P. F. Chang's Orange Peel Chicken

I am giving this 4 stars only because I don't like the way the way the chicken is prepared. The sauce itself is phenomenal! I did alter it to my taste though only making a few minor adjustments. I only added 1 tbsp of the chili sauce. I couldn't see adding anymore than that with out scorching my mouth. (I am a spicy food lover) so I would use 1 tbsp to 1 1/2 MAX. I also added in about 2 tbsp of orange juice since I don't have any oranges currently in the house. I think this would be a great tip for those wanting more of that orangey flavor besides from just the peel. I also substituted the white sugar for brown sugar.

For the chicken I lightly dusted with cornstarch rather the eggy batter. Seemed too much like sweet and sour chicken. Where as the PF Chang's version really doesn't have too much of a coating. I also made with tofu and this would be excellent with shrimp as that is my favorite from PF Chang's. If you rated this recipe a 1 star or 0 stars you are very mistaken. This is a flavorful dish that I could have sworn come directly from PF Changs.

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WOW! I am a good cook and let me just say this is a wonderful recipe!! try it! but don't skimp out on any of the ingredients!! the only thing I did different is I did NOT use egg on chicken and only used milk and dredged in flour lightly(so it wouldn't be heavy and thicken the sauce once you put it all together) it makes your home smell wonderful and if you make brown rice or rice noodles(Thai box) it is a hit!! MAKE IT...YOU WILL BE AMAZED !! yum

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I doubled the sauce, as was suggested by another reviewer, and added an extra 1/8th of an orange peel to compensate for the additional sauce (I was afraid doubling the peel might overpower the dish). It was phenomenal. Be prepared to spend a lot of time in the kitchen, but know that it will be worth every minute. Next time, I will make the sauce in advance.

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This is my favorite Thai recipe, I've made it several time. Not sure what the previous reviewer calls Asian Ingredients. . . Soy Sauce and Chili-Garlic sauce are definitely Asian!!! What about the fresh veggies and chicken? Definitely a keeper!

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I love PF Chang's orange peel chicken and was very excited with this recipe. Even though I noticed that there were no asian ingredients and the tomato sauce sounded a little weird. I tried it anyway. The whole thing tasted awful and not at all like PF Changs. My husband tasted it and said it did not taste or look like orange peel chicken. That's the one recipe I woun't be making again.

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I was not impressed. Texture was more take-out oriented than PF Chang's chicken, which has a very minimal batter if any at all. Additionally, there was a somewhat empty aftertaste to the chicken that PF Chang's recipe does not have. One reviewer recommended going easy on the chili paste, but it is completely dependant on which chili paste you use. Overall, I was a little disappointed in the recipe due to the empty hollow aftertaste it carried. Your mileage may vary. Battering the chicken takes forever and is not worth the time. Next time I will thicken the sauce more and avoid the batter altogether. I will use brown sugar instead of normal sugar, and possibly sesame oil.

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I made this last night, and did not have high expectations for it to closely resemble the dish @ PF Changs, but boy was I wrong! If I didn't know better, I would have sworn I had picked up take-out! I actually made this with shrimp, not chicken, as the orange peel shrimp is my husband's favorite menu item there. It was delicious! One warning- 2 Tablespoons od chili-garlic powder made it VERY spicy- moreso than the restaurant version, in my opinion- so you might want to cut that back a touch, if that's an issue. But this is a wonderful, flavorful, easy dish!

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I am soo glad that I made this recipe today for supper. This is
truly an amazing way to cook chicken breast. The only ingredient did not have in my fridge was orange, but it turned out super delicious,
I will make this always.
Did not use egg, dipped cubed chicken breasts in cream and dusted them with corn starch than fried them in safflower oil. As the other reviewers said, the sauce is AMAZING.
The aroma in the house made it seem like we were in P F Chang's Restaurant.
Galley...thanks for posting this recipe, we all enjoyed it.
I could give 50 stars if I could.

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This was nothing close to orange peel chicken, it was edible, but the sauce was more like chili, it was thick and pasty, not smooth and kinda sticky like I would have expected it to be. It seems like something was missing, people on here either love it or hate it, makes me wonder if its the brand of chili sauce or tomato sauce. Oh and I do like hot and spicy, but this was really hot, I would cut it down to 1 Tsp as well.

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Horrible!!!! Nothing like p f changs orange peel chicken. I go to pf changs at least 3 times a month with my husband, and this is one of my favorite dishes, but this was horrible. There was no orange taste, no spice, and it was rather bland. So sad wasted food and time! No stars

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I made some changes to this recipe. I simply coated the chicken pieces with some corn starch before cooking cooking them in the oil. I reduced the amount of chicken to 2 fillets and increased the sugar snap peas to about 1 1/2 cups. I also blanched the peas for about 1 minute before putting them in the wok. The sauce has a nice mixture of sweetness and spice. I used about 1 1/2 tablespoons of chili sauce which was enough for us. Very good dish and easy to make.

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This is wonderful!

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I've made this recipe for years, and it's great! I've become a bit of a light weight when it come to spice, so I double the sugar, half the chili-garlic sauce, and to make it a bit thicker, I add a half teaspoon of cornstarch. To save time on the orange peel part, I micro-plane grate 1 whole oarnge. It tastes better that way. Enjoy!

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This chicken had wonderful flavor, and while we don't have a PF Chang's near us, my sister raves about her neighborhood one in Charlotte. I would have preferred the breading on the chicken to stay a bit crunchier, so next time I am not going to mix the chicken in the sauce ahead of time. After the sauce thickens I plan on putting it over the rice then topping it with the browned, crispy chicken.

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