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Orange Peel Chicken

Thursday, September 22, 2011 14:12

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I don’t know about you, but I love P.F. Chang’s! They have such a wide variety of things to order, including their famous Lettuce Wraps, which I also love. But one thing I order just about every time I go there is the Orange Peel Chicken. It’s a lightly battered chicken tossed in a tangy, slightly spicy and sweet orange sauce with orange peel tossed in. I love it! I don’t know if I’d call this an exact match to their recipe, but it’s pretty darn close and tastes really good!

ORANGE PEEL CHICKEN

6 Servings (serving size: 1/6th of dish without rice)

Calories: 493 ▪ Fat: 17g ▪ Carbs: 55g ▪ Dietary Fiber: 4g ▪ Protein: 33g

Marinade:

2 tablespoons light soy sauce

1 tablespoon rice wine vinegar

2 tablespoons flour

2 tablespoons cornstarch

2 tablespoons water

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon sesame oil

Sauce:

1 tablespoon oil

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

4 green onions, sliced

1 cup tomato sauce

1 teaspoon orange zest

½ cup fresh orange juice

¼ cup brown sugar

2 tablespoons Sriracha chili sauce

2 tablespoons sweet chili sauce

2 tablespoons rice wine vinegar

1 tablespoon hoisin sauce

1 tablespoon soy sauce

Ingredients:

3 cups peanut oil

4 boneless, skinless chicken breasts

Peel from 1 orange, pith removed, julienne

6 cups cooked white or jasmine rice

Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.

Prepare sauce by heating 1 tablespoon of oil in a medium saucepan over medium heat. Add garlic, ginger and green onions. Add tomato sauce and water quickly before garlic browns. Add brown sugar, Sriracha, sweet chili sauce zest of 1 orange, orange juice, vinegar, hoisin sauce, and soy sauce and bring to a boil. Reduce heat and simmer 5 to 6 minutes or until sauce thickens; remove from heat and set aside.

Heat 3 cups of peanut oil until hot for frying (about 375 degrees F). Add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels.

Drain oil from wok and heat again over medium heat. When hot, add julienne orange peel and saute for 20 or 30 seconds, stirring gently. Add sauce to the pan and cook for about 2 minutes. Stir in the chicken and toss lightly to coat chicken. Serve with hot cooked rice.

Jennifer Locklin is the writer of Jane Deere, a vibrant food blog that features all kinds of recipes from home cooking to foods from around the world. She is passionate about cooking and food photography.
You can follow her on Facebook: http://www.facebook.com/janedeereblog or on Twitter: http://twitter.com/#!/janedeerejenn

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