and Panda Express. It takes cues from orange chicken and General Tso’s, blending that deep-fried crunch with a sticky, citrus-infused sauce that’s equal parts sweet and spicy.
My version pulls in the real zest and peel of an orange, not just the juice or extract, giving it that extra punch of fragrant, mouthwatering flavor. It’s Chinese-American comfort food with a zesty twist—and around here, it’s one of those recipes that disappears fast from the plate.
Equipment List:
- Large skillet or wok – For getting that perfect golden-brown crust.
- Medium bowl – To coat the chicken evenly with cornstarch.
- Sharp knife and cutting board – For slicing the chicken and julienning the orange peel.
- Zester or microplane – For bright, fresh orange zest.
- Tongs or slotted spoon – To easily flip and remove the chicken while cooking.
Ingredients (Without Amounts):
- Chicken breast – Boneless and skinless, or swap for juicy chicken thighs.
- Cornstarch – Helps create a crispy crust.
- Canola oil – Neutral oil for high-heat frying.
- Garlic – Adds depth and aroma; don’t skimp.
- Green onions – For freshness and a touch of bite.
- Tomato sauce – Brings body and umami to the sauce.
- Water – To thin out the sauce just enough.
- Granulated sugar – For classic sweet-and-sour flavor.
- Brown sugar – Adds a richer, molasses-like sweetness.
- Sriracha – Brings the heat; adjust to taste.
- Soy sauce – For that salty, savory balance.
- Orange zest and peel – The star of the show.
Step-by-Step Instructions:
Coat the Chicken
- Cut the chicken into bite-sized 1-inch chunks and toss them in a medium bowl with cornstarch until well-coated.
Cook the Chicken
- Heat oil in a large skillet or wok over medium-high heat.
- Fry the chicken in batches until golden brown and cooked through. Remove and set aside.
Sauté the Aromatics
- Add more oil if needed, then sauté the garlic and green onions until fragrant—about a minute. Don’t let the garlic burn!
Make the Sauce
- Add tomato sauce, water, sugars, Sriracha, and soy sauce.
- Simmer for about 5 minutes, letting the sauce thicken slightly.
Combine and Finish
Add orange zest and peel, stir well, and cook just until everything is glossy and fragrant.
Return the chicken to the skillet and toss to coat in the sauce.
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Chef Secrets & Pro Tips:
- Chicken thighs stay juicier and are more forgiving if slightly overcooked.
- Julienned orange peel adds bitterness and perfume—don’t skip it.
- Cornstarch coating is key—flour won’t give you the same crispness.
- Don’t overcrowd the pan—cook in batches for the best browning.
- Simmer the sauce just enough to thicken; it’ll tighten more as it cools on the chicken.
Serving Suggestions:
Serve with steamed white rice or perfect brown rice, and add some veggie stir-fry on the side for a complete meal.
FAQs (SEO-Optimized):
Can I use chicken thighs instead of chicken breast?
Absolutely. Chicken thighs offer a juicier bite and are a bit more forgiving if overcooked. Just trim the excess fat before cooking.
How spicy is Orange Peel Chicken?
It’s got a little kick from the Sriracha, but it’s not overpowering. You can dial it up or down depending on your heat tolerance.
What does the orange peel add to the dish?
Fresh orange peel brings a burst of citrus aroma and a slight bitterness that balances the sweet and spicy sauce. Zest adds brightness, peel adds depth.
Can I make this ahead of time?
Yes! You can make the sauce ahead and refrigerate it. The chicken is best fresh, but leftovers reheat beautifully in a skillet.
Is this gluten-free?
Not as written, but you can substitute tamari or coconut aminos for soy sauce and double-check your tomato sauce is gluten-free.
Storage & Reheating Tips:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container for up to 2 months. Let thaw overnight in the fridge.
- Reheat: Gently warm in a skillet over medium-low heat or microwave in 30-second bursts, stirring in between to keep the sauce from separating.
