I’m a fan of PF Changs – and Pei Wei. My favorites alternate throughout the year, but currently I’m in love with their orange chicken, and I think this PF Changs Orange Peel Chicken recipe is a dead ringer for the real thing. It’s a little sweet and citrusy, but still has a good, deep flavor. It goes great with white rice, even though I normally choose brown rice, too.

Ingredients

1 tbsp vegetable oil
2 tbsp minced garlic
4 green onions, sliced
1 cup tomato sauce
1/2 cup water
1/4 cup granulated sugar
2 tbsp chili garlic sauce (Sriracha)
1 tbsp soy sauce
1/2 cup vegetable oil
4 chicken breast fillets
1 egg, beaten
1 cup milk
1 cup flour
peel from 1/4 orange, cut into 1/8″ strips

Directions

1. In a small saucepan heat 1 tbsp of oil over medium heat. Add the garlic and green onions, and cook for about one minute. Add tomato sauce and water, then add sugar, chili garlic sauce and soy sauce and bring to a boil. Simmer 5 minutes or until sauce thickens, then remove from heat and set aside.

2. Slice chicken breast into bite-size pieces. Combine beaten egg with milk in a medium bowl. Pour the flour into another medium bowl. Coat chicken pieces by dropping them into the flour a few at a time, then into the egg/milk mixture and back into the flour. Coat all the chicken pieces before starting any cooking. Heat 1/2 cup oil in a wok over medium heat. When oil in the wok is hot, add the chicken to the oil in small batches. Cook for a couple minutes or until brown on one side, then flip the chicken over. When chicken is golden brown, remove the pieces to a rack or paper towels to drain. Repeat until all chicken is cooked. 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 wok is hot again add orange peel and chicken. Heat for 20 to 30 seconds or so, stirring gently. Add sauce to the pan and cook for about 2 minutes. Stir 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 up the dish with white or brown rice on the side.