Tony’s Take on Orange Chicken at PF Chang’s

Ingredients

• 1 lb chicken breast, cut into 1-inch pieces
• 1 cup cornstarch (for coating)
• 2 large eggs, beaten
• Oil for frying (vegetable or canola)
• 1 tbsp oil (for sauce)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/2 cup fresh orange juice (about 2 oranges)
• 1 tsp fresh orange zest
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup rice vinegar
• 1 tsp chili paste or red pepper flakes (adjust to taste)
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• Green onions, chopped (garnish)
• Fresh orange slices (garnish)

Instructions

1. Set up a dredging station. Place the beaten eggs in one bowl and the 1 cup of cornstarch in another.
2. Dip the chicken pieces into the egg, shaking off excess, then toss them in the cornstarch until fully coated. Let them sit for 5 minutes so the coating adheres.
3. Heat about 2 inches of oil in a wok or deep skillet to 350°F. Fry the chicken in batches for 4-5 minutes until golden and crispy. Remove and drain on a wire rack. Do not stack them while hot or they will steam.
4. In a clean saucepan, heat 1 tbsp oil over medium heat. Sauté the garlic and ginger for 30 seconds until fragrant.
5. Pour in the fresh orange juice, soy sauce, brown sugar, rice vinegar, orange zest, and chili paste. Bring to a simmer.
6. Stir in the cornstarch slurry and cook for another minute until the sauce thickens into a glossy glaze.
7. Toss the fried chicken in the sauce until every piece is coated in that sticky gold.
8. Plate immediately. Top with chopped green onions, serve with fresh orange slices, and finish with a pinch of Sweet Ginger Finishing Salt. DUNZO!