If this recipe satisfied your P.F. Chang’s craving without the drive (or the bill), I’d love to hear about it! Pull up a chair, share your version in the comments, and don’t forget to subscribe to my newsletter for more family favorites, porch-swing chats, and recipes that just plain work.
What’s for Dinner Tomorrow? Try These Crowd-Pleasers!
Stuck in a dinner rut? I’ve got you covered with a few of my go-to weeknight favorites that bring big flavor without a big fuss. Whether you’re craving something cozy, light, or a little outside the box, these dishes are all tried, true, and family-approved. Perfect for busy evenings or lazy weekends when you just want something that works.
Lemony Grilled Shrimp Scampi with Orzo Pasta – Bright, buttery, and full of fresh herbs, this one’s like a vacation in a bowl.
Slow Cooker San Francisco Chops – Tender pork chops simmered in a savory-sweet sauce with onions and garlic—set it and forget it.
Parmesan Crusted Tilapia – Crispy on the outside, flaky on the inside, and ready in minutes. A weeknight win.
Greek Tostadas (using leftover grilled steak) – A fresh, fast way to repurpose leftovers with olives, feta, and tangy tzatziki.
Homemade Cheeseburger Macaroni – Like the boxed stuff you grew up on, only better. Creamy, cheesy, and totally nostalgic.
Ramen Pork Chow Mein – Quick, saucy noodles tossed with tender pork and stir-fried veggies. Budget-friendly and slurp-worthy!
Before You Get Started! If you whip up this recipe, I’d love to hear what you think! Leave a review and rating to let me know how it turned out. Your feedback helps keep the kitchen running and allows me to keep sharing free recipes with y’all!
P.F. Chang's Orange Peel Chicken
Ingredients
- 2 lb chicken breast cut into 1-inch pieces
- ¼ cup cornstarch
- 2 tablespoons vegetable oil
- 4 tablespoons garlic minced
- 4 green onions sliced
- 1 cup tomato sauce
- ½ cup water
- ¼ cup sugar
- 2 tablespoons brown sugar
- 1 tablespoon Sriracha sauce
- 1 tablespoon soy sauce
- 2 tablespoons canola oil
- 1 orange half zested and half julienned
Instructions
Coat the Chicken
- Cut chicken into 1-inch chunks and place in a medium bowl.2 lb chicken breast
- Toss chicken with cornstarch until evenly coated.¼ cup cornstarch
Cook the Chicken
- Heat 2 tablespoons of canola oil in a large wok or skillet over medium-high heat.2 tablespoons vegetable oil
- Add the coated chicken pieces and cook, turning occasionally, until golden brown on both sides and cooked through.
- Remove the chicken from the pan and set aside.
Sauté the Aromatics
- If about a tablespoon of oil remains in the pan, continue. If not, add 1 more tablespoon of oil.
- Add minced garlic and sliced green onions.4 tablespoons garlic, 4 green onions
Make the Sauce
- Bring to a boil, then reduce heat and let simmer for 5 minutes or until the sauce thickens slightly.
- Remove from heat.
Notes
- Chicken thighs can be used instead of chicken breasts for juicier results.
- Use honey in place of brown sugar for a slightly floral sweetness.
- For a milder dish, reduce or omit the Sriracha.
- Tamari or coconut aminos can substitute for soy sauce if gluten-free is needed.
- Lightly brown the cornstarch-coated chicken in a skillet before transferring to the slow cooker.
- Mix all sauce ingredients and pour over the chicken.
- Cook on LOW for 3–4 hours or HIGH for 1.5–2 hours.
- Stir in orange zest and peel just before serving.
- Use the sauté setting to brown the chicken in batches.
- Remove chicken and sauté garlic and onions briefly.
- Add sauce ingredients and return chicken to the pot.
- Seal and cook on HIGH pressure for 4 minutes. Quick release, then stir in orange zest and peel.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- To freeze, let cool completely and freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat gently in a skillet over medium-low heat or microwave in 30-second bursts, stirring between rounds.
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